There’s nothing quite like a slice of homemade pumpkin pie to celebrate the fall season. The Great Pumpkin Pie is creamy, spiced just right, and has that perfect buttery crust. Whether you are preparing for Thanksgiving or just looking for a delightful dessert, this classic recipe is sure to impress your family and friends.
Why Make This Recipe
Making The Great Pumpkin Pie allows you to enjoy the warm, comforting flavors of pumpkin, spices, and cream. It’s a dessert that brings smiles and warmth to any gathering. Plus, baking your own pie gives you the satisfaction of creating something from scratch, with control over the ingredients for a fresher taste. So, let’s dive into this delicious recipe!
How to Make The Great Pumpkin Pie
Ingredients
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- One 15-ounce can (425g) pumpkin puree
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Directions
- Prepare Sugared Cranberries: Start this step the night before if you want to decorate the pie. Place the cranberries in a large heatproof bowl. In a saucepan over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisk until dissolved. Once cooled for 5 minutes, pour the syrup over the cranberries. Cover and let sit for 15 minutes. Transfer cranberries to a lined baking sheet to dry for 1 hour, then coat in the remaining sugar. Let them dry for at least another hour.
- Make the Pie Dough: Either use your homemade pie crust or a store-bought option.
- Preheat Oven: Set your oven to 375°F (190°C).
- Roll Out Dough: Roll one disc of dough into a 12-inch circle. Carefully place it into a deep-dish pie dish. Trim and crimp the edges.
- Par-Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and prick the bottom with a fork, then bake for another 7-8 minutes until just starting to brown.
- Mix Filling: Whisk together pumpkin puree, eggs, and brown sugar. Add cornstarch, salt, spices, heavy cream, and milk. Mix until smooth.
- Pour and Bake: Pour the filling into the warm crust, filling about 3/4 full. Bake for about 55-60 minutes, covering edges with foil if needed. The center should be wobbly.
- Cool and Serve: Let the pie cool completely for at least 3 hours before decorating with sugared cranberries. Enjoy with whipped cream if desired!
How to Serve The Great Pumpkin Pie
Serve slices of The Great Pumpkin Pie with whipped cream on top for an extra sweet treat. It can also be a perfect side to a warm cup of coffee or spiced tea.
How to Store The Great Pumpkin Pie
Leftover pie should be tightly covered and stored in the refrigerator for up to 5 days. This way, you can enjoy delicious pumpkin pie even after the festivities!
Tips to Make The Great Pumpkin Pie
- For a smoother filling, blend the ingredients thoroughly.
- If you prefer a sweeter pie, consider increasing the sugar slightly.
- Use fresh spices for a more intense flavor.
Variation
If you want a twist on the classic, try adding chocolate chips to the filling or using a graham cracker crust instead of a traditional pie crust!
FAQs
1. Can I use store-bought pumpkin puree?
Yes, canned pumpkin puree works great for this recipe and saves time.
2. What if I don’t have fresh cranberries?
You can skip the sugared cranberries if you can’t find fresh. The pie is delightful on its own!
3. Can I freeze The Great Pumpkin Pie?
Yes, you can freeze the pie after baking. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Enjoy baking and savoring The Great Pumpkin Pie! It’s a wonderful way to celebrate the flavors of the season.
The Great Pumpkin Pie
Ingredients
For the Sugared Cranberries
- 1 cup fresh cranberries Do not use frozen
- 3/4 cup water
- 1 and 1/4 cups granulated sugar Divided for syrup and coating
For the Pumpkin Pie
- 1 15-ounce can pumpkin puree
- 3 large eggs
- 1 and 1/4 cups packed brown sugar Light or dark
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg Ground or freshly grated
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh ground black pepper
- 1 cup heavy cream
- 1/4 cup milk
- 1 batch Homemade Pie Dough Full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor
- 1 large egg For egg wash
- 1 Tablespoon milk For egg wash
Instructions
Prepare Sugared Cranberries
- Start this step the night before if you want to decorate the pie. Place the cranberries in a large heatproof bowl.
- In a saucepan over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisk until dissolved.
- Once cooled for 5 minutes, pour the syrup over the cranberries. Cover and let sit for 15 minutes.
- Transfer cranberries to a lined baking sheet to dry for 1 hour, then coat in the remaining sugar. Let them dry for at least another hour.
Make the Pie Dough
- Either use your homemade pie crust or a store-bought option.
Preheat Oven
- Set your oven to 375°F (190°C).
Roll Out Dough
- Roll one disc of dough into a 12-inch circle. Carefully place it into a deep-dish pie dish. Trim and crimp the edges.
Par-Bake
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
- Remove weights and prick the bottom with a fork, then bake for another 7-8 minutes until just starting to brown.
Mix Filling
- Whisk together pumpkin puree, eggs, and brown sugar. Add cornstarch, salt, spices, heavy cream, and milk. Mix until smooth.
Pour and Bake
- Pour the filling into the warm crust, filling about 3/4 full. Bake for about 55-60 minutes, covering edges with foil if needed. The center should be wobbly.
Cool and Serve
- Let the pie cool completely for at least 3 hours before decorating with sugared cranberries. Enjoy with whipped cream if desired!
