The Great Pumpkin Pie
A creamy and spiced homemade pumpkin pie with a buttery crust, perfect for celebrating the fall season.
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!
Notes
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. Leftover pie should be tightly covered and stored in the refrigerator for up to 5 days.