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The Great Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes (plus several hours or overnight for sugared cranberries and chilling dough)
  • Cook Time: 1 hour 15 minutes (includes par-baking and baking time)
  • Total Time: 5 hours (including cooling and sugared cranberry preparation)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Great Pumpkin Pie recipe features a perfectly flaky homemade pie crust filled with a spiced, creamy pumpkin custard. Completed with an optional topping of delicate sugared cranberries, this pie is an ideal centerpiece for your autumnal or holiday celebrations. The recipe includes detailed instructions for making the pie dough, par-baking the crust, preparing the rich pumpkin filling, and baking the pie to a silky smooth finish.

Ingredients

Sugared Cranberries

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 3/4 cup (150g) granulated sugar (divided)
  • 1/2 cup (100g) granulated sugar (for coating)

Pie Dough and Egg Wash

  • Homemade Pie Dough (enough for 2 crusts: 1 bottom crust and 1 for leaf decorations)
  • 1 large egg beaten with 1 Tablespoon milk (egg wash)

Pumpkin Pie Filling

  • 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

Instructions

  1. Prepare Sugared Cranberries: If using sugared cranberries for garnish, start this the night before. Place fresh cranberries in a large heatproof bowl. In a medium saucepan over medium heat, bring water and 3/4 cup (150g) sugar to a simmer, whisking until sugar dissolves. Remove from heat and cool 5 minutes. Pour syrup over cranberries, stir, cover and let sit 15 minutes. Transfer cranberries with a slotted spoon to a parchment-lined baking sheet and let dry uncovered for 1 hour. Toss dried cranberries in 1/2 cup (100g) sugar in a large bowl until coated. Return to baking sheet and dry uncovered at least 1 hour. Store in refrigerator up to 3 days.
  2. Make Pie Dough: Prepare homemade pie dough according to the original recipe through step 5 or use store-bought dough. Chill thoroughly.
  3. Preheat Oven: Set oven to 375°F (190°C).
  4. Roll Out Dough: Remove one disc of chilled dough. On a lightly floured surface, roll into a 12-inch circle. Transfer to a 9×2-inch deep dish pie plate, pressing dough tightly into dish. Fold overhang inward to form thick rim and crimp edges with a fork or fingers. Lightly brush rim with egg wash.
  5. Par-bake Crust: Line crust with crumpled parchment paper and fill with pie weights or dried beans, evenly distributed. Bake 10 minutes. Remove weights and parchment, prick crust bottom with fork to create steam vents, and bake uncovered 7-8 more minutes until bottom edges just start to brown.
  6. Prepare Pumpkin Filling: In a large bowl, whisk pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until smooth and fully incorporated.
  7. Fill and Bake Pie: Pour filling into the warm par-baked crust until about 3/4 full. Bake for 55-60 minutes. After 25 minutes, shield pie edges with foil or a crust protector to prevent over-browning. Check doneness starting at 50 minutes; center should be mostly set with slight wobble remaining.
  8. Cool Completely: Transfer pie to a wire rack and cool fully for at least 3 hours before serving.
  9. Garnish and Serve: Decorate with sugared cranberries and pie crust leaves if desired. Serve with whipped cream for extra indulgence.
  10. Store Leftovers: Cover tightly and refrigerate pie leftovers for up to 5 days.

Notes

  • Start sugared cranberries the night before, as they need time to dry and set properly.
  • Par-baking the crust prevents sogginess and ensures a crisp bottom.
  • Use a deep dish pie plate (9×2 inches) to accommodate the filling volume properly.
  • Cover edges with foil mid-baking to avoid overly browned crust edges.
  • Let pie cool thoroughly to allow filling to set perfectly before slicing.
  • Leftover cranberries make a delicious, tangy snack.

Find it online: http://evelynscooking.com/the-great-pumpkin-pie-recipe/