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The Great Pumpkin Pie

The Great Pumpkin Pie

The ultimate, foolproof pumpkin pie recipe! Featuring a creamy, perfectly spiced filling that slices beautifully in a flaky, buttery homemade crust. Topped with sugared cranberries for a stunning holiday dessert.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 380 kcal

Ingredients
  

For the Sugared Cranberries (Optional Garnish):

  • 1 cup 100g fresh cranberries
  • 3/4 cup 180ml water
  • 1 1/4 cups 250g granulated sugar, divided

For the Pie:

  • 1 batch homemade pie dough for a double crust
  • 1 large egg beaten with 1 Tbsp milk (for egg wash)
  • 1 15 ounce can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 1/4 cups 250g packed light or dark brown sugar
  • 1 Tablespoon 8g cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup 240ml heavy cream
  • 1/4 cup 60ml milk

Instructions
 

  • For Sugared Cranberries (Day Before): Simmer water and 3/4 cup sugar until dissolved. Pour over cranberries. Soak 15 min, drain, dry 1 hour. Toss in remaining 1/2 cup sugar. Dry 1 more hour. Refrigerate.
  • Prepare Crust: Make pie dough. Divide in two, shape into discs, wrap, and chill for at least 2 hours.
  • Par Bake Crust: Preheat oven to 375°F (190°C). Roll one dough disc to a 12 inch circle. Fit into a 9 inch deep dish pie plate. Crimp edges. Line with parchment, fill with pie weights. Bake 10 min. Remove weights/parchment, prick bottom with fork, bake 7-8 more min until starting to brown. Brush warm edges with egg wash.
  • Make Filling: Whisk pumpkin, 3 eggs, and brown sugar until smooth. Whisk in cornstarch, salt, spices, cream, and milk until completely combined.
  • Bake: Pour filling into warm crust. Bake 25 min, then cover crust edges with foil. Bake 30-35 more min (55-60 min total) until edges are set and center wobbles slightly.
  • Cool: Cool pie completely on a wire rack for at least 3-4 hours to set.
  • Serve: Garnish with sugared cranberries and whipped cream. Slice and enjoy.

Notes

  • Make Ahead: Filling can be made and refrigerated up to 2 days ahead. Pie dough can be chilled for 3 days or frozen for 3 months.
  • Key Tip: Par baking the crust prevents a soggy bottom. Letting the pie cool completely is essential for clean slices.
  • Storage: Cover and refrigerate leftovers for up to 5 days. Freeze baked pie (ungarnished) for up to 3 months.