why make this recipe

This Great Pumpkin Pie Recipe is perfect for fall gatherings, holiday dinners, or just a cozy dessert at home. It combines the warm flavors of spices and pumpkin into a creamy, delicious filling. Plus, the addition of sugared cranberries as a topping gives it a beautiful touch that looks as good as it tastes. Making this pie is a wonderful way to embrace the season and create special memories with family and friends.

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

1. To make sugared cranberries, start the night before. Place cranberries in a large heatproof bowl.
2. In a medium saucepan, bring the water and 3/4 cup (150g) of sugar to a simmer. Stir until the sugar dissolves. Let it cool for 5 minutes, then pour over the cranberries. Stir and cover for 15 minutes.
3. Line a baking sheet with parchment paper. Use a slotted spoon to transfer cranberries to the sheet. Let them dry for 1 hour. Then coat cranberries in the remaining 1/2 cup (100g) sugar and let them dry again for at least 1 hour.
4. For the pie crust, roll out your dough according to your preferred method. Preheat your oven to 375°F (190°C).
5. Roll the dough into a 12-inch circle and place it in a 9×2-inch deep dish pie dish. Tuck it in, fold overhang, and crimp the edges.
6. Line the pie crust with parchment paper, fill with pie weights, and par-bake for 10 minutes. Remove the weights, prick the bottom with a fork, and bake for an additional 7-8 minutes until starting to brown.
7. In a large bowl, whisk together the pumpkin, eggs, and brown sugar. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Mix well.
8. Pour the filling into the warm crust, filling it about 3/4 full. Bake for 55-60 minutes, checking for doneness after 50 minutes. Cover edges with aluminum foil if they brown too quickly.
9. Once done, let the pie cool for at least 3 hours before adding decorations and serving.
10. Decorate with sugared cranberries and pie crust leaves. Serve with whipped cream if desired. Store leftovers in the refrigerator for up to 5 days.

how to serve The Great Pumpkin Pie

Serve this Great Pumpkin Pie chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The sugared cranberries add a festive touch and a delightful crunch, making each slice extra special.

how to store The Great Pumpkin Pie

After serving, cover any leftover pie tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing the unbaked pie. Wrap it well in plastic and foil, and it can last in the freezer for several months.

tips to make The Great Pumpkin Pie

• For a smoother filling, blend the pumpkin mixture in a food processor before pouring it into the crust.
• Make sure to use fresh cranberries for the sugared cranberries. Frozen cranberries will not work well.
• If you want a crispier crust, ensure to par-bake thoroughly before adding the filling.

variation

You can easily modify the spices in the filling to suit your taste. For example, you can increase the amount of cinnamon or add a bit of cardamom for an interesting twist. Consider using a gluten-free crust if you have dietary restrictions.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, feel free to use canned pumpkin puree for convenience. Just ensure it’s pure pumpkin and not pumpkin pie filling.

2. How do I prevent the crust from burning?
Cover the edges of the crust with aluminum foil after 25 minutes of baking. This will protect them from excess heat.

3. Can I freeze the pumpkin pie?
Yes, you can freeze the unbaked pie. Wrap it tightly and freeze for several months. Bake from frozen, adding extra time as needed.

Great Pumpkin Pie

This Great Pumpkin Pie combines warm flavors of spices and pumpkin into a creamy filling, topped with beautiful sugared cranberries, perfect for fall gatherings and holiday dinners.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Holiday

Cuisine American, Fall

Servings 8 servings

Calories 320 kcal

Ingredients

  

Sugared Cranberries

• 1 cup fresh cranberries Do not use frozen cranberries.
• 3/4 cup water
• 1 and 1/4 cups granulated sugar Divided; 3/4 cup for the syrup and 1/2 cup for coating.

Pie Filling

• 1 can pumpkin puree (15-ounce)
• 3 large eggs
• 1 and 1/4 cups packed light or dark brown sugar
• 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

Pie Crust

• 1 recipe Homemade Pie Dough Full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor.
• 1 large egg Beaten with 1 Tablespoon milk for egg wash.

Instructions

 

Prepare Sugared Cranberries

• Place cranberries in a large heatproof bowl.
• In a medium saucepan, bring water and 3/4 cup of sugar to a simmer, stirring until sugar dissolves.
• Let it cool for 5 minutes, then pour over cranberries. Stir and cover for 15 minutes.
• Line a baking sheet with parchment paper. Use a slotted spoon to transfer cranberries to the sheet and let dry for 1 hour.
• Coat cranberries in the remaining 1/2 cup sugar and let dry again for at least 1 hour.

Prepare Pie Crust

• Roll out your dough according to your preferred method.
• Preheat oven to 375°F (190°C).
• Roll the dough into a 12-inch circle and place it in a 9×2-inch deep dish pie dish. Tuck it in, fold overhang, and crimp edges.
• Line the pie crust with parchment paper, fill with pie weights, and par-bake for 10 minutes.
• Remove weights, prick the bottom with a fork, and bake for an additional 7-8 minutes until starting to brown.

Make Pie Filling

• In a large bowl, whisk together pumpkin, eggs, and brown sugar.
• Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Mix well.

Bake the Pie

• Pour the filling into the warm crust, filling it about 3/4 full.
• Bake for 55-60 minutes, checking for doneness after 50 minutes. Cover edges with aluminum foil if they brown too quickly.
• Once done, let the pie cool for at least 3 hours before adding decorations and serving.

Serve

• Decorate with sugared cranberries and pie crust leaves. Serve with whipped cream if desired.

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days. For a smoother filling, blend the pumpkin mixture in a food processor before pouring it into the crust. Ensure to par-bake thoroughly for a crispier crust.

Keyword Cranberry Topping, Fall Dessert, Festive Pie, Pumpkin Pie, Thanksgiving