If you’re looking for that perfect fall dessert to impress your guests (and yourself!), let me introduce you to The Great Pumpkin Pie Recipe. This recipe is everything you dreamed your pumpkin pie could be—rich, creamy, just the right balance of spices, and topped with a beautiful homemade crust that you’ll want to show off. Plus, I’m sharing a little trick to make sugared cranberries that add a stunning festive touch. Trust me, you’ll be coming back to this recipe year after year.

🤍

Why You’ll Love This Recipe

Classic Comfort Flavor: The spices and pumpkin blend perfectly for that nostalgic homemade pumpkin pie taste.
Beautiful Presentation: Sugared cranberries and flaky pie crust leaves take this pie from delicious to stunning.
Make-Ahead Friendly: You can prep most components in advance to make your holiday prep easy and stress-free.
Reliable Results: Clear instructions and tips help you nail the crust and filling every time—even if you don’t bake often.

A slice of pumpkin pie is on a white plate with a white marbled texture background. The pie has two main layers: a light golden crust at the bottom and a thick, smooth, deep orange pumpkin filling on top. The crust edge is decorated with two small, detailed leaf-shaped pieces of pie crust that are golden brown. On top of the pumpkin filling, near the crust, there are three sugared bright red cranberries. In the center of the slice, there is a swirl of white whipped cream. Next to the pie slice is a silver fork holding a small piece of the crust and filling. In the background, there is a white square bowl filled with sugared cranberries. Photo taken with an iphone --ar 2:3 --v 7 - The Great Pumpkin Pie, pumpkin pie recipe, fall dessert ideas, homemade pumpkin pie crust, festive pumpkin dessert

Ingredients You’ll Need

The ingredients in The Great Pumpkin Pie Recipe are straightforward, with pantry staples mixed with fresh touches like cranberries and real pumpkin puree to make this pie truly shine. I always recommend using good-quality canned pumpkin and fresh cranberries for the best flavor and texture.

Flat lay of plump fresh cranberries with their vibrant deep red color and glossy texture, a smooth can of rich orange pumpkin puree opened to show its creamy inside, golden light and dark brown sugar mounded with coarse crystals visible, whole warm brown cinnamon sticks and scattered ground cinnamon powder with a soft texture, fresh nutmeg whole with its rough brown shell, fresh ginger root showing its knobby pale beige skin, bright white large eggs with a smooth matte surface, and fresh green leaves of pie crust dough rolled thin with delicate veins scored on top, all beautifully arranged in a balanced composition with contrasting colors and natural textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - The Great Pumpkin Pie, pumpkin pie recipe, fall dessert ideas, homemade pumpkin pie crust, festive pumpkin dessert

Fresh Cranberries: Use only fresh, not frozen, for the sugared cranberry garnish to get that perfect sparkle and crunch.
Granulated Sugar: Divided in the sugared cranberry process, it adds a sweet crispy shell to the berries.
Water: For the simple syrup to start the sugared cranberries.
Homemade Pie Dough: I love using my own dough for flakiness and taste, but store-bought crust works too.
Egg and Milk (for egg wash): This brush-on glaze gives the crust a gorgeous golden finish.
Pumpkin Puree: Canned pumpkin is my go-to—smooth and consistent every time.
Eggs: They add richness and help the filling set perfectly.
Brown Sugar: Adds depth and caramel notes to the filling.
Cornstarch: Keeps the filling perfectly firm without being cakey.
Salt: Balances the sweetness and enhances flavors.
Ground Cinnamon, Ginger, Nutmeg, Cloves, Black Pepper: A warm spice blend that makes this pumpkin pie unforgettable.
Heavy Cream and Milk: These bring creaminess and silky texture to the filling.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about The Great Pumpkin Pie Recipe is how easy it is to make your own. Don’t hesitate to tweak the spices or try different crust styles for your own twist—trust me, you’ll want to customize this pie to match your vibe!

Spice Swap: I sometimes simplify the spice mix by using a teaspoon of pumpkin pie spice plus extra cinnamon—makes it super easy without losing flavor.
Crust Options: If you’re short on time, a graham cracker crust works nicely and adds a hint of crunch and sweetness.
Dairy-Free: Try substituting full-fat coconut milk for the cream and milk to make a dairy-free version—just expect a subtle coconut flavor which I actually love!
Mini Pies: Got leftover filling or dough? Mini hand pies are a perfect snack, and my family goes crazy for these little pockets of pumpkin goodness.

How to Make The Great Pumpkin Pie Recipe

Step 1: Start With Sugared Cranberries the Night Before

For that wow factor, I always begin with the sugared cranberries. You’ll want fresh cranberries and to simmer them gently in a sugar syrup to coat evenly—this process seals the berries with a glistening, sweet crust. After letting them sit in syrup, toss them in granulated sugar and let them dry overnight. They look stunning on top and add a wonderful tart crunch. I discovered this trick while trying to find something decorative and tasty, and it never disappoints.

Step 2: Prepare and Par-Bake the Pie Crust

Whether you’re rolling out homemade dough or using store-bought, the crust is crucial. Roll your dough into a 12-inch circle and fit it snugly into your pie dish, then crimp the edges for that classic look. Brush with egg wash for a nice golden sheen. Don’t forget to line with parchment paper and weigh it down before par-baking, so the crust stays crisp and flaky instead of soggy. This step usually surprises folks who skip it, but it’s worth the extra 15 minutes!

Step 3: Whisk Together the Pumpkin Pie Filling

In a large bowl, mix the pumpkin puree, eggs, and brown sugar thoroughly so everything is well combined. Then add your cornstarch, salt, all the warming spices, cream, and milk. Vigorously whisk to get a smooth, silky mixture without lumps—that’s the key to a perfectly creamy pie. I like to whisk for a full minute just to get air in and a velvety texture.

Step 4: Bake and Cool Your Pie

Pour the filling into your warm, par-baked crust, filling it about three-quarters full to avoid spillovers. Bake at 375°F (190°C) for nearly an hour. After about 25 minutes, shield the crust edges with foil to prevent over-browning—I’ve learned this the hard way when my edges burned while the center was still gooey! The pie’s done when the center barely jiggles; it will set as it cools. Cool completely for at least 3 hours before adding your festive garnish.

👨‍🍳

Pro Tips for Making The Great Pumpkin Pie Recipe

Use Fresh Cranberries: Frozen cranberries don’t hold the sugar syrup well, so fresh is key for those perfectly sugared gems.
Don’t Skip Par-Baking: Blind-baking the crust keeps it crisp and prevents a soggy bottom—trust me, it makes a huge difference.
Cover the Edges Early: Shield your crust edges at 25 minutes to avoid over-browning; I learned this after burning the edges of my first pumpkin pie.
Let It Cool Fully: Patience pays off—cooling completely before slicing means the filling sets perfectly and cleans up beautifully.

How to Serve The Great Pumpkin Pie Recipe

Garnishes

I usually top the pie with those beautiful homemade sugared cranberries—they add a festive crunch and gorgeous color that screams fall. If you want to get a little fancy, I make pie crust leaves baked separately and place them artistically around the edges. Whipped cream is a classic finish, of course—I like a lightly sweetened whipped cream with a hint of vanilla, which complements the spices perfectly.

Side Dishes

This pumpkin pie pairs wonderfully with a cup of hot apple cider or a rich cup of coffee. For a holiday spread, I’ll balance the sweetness with savory dishes like roasted Brussels sprouts or a hearty green salad with tangy vinaigrette. And honestly, sometimes the pie is the showstopper all on its own!

Creative Ways to Present

For special occasions, I love serving mini pumpkin pies with individual sugared cranberry garnishes for a fun, bite-sized treat. Another favorite presentation is layering custard-style pumpkin cups with crushed gingersnap cookies and a dollop of whipped cream—same flavors but a fresh spin! Don’t be afraid to get creative—the Great Pumpkin Pie Recipe has room for your festive flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, I always cover the pie tightly with plastic wrap and store it in the fridge. It stays fresh and delicious for up to 5 days—perfect if you want to enjoy it over several days or share with friends post-holiday. Just keep it chilled and slice with a sharp knife for clean cuts.

Freezing

I’ve had great luck freezing pumpkin pies for up to three months. The key is to wrap the pie tightly in plastic wrap, then in foil to protect against freezer burn. When you’re ready, thaw it overnight in the fridge. I like to bake and cool mine fully before freezing for best texture.

Reheating

To reheat leftover pie slices, I pop them in a 300°F oven for 10-15 minutes until warmed through. This keeps the crust flaky and the filling creamy without drying it out. Avoid microwaving if you can—it tends to make the crust soggy.

FAQs

Can I use fresh pumpkin instead of canned for The Great Pumpkin Pie Recipe?

Absolutely! You can use fresh pumpkin puree, but be sure to cook and puree your pumpkin thoroughly first. Also, try to blot out excess moisture with a clean kitchen towel before mixing it into your filling. Using fresh pumpkin might increase the baking time slightly, and the texture may be a bit less smooth than canned pumpkin, but the flavor is fantastic and fresh.
Why do I need to par-bake the pie crust?

Par-baking, or blind baking, the crust ensures the bottom stays crisp and doesn’t turn soggy after adding the moist pumpkin filling. This step also prevents the crust edges from shrinking. If you skip this, you might end up with a pie crust that’s soft, doughy, or unevenly baked.
How long does The Great Pumpkin Pie Recipe take to bake?

After par-baking the crust, the pumpkin pie filling bakes for about 55-60 minutes at 375°F (190°C). You’ll want to check after 50 minutes and then every 5 minutes until the filling is mostly set but still slightly jiggly in the center. Covering the edges throughout prevents burning.
Can I make the sugared cranberries ahead of time?

Yes! It’s best to make sugared cranberries the night before you plan to use them. They need several hours to dry and develop their beautiful crystallized coating. Keep them refrigerated, and they’ll stay fresh for up to three days—perfect to prep early.

Final Thoughts

I absolutely love how The Great Pumpkin Pie Recipe turns out every single time—it’s become my go-to for every holiday and cozy fall dessert craving. The balance of spices, creamy filling, and flaky crust is just unbeatable. Plus, adding sugared cranberries not only makes it look fabulous but adds a tangy crunch that keeps everyone coming back for seconds. I really hope you give this a try; if you’re anything like me, it’ll quickly become a family favorite you proudly share year after year.