Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Great Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 135 reviews
  • Author: Mia
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: Serves 8-10; about 1 cup sugared cranberries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Great Pumpkin Pie recipe combines a homemade flaky pie crust with a spiced pumpkin filling for a perfect holiday dessert. The pie features a smooth, creamy texture seasoned with warm spices like cinnamon, ginger, nutmeg, cloves, and a hint of black pepper, baked to perfection. Optional sugared cranberries add a festive, sweet-tart garnish to decorate the pie, enhancing both flavor and presentation.

Ingredients

Scale

Sugared Cranberries

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Pumpkin Pie

  • 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
  • 1 (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, start the sugared cranberries the night before to allow them to sit. Place fresh cranberries in a heatproof bowl. In a saucepan, heat water and 3/4 cup (150g) sugar over medium heat until dissolved. Remove from heat, cool 5 minutes, then pour over cranberries and stir. Cover and rest 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup (100g) sugar, coat fully, and let dry uncovered for at least 1 hour or refrigerate. Store in refrigerator for up to 3 days.
  2. Make Pie Crust: Prepare homemade pie dough according to recipe or use store-bought. Chill dough thoroughly (at least 2 hours or overnight). Preheat oven to 375°F (190°C).
  3. Roll Out Pie Dough: Roll one chilled dough disc on a lightly floured surface into a 12-inch circle. Transfer to a 9×2-inch deep pie dish, pressing snugly and folding overhang into a thick rim. Crimp or flute edges, then brush lightly with egg wash.
  4. Par-bake (Blind Bake) Crust: Line crust with crumpled parchment paper and fill with pie weights or dried beans, distributing evenly. Bake 10 minutes. Remove weights and parchment, prick crust bottom with fork to vent, and bake another 7-8 minutes until just beginning to brown.
  5. Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until smooth.
  6. Fill and Bake Pie: Pour filling into warm crust, filling about 3/4 full. Bake at 375°F (190°C) for 55-60 minutes until the center is mostly set but slightly wobbly. After 25 minutes, shield edges with foil or a pie crust shield to prevent burning. Check doneness around 50 minutes onward.
  7. Cool and Decorate: Transfer pie to a wire rack and cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves if desired. Serve with whipped cream if preferred.
  8. Store Leftovers: Cover tightly and refrigerate leftovers up to 5 days.

Notes

  • Make Ahead & Freezing: Pumpkin pie freezes well up to 3 months; thaw overnight in refrigerator. Pie dough also freezes for up to 3 months. Chill dough and prepare sugared cranberries the night before for best results. Filling improves when mixed and refrigerated overnight.
  • Special Tools: Glass mixing bowls, saucepan, baking sheet, silicone baking mat or parchment paper, rolling pin, 9-inch pie dish, pastry brush, pie weights, whisk, pie crust shield, cooling rack, fall cookie cutters.
  • Cranberries: Use fresh cranberries to ensure even sugar coating and appealing appearance. Frozen cranberries lead to uneven coating and shriveling.
  • Pumpkin: Use canned pumpkin such as Libby’s for best texture; fresh puree should be blotted to remove excess moisture, which may increase bake time.
  • Spices: Can substitute individual spices with 1 teaspoon pumpkin pie spice, maintaining 1 and 1/2 teaspoons cinnamon.
  • Pie Crust: Par-bake crust regardless if homemade or store-bought; for graham cracker crust, bake similarly but no need for weights.
  • Pie Crust Leaves: Roll out second dough ball and cut leaf shapes with cookie cutters. Brush with egg wash, optionally score veins, bake at 350°F (177°C) for 10 minutes until lightly browned, cool before decorating.

Nutrition

  • Serving Size: 1 slice (1/10th of pie)
  • Calories: 380
  • Sugar: 29g
  • Sodium: 230mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 100mg

Find it online: https://mealsbymia.com/the-great-pumpkin-pie-recipe/