Description
Learn how to make a delicious classic pumpkin pie with our easy-to-follow recipe. Perfect for any fall gathering or holiday celebration.
Ingredients
- 1 cup (100g) fresh cranberries
- 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 (15 ml) 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 (3 ml) salt
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground beef*
- 1/4 teaspoon (1 ml) ground or freshly grated nutmeg*
- 1/8 teaspoon (1 ml) ground cloves*
- 1/8 teaspoon (1 ml) fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- If you plan to embellish the pie with sugared cranberries, begin preparing them the night prior since they require several hours to set. Place cranberries in a large bowl that can withstand heat. Keep them aside. In a saucepan over medium heat, combine water and a portion of sugar until it simmers, stirring until sugar dissolves. Remove from heat and let it cool slightly. Pour this syrup over the cranberries and mix. Cover and leave for 15 minutes. Prepare a baking sheet by lining it with parchment or a silicone mat. Use a slotted spoon to move cranberries from the syrup to the sheet. Let them dry out in the open for 1 hour. Coat the cranberries in the remaining sugar, ensuring they are fully covered. Lay them on the prepared sheet and allow to dry for at least an hour at room temperature or in the fridge. Store in the fridge for up to three days.
- Follow the pie crust preparation up to step 5 according to my guidance or your favorite recipe, including store-bought options.
- Set your oven to 375°F (190°C) to preheat.
- Roll the cold pie dough: Take one portion of dough from the fridge. On a floured surface, roll it into a 12-inch circle, rotating the dough slightly after a few rolls. Gently position it in a 9×2-inch deep pie dish, pressing it firmly into place. Fold any excess dough to form a thick edge. Shape the edge using a fork or your fingers. Refer to my tutorial for more tips on crimping and fluting. Lightly brush the rim with the egg wash.
- Pre-bake the crust: Line the crust with parchment, crumpling it for easier shaping. Fill with pie weights or dried beans, ensuring they are evenly spread. Pre-bake for 10 minutes. Carefully remove the weights and parchment. Pierce the base of the crust with a fork to create vents, then return it to the oven for 7-8 minutes until it just starts to brown. Consult my guide on pre-baking if needed.
- Prepare the pumpkin filling: Combine pumpkin, eggs, and brown sugar until smooth. Incorporate cornstarch, salt, spices, cream, and milk, mixing thoroughly.
- Pour the pumpkin mixture into the warm crust, filling it about 3/4 full. If using a deep dish, there may be leftover filling for mini pies. Bake for about 55-60 minutes until the center is nearly set. A slight wobble in the center is fine. After 25 minutes, shield the crust’s edges with foil or a protector to prevent over-browning. Check doneness periodically at 50, 55, and 60 minutes.
- Once baked, place the pie on a wire rack to cool for at least 3 hours before adding garnishes and serving.
- Adorn with sugared cranberries and pie crust leaves if desired. Excess cranberries make a tasty snack. Serve with whipped cream if you like.
- Store any remaining pie tightly covered in the fridge for up to 5 days.
Notes
- For a sweeter filling, you can increase the granulated sugar in the pumpkin mixture by 1/4 cup to adjust the sweetness.
- Enhance the flavor by adding a teaspoon of vanilla extract to the pumpkin filling mixture.
- Adjust the spices like cinnamon, nutmeg, cloves, and black pepper to your preference for a spicier pie.
