Classic Pumpkin Pie

Classic Pumpkin Pie with Sugared Cranberries

Nothing says autumn quite like a Classic Pumpkin Pie. This timeless dessert combines creamy pumpkin filling with warm spices like cinnamon, ginger, and nutmeg, all nestled in a flaky, buttery crust. Topped with sparkling sugared cranberries, this pie is as stunning as it is delicious, making it perfect for Thanksgiving or any cozy fall gathering. With a few extra steps for sugared cranberries and a golden crust, you’ll impress your guests with a dessert that’s both traditional and beautifully festive.

Why You’ll Love This Recipe

This pie has everything we love about a classic pumpkin pie – rich flavor, velvety texture, and just the right balance of spices. The sugared cranberries add a pop of color and a sweet-tart contrast to the smooth, spiced filling, while the homemade crust is worth the effort for that unbeatable flakiness.

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 Pumpkin Pie

• Homemade pie dough (1 crust for the bottom, plus extra for leaf decor, if desired)
• Egg wash: 1 large egg beaten with 1 tbsp milk
• 15 oz (425g) can pumpkin puree
• 3 large eggs
• 1 1/4 cups (250g) packed light or dark brown sugar
• 1 tbsp (8g) cornstarch
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground or freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp freshly ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk

Directions

Step 1: Prepare Sugared Cranberries (Optional, Make the Night Before)

1. Place cranberries in a heatproof bowl.
2. In a medium saucepan over medium heat, combine water and 3/4 cup sugar, whisking until the sugar dissolves.
3. Let cool for 5 minutes, then pour over the cranberries. Cover and set aside for 15 minutes.
4. Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet and let dry for 1 hour.
5. Roll cranberries in the remaining sugar to coat fully, then let dry for another hour. Store in the refrigerator for up to 3 days.

Step 2: Make the Pie Crust

1. Prepare homemade pie dough or use store-bought dough if desired.
2. Preheat oven to 375°F (190°C).
3. On a floured surface, roll out the dough to a 12-inch circle. Place it into a 9×2-inch pie dish and crimp or flute the edges.
4. Lightly brush the edges with egg wash for a golden finish.

Step 3: Par-Bake the Crust

1. Line the crust with parchment paper and fill with pie weights or dried beans.
2. Par-bake for 10 minutes, then remove the weights and parchment.
3. Prick the crust with a fork, then bake for another 7-8 minutes until just starting to brown.

Step 4: Prepare the Pumpkin Filling

1. In a mixing bowl, whisk together pumpkin puree, eggs, and brown sugar until well combined.
2. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk until smooth and creamy.

Step 5: Bake the Pie

1. Pour the pumpkin filling into the warm crust, filling it about 3/4 full.
2. Bake for 55-60 minutes, covering the edges with foil after 25 minutes to prevent over-browning.
3. Check for doneness starting at 50 minutes – the center should be slightly wobbly when done.

Step 6: Cool and Serve

1. Transfer the pie to a wire rack and let cool completely for at least 3 hours to allow the filling to set.
2. Garnish with sugared cranberries and pie crust leaves (optional) for a beautiful presentation. Serve with whipped cream if desired.

Recipe Notes

• Cranberry Garnish: The sugared cranberries can be prepared up to 3 days in advance and stored in the refrigerator. They add a delightful texture and visual appeal to your pie.
• Spice Adjustments: If you prefer a bolder flavor, increase the cinnamon or add a pinch more of nutmeg.
• Par-Baking Tip: Par-baking helps the crust stay crisp and avoids a soggy bottom, which is especially important with custard-based fillings like pumpkin.

Nutrition Information

• Prep Time: 30 minutes (excluding cranberries)
• Cooking Time: 1 hour 15 minutes
• Total Time: 4 hours 45 minutes (including cooling and cranberries)
• Calories: 320 kcal per serving
• Servings: 8 servings

Final Thoughts

This Classic Pumpkin Pie is sure to be the star of your holiday dessert table. The warm spices and creamy filling bring nostalgic comfort to every bite, and the sugared cranberries add a festive touch that’s perfect for special occasions. Make it once, and this classic will quickly become a cherished part of your holiday tradition!

Classic Pumpkin Pie

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• Author: Dulcia
• Total Time: 4 hours 45 minutes (including cooling and cranberries)
• Yield: 8 1x

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Description

This Classic Pumpkin Pie is the essence of fall, featuring a smooth, spiced pumpkin filling in a flaky homemade crust. Topped with delicate sugared cranberries, it’s both a delicious and visually stunning centerpiece for any holiday gathering. The sweetness of the cranberries beautifully complements the rich, spiced filling, while the crisp crust offers the perfect balance of texture and flavor.

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Ingredients

Scale 1x2x3x

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 Pumpkin Pie:
Homemade pie dough (1 crust for the bottom, plus extra for leaf decor, if desired)
Egg wash: 1 large egg beaten with 1 tbsp milk
15 oz (425g) can pumpkin puree
3 large eggs
1 1/4 cups (250g) packed light or dark brown sugar
1 tbsp (8g) cornstarch
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground or freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp freshly ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk

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Instructions

Prepare Sugared Cranberries: (Make the night before if possible.) Place cranberries in a heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup sugar, whisking until dissolved. Let cool for 5 minutes, then pour over cranberries. Cover and set aside for 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let dry for 1 hour. Roll in remaining sugar, coating fully, then allow to dry for 1 hour. Store in the refrigerator for up to 3 days.
Make the Pie Crust: Prepare homemade pie dough or use store-bought. Preheat oven to 375°F (190°C). On a floured surface, roll out dough to a 12-inch circle, place into a 9×2-inch pie dish, and crimp or flute the edges. Brush edges lightly with egg wash.
Par-Bake the Crust: Line crust with parchment paper, fill with pie weights or dried beans, and par-bake for 10 minutes. Remove weights and prick crust with a fork, then bake another 7-8 minutes until just starting to brown.
Prepare Pumpkin Filling: In a bowl, whisk together pumpkin, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk until smooth.
Bake the Pie: Pour filling into the warm crust, filling about 3/4 full. Bake 55-60 minutes, covering edges with foil after 25 minutes to prevent over-browning. Check for doneness starting at 50 minutes. The center should be slightly wobbly when done.
Cool and Serve: Transfer pie to a wire rack and cool completely for at least 3 hours. Garnish with sugared cranberries and pie crust leaves (optional) and serve with whipped cream if desired.

• Prep Time: 30 minutes (excluding cranberries)
• Cook Time: 1 hour 15 minutes

Nutrition

• Calories: 320