There’s nothing quite like the comfort of a homemade pumpkin pie as the weather turns crisp and leaves start to fall. For me, baking this classic dessert signals the official start of the holiday season, a tradition passed down through generations in my family.
The warm, inviting aroma of cinnamon, cloves, and nutmeg fills the kitchen, evoking memories of cozy gatherings and shared laughter around the table.
What makes this pumpkin pie recipe truly special is its silky-smooth filling, made from fresh pumpkin puree and just the right blend of spices. The flaky, buttery crust provides the perfect contrast, adding a satisfying crunch to every bite.
It’s the ideal dessert to cap off a hearty meal or to enjoy with a steaming cup of coffee on a chilly afternoon.
This recipe is my go-to for Thanksgiving, but it’s also a wonderful treat any time you crave a taste of fall. I can’t wait to hear how you make it your own, maybe with a dollop of whipped cream or a sprinkle of toasted pecans.
Pumpkin Pie Recipe
Ingredients
Sugared Cranberries
- 1 cup 100g fresh Cranberries (do not use frozen)
- 3/4 cup 180ml Water
- 1 1/4 cups 250g Granulated sugar, divided
Pumpkin Pie
- Homemade Pie Dough full recipe makes 2 crusts: 1 for the bottom, 1 for leaf decor
- Egg wash: 1 large egg beaten with 1 tablespoon milk
- 15- ounce can 425g 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
Instructions
Make the Sugared Cranberries (Optional, Start a Day Ahead):
- If you’re decorating with sugared cranberries, start the night before. Place the cranberries in a large, heatproof bowl.
- In a medium saucepan, bring the water and 3/4 cup (150g) of sugar to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool for 5 minutes.
- Pour the sugar syrup over the cranberries, stir, and cover the bowl. Let sit for 15 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries to the prepared sheet. Let them dry, uncovered, for 1 hour.
- Toss the cranberries in the remaining 1/2 cup (100g) of sugar until fully coated. Let them dry for at least 1 hour at room temperature or in the refrigerator. Store in the fridge for up to 3 days.
Prepare the Pie Crust:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pie dough into a 12-inch circle on a lightly floured surface. Carefully place the dough in a 9×2-inch deep dish pie dish, pressing it firmly into place. Fold any overhang under itself and crimp the edges as desired. Lightly brush the edges with the egg wash.
Par-Bake the Crust:
- Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
- Remove the parchment and weights, prick the bottom of the crust with a fork, and bake for another 7-8 minutes until the crust just begins to brown.
Make the Pumpkin Pie Filling:
- In a large bowl, whisk together the pumpkin puree, eggs, and brown sugar until well combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk, and whisk vigorously until smooth.
Assemble and Bake the Pie:
- Pour the pumpkin filling into the warm, par-baked crust, filling it about 3/4 full.
- Bake for 55-60 minutes until the center is almost set—it’s okay if a small part of the center is slightly wobbly. After 25 minutes, cover the edges of the crust with aluminum foil or a pie crust shield to prevent over-browning. Check the pie for doneness around the 50-minute mark.
Cool and Serve:
- Once baked, transfer the pie to a wire rack and let it cool completely for at least 3 hours before garnishing.
- Decorate with sugared cranberries and pie crust leaves, if using. Serve with whipped cream, if desired.
Notes
- Cranberries: Use fresh cranberries, not frozen, as the sugar syrup won’t coat frozen berries evenly.
- Pumpkin: Canned pumpkin is ideal for this recipe, and I recommend Libby’s brand. If using fresh pumpkin puree, blot it lightly to remove excess moisture, as it may extend the baking time.
- Spices: You can substitute the ginger, nutmeg, cloves, and pepper with 1 teaspoon of pumpkin pie spice. Remember to still add 1 1/2 teaspoons of cinnamon.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 365 kcal |
| Fat | 16g |
| Cholesterol | 116mg |
| Carbohydrates | 42g |
| Sugars | 33g |
| Protein | 6g |
Tips Which May Help:
Tip 1: Use fresh pumpkin. Just make sure to cook and puree the pumpkin before adding it to the pie filling. Fresh pumpkin might have a slightly different texture and flavor, but it will work well in the recipe.
Tip 2: To prevent a soggy crust, you can blind-bake the pie crust before adding the filling. This involves baking the crust for about 10 minutes with pie weights to set it slightly before pouring in the pumpkin mixture.
Tip 3: Pumpkin pie should cool for at least 2 hours before serving. This allows the filling to set properly, making it easier to slice and ensuring the best texture.
