The Great Pumpkin Pie Recipe

There’s nothing quite like the comforting aroma of a freshly baked pumpkin pie filling your kitchen. This Great Pumpkin Pie Recipe delivers a velvety, spiced filling nestled in a flaky, buttery crust that melts in your mouth. With a prep time of just 45 minutes and a bake time of 1 hour, 5 minutes, it’s a labor of love that’s well worth the wait. The addition of sugared cranberries adds a delightful pop of tartness and crunch, balancing the pie’s rich, creamy texture. Perfect for gatherings or cozy nights in, this pie is a celebration of fall flavors in every bite.

From the first slice to the last, this pie is a sensory delight. The warm spices of cinnamon, nutmeg, and ginger mingle with the earthy sweetness of pumpkin, creating a harmonious flavor profile. Allowing it to cool for a few hours ensures the filling sets perfectly, making it easy to slice and serve. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe is approachable and rewarding. It’s a timeless classic that will have everyone reaching for seconds.

Ingredients for The Great Pumpkin Pie

• 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
  • 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 salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger (or substitute with 1 teaspoon fresh grated 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

Step-by-Step Instructions

1. Prepare Sugared Cranberries (Optional, Start the Night Before):
   1. Place cranberries in a large heatproof bowl.
   2. In a saucepan, simmer water and 3/4 cup (150g) sugar until dissolved. Cool for 5 minutes.
   3. Pour syrup over cranberries, stir, and cover for 15 minutes.
   4. Transfer cranberries to a parchment-lined baking sheet and let dry for 1 hour.
   5. Toss cranberries in remaining 1/2 cup (100g) sugar, coating evenly. Let dry for 1 hour or refrigerate. Store covered for up to 3 days.
2. Prepare Pie Crust:
   1. Follow your favorite pie dough recipe or use store-bought. Roll out one disc into a 12-inch circle.
   2. Place dough into a 9×2-inch deep dish pie dish, pressing firmly. Fold overhang to form a thick rim and crimp edges.
   3. Brush edges lightly with egg wash.
3. Par-Bake the Crust:
   1. Preheat oven to 375°F (190°C).
   2. Line crust with parchment paper and fill with pie weights or dried beans.
   3. Bake for 10 minutes, remove weights, prick crust with a fork, and bake for 7-8 more minutes until lightly browned.
4. Make Pumpkin Pie Filling:
   1. Whisk pumpkin puree, 3 eggs, and brown sugar until combined.
   2. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until smooth.
5. Assemble and Bake:
   1. Pour filling into warm crust, filling only 3/4 of the way.
   2. Bake for 55-60 minutes until the center is almost set (a small wobble is fine).
   3. After 25 minutes, cover crust edges with foil to prevent over-browning.
6. Cool and Decorate:
   1. Transfer pie to a wire rack and cool completely for at least 3 hours.
   2. Garnish with sugared cranberries and pie crust leaves. Serve with whipped cream if desired.
7. Store: Cover leftovers tightly and refrigerate for up to 5 days.

Perfect Pairings: Serving Suggestions

This pumpkin pie shines when served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or sprinkle with cinnamon sugar. Pair it with a warm cup of spiced chai or coffee for a cozy dessert experience.

Storage & Reheating Tips

Store leftover pie tightly covered in the refrigerator for up to 5 days. To maintain freshness, place a piece of plastic wrap directly on the cut edges. For a warm slice, reheat individual portions in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

Time-Saving Hacks

Short on time? Use store-bought pie crust and skip the sugared cranberries for a simpler presentation. You can also prepare the pie filling a day ahead and store it in the fridge, then pour it into the crust just before baking. For quicker cooling, place the pie near an open window or fan.

Recipe Variations to Try

Swap the traditional spices for pumpkin pie spice blend for convenience. For a dairy-free version, use coconut cream instead of heavy cream and almond milk in place of regular milk. Add a crunchy twist by sprinkling a streusel topping over the filling before baking.

Equipment Essentials

A deep-dish pie plate (1.75 inches deep) is ideal for this recipe. If you don’t have pie weights, dried beans or rice work perfectly for blind baking. A silicone baking mat makes rolling out the dough and sugaring cranberries easier, while a wire rack ensures even cooling for the pie.

The Great Pumpkin Pie Recipe

Neha

There’s nothing quite like the comforting aroma of a freshly baked pumpkin pie filling your kitchen. With a prep time of just 45 minutes and a bake time of 1 hour, 5 minutes, it’s a labor of love that’s well worth the wait.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 minute min

Total Time 46 minutes mins

Course Pie

Cuisine American

Servings 8

Ingredients

  

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Sugared Cranberries

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

Pumpkin Pie

• Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
• 1 large egg beaten with 1 Tablespoon milk
• one 15-ounce can pumpkin puree
• 1 and 1/4 cups packed light or dark brown sugar
• 1 Tablespoon 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 heavy cream
• 1/4 cup milk

Instructions

 

• If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
• Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
• Preheat oven to 375°F (190°C).
• Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
• Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is just starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
• Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
• Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
• Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

Keyword homemade pie, pie crust, pumpkin pie, spiced pumpkin, Thanksgiving dessert

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