Pumpkin pie recipe: This pumpkin pie recipe is my absolute favorite because it is literally bursting with flavor. In addition to being served with sugared cranberries and whipped cream, it has a flavor that is both rich and silky, and it tastes fantastic over my homemade pie crust.

Pumpkin pie recipe

Ingredients

• 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*
• 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. Make sugared cranberries first for garnish: Start sugared cranberries the night before to adorn the pie because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. Simmer 3/4 cup (150g) sugar and water in a medium pot over medium heat, swirling until sugar dissolves. Remove pan from heat and let cool for 5 minutes. Pour sugar syrup over cranberries and stir. Leave the bowl covered for 15 minutes. Cover a baking sheet with parchment or silicone. Remove the cranberries from the sugar syrup with a slotted spoon and place on the baking sheet. Let dry uncovered for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Coat the cranberries with sugar all over. Place on a parchment paper- or silicone baking mat-lined baking sheet and dry uncovered for 1 hour at room temperature or in the fridge. Keep tightly covered in the fridge for 3 days. See how to create sugared cranberries for more uses.
2. Prepare the pie dough in step 5 using the instructions and video explanation in my recipe. Or use store-bought or preferred pie dough.
3. Warm the oven up to 190°C (375°F).
4. Roll out the pie crust that has been cooled. Take out one disc of pie dough from the fridge. Spread some flour on a work area and roll the dough into a 12-inch circle. After every few rolls, make sure to turn the dough about a quarter of the way around. Carefully put the dough into a 9×2-inch deep dish pie dish (this is the one I use; it’s 1.75 inches deep). With your fingers, tuck it in and make sure it’s pressed flat into the pie dish. To make a thick edge around the dish, fold any extra dough back into it. You can use a fork or your fingers to crimp the ends. Check out my video on how to pinch and flute pie crust if you need more help with this step. Use a little of the egg wash mixture to brush the sides.
5. Prepare the crust by putting parchment paper around the pie dough and baking it for a short time. Making the parchment paper crunch is helpful for making it easy to form into the pie. Put pie weights or dried beans inside.(Keep in mind that at least two regular sets of pie weights will fit.)Make sure that the beans or weights are spread out evenly around the pie dish. Do a quick bake of the crust for 10 minutes. Take off the pie weights and parchment paper carefully. Make holes in the bottom of the crust with a fork to let steam escape. Put the crust back in the oven (without the weights) for another 7 to 8 minutes, or until the bottom is just beginning to brown.(If you need more help with this step, read this page on how to par-bake pie crust.)
6. Put the pumpkin, 3 eggs, and brown sugar in a bowl and mix them together with a whisk. Put in the milk, heavy cream, pepper, cinnamon, ginger, nutmeg, cloves, and salt. Mix everything together by whisking it very hard.
7. Put the pumpkin pie filling into the shell while it is still warm. Fill the crust only about three quarters of the way up.If you follow the directions and use a deep dish pie dish, you should only have a little filling left over. You can use the extra to make mini pies with the pie dough bits that are left over. The pie should be baked for about 55 to 60 minutes, or until the middle is almost set. It’s okay if some of the center isn’t stable. As soon as the crust has been baked for 25 minutes, use aluminum foil or a pie dough shield to protect the edges from getting too brown. At minute 50, minute 55, minute 60, and so on, check to see if it’s done.
8. After it’s done, move the pie to a wire rack and let it cool for at least three hours before decorating it and serving it.
9. Put pie crust leaves and sugared cranberries on top (see note). There will be cranberries left over, and they’re tasty as a snack. If you want, you can serve pie with whipped cream.
10. Put extras in the fridge and tightly cover them. They will last for up to 5 days.

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