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Description
A classic pumpkin pie recipe with detailed instructions for a homemade crust and optional sugared cranberry garnish.
Ingredients
- 1 cup (100g) fresh cranberries
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
- Homemade Pie Dough (enough for 2 crusts)
- 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
- If garnishing with sugared cranberries, make those first. Place cranberries in a large heatproof bowl. In a medium saucepan, bring water and 3/4 cup (150g) sugar to a simmer, whisking until dissolved. Remove from heat, cool for 5 minutes, then pour over cranberries. Cover and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Transfer cranberries to the prepared baking sheet using a slotted spoon. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss dried cranberries in sugar, coating them. Place on a lined baking sheet and let 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.
- Prepare the pie crust according to recipe directions or use your favorite homemade or store-bought dough.
- Preheat oven to 375°F (190°C).
- Roll out one disc of chilled pie dough into a 12-inch circle on a lightly floured surface. Carefully place the dough into a 9×2-inch deep dish pie dish. Press the dough into the dish, tucking it in. Fold any overhang back into the dish to form a thick rim. Crimp or flute the edges. Brush the edges lightly with the egg wash mixture.
- Par-bake the crust: Line the pie crust with parchment paper, shaping it to fit. Fill with pie weights or dried beans. Par-bake for 10 minutes. Carefully remove parchment paper and weights. Prick the bottom of the crust with a fork. Return crust to the oven for 7-8 more minutes, or until the bottom just starts to brown.
- Make the pumpkin pie filling: Whisk together pumpkin puree, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until everything is combined.
- Pour the pumpkin pie filling into the warm crust, filling it about 3/4 of the way full.
- Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will remain wobbly. After 25 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield to prevent browning. Check for doneness periodically after 50 minutes.
- Once done, transfer the pie to a wire rack and let it cool completely for at least 3 hours before garnishing and serving.
- Decorate with sugared cranberries and pie crust leaves (optional). Serve with whipped cream if desired.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Sugared cranberries can be made the night before and need several hours to sit.
- Ensure fresh cranberries are used, not frozen.
- The pie crust recipe makes enough for two crusts; one for the bottom and one for decorative leaves.
- If using a deep dish pie dish, you may have a little filling leftover, which can be used for mini pies.
- Cover the pie crust edges with aluminum foil or a pie crust shield during baking to prevent over-browning.
- The center of the pie should be almost set but slightly wobbly when done.
- Leftover sugared cranberries are tasty for snacking.