Ingredients

1 cup 100 g fresh cranberries (do not use frozen)

3/4 cup 180 ml water

1 1/4 cups 250 g granulated sugar, divided

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 (425 g) pumpkin puree

3 large eggs

1 1/4 cups 250 g packed light or dark brown sugar

1 tablespoon (8 g) cornstarch

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

<2 4 teaspoon ground or freshly grated nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper

1 cup 240 ml heavy cream

1/4 cup 60 ml milk

Instructions

Step 1: If you’re decorating with sugared cranberries, start the day before. Place the cranberries in a large, heatproof bowl.

Step 2: In a medium saucepan, bring the water and 3/4 cup (150 g) of sugar to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool for 5 minutes.

Step 3: Pour the sugar syrup over the cranberries, stir, and cover the bowl. Let sit for 15 minutes.

Step 4: 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.

Step 5: Toss the cranberries in the remaining 1/2 cup (100 g) 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.

Step 6: Prepare the Pie Crust: Preheat your oven to 375°F (190°C).

Step 7: 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.

Step 8: 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.

Step 9: 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.

Step 10: Assemble and Bake the Pie: Pour the pumpkin filling into the warm, par-baked crust, filling it about 3/4 full.

Step 11: 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.

Step 12: 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.

Tips & Variations

For a softer filling, whisk the filling a few extra seconds after adding the liquids to ensure a silkier texture.

Use store-bought or homemade crusts for quicker assembly, and freeze the extra dough for another pie.

If you don’t plan to decorate, skip the sugared cranberries and still enjoy a classic pumpkin pie with a crisp crust.

FAQs

Can I make this pie ahead?

Yes, you can bake the pie up to a day ahead and refrigerate it once cooled. Reheat slices gently if desired.

Can I use a store-bought crust?

Absolutely. Fit a ready-made crust into the pan, par-bake as directed, and proceed with the filling steps for a faster version.

Dessert

Pumpkin Pie Recipe

Introduction