Classic Pumpkin Pie Ingredients: For the Sugared Cranberries (optional garnish): 1 cup (100g) fresh cranberries 3/4 cup (180ml) water 1 1/4 cups (250g) granulated sugar, divided For the Pumpkin Pie: Homemade pie dough (1 crust for the bottom, plus extra for leaf decor, if desired) Egg wash: 1 large egg beaten with 1 tbsp milk 15 oz (425g) can 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 Directions: Prepare Sugared Cranberries: (Make the night before if possible.) Place cranberries in a heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup sugar, whisking until dissolved. Let cool for 5 minutes, then pour over cranberries. Cover and set aside for 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let dry for 1 hour. Roll in remaining sugar, coating fully, then allow to dry for 1 hour. Store in the refrigerator for up to 3 days. Make the Pie Crust: Prepare homemade pie dough or use store-bought. Preheat oven to 375°F (190°C). On a floured surface, roll out dough to a 12-inch circle, place into a 9x2-inch pie dish, and crimp or flute the edges. Brush edges lightly with egg wash. Par-Bake the Crust: Line crust with parchment paper, fill with pie weights or dried beans, and par-bake for 10 minutes. Remove weights and prick crust with a fork, then bake another 7-8 minutes until just starting to brown. Prepare Pumpkin Filling: In a bowl, whisk together pumpkin, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk until smooth. Bake the Pie: Pour filling into the warm crust, filling about 3/4 full. Bake 55-60 minutes, covering edges with foil after 25 minutes to prevent over-browning. Check for doneness starting at 50 minutes. The center should be slightly wobbly when done. Cool and Serve: Transfer pie to a wire rack and cool completely for at least 3 hours. Garnish with sugared cranberries and pie crust leaves (optional) and serve with whipped cream if desired. Prep Time: 30 minutes (excluding cranberries) | Cooking Time: 1 hour 15 minutes | Total Time: 4 hours 45 minutes (including cooling and cranberries) Kcal: 320 kcal | Servings: 8 servings This Classic Pumpkin Pie is the essence of fall, featuring a smooth, spiced pumpkin filling in a flaky homemade crust. Topped with delicate sugared cranberries, its both a delicious and visually stunning centerpiece for any holiday gathering. The sweetness of the cranberries beautifully complements the rich, spiced filling, while the crisp crust offers the perfect balance of texture and flavor. Ideal for Thanksgiving or any autumn celebration, this pumpkin pie brings comfort and nostalgia to the table. Garnished with sugared cranberries and served with a dollop of whipped cream, its a treat thats both festive and timeless, embodying the flavors and warmth of the season.
