If you’re ready to cozy up your kitchen with fall vibes, this The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe is an absolute must-try. I’m telling you, the blend of classic pumpkin spice warmth with those crystalized, tart sugared cranberries on top? It’s next-level delicious and will have everyone asking for seconds (or thirds!). Keep reading because I’ll walk you through every step to nail this beautiful, festive dessert.

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Why You’ll Love This Recipe

Perfect Flavor Balance: The pie’s rich pumpkin custard and warm spices are brightened by the tangy, sweet crunch of sugared cranberries.
Made with Homemade Pie Dough: Layering in your own pie crust takes this from good to gourmet, with flaky, buttery edges that hold up beautifully.
Step-by-Step Guidance: I’ve included all the tips that helped me avoid common pitfalls—like par-baking the crust just right and timing the sugar syrup perfectly for cranberries.
Showstopper Presentation: With sugared cranberry decoration and optional pie crust leaves, it’s as stunning to look at as it is to eat.

A pumpkin pie is shown in a white dish on a white marbled surface. The pie has one smooth, orange-brown filling layer. Around the edge, there is a golden brown crust decorated with cut-out dough shapes of leaves in different sizes=

Ingredients You’ll Need

What makes this recipe sing is choosing fresh cranberries and good-quality canned pumpkin to get that perfect earthy but sweet base. I always grab fresh spices or a trusted pumpkin pie spice blend to deepen the flavor. Here’s a quick rundown of the key ingredients and why they work so well together.

Fresh cranberries: These should be fresh, not frozen, because frozen berries don’t candy up evenly and can turn shriveled.
Granulated sugar: Used both for the cranberry coating and the pie filling, this balances tartness and sweetness just right.
Pumpkin puree: I recommend canned for convenience and consistent texture—Libby’s is my go-to brand.
Homemade pie dough: Using your own dough (or a trusted store-bought) ensures a flaky crust that holds up to baking and filling.
Warm spices (cinnamon, ginger, nutmeg, cloves): These build classic pumpkin pie warmth; fresh ground is best!
Eggs and heavy cream: These add richness and help set that silky custard texture we love.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this recipe is—you can easily make it your own by swapping in spice mixes, playing with crust styles, or even turning it into a mini pie version for gatherings. Here’s what I’ve tried and loved over the years.

Use Pumpkin Pie Spice: When I don’t have each spice on hand, I use 1 teaspoon of pumpkin pie spice instead of individual spices, but I always keep the cinnamon measured separately for a solid flavor base.
Crust Options: For a gluten-free twist, use a gluten-free pie crust recipe that bakes well. I’ve also tried graham cracker crusts, which are tasty but a bit crumbly—make sure to prebake it.
Mini Pumpkin Pies: If you want to impress at a party, make mini pies using leftover dough and extra filling. They bake faster and are such a fun, bite-sized treat.
Infused Filling: I once stirred in a tablespoon of bourbon to the filling for a grown-up twist, and it added such a lovely warmth—totally optional but worth trying once!

How to Make The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

Step 1: Prep Your Sugared Cranberries the Night Before

Start with fresh cranberries in a heatproof bowl. Heat water and sugar to create a syrup, then carefully pour it over the cranberries and let them soak for 15 minutes. This is the secret to that glossy, candy-like coating. After soaking, transfer them to a parchment-lined tray, let them dry an hour, then toss in remaining sugar and dry again for at least an hour or overnight in the fridge. I’ve found starting these the night before makes all the difference. No rushing here—it’s worth the wait!

Step 2: Make & Par-Bake Your Pie Crust

Roll out your pie dough into a 12-inch circle and gently press it into a 9-inch deep dish pie pan. The key here is to handle the dough carefully and roll evenly so it doesn’t tear. I love folding over the edges to make a thicker rim, then crimping delicately with a fork or my fingers. Brush just the edges with egg wash to help achieve that perfect golden color. Don’t skip the par-baking step—line with parchment and fill with pie weights. Bake first for 10 minutes, then remove weights and bake 7-8 more minutes until the crust bottom is slightly golden but not fully browned. This prevents a soggy crust once the filling is added.

Step 3: Whip Up the Pumpkin Pie Filling

Whisk together pumpkin puree, eggs, and brown sugar until smooth. Add cornstarch, salt, and your spice mix: cinnamon, ginger, nutmeg, cloves, and a hint of black pepper for a little kick. Finish with heavy cream and milk to get that creamy texture. Make sure to whisk vigorously—this ensures the filling is velvety and airy, which helps it cook evenly. I like to prepare the filling the night before sometimes and refrigerate it, which lets the spices meld wonderfully.

Step 4: Bake the Pumpkin Pie

Pour the filling into your warmed crust, filling it about 3/4 full. This helps prevent overflow and allows room for decorative pie crust leaves if you’re making them. Bake at 375°F (190°C) for about 55-60 minutes. After 25 minutes, shield the edges with foil to keep them from burning. The pie is done when the center is mostly set but a small section still jiggles slightly—it will firm up as it cools. This moment took me some practice to spot, but it’s the key to perfectly creamy pumpkin pie.

Step 5: Cool, Decorate, and Serve!

Let the pie cool completely on a wire rack—at least 3 hours—to set fully for slicing. Then arrange your sugared cranberries on top with those cute pumpkin pie crust leaves (if you made them). Those cranberries double as a delicious garnish and a bright burst of flavor. Finish with a dollop of whipped cream, and you’re ready to wow everyone.

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Pro Tips for Making The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

Cranberry Candy Coating: Sugar syrup must be hot but off the heat to coat berries evenly—too hot and the sugar burns, too cool and it won’t stick well.
Blind Bake Success: Use plenty of pie weights and crumple the parchment first to fit the pan shape snugly—this makes weights easier to remove and crust edges even.
Filling Doneness: Trust the jiggle test over time alone. The wobbly center means silky custard, not undercooked batter.
Don’t Skip Cooling Time: Cutting into warm pumpkin pie can make a mess; patience here ensures clean, beautiful slices every time.

How to Serve The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

A slice of pumpkin pie is on a white plate placed on a white marbled surface. The pie has two layers: the bottom crust is pale golden and flaky, while the top layer is deep orange with a smooth texture. Three small, decorative leaf-shaped crust pieces in a darker golden-brown color sit on the upper edge of the slice. On top of the pie slice is a dollop of white whipped cream and a few bright red cranberries dusted with white powdered sugar. Around the plate and near the pie are additional cranberries. A silver fork holding a small piece of crust and filling is placed to the right of the pie slice. In the background on the surface, there is a white square bowl filled with more powdered cranberries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The sugared cranberries add that perfect balance of sparkle and zing, and I always add fresh whipped cream or a cinnamon-spiced whipped topping on the side. Sometimes a sprinkle of toasted pecans or a dusting of cinnamon sugar elevates things even more. The pie crust leaves? They’re so cute and add just the right rustic charm for special occasions.

Side Dishes

When serving this pumpkin pie, I like to pair it with some spiced cider or a creamy latte. It also goes beautifully alongside a warm apple crisp or pecan tart if you want a full fall-themed dessert spread. The combination of textures and flavors feels festive but still cozy and approachable.

Creative Ways to Present

For Thanksgiving or autumn parties, I’ve used a deep-dish pie dish and added short decorative pie dough cutouts like leaves or small pumpkins around the edges. Another fun idea is to serve mini pies on a tiered stand topped with cranberries and fresh rosemary sprigs for a real “wow” factor. You can even drizzle a bit of caramel sauce just before serving for a luscious shine.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover pie with plastic wrap or transfer it to an airtight container and keep it in the fridge for up to 5 days. Each day the flavors deepen, so leftovers might even taste better the next day. I always recommend keeping sugared cranberries separate until just before serving if you want them to keep their crunch.

Freezing

I’ve frozen the whole pie successfully, wrapped very well in foil and plastic wrap to prevent freezer burn. Thaw it overnight in the fridge before serving. The texture holds up surprisingly well, and I’ve found it actually helps the custard settle for smoother slicing.

Reheating

If you want to warm a slice, gently reheat it in the oven at 300°F for about 10 minutes or until just warm. Microwave is quicker but can make the crust a bit soggy, so the oven is my preferred method to maintain that flaky crust crispness.

FAQs

Can I use frozen cranberries for the sugared cranberries?

I don’t recommend frozen cranberries because the sugar syrup doesn’t stick evenly, and the berries tend to shrivel or lose their bright color. Fresh cranberries give you that perfect crunchy, shiny coating and look gorgeous as a garnish.
Is homemade pie crust necessary for this recipe?

Homemade pie crust elevates this pie with its flaky texture, but you can absolutely use store-bought pie dough or even a firm graham cracker crust. Just be sure to blind bake it so the crust doesn’t get soggy from the filling.
How do I know when the pumpkin pie is done baking?

Look for the center to be mostly set but still slightly wobbly in a tiny area. The pie will continue to set as it cools. This ensures your slice is creamy and not dry or overcooked.
Can I prepare the pumpkin pie filling ahead of time?

Yes! Making the filling the night before helps the flavors meld beautifully. Just cover it tightly and keep it in the refrigerator until you’re ready to pour it into the crust and bake.

Final Thoughts

This The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe has become a staple in my fall baking because it’s both traditional and a little bit special at the same time. I love sharing it with family and friends, especially when those sugared cranberries add that delightful pop of flavor and crunch on top. I hope you enjoy making it as much as I do—there’s nothing like the smell of pumpkin spice and a perfectly baked pie filling your kitchen!