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The Great Pumpkin Pie Recipe with Sugared Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Jasmine
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 5 hours (includes cooling and sugared cranberries prep)
  • Yield: Serves 8-10; yields 1 cup sugared cranberries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Great Pumpkin Pie recipe features a perfectly baked homemade pie crust filled with a rich, spiced pumpkin filling made from canned pumpkin puree, brown sugar, and warming spices. The pie is beautifully garnished with sugared cranberries and decorative pie crust leaves, making it ideal for festive occasions like Thanksgiving. The recipe includes step-by-step instructions for making sugared cranberries, rolling and par-baking the crust, preparing the filling, and assembling the pie for baking.

Ingredients

Scale

Sugared Cranberries

  • 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. Prepare Sugared Cranberries: If using sugared cranberries for garnish, start the night before. Place fresh cranberries in a heatproof bowl. In a saucepan over medium heat, bring water and 3/4 cup (150g) sugar to a simmer, whisking to dissolve sugar. Let cool 5 minutes. Pour syrup over cranberries, stir, cover and let sit 15 minutes. Transfer cranberries to a parchment-lined baking sheet to dry for 1 hour. Toss in remaining 1/2 cup (100g) sugar until coated, then dry uncovered another hour or more. Store refrigerated up to 3 days.
  2. Make Pie Crust: Prepare your preferred homemade pie dough according to your recipe or use store-bought. Chill dough. Preheat oven to 375°F (190°C).
  3. Roll Out and Fit Crust: Roll chilled dough into a 12-inch circle on lightly floured surface, turning frequently. Place dough into 9×2-inch deep pie dish, tucking and crimping edges. Brush edges lightly with egg wash.
  4. Par-bake Crust: Line crust with crumpled parchment paper. Fill with pie weights or dried beans evenly. Bake 10 minutes. Remove weights and parchment, prick bottom with fork to vent steam, and bake 7-8 more minutes until bottom just begins to brown.
  5. Prepare Pumpkin Pie Filling: Whisk together pumpkin puree, eggs, and brown sugar. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until smooth and combined.
  6. Fill and Bake Pie: Pour filling into warm par-baked crust to about 3/4 full. Bake at 375°F (190°C) for 55-60 minutes, until center is almost set but still slightly wobbly. After 25 minutes, cover edges with foil or pie crust shield to prevent over-browning. Check doneness starting at 50 minutes.
  7. Cool Completely: Transfer pie to a wire rack and cool at least 3 hours to set fully.
  8. Decorate and Serve: Garnish with sugared cranberries and pie crust leaves if desired. Serve with whipped cream if preferred.
  9. Store Leftovers: Cover leftover pie tightly and refrigerate up to 5 days.

Notes

  • Make ahead and freezing: Pumpkin pie and pie crust dough both freeze well up to 3 months; thaw overnight in refrigerator before use.
  • Sugared cranberries should be started night before to allow proper drying and coating.
  • Canned pumpkin puree (like Libby’s) recommended; fresh pumpkin puree should be blotted dry and may require longer bake time.
  • Spice substitutions: 1 tsp pumpkin pie spice can replace ginger, nutmeg, cloves and pepper but keep cinnamon amount unchanged.
  • Pie crust: Pre-bake crust regardless of crust type. Graham cracker crust can be used but may be messier.
  • Pie crust leaves: Roll out and cut dough into leaf shapes, brush with egg wash, cut veins, and bake at 350°F (177°C) for 10 minutes until lightly browned.
  • Mini pumpkin pies can be made easily using leftover filling and pie dough without blind baking crust.

Nutrition

  • Serving Size: 1 slice (1/10th of pie)
  • Calories: 380 kcal
  • Sugar: 25 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://jmrecipes.com/the-great-pumpkin-pie-recipe-with-sugared-cranberries-recipe/