Pumpkin pie recipe

Pumpkin pie recipe: This pumpkin pie recipe is my absolute favorite because it is literally bursting with flavor. In addition to being served with sugared cranberries and whipped cream, it has a flavor that is both rich and silky, and it tastes fantastic over my homemade pie crust.

Pumpkin pie recipe

Although there are pumpkin-flavored baked goods such as pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin cake, and pumpkin Bundt cake, not to mention pumpkin pie, what about it? This is the day when I present my Great Pumpkin Pie Recipe.

Did you know that putting a recipe for pumpkin pie through its paces is a lot more difficult than one may think it would be? Can you tell me whether you prefer fresh pumpkin, canned pumpkin, ginger, brown sugar, white sugar, cornstarch, flour, cornstarch, flour, no cornstarch, or no flour?

But at long last, I was able to solve the mystery of pumpkin pie. I grew up in a family that was obsessed with pumpkin pie, and I can honestly say that Thanksgiving would not be the same without a nap and a huge slice of pumpkin pie throughout the holiday. The point I’m trying to make is that I have very high expectations for pumpkin pie, which is a traditional dessert served at Thanksgiving.

pumpkin pie


Sugared Cranberries

  • 1 cup (100gfresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250ggranulated 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

pumpkin pie


  • Prepare the sugared cranberries first if you intend to use them as a garnish:In order to adorn the pie with sugared cranberries, you should begin the process the night before because they need to sit for a number of hours while they are being prepared. Put the cranberries in a big basin that can withstand heat. Put aside for later. In a saucepan of medium size, bring the water and three-quarters of a cup (150 grams) of sugar to a simmer over medium heat. While whisking, continue to do so until the sugar has completely dissolved. Take the pan off the heat and let it cool for five minutes before using it again. The sugar syrup should be poured over the cranberries, and then stirred. The bowl should be covered and left aside for fifteen minutes. Prepare a baking sheet by lining it with parchment paper or a baking mat made of silicone. Proceed to remove the cranberries from the sugar syrup by means of a slotted spoon and then position them on the baking sheet that has been prepared. Leave it to dry for one hour without covering it. Put the remaining half cup of sugar, which is 100 grams, into a big bowl. Toss the cranberries in the sugar, making sure that they are completely covered in the sugar. Place them on a baking sheet that has been lined with silicone baking mats or parchment paper, and allow them to dry uncovered for at least one hour at room temperature or before placing them in the refrigerated. The dish can be kept in the refrigerator for up to three days if it is properly covered. Find out how to create sugared cranberries for further applications.

pie crust rolled out with leaf cut outs

  • The pie crust should be made through step 5 in accordance with the instructions and video tutorial that I have provided in my pie dough recipe. You could also use pie dough that you have purchased from the shop.
  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

leaf pie crust designs on a baking sheet

  • It is necessary to remove one disk of pie dough from the refrigerator in order to roll out the cooled pie crust. Roll out the dough into a circle that is 12 inches in diameter on a surface that has been lightly dusted with flour. It is imperative that you turn the dough approximately a quarter of a turn after every few rolls. Carefully position the dough into a pie dish that has a deep dish of 9 inches by 2 inches (this is the dish that I use; it has a depth of 1.75 inches). Using your fingers, tuck it in and make sure that it is packed down into the pie dish as securely as possible. A thick rim should be formed around the borders of the dish by folding any dough that is left over into the dish. Use a fork to create a crimp on the edges, or use your fingers to create a flute on the edges. Read through my tutorial on how to crimp and flute pie dough if you feel like you need further assistance with this step. Apply a little coating of the egg wash mixture to the edges.
  • Prepare the pie crust by lining it with parchment paper and then par-baking it. To make the process of shaping the parchment paper into the crust more manageable, it is advisable to crunch it up. Put pie weights or dried beans inside the container.It is important to note that in order to fit, you will require at least two normal sets of pie weights.It is important to ensure that the weights and beans are put properly around the pie dish. Take the crust out of the oven for ten minutes. Take the pie weights and parchment paper out of the oven carefully. Prick the bottom of the crust all over with a fork to create steam vents, and then return the pie to the oven (without the weights) for an additional seven to eight minutes, or until the bottom is beginning to brown.(If you require additional assistance with this part of the par-baking process, please refer to our page on how to par-bake pie crust.)

pumpkin pie filling in a mixing bowl

  • To prepare the filling for the pumpkin pie, put the pumpkin, three eggs, and brown sugar in a bowl and whisk until just blended. Cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk should be added during the cooking process. Using a vigorous whisking motion, mix all of the ingredients.
  • Once the crust is warm, pour the pumpkin pie filling into it. Simply fill the crust up to about three quarters of its height.(If you follow the instructions and use a pie dish with a deep dish, you should only have a small amount of filling left over. As an alternative, you might use the leftover pie dough scraps to make little pies if you so desire.In a range of approximately 55 to 60 minutes, the pie should be baked until the center is almost completely set. A little portion of the middle will be shaky, but that is just normal. It is important to make sure that the edges of the crust are covered with aluminum foil or a pie crust shield after the 25 minutes of baking time has passed. This will prevent the edges from becoming overly brown. Check to see if the food is done at minute fifty, then at minute fifty-five, then at minute sixty, and so on.
  • After the pie has finished cooking, place it on a wire rack and let it cool completely for at least three hours before garnishing it and plating it for dinner.
  • Sprinkle sugared cranberries and pie crust leaves on top as a decorative touch (see note). Cranberries are delicious and can be used as a snack, so you will most likely have some left over. Should you so want, serve the pie with whipped cream.
  • The leftovers can be stored in the refrigerator for up to five days if they are properly covered.

pumpkin pie with one slice missing

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