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Homemade Pumpkin Pie

Jessica T. Brown
A rich, smooth pumpkin pie packed with fall flavor and balanced with subtle spice, nestled in a homemade buttery crust.
This recipe includes festive decorative touches like sugared cranberries and pie crust leaves but remains simple enough for everyday baking.
It’s nutritious, comforting, and freezer-friendly—making it a standout for the holidays and beyond
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Prep Time 45 minutes
Cook Time 1 hour
includes blind baking 5 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American, Holiday Classics
Servings 9 (plus 1 cup sugared cranberries)

Equipment

  • 1 9-inch Deep Dish Pie Plate
  • 1 Rolling Pin
  • 1 Pastry brush
  • 1 Whisk
  • 1 Baking Sheet
  • 1 Silicone Baking Mat or Parchment Paper
  • 1 Medium Saucepan
  • 1 Mixing Bowl (large)
  • 1 Slotted Spoon
  • 1 Pie Weights (or dried beans)
  • 1 Cooling rack
  • 1 Leaf-Shaped Cookie Cutter (optional)

Ingredients
  

Sugared Cranberries

  • 1 cup 100g fresh cranberries (do not substitute frozen)
  • ¾ cup 180ml water
  • 1¼ cups 250g granulated sugar, divided

Pumpkin Pie Filling

  • 1 15 oz / 425g can pure pumpkin purée (preferably Libby’s)
  • 3 large eggs
  • 1¼ cups 250g packed light or dark brown sugar
  • 1 tablespoon 8g cornstarch
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup 240ml heavy cream
  • ¼ cup 60ml milk

Pie Crust & Garnishes

  • 1 disc of homemade or store-bought pie dough enough for 9-inch deep-dish crust
  • Extra pie dough for decorative crust leaves optional
  • 1 large egg
  • 1 tablespoon 15ml milk (for egg wash)

Instructions
 

  • Start with Sugared Cranberries (Make Ahead): Begin the day before if decorating with sugared cranberries.
    Place fresh cranberries in a heat-safe bowl.
    In a saucepan, heat water with ¾ cup (150g) of sugar over medium heat, stirring until dissolved.
    Once it simmers, remove from heat and cool for 5 minutes. Pour the warm syrup over the cranberries and let soak for 15 minutes.
    Transfer the cranberries to a lined baking sheet using a slotted spoon. Let dry uncovered for 1 hour.
    Then toss in remaining ½ cup (100g) sugar to coat, and allow to dry for another hour.
    Store in the fridge for up to 3 days.
  • Prepare and Par-Bake the Crust: Roll out one chilled pie dough disc into a 12-inch round on a floured surface.
    Gently press into a 9×2-inch deep-dish pie plate, trimming and folding edges to create a thick rim.
    Crimp or flute edges as desired.
    Chill for 15 minutes while preheating the oven to 375°F (190°C).
    Line crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
    Remove weights and paper, prick the base with a fork to vent, and return to oven for 7–8 minutes until lightly golden. Remove and keep warm.
  • Mix the Pumpkin Filling: In a large bowl, whisk together pumpkin purée, eggs, and brown sugar until smooth.
    Add cornstarch, salt, spices, and pepper.
    Stir in heavy cream and milk, whisking vigorously until silky and well-combined.
  • Fill and Bake the Pie: Pour the filling into the warm pie shell, filling about ¾ of the way up.
    You may have a small amount of filling leftover—perfect for mini pies.
    Bake for 55–60 minutes.
    The edges should be set, and the center slightly jiggly. After 25 minutes, cover the crust edges with foil or a crust shield to prevent over-browning.
    Begin checking for doneness at the 50-minute mark.
  • Cool and Garnish: Remove pie from oven and allow to cool on a wire rack for at least 3 hours.
    Once cooled, decorate with sugared cranberries and optional crust leaves. Serve with whipped cream if desired.
  • Make Decorative Pie Crust Leaves (Optional): Roll out extra dough to ⅛-inch thickness.
    Cut into leaf shapes using cookie cutters. Brush lightly with egg wash (egg + milk mixture).
    Score veins with a knife for added detail. Bake at 350°F (177°C) for 10 minutes or until golden. Cool before garnishing.

Notes

  • Make Ahead Tips:
  • Cranberries: Prepare up to 3 days in advance.
  • Pie Dough: Can be made and chilled up to 3 days ahead, or frozen for 3 months.
  • Filling: Mix the night before and refrigerate for deeper flavor. No need to bring to room temperature before baking.
  • Pumpkin Purée:
    Canned pumpkin (not pumpkin pie filling) works best for consistency. If using fresh purée, blot excess moisture before mixing.
  • Spice Swap:
    Replace ginger, nutmeg, cloves, and pepper with 1 teaspoon pumpkin pie spice if preferred. Keep the cinnamon as listed for best flavor.
  • Alternative Crust Options:
    A graham cracker or cookie crust works but may result in slightly messier slices. Still, pre-bake for 10 minutes without pie weights.
  • Storage:
    Refrigerate leftover pie for up to 5 days. Freeze tightly wrapped for up to 3 months; thaw overnight in the fridge before serving.