The Great Pumpkin Pie Recipe
3 hrs 45 min + overnight (cranberries)
Serves 8–10; makes 1 cup sugared cranberries
A deep-dish pumpkin pie with warm spices, topped with sugared cranberries and decorated pie crust leaves.
| prepPreheat oven to 375°F / 190°C | |||||
| 100 g fresh cranberries (do not use frozen) | Make cranberry syrup, soak 15 min | Garnish pie with sugared cranberries & crust leaves, serve | |||
| 180 ml water | |||||
| 150 g granulated sugar (for syrup) | |||||
| 100 g granulated sugar (for coating) | Drain cranberries, dry 1 hr, toss in sugar, dry 1 hr more | ||||
| Homemade Pie Dough (full recipe makes 2 crusts) | Roll dough, line pie dish, crimp edges, brush with egg wash | Par-bake crust 10 min with weights, then 7–8 min more | |||
| 1 large egg beaten with 1 tablespoon milk (egg wash) | |||||
| one 15-ounce can / 425 g pumpkin puree | Whisk pumpkin, eggs & brown sugar until combined | Add cornstarch, salt, spices, cream & milk; whisk until combined | Pour filling into warm crust, bake 375°F / 190°C, 55–60 min | Cool completely on rack, at least 3 hrs | |
| 3 large eggs | |||||
| 250 g packed light or dark brown sugar | |||||
| 8 g cornstarch | |||||
| 1/2 teaspoon salt | |||||
| 1 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 | |||||
| 240 ml heavy cream | |||||
| 60 ml milk | |||||
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