Great Pumpkin Pie

The Great Pumpkin Pie Recipe is one of those things that just feels like home. With every bite, you can taste the warmth of fall, the welcoming aroma of spices, and the joy of holiday gatherings. Whether you’re hosting Thanksgiving dinner or indulging in a cozy evening with family, this pie makes everything feel just a bit more special. As the leaves turn and the air gets crisper, the idea of baking a pie becomes a comforting ritual. Imagine the flakiness of a homemade pie crust, paired with a smooth, spiced filling, topped off with beautiful sugared cranberries and a dollop of whipped cream. Doesn’t that sound delicious? Let’s gather our ingredients and make your kitchen the heart of the home with The Great Pumpkin Pie Recipe!

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Why This Recipe Works

This recipe is all about the love you put into every layer. First, the spices are perfectly measured to enhance the pumpkin flavor. Each dash creates a warm, inviting aroma that fills your home and beckons everyone to the table.

Then there’s the pie crust. A homemade crust is a game changer! It’s flaky, buttery, and just the right match for the creamy pumpkin filling. Plus, we’ll be par-baking the crust. This helps it hold together against that moist filling, ensuring each bite maintains the perfect texture.

Why You’ll Love This The Great Pumpkin Pie Recipe

Once you try this recipe, you’ll understand why it’s a classic. This isn’t just any pumpkin pie; it transforms the traditional recipe into a rich, smooth dessert that’s sure to impress your guests or family. Picture it as the centerpiece at your holiday gathering, drawing everyone in with its deliciousness.

On top of that, adorning the pie with homemade sugared cranberries and a bit of whipped cream truly elevates it. You get a beautiful visual presentation, plus a little tartness from the cranberries. Who wouldn’t want that elegant touch at their table?

Ingredients for The Great Pumpkin Pie Recipe

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)
• 1 large egg (for egg wash)
• 1 Tablespoon milk (for egg wash)
• 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

Preparing Sugared Cranberries

Prepare the Cranberries

Start by placing fresh cranberries in a heatproof bowl. In a saucepan, bring the water and 3/4 cup sugar to a gentle simmer, whisking until everything is dissolved. Once done, allow it to cool for about 5 minutes. Pour the syrup over the cranberries and stir them gently. Coverage works magic as you let them sit for about 15 minutes.

Dry the Cranberries

Next, you’ll want to dry your cranberries. Line a baking sheet with parchment paper. Transfer the cranberries to the sheet and let them dry uncovered for an hour. After that, toss them in the remaining 1/2 cup of sugar to coat. Then, let them dry for at least one more hour.

Making the Pie Crust

Roll Out the Crust

Let’s get that pie crust ready! Start by preheating your oven to 375°F (190°C). Roll out one disc of pie dough into a 12-inch circle on a floured surface. Now carefully transfer it to a 9×2-inch deep dish pie pan. Crimp the edges for a nice finish and brush with the egg wash for that golden glow.

Par-Bake the Crust

To ensure a perfect base, line the crust with parchment paper and fill it with pie weights. Par-bake for 10 minutes. Afterward, remove the weights and prick the bottom with a fork. Return it to the oven for an additional 7-8 minutes, or until it starts to brown just slightly.

Creating the Pumpkin Filling

Combine Ingredients

In a mixing bowl, whisk together the pumpkin puree, three eggs, and brown sugar until it’s smooth and creamy. Gradually add the cornstarch, salt, spices, heavy cream, and milk. Keep whisking vigorously until everything is well combined. This step is crucial for that silky texture in The Great Pumpkin Pie Recipe.

Baking the Pumpkin Pie

Fill and Bake

Now comes the exciting part! Pour the pumpkin filling into the par-baked crust, filling it about 3/4 full. Bake for 55-60 minutes. Check it as it bakes, and cover the edges with foil if they start to over-brown. The goal is to have a perfectly set center.

Cooling and Decorating

Cool the Pie

After baking, transfer your pie to a wire rack. Allow it to cool completely for at least 3 hours. This waiting gives the flavors a chance to meld and the texture to set beautifully.

Garnish and Serve

Once it’s cool, it’s time to decorate. Top the pie with your beautiful sugared cranberries and, if you like, some leaves made from the leftover pie crust. Serve each slice with a dollop of whipped cream, and let the indulgence begin!

Serving Suggestions

While the pie tastes divine all on its own, you can also serve it warm or at room temperature. A little whipped cream makes it even more decadent. Pair it with spiced apple cider or a scoop of vanilla ice cream for an extra special dessert experience.

Tips for Success

• Remember, a chilled pie crust rolls out more easily and results in a flakier texture.
• Accurate measurements matter, especially for liquids and spices.
• If you fancy a deeper spice flavor, adding a pinch more of your favorite spices won’t hurt!

Variations

Want to mix it up? Try substituting the pumpkin puree with butternut squash puree for a unique twist. Adding chocolate chips or chopped nuts can also create an interesting flavor combination.

FAQs

1. Can I use store-bought pumpkin puree?

2. Absolutely! Pre-made pumpkin puree can save you time and works just as well.

3. How long can I store leftover pumpkin pie?

4. Keep your leftover pie tightly covered in the refrigerator for up to 5 days.

5. What if I don’t have fresh cranberries for the garnish?

6. You can either skip the cranberries or opt for pomegranate seeds for a colorful alternative.

7. Can I freeze pumpkin pie?

8. Yes, pumpkin pie freezes beautifully! Wrap it tightly in plastic wrap and foil, and it can last up to a month in the freezer.

9. How can I make the pie crust ahead of time?

10. You can prepare the pie dough beforehand. Just wrap it in plastic and refrigerate it for up to 3 days or freeze it for up to 3 months.

Enjoy making and sharing this delightful Great Pumpkin Pie recipe that promises to become your seasonal favorite! Each slice is a wonderful blend of flavors and textures, ensuring a special dessert experience perfect for any occasion. Happy baking!

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