Description
Rich, creamy classic pumpkin pie delivers autumn’s warmest comfort straight from American kitchens. Silky spiced custard nestled in buttery crust promises delightful holiday memories you’ll savor with each delectable bite.
Ingredients
Scale
Pumpkin Base Ingredients:
- 15 ounces (425 grams) pumpkin puree
- 3 large eggs
- 1 ¼ cups (250 grams) packed light or dark brown sugar
- 1 cup (240 milliliters) heavy cream
- ¼ cup (60 milliliters) milk
Spices and Seasonings:
- 1 tablespoon (8 grams) cornstarch
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
Additional Pie Components:
- Homemade pie dough (1 crust for the bottom, plus extra for leaf decor, if desired)
- Egg wash: 1 large egg beaten with 1 tablespoon milk
Optional Sugared Cranberry Garnish:
- 1 cup (100 grams) fresh cranberries
- ¾ cup (180 milliliters) water
- 1 ¼ cups (250 grams) granulated sugar, divided
Instructions
- Craft sugared cranberries the evening prior by immersing fresh berries in a warm sugar syrup, allowing them to absorb sweetness for 15 minutes.
- Carefully transfer cranberries onto a parchment-lined tray, letting them air-dry for one hour before generously coating with additional granulated sugar.
- Prepare pie crust by rolling out dough into a delicate 12-inch circle, gently draping it into a deep pie dish with elegantly crimped edges.
- Brush crust periphery with egg wash to enhance golden coloration during baking.
- Protect crust with parchment paper, filling with ceramic weights to maintain structural integrity during initial baking phase.
- Par-bake crust for approximately 10 minutes, then remove weights and continue baking until edges display a subtle golden hue.
- Whisk pumpkin puree with eggs and brown sugar until thoroughly integrated and smooth.
- Incorporate cornstarch, warming spices, salt, and liquid components, blending until mixture achieves a silky, uniform consistency.
- Pour filling into warm crust, ensuring it reaches about three-quarters of the dish’s depth.
- Position pie in preheated oven, baking for 55-60 minutes and shielding edges with aluminum foil midway to prevent excessive browning.
- Verify doneness by observing a gentle wobble in the pie’s center, indicating perfect custard-like texture.
- Allow pie to cool completely on a wire rack for minimum three hours, enabling filling to set and flavors to meld.
- Embellish with sugared cranberries and optional pie crust decorative leaves before serving alongside lightly whipped cream.
Notes
- Prepare sugared cranberries the night before to save time and enhance flavor complexity.
- Par-baking the crust prevents a soggy bottom and ensures a crisp, golden foundation for your pie.
- Use freshly ground spices for a more vibrant and aromatic pumpkin filling that elevates the entire dessert.
- Watch the pie carefully during baking – a slightly wobbly center indicates perfect custard-like texture when cooled.
- Allow the pie to cool completely for at least 3 hours to help the filling set properly and develop deep, rich flavors.
- Create decorative pie crust leaves or add sugared cranberries for a festive and professional-looking presentation.
- Prep Time: 30 minutes (excluding cranberries)
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg