Description

This Pumpkin Pie Recipe features a luscious, custard-like filling infused with warm spices, baked inside a flaky homemade crust. It’s everything you want in a classic pumpkin pie — rich, smooth, aromatic, and beautifully balanced between sweet and earthy. Perfect for holidays or any day that calls for comfort.

Ingredients

Scale

Sugared Cranberries (Optional Decoration)

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 (makes 2 crusts: 1 for the base, 1 for leaf decor)
1 large egg, beaten with 1 Tablespoon milk (for egg wash)
1 can (15 ounces / 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 freshly ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk

Note: Freshly grated nutmeg and ginger offer brighter flavor, but pre-ground versions work fine too.

Instructions

Prepare the crust: Roll out half of your homemade pie dough into a 12-inch circle. Fit it into a 9-inch pie dish, trim the edges, and crimp as desired. Chill while you make the filling.
Preheat oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat as well.
Make the filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper until smooth. Slowly whisk in the cream and milk until fully combined and silky.
Fill and bake: Pour the filling into the prepared pie crust. Brush the edges of the crust with the egg wash. Bake for 55–60 minutes, or until the center is nearly set but still slightly wobbly.
Cool completely: Let the pie cool for at least 3 hours at room temperature before slicing or refrigerating. This allows the custard to firm up beautifully.
Optional leaf decor: With the remaining dough, cut leaf shapes, brush with egg wash, and bake separately on a parchment-lined tray for 10–12 minutes or until golden. Use to decorate the cooled pie.
Make sugared cranberries (optional): In a small saucepan, bring 3/4 cup water and 3/4 cup sugar to a simmer until sugar dissolves. Add cranberries and remove from heat. Let sit for 10 minutes, then drain and roll in remaining sugar. Dry for 1 hour before topping the pie.

Notes

Active prep: 30 minutes | Baking: 55–60 minutes | Cooling: 3 hours
Don’t overbake — the center should jiggle slightly when moved. It will continue setting as it cools.