Pumpkin Pie
Sugared Cranberries (optional) - make the night before
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Place cranberries in a large heatproof bowl. Set aside.
In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved.
Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour.
Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
Cover tightly and store in the refrigerator for up to 3 days.
Pie Crust
Make a single pie crust, plus additional 'leaves' for topping as desired (see note). Place crust in 9x2" deep pie dish. Prick the bottom and sides of crust with fork. Bake at 375 for 10-17 min, until bottom is just starting to brown.
Pie Filling
- 425g can pumpkin puree (NOT pumpkin pie filling)
- 3 eggs
- 1 1/4 cups (250g) brown sugar
- 1 Tbsp (8g) cornstarch
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp pepper
- 1 cup whipping cream
- 1/4 cup milk
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
Decorate with sugared cranberries and pie crust leaves (see note).
Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes:
-
If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
-
The filling can also be made the night before. (It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend.) Cover and refrigerate overnight. No need to bring to room temperature before baking.
-
Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
-
To make Pie Crust Leaves, roll out chilled dough to 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with a beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
-
Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.