There is something utterly magical about a classic autumn dessert perfected with a delightful twist, which is exactly what makes this Pumpkin Pie with Sugared Cranberries and Homemade Pie Crust Recipe a must-try for your seasonal celebrations or any cozy weekend indulgence. Imagine the rich, creamy pumpkin filling nestled in a buttery, flaky homemade crust, topped with tart yet sweet, shimmering sugared cranberries that add a pop of color and festive cheer. This recipe brings together the comforting spices of fall with an elegant presentation that is sure to become a beloved favorite in your kitchen. If you crave a pie that’s both traditional and dazzling, this one’s going to hit every note beautifully.
Ingredients You’ll Need
To craft this showstopper pie, you only need simple, wholesome ingredients that work together harmoniously to create its iconic flavor and texture. Each element plays a vital role, from the crispy pie crust that cradles the luscious filling to the sugared cranberries that add sparkle and tang.
- Fresh cranberries (1 cup): Use fresh for the best tart flavor that balances the sweet pumpkin filling.
- Granulated sugar (1 and 1/4 cups, divided): Essential for sweetening both the cranberries and the pie’s custard.
- Homemade Pie Dough: The foundation of your pie’s structure and flakiness; it’s well worth making from scratch.
- Large egg (for egg wash): Gives the crust a beautiful, glossy golden finish.
- Pumpkin puree (15-ounce can): The star ingredient offering that smooth, velvety texture and warm flavor.
- Eggs (3 large): They set the filling and add richness.
- Light or dark brown sugar (1 and 1/4 cups): Adds depth with its molasses notes.
- Cornstarch (1 tablespoon): Helps thicken the pie filling perfectly.
- Salt (1/2 teaspoon): Enhances all the flavors.
- Warm spices (cinnamon, ginger, nutmeg, cloves, pepper): These create the iconic pumpkin pie spice blend for warming comfort.
- Heavy cream (1 cup) and milk (1/4 cup): Make the custard rich and silky smooth.
How to Make Pumpkin Pie with Sugared Cranberries and Homemade Pie Crust Recipe
Step 1: Create the Sugared Cranberries
The sugared cranberries are the jewel-like crowning glory of this pie and worth the little extra effort. Start by heating water with part of the sugar to create a simple syrup, then soak fresh cranberries in it to soften and infuse them with sweetness. After a brief rest, transfer them to dry on parchment paper, toss them in the remaining sugar for that sparkling sugar coating, and let them dry again. The result is a delightfully sweet and tart garnish that brings a vibrant burst to every bite.
Step 2: Prepare the Homemade Pie Dough
While the cranberries are drying, prepare your homemade pie crust following your favorite recipe, or use the one provided if you have it. Dividing the dough into two discs allows for a sturdy bottom crust and gives you extra dough to craft charming leaf-shaped decorations. Rolling out the dough to just the right thickness and gently fitting it into your pie pan sets the stage for the pie’s tender, flaky framework.
Step 3: Blind Bake the Pie Crust
Blind baking the crust prevents a soggy bottom and ensures it stays crisp through baking. Line the dough with parchment paper and pie weights, then bake until edges begin to turn golden. Remove the weights and continue baking so the base firms up nicely. This step is crucial for that perfect texture contrast between crust and filling.
Step 4: Make the Pumpkin Pie Filling
For the luscious filling, whisk pumpkin puree with eggs and brown sugar until smooth. Add cornstarch and spices for thickening and flavor layering, followed by cream and milk for richness. Whisk everything vigorously to combine each ingredient thoroughly, ensuring your filling is velvety and evenly spiced.
Step 5: Bake the Pie
Pour the filling into the warm par-baked crust, filling it about three-quarters full. Bake at 375°F, checking periodically, and protect the edges from over-browning with foil or a pie shield after the first 25 minutes. The pie is done when the center mostly sets but remains just slightly wobbly—this guarantees a creamy interior once cooled.
Step 6: Cool and Decorate
Allow the pie to cool completely on a wire rack to set perfectly. Once chilled, adorn the top with your homemade sugared cranberries and any decorative pie crust leaves you fashioned earlier. The contrast between the deep orange filling and glistening cranberries is simply stunning and invites everyone to take a slice.
How to Serve Pumpkin Pie with Sugared Cranberries and Homemade Pie Crust Recipe
Garnishes
The sugared cranberries not only taste incredible but also elevate the pie’s appearance with their glossy sparkle and holiday-ready red hue. Add a dollop of freshly whipped cream on the side or piped right on top for creaminess and a cool counterpoint to the spiced filling.
Side Dishes
This pie pairs beautifully with warm drinks like spiced cider, hot coffee, or a chai latte, making it a sublime finale after a cozy meal. For a complete dessert spread, consider serving with salted caramel sauce or toasted pecans that complement the nutty, buttery crust.
Creative Ways to Present
Try serving individual mini pies using leftover filling and crust scraps for charming single-serve portions. Alternatively, cut the pie into rustic wedges and plate alongside sugared cranberries scattered like edible confetti, bringing an elegant rustic charm to the table.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie tightly covered in the refrigerator for up to five days. This allows the flavors to meld and ensures the crust stays just crispy enough without becoming soggy. Sugared cranberries can be stored separately in an airtight container for a few days and make great garnishes or snacks.
Freezing
If you want to enjoy this pie later, you can freeze it, but for the best texture, freeze before decorating with cranberries. Wrap tightly with plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, then add fresh sugared cranberries to maintain their crisp sweetness.
Reheating
Reheat slices gently in a low oven (around 300°F) for 10-15 minutes to revive the flaky crust and warm the filling slightly. Avoid the microwave if possible, as it can make the crust soggy. Add fresh whipped cream or extra sugared cranberries after warming to refresh the experience.
FAQs
Can I use frozen cranberries for the sugared cranberries?
Frozen cranberries tend to be too soft and release excess moisture, which prevents the sugar coating from sticking properly. Fresh cranberries give you those crisp, shiny sugared gems every time.
Is it necessary to blind bake the pie crust?
Yes, blind baking ensures the crust doesn’t become soggy from the moist pumpkin filling and yields a lovely, crisp base that contrasts beautifully with the creamy pumpkin custard.
Can I substitute the pumpkin puree with fresh pumpkin?
While fresh pumpkin can work, it requires roasting and pureeing in advance and might alter the texture and flavor slightly. Canned pumpkin puree offers consistency and convenience, making it the preferred choice.
How do I know when the pie is done baking?
The center should be mostly set and just slightly wobbly when gently shaken. Overbaking can lead to cracks and a dry texture, so it’s better to err on the side of a little softness, which firms up while cooling.
What can I do if my pie crust edges brown too quickly?
Cover the edges with foil or a pie crust shield halfway through baking to protect them from burning while allowing the filling to cook fully.
Final Thoughts
There is something truly special about making a Pumpkin Pie with Sugared Cranberries and Homemade Pie Crust Recipe from scratch that fills your home with warmth and anticipation. It’s a celebration of simple ingredients crafted with care into an unforgettable dessert. Trust me, once you try it, this pie will become your go-to for every autumn occasion and beyond. So roll up your sleeves, bring out your rolling pin, and dive into the joy of baking this seasonal treasure.
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Pumpkin Pie with Sugared Cranberries and Homemade Pie Crust Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings plus about 1 cup sugared cranberries
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butternut Squash Pie recipe features a silky smooth pumpkin-based filling enriched with warm spices and baked in a flaky homemade crust. Topped with decorative pie crust leaves and tangy sugared cranberries, it makes a perfect seasonal dessert for fall and winter gatherings.
Ingredients
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
Pie Dough and Egg Wash
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
Pie Filling
- 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 freshly ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- Prepare Sugared Cranberries: Place fresh cranberries in a large heatproof bowl. Simmer water and 3/4 cup sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and cool 5 minutes. Pour syrup over cranberries, stir, cover, and let sit 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and dry uncovered for 1 hour. Toss cranberries in remaining 1/2 cup sugar to coat evenly, then dry on another parchment-lined sheet for at least 1 hour at room temperature or in refrigerator. Store in refrigerator up to 3 days.
- Prepare Pie Dough: Make your homemade pie dough or use store-bought. Reserve one disk for the pie bottom and the other for decorative leaves if desired.
- Preheat Oven and Roll Dough: Preheat oven to 375°F (190°C). Roll out one dough disk on a lightly floured surface into a 12-inch circle. Transfer to a 9×2-inch deep dish pie plate, pressing firmly to fit. Fold overhang inward to form thick rim and crimp edges. Brush edges lightly with egg wash.
- Blind Bake Crust: Line crust with crumpled parchment paper and fill with pie weights or dried beans evenly. Bake for 10 minutes. Remove weights and parchment, prick bottom with a fork, and bake 7-8 more minutes until bottom just begins to brown. Remove from oven.
- Make Pie Filling: In a large bowl, whisk together pumpkin puree, eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Whisk vigorously until fully combined.
- Fill and Bake Pie: Pour filling into warm par-baked crust about 3/4 full. Use leftover filling for mini pies if desired. Bake for 55-60 minutes, checking at 50, 55, and 60 minutes. Cover crust edges with foil or pie shield after 25 minutes to prevent over-browning. The pie is done when center is mostly set but slightly wobbly.
- Cool and Decorate: Transfer pie to a wire rack to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaf cutouts if desired. Serve chilled with whipped cream.
- Store Leftovers: Cover pie tightly and refrigerate up to 5 days. Enjoy leftover sugared cranberries as snack or garnish.
Notes
- Use fresh cranberries only for sugared cranberry garnish; frozen do not work well.
- Blind baking the crust prevents sogginess and ensures a crisp base.
- Cover crust edges after 25 minutes to avoid over-browning during baking.
- Pie should be slightly wobbly in the center when done to avoid overcooking and dry texture.
- Sugared cranberries can be stored refrigerated and used as garnish or a sweet snack.
- For best flavor, chill pie for at least 3 hours before serving.
