The Great Pumpkin Pie Recipe

Submitted by AmyZoe

"I skipped the sugared cranberries with this recipe but will post as written. I don't care for pumpkin pie, but the whipped cream made it pretty delicious. Recipe courtesy of Sally's Baking Addiction."

 

• Ready In: 1hr 50mins
• Ingredients: 17
• Serves: 8-10

ingredients

• Sugared Cranberries

• 1 cup fresh cranberries
• 2 cups granulated sugar
• 1 cup water

• Pumpkin Pie

• 15 ounces pumpkin puree
• 3 large eggs
• 1 1⁄4 cups packed light brown sugar or 1 1/4 cups dark brown sugar
• 1 tablespoon cornstarch
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg or 1/4 teaspoon fresh nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1⁄4 cup milk

• Egg wash

• 1 large egg, beaten
• 1 tablespoon milk

directions

1. For the cranberries: Place cranberries in a large bowl and set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight. You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
2. Make your favorite pie crust recipe or use a store bought crust.
3. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
4. Preheat oven to 375.
5. Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12 inch circle. Make sure to turn the dough about a quarter turn ever few rolls. Carefully place the dough into a 9 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Make sure the weights are evenly distributed around the pie plate. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
6. Pour pumpkin pie filling into a warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55 to 60 minutes give or take. Ad small part of the center will be wobbly. 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.
7. Once done, transfer the pie to a wire rackand allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. You'll definitely have leftover cranberries. Serve pie with whipped cream, if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.