The Great Pumpkin Pie Recipe

By longhornfans

Ingredients

• Pumpkin Pie
• Pie Crust
• 15 oz. can pumpkin puree
• 3 large eggs
• 1 1/4 cups brown sugar
• 1 tbsp. cornstarch
• 1/2 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/8 teaspoon fresh ground pepper
• 1 cup heavy cream
• 1/4 cup milk
• 1 large egg beaten with 1 tsp. milk
• Sugared Cranberries
• 1 cup fresh cranberries
• 2 cups sugar
• 1 cup water

Details

Servings 8
Cooking time 840mins
Adapted from sallysbakingaddiction.com

Preparation

Step 1

NOTE: If making homemade pie crust, prepare evening before. Also, if decorating with sugared cranberries, start them the prior evening as well. (The filling can be made the night before as well - this gives the flavors a chance to blend. Just cover and refrigerate overnight.)

SUGARED CRANBERRIES:
1. Place cranberries in a large bowl and set aside.
2. In medium saucepan, bring 1 cup sugar and the water to a boil; whisk until the sugar is dissolved. Remove pan from heat and allow to cool for 5 minutes.
3. Pour sugar syrup over the cranberries and stir. Let the cranberries sit in refrigerator for 6 hours or overnight (ideal).
4. Drain cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries to fully coat.
5. Pour cranberries on parchment paper or lined baking baking sheet to dry for at least 2 hours.

PIE FILLING:
1. Whisk pumpkin, eggs, and brown sugar together until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
2. Vigorously whisk until everything is combined. (Filling will be a little thick.)
3. Preheat oven to 350F degrees.
4. If decorating with pie crust leaves: Roll out one balls of chilled dough on floured surface - 1/8 inch thick; Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture (see Homemade Pie Crust Recipe). Cut leaf veins into leaves using a sharp knife, if desired. Bake on parchment paper for 10 minutes or until lightly browned. Remove and set aside to cool.
5. Turn oven up to 375F degrees.
6. Roll out second chilled pie crust turning dough about a quarter turn after every couple rolls until you have a 12 inch circle 12.
7. Place dough into 9-inch deep dish pie. Tuck in with your fingers, making sure it is smooth. Trim overhang of crust with small sharp knife and discard. Crimp edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture.
8. Pre-bake crust for 10 minutes.
9. Pour pumpkin pie filling into pre-baked crust filling crust about 3/4 full. (If you have extra, consider making mini pies using leftover pie dough scraps.)
10. Bake until center is almost set, about 55-60 minutes. Check pie at 50 minutes and each 5 minutes thereafter. (A small part of the center will be wobbly - that's ok.) NOTE: After 25 minutes of baking, cover the edges with foil or pie crust shield to prevent from burning.
11. Cool pie on wire rack for at least 3 hours.
12. Decorate with sugared cranberries and pie crust leaves. 13. Serve pie with whipped cream if desired.
14. Cover leftovers tightly and store in the refrigerator for up to 3 days. Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator.