Saturday, October 10, 2015

Pumpkin Friday: The Great Pumpkin Pie

Sometimes I'll get on Pinterest and just look up "pumpkin recipes". So this week when I asked Braden what he wanted for #pumpkinfriday and he said Pumpkin Pie, I knew exactly what I was going to make him.
I have made Pumpkin Pie countless times. I have even made maple and rum flavored ones. This time I didn't want to make just an ordinary Pumpkin Pie.  So I hopped onto Pinterest and found the recipe I had pinned, "The Great Pumpkin Pie Recipe". Aside from pumpkin puree and all of the spices, you also put in dark brown sugar, heavy cream, and ground black pepper! (I didn't taste it, but the author of the recipe swears it's her secret ingredient).

So here you have it! The Great Pumpkin Pie Recipe!

Braden and I found the cutest little cookie cutters over the summer and this is the first time we have used them! We put a moose on top for our little lumberjack. (His nursery is going to be lumberjack/outdoor themed and yes, we are overly excited about this).



  • Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
  • 2 cups (15oz can; 450g) pumpkin puree1
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed dark brown sugar2
  • 1 Tablespoon (15g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger3
  • 1/4 teaspoon ground or freshly grated nutmeg3
  • 1/8 teaspoon ground cloves3
  • 1/8 teaspoon fresh ground pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (I use 1% - any is fine)
  • 1 large egg beaten with 1 teaspoon milk, for brushing


  • 1 cup (120g) fresh cranberries4
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) water


  1. 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). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.
  2. For the cranberries: Place cranberries in a large bowl; 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 (ideal). 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.
  3. Make the pie crust through step 5 according to my directions and visuals.
  4. For the filling: 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.
  5. Preheat oven to 350F degrees.
  6. Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the 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 for 10 minutes or until lightly browned. Remove and set aside to cool.
  7. Turn oven up to 375F degrees. The pie will bake at 375F.
  8. Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch deep dish pie (one that is 1.5 - 2 inches deep). 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 your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.
  9. Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. 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 piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  10. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.
  11. Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator. As mentioned in step 1, the filling can be made the night before. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
Her recipe is written in A LOT more detail and gives you step by step instructions and pictures! I would suggest reading her ENTIRE recipe before making it because she gives you helpful tips. Like making the pie crust and filling the night before and refrigerating it so that all of the flavors have time to soak in.

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