❓ 1. Can I use frozen pumpkin purée instead of canned?

Yes, but be cautious. Frozen pumpkin purée tends to hold more water, which can affect the texture of The Great Pumpkin Pie Recipe . Thaw it fully and blot with paper towels before using.

❓ 2. What if I don’t have all the spices listed?

You can substitute with 1 teaspoon of pumpkin pie spice , but still include the extra cinnamon listed in The Great Pumpkin Pie Recipe for the best flavor.

❓ 3. How do I know when the pie is done baking?

The center should have a slight jiggle but not be wet or liquid. Start checking at 50 minutes. Overbaking may cause cracks, while underbaking can leave it runny.

❓ 4. Can I use a store-bought pie crust?

Absolutely. Just make sure to par-bake the crust for 10 minutes as described in The Great Pumpkin Pie Recipe to avoid a soggy bottom.

❓ 5. How far in advance can I make the pie?

This pie can be made up to 2 days in advance and stored in the fridge. You can also freeze the fully baked pie for up to 3 months. Thaw overnight before serving.

❓ 6. Can I make this recipe without eggs?

You can try substituting eggs with flax eggs (1 Tbsp flaxseed + 2.5 Tbsp water per egg), but results will vary. The custard texture of The Great Pumpkin Pie Recipe depends heavily on eggs.

❓ 7. How do I prevent cracks on the top of my pie?

Avoid overbaking and allow the pie to cool slowly at room temperature. Covering the edges with foil helps keep the crust from overbrowning during a longer bake.

❓ 8. What’s the best way to decorate the top?

Sugared cranberries and pie crust leaves are beautiful and festive. Or keep it simple with fresh whipped cream and a sprinkle of cinnamon.

❓ 9. Can I make mini versions of this pie?

Yes! Use a muffin tin and reduce baking time to 20–25 minutes. There's no need to blind-bake mini crusts, making this a faster version of The Great Pumpkin Pie Recipe .

The Great Pumpkin Pie Recipe: 5 Secrets to Perfect Flavor

Description

This rich and creamy pumpkin pie features a spiced custard filling, a flaky par-baked crust, and optional sugared cranberry garnish. With expert baking tips and optional variations, The Great Pumpkin Pie Recipe is your new go-to fall dessert—perfect for Thanksgiving or cozy weekends.

Ingredients

Scale

For the Pie Filling:

1 (15 oz) can pumpkin purée
3 large eggs
1¼ cups packed light or dark brown sugar
1 tbsp cornstarch
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
⅛ tsp black pepper
1 cup heavy cream
¼ cup milk

For the Crust:

Homemade or store-bought pie dough (enough for one 9-inch crust)
1 egg + 1 tbsp milk (for egg wash)

Optional Sugared Cranberries:

1 cup fresh cranberries
¾ cup water
1¼ cups granulated sugar (divided)

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Instructions

Make sugared cranberries (optional, start the day before): Soak cranberries in sugar syrup (¾ cup water + ¾ cup sugar), dry for 1 hour, then toss in remaining sugar and dry again.
Prepare the crust: Roll out dough into a 12-inch circle, press into a 9×2-inch deep dish pie pan, crimp edges, and brush with egg wash.
Par-bake the crust: Line with parchment, fill with pie weights, bake at 375°F for 10 min. Remove weights, prick bottom, bake for 7–8 more min.
Make the filling: Whisk pumpkin purée, eggs, brown sugar, cornstarch, salt, spices, cream, and milk until smooth.
Fill and bake: Pour filling into warm crust. Bake at 375°F for 55–60 min. Cover edges at 25 min. The center should be slightly jiggly.
Cool and garnish: Cool on a rack for 3 hours. Decorate with sugared cranberries and pie crust leaves, if desired. Serve with whipped cream.

Notes

For best results, make the filling and pie crust a day in advance.

Freeze for up to 3 months; thaw overnight in the fridge.

Fresh pumpkin purée can be used but must be blotted to remove excess moisture.

Use deep-dish pie plate (1.75″ depth minimum) for best results.

Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg