Homemade Pumpkin Pie Recipe: Flaky Crust, Spiced Filling & Sugared Cranberries

This homemade pumpkin pie combines a buttery shortening-and-butter crust with spiced pumpkin custard and optional sugared cranberries. Blind-bake the crust, bake the filling for about an hour until just wobbly in the center, and cool fully before serving.

What Makes a Great Pumpkin Pie?

A homemade pumpkin pie made with a flaky crust and smooth custard filling, sweetened to perfection. Spiced just right to give it a warm, cozy flavor. A perfect pie for fall, Thanksgiving, or any holiday. So create this pie yourself and don't forget to enjoy yourself, not just while eating but also while baking it.

Yield: One 9-inch pie (8 slices) | Total time: 1 hour 15 minutes.

Ingredients:

For the sugared cranberries:

• 100 gm fresh cranberries
• 180 ml water
• 250 gm granulated sugar, divided

For the homemade pie dough:

• 315 gm all-purpose flour (spooned & leveled), plus more for shaping and rolling
• 1 teaspoon salt
• 85 gm unsalted butter, chilled and cubed
• 130 gm vegetable shortening, chilled
• 120 ml ice-cold water

Note: This dough makes two crusts, but the filling below makes enough for a single pie. Use the one crust for this homemade pumpkin pie, and save the second crust for another use.

For the pie and filling:

• Pie pan size: One 9-inch pie pan.
• Egg wash: 1 large egg beaten with 1 Tablespoon milk
• 425 gm pumpkin puree
• 3 large eggs
• 250 gm packed light or dark brown sugar
• 8 gm 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 fresh ground black pepper
• 240 ml heavy cream
• 60 ml milk

Pie pan size: One 9-inch pie pan.

• Egg wash: 1 large egg beaten with 1 Tablespoon milk
• 425 gm pumpkin puree
• 3 large eggs
• 250 gm packed light or dark brown sugar
• 8 gm 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 fresh ground black pepper
• 240 ml heavy cream
• 60 ml milk

How to Make Pumpkin Pie, Step by Step

1. Make the pie crust by adding the flour and salt to a bowl. Then add the butter and shortening. Now, start adding water to the mix, one spoon at a time, till you have enough to form a dough. Then flour a work surface and place the dough on it. Cover the rolling pin with flour and start rolling out the dough, turning after every few rolls. Do this till you have two circles of dough. If the dough is too watery, add more flour. And if it's too dry, add more water. Keep rolling till you have two perfectly round discs.
2. Preheat the oven to 375°F or 190°C.
3. Place one of the dough crusts on the base of the pie pan, pressing down and crimping the sides. Brush the edges with the egg wash mixture. Line the pie crust with parchment paper, and fill it with weights or dry beans. Bake for about 10 minutes. Then remove the weights and the parchment paper. Prick the bottom of the crust with a fork to make holes. Then bake for another 8 minutes, or until the crust has just begun to brown. Then turn off the oven and set aside. Keep the oven at 190°C for baking the filling.
4. In a bowl, add the pumpkin puree, eggs, and brown sugar and whisk until fully combined. Then add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk with all your strength until everything is fully combined.
5. Now pour this pie filling into the warm crust and bake at 190 °C for about 50-60 min. The pie is done when the edges are set, and the center still wobbles slightly when the pan is gently moved. Once baked, transfer to a wire rack and let it cool completely.
6. Then garnish with cranberries. You can also add a scoop of vanilla ice cream or a dollop of whipped cream. And serve warm.
7. Serve the homemade pumpkin pie at room temperature or slightly warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
8. The pie can be stored in the fridge for 5 days.
9. This step is optional, only to be done if you want to garnish with them. In a bowl, add the cranberries. Set aside. Then, in a pan over medium heat, add the water and sugar and let it start simmering. Whisk until all the sugar dissolves. Then remove the pan from the heat and let it cool for about 5 minutes. Now pour the syrup over the cranberries and mix well. Cover the bowl and set aside. Line a baking sheet with parchment paper and transfer the sugared cranberries onto it. Let it dry for an hour, then add the remaining sugar into a bowl. Toss the prepared cranberries in the sugar and make sure they are coated all the way. Then let them sit in the fridge while you make the pie.

Tips for a Crack-Free, Non-Soggy Pumpkin Pie

Blot the puree: Blot the mixture with paper towels if it seems too runny to extract excess water and allow it to set.

Blind bake the crust: It is essential to blind-bake the crust to ensure that the filling does not turn out soggy.

Avoid overbaking the pie: Avoid overbaking the pie because it can lead to a lumpy texture. Remove the pie from the oven when the edges have set, but the center is still a bit wobbly because it will continue to set as it cools.

Cool the pie down before slicing: To avoid cracking, allow the pie to cool down gradually. Ideally, cool it on a wire rack.

Use pure pumpkin puree: Make sure to use plain pumpkin puree. It is advisable to avoid pumpkin pie filling because it usually contains extra sugar and spices that can adversely affect the taste of your homemade pumpkin pie.

Pumpkin Puree: Canned vs Fresh

For the pumpkin puree, canned pumpkin is the best. Or you can make fresh pumpkin puree too. Before adding it to the pie crust, blot it lightly to remove extra moisture. If you're using fresh puree, it might take slightly longer to bake. Alternatively, use steamed, mashed red pumpkin (kaddu), drained well to remove excess moisture before preparing the filling.

Storing and Freezing Pumpkin Pie

Refrigerator: Store the pie covered in the fridge for up to 5 days.

Freezer: Freeze the pie for up to 3 months. Thaw it overnight in the refrigerator before serving.

Chocolate Twist: Pumpkin Pie with Cadbury Bournville Ganache

For an indulgent alternative to a classic homemade pumpkin pie, pour rich Cadbury Bournville ganache over the spiced filling. The deep cocoa notes are a fabulous contrast to the creaminess of the pumpkin mixture and the warm spices.