For the pumpkin pie 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.
Preheat oven to 375°F (190°C)
Pour pumpkin pie filling into the warm pre-baked
crust. 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 pie crust shield to
prevent the edges from getting too brown. Check
for doneness at minute 50, and then 55, and then
60, etc.
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 (see note). 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 5 days.
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 has 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 at room temperature or in the refrigerator.
You’ll have extra, but they’re great for eating
or as garnish on other dishes. Cover tightly and
store in the refrigerator for up to 3 days
Originally Submitted
3/11/2021
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