Perfect Pumpkin Pie

 In Dessert, Pie, Thanksgiving, Vegetarian

I never cared much for pumpkin pie, it always seemed the most boring and uninspired of the pies and overall it was just a little bland. Not to mention on Thanksgiving there is limited stomach space and it is not to be wasted on a slice of mediocre pie.

I don’t know what got me inspired to make a pumpkin pie that I’d actually like. But something did and I set about researching typical ingredients, making pumpkin puree and generally trying to figure out why pumpkin pies are always so blah.

And I think I found it. No one puts much effort or thought into pumpkin pies aside from trying to keep the top from cracking. It’s a list of ingredients that go into the oven, someone will eat a slice or two and that’s the end of it.

But THIS pumpkin pie is divine. The heavy cream, extra brown sugar and the addition of the sugared cranberries really take it to another level. And it’s baked in the most buttery crust you can imagine. So give it a try this year, make it ahead of time and wow everyone with your extraordinary take on this classic.

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Perfect Pumpkin Pie

Difficulty: Easy

Yield: 1 9 inch Pie
Prep Time: 40 min
Cook Time: 50 min

Ingredients:

For the Pie:

  • 1 9 inch Pie Crust
  • 2 Cups (1 15oz can) Pumpkin Puree
  • ½ Cup Heavy Cream
  • ½ Cup Half n Half or Milk
  • ¾ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ginger
  • ½ teaspoon Salt
  • 3 Eggs

For the Sugared Cranberries:

  • 1 Cup Fresh Cranberries
  • 1 Cup Granulated Sugar + more for coating
  • ¾ Cup Water
  • ¼ Cup Bourbon (optional)
  • ¼ teaspoon Salt

Directions:

Preheat the oven to 350 Fahrenheit.

Blind bake the pie crust by laying the pie dough gently in your pie pan or cast iron. Lay a piece of parchment over the pie dough and fill with dry beans, pie weights of pennies. Bake for 30 minutes then remove the parchment and weights and bake for 10 more to lightly brown the crust.

In a food processor whip together the pumpkin puree, brown sugar, granulated sugar, salt, and spices. Whip until it is well incorporated.

Transfer to a pot on the stove and cook over medium-high heat for just under five minutes, stirring frequently so it doesn’t burn.

Turn off the heat and stir in the half n half and heavy cream.

In a bowl, beat the eggs together. Temper the eggs with the pumpkin filling a few tablespoons at a time until you’ve mixed in about ½ a cup of the pumpkin.

Add the egg mixture to the pumpkin mixture and stir until well incorporated. Pour the filling into the blind-baked pie crust, it’s ok if the crust is still warm.

Cover the edges of the crust with foil so they don’t burn and bake for 40 minutes.

Meanwhile, make the sugared cranberries. Bring the sugar, water, and bourbon to a boil. Drop in the cranberries and allow to boil for 30 seconds to one minute then shut off the heat and allow to sit for five minutes.

Transfer to parchment with a slotted spoon, try to make sure the berries aren’t’ touching. Save the syrup for cocktails or pancakes!

When the berries are cooled completely, roll them in a sugar-coated plate. Dip your fingers in the sugar before touching them to keep them from sticking to you. Set the berries aside for the pie.

After 40 minutes, remove the foil from the edges of the pie crust and check to see how jiggly your pie is. If it’s jiggly all over, bake for 10 more minutes.

Pull the pie out when there is still some jiggle in the center. Allow to cool completely before transferring it to the fridge to chill. Serve with sugared cranberries and whipped cream if desired. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Food Processor
  • Small Pot
  • Medium Pot
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Small Cast Iron Skillet
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Perfect Pumpkin Pie

Difficulty: Easy

Yield: 1 9 inch Pie
Prep Time: 40 min
Cook Time: 50 min

Ingredients:

For the Pie:

  • 1 9 inch Pie Crust
  • 2 Cups (1 15oz can) Pumpkin Puree
  • ½ Cup Heavy Cream
  • ½ Cup Half n Half or Milk
  • ¾ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ginger
  • ½ teaspoon Salt
  • 3 Eggs

For the Sugared Cranberries:

  • 1 Cup Fresh Cranberries
  • 1 Cup Granulated Sugar + more for coating
  • ¾ Cup Water
  • ¼ Cup Bourbon (optional)
  • ¼ teaspoon Salt

Directions:

Preheat the oven to 350 Fahrenheit.

Blind bake the pie crust by laying the pie dough gently in your pie pan or cast iron. Lay a piece of parchment over the pie dough and fill with dry beans, pie weights of pennies. Bake for 30 minutes then remove the parchment and weights and bake for 10 more to lightly brown the crust.

In a food processor whip together the pumpkin puree, brown sugar, granulated sugar, salt, and spices. Whip until it is well incorporated.

Transfer to a pot on the stove and cook over medium-high heat for just under five minutes, stirring frequently so it doesn’t burn.

Turn off the heat and stir in the half n half and heavy cream.

In a bowl, beat the eggs together. Temper the eggs with the pumpkin filling a few tablespoons at a time until you’ve mixed in about ½ a cup of the pumpkin.

Add the egg mixture to the pumpkin mixture and stir until well incorporated. Pour the filling into the blind-baked pie crust, it’s ok if the crust is still warm.

Cover the edges of the crust with foil so they don’t burn and bake for 40 minutes.

Meanwhile, make the sugared cranberries. Bring the sugar, water, and bourbon to a boil. Drop in the cranberries and allow to boil for 30 seconds to one minute then shut off the heat and allow to sit for five minutes.

Transfer to parchment with a slotted spoon, try to make sure the berries aren’t’ touching. Save the syrup for cocktails or pancakes!

When the berries are cooled completely, roll them in a sugar-coated plate. Dip your fingers in the sugar before touching them to keep them from sticking to you. Set the berries aside for the pie.

After 40 minutes, remove the foil from the edges of the pie crust and check to see how jiggly your pie is. If it’s jiggly all over, bake for 10 more minutes.

Pull the pie out when there is still some jiggle in the center. Allow to cool completely before transferring it to the fridge to chill. Serve with sugared cranberries and whipped cream if desired. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Food Processor
  • Small Pot
  • Medium Pot
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Small Cast Iron Skillet
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Perfect Pumpkin Pie 1 Pie 1 9 inch Pie Crust 2 Cups (1 15oz can) Pumpkin Puree ½ Cup Heavy Cream ½ Cup Half n Half or Milk ¾ Cup Brown Sugar ¼ Cup Granulated Sugar 1 teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Ginger ½ teaspoon Salt 3 Eggs 1 Cup Fresh Cranberries 1 Cup Granulated Sugar + more for coating ¾ Cup Water ¼ Cup Bourbon (optional) ¼ teaspoon Salt
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