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Pumpkin Pie

This rich, smooth pie gives you a taste of the holidays anytime of year
Prep Time 45 mins
Cook Time 1 hr 5 mins
Cooling Time 5 hrs
Course Dessert
Cuisine American
Servings 8


  • Pie Plate
  • Mixing Bowl
  • Rolling Pin


Optional Sugared Cranberry Topping

  • 1 cup fresh cranberries
  • 2 cups granulated sugar
  • 1 cup water

Pie Crust

  • 1-1/4 C Flour All Purpose
  • 3/4 tsp Salt
  • 3 Tbsp Butter Chilled/Cubed
  • 6 Tbsp Shortening Chilled
  • 1/4 C Ice Water

Pumpkin Filling

  • 15 oz Pumpkin Puree
  • 3 Eggs
  • 1-1/4 C Brown Sugar Packed
  • 1 Tbsp Coornstartch
  • 1/2 Tsp Salt
  • 1-1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Nutmeg Ground or Freshly Grated
  • 1/8 Tsp Ground Cloves
  • 1/8 Tsp Black Pepper
  • 1 C Heavy Cream
  • 1/4 C Milk Any %

Egg Wash

  • 1 Egg
  • 1 Tbsp Milk


Optional Sugared Cranberry Topping (limited availability)

  • Boil 1 cup of sugar in water and whisk until sugar is dissolved.
  • Remove from heat and allow to cool for five minutes.
  • Place cranberries in large bowl, then mix in sugar syrup.
  • Let sit overnight or for at least six hours either at room temperature or in the refrigerator. Syrup will be thick.
  • Strain the cranberries to remove syrup, and then pour 1 cup of sugar on top. Toss to apply a uniform coat to the cranberries.
  • Pour onto baking sheet lined with parchment paper or a silicone baking mat, then allow to dry for 2 hours either at room temperature or overnight

Pie Crust

  • Mix together Flour and Salt
  • Add Butter and Shortening
  • Cut the Butter and Shortening into the Flour mixture until course
  • Drizzle in Ice water 1 Tbsp at a time
  • Stop adding Water when the dough begins to form large clumps
  • Transfer Dough to floured surface, knead and form into a ball. Then flatten with your hands into 1 inch thick discs.
  • Wrap dough in plastic wrap and refrigerate for 2 hrs
  • Place chilled dough on floured surface. Use gentle force with your rolling pin, starting from the center and working your way out in all directions making sure you have an even 12 inch circle, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
  • Preheat over to 375 degrees F
  • Place into a 9 inch pie dish, tucking in with fingers to make sure it is smooth. Crimp or flute edges if desired.
  • Brush edges lightly with egg wash.
  • Bake crust for 10 minutes

Pumpkin Filling

  • Whisk pumpkin, 3 eggs, and brown sugar until combined.
  • Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until combined. (Should be thick)
  • Pour pie filling into warm pre-baked crust. Only fill about 3/4 to the top.
  • Bake approximately 55-60 minutes, until center is almost set. After 25 minutes, cover crust with foil or a pie shield if desired to prevent over-browning. Check doneness at 50 minutes and every five minutes thereafter.
  • Transfer to wire rack and allow to cool completely, at least 3 hours.
  • Decorate with cranberries. Serve with whipped cream.
Keyword comfort food, fall, holiday, illinoise, Pie, pumpkin