Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
Ingredients
Sugared Cranberries
1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar
1 cup (240ml) water
Pumpkin Pie
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) 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
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% – any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk
Get the full recipe: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/
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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring!
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