Falling for Fall: The Pumpkin Pie You Crave
Sweet Aromas Fill The Air. Leaves Fall In Love With The Earth.
Autumn has finally arrived and our visions are filled with beautiful tones of orange and yellow. A time where we pull our scarves out of the closet and set out for new adventures amid breezy and beautiful scenery, Autumn is one of our favorite times of the year.
Besides the great outfits we put together during this time and besides the heavenly scenery that fills the earth, there's one thing that makes us Fall for Autumn in the sweetest of ways: Pumpkin Pie. Overflowing with rich, incredible flavors, this recipe is a sure way to fill your home and heart with a dreamy Autumn feel. Read below for our favorite Pumpkin Pie recipe. Serve with whipped cream for an extra sweet touch:
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- Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- 2 cups (15oz can; 450g) pumpkin puree1
- 3 large eggs
- 1 and 1/4 cups (250g) packed dark brown sugar2
- 1 Tablespoon (15g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger3
- 1/4 teaspoon ground or freshly grated nutmeg3
- 1/8 teaspoon ground cloves3
- 1/8 teaspoon fresh ground pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk (I use 1% - any is fine)
- 1 large egg beaten with 1 teaspoon milk, for brushing
Sugared Cranberries
- 1 cup (120g) fresh cranberries4
- 2 cups (400g) granulated sugar
- 1 cup (240ml) water
- If decorating your pie with sugared cranberries, start them the night before. You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.
- 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 is 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.
- Make the pie crust through step 5 according to my directions and visuals.
- For the 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. Filling will be a little thick.
- Preheat oven to 350F degrees.
- Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
- Turn oven up to 375F degrees. The pie will bake at 375F.
- Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch deep dish pie (one that is 1.5 - 2 inches deep). Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.
- Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. 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 piecrust 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. 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 3 days.
- Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator. As mentioned in step 1, the filling can be made the night before. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
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