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Irresistible 5-Hour Pumpkin Pie

Classic Pumpkin Pie with a flaky crimped crust, silky spiced filling, and one clean slice removed
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Pumpkin Pie combines seasonal ingredients in an approachable baking recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 1 unbaked homemade or store-bought pie dough round for a 9-inch deep-dish pie
  • 1 large egg beaten with 1 tablespoon milk, for egg wash
  • 1 (15-ounce/425-gram) can pure pumpkin purée
  • 3 large eggs
  • 1 1/4 cups (250 grams) packed light or dark brown sugar
  • 1 tablespoon (8 grams) cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (240 milliliters) heavy cream
  • 1/4 cup (60 milliliters) milk
  • 1 cup fresh cranberries, optional garnish
  • 3/4 cup water, optional garnish
  • 1 1/4 cups granulated sugar, divided, optional garnish

Instructions

  1. If using sugared cranberries, prepare them several hours ahead by dissolving 3/4 cup sugar in the water over medium heat. Cool 5 minutes, pour over cranberries, rest 15 minutes, drain, dry 1 hour, toss in the remaining sugar, and dry at least 1 hour more.
  2. Heat the oven to 375°F. Roll chilled pie dough into a 12-inch circle, fit it into a 9-by-2-inch deep-dish pie plate, form a thick rim, crimp, and brush the edge lightly with egg wash.
  3. Line the shell with parchment and pie weights. Par-bake 10 minutes, remove the weights, prick the base, and bake 7 to 8 minutes more until the bottom just begins to brown.
  4. Whisk pumpkin, eggs, and brown sugar. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk; whisk until completely smooth.
  5. Pour filling into the warm crust, stopping about three-quarters of the way up. Bake 55 to 60 minutes until the outer filling is set and a small center area still wobbles. Shield the crust edge after about 25 minutes if needed.
  6. Cool the pie completely on a rack for at least 3 hours. Add optional sugared cranberries or separately baked pastry leaves and serve with whipped cream if desired.

Notes

  • Par-bake the crust so the wet pumpkin custard does not leave the base soggy.
  • Stop baking while the center still has a slight wobble because residual heat completes the set.
  • Shield the crust edge once it is golden so the filling can finish without burning the rim.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Pumpkin Pie, Pumpkin Pie, Pumpkin Recipes, Dessert Recipes, Fall Recipes, Fall Desserts, Easy Recipes, Thanksgiving Recipes

Find it online: https://thekitchenfinesse.com/2026/08/14/pumpkin-pie/