Pumpkin Pie with Cranberries

The real reason to make this pumpkin pie is its smooth, creamy texture paired with a deep blend of warm spices.

It bakes up rich without becoming heavy, holds its shape when sliced,
and gets an extra layer of texture and flavor from the crisp pastry crust.

The sugared cranberries and pastry leaves are optional, but they make it especially festive.

Why You’ll Love This Recipe

Silky pumpkin filling: Eggs, cream, milk, and cornstarch create a filling that is creamy but sturdy enough to slice cleanly.
Balanced spice: Cinnamon, ginger, nutmeg, cloves, and a small amount of black pepper give the pumpkin plenty of character.
A reliable crust: Par-baking the pastry helps keep the bottom from becoming soggy beneath the wet filling.
Make-ahead friendly: The crust, filling, cranberries, and finished pie all have make-ahead options.
Easy to customize: Keep the decoration simple, switch up the spices, or turn leftover filling into mini pies.

Pumpkin Pie Ingredients

For the Pumpkin Pie

Homemade Pie Dough – creates the flaky pastry base and can also be used to make decorative leaves for the top.
Egg + Milk – beaten together for the egg wash, giving the crust and pastry leaves a lightly golden finish.
Pumpkin Puree – the main ingredient in the filling; canned pumpkin gives the most consistent results.
Eggs – help the pumpkin filling set while adding richness and a smooth custard-like texture.
Brown Sugar – brings sweetness and a deeper caramel-like flavor that pairs beautifully with pumpkin.
Cornstarch – helps thicken and stabilize the filling so the finished pie slices neatly.
Salt – balances the sweetness and brings out the other flavors.
Ground Cinnamon – adds the familiar warm spice that makes pumpkin pie taste like fall.
Ground Ginger – gives the filling a gentle warmth and a little extra spice.
Nutmeg – adds a sweet, aromatic note to the spice blend.
Ground Cloves – brings a deeper, more intense spice flavor.
Fresh Ground Black Pepper – just a small amount adds subtle complexity to the other spices.
Heavy Cream – gives the filling its rich, silky texture.
Milk – balances the heavy cream while keeping the filling smooth and creamy.

Optional Topping

For the Sugared Cranberries

Fresh Cranberries – use fresh berries rather than frozen so the sugar syrup coats them evenly and they keep their shape.
Water – forms the base of the simple syrup used to sweeten the cranberries.
Granulated Sugar – part of the sugar makes the syrup, while the remaining sugar coats the cranberries for their frosted finish.

Step-by-Step Instructions

1. Prepare the Sugared Cranberries

If you plan to use the cranberry garnish, make it first. The berries need several hours to dry and can be prepared the night before.

2. Prepare the Pie Dough

Make the pie crust through step 5 according to the pie crust recipe, or use your preferred homemade or store-bought dough.

3. Heat the Oven

Preheat the oven to 375°F (190°C).

4. Shape the Crust

Roll the chilled dough into a 12-inch circle and carefully transfer it to the deep-dish pie plate. Press it firmly into the dish, shape the rim, and crimp or flute the edges. Brush the edges with the egg wash.

5. Par-Bake

Line the crust with parchment and fill it with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, prick the bottom with a fork, then bake for another 7–8 minutes, until the bottom is just beginning to brown.

6. Mix the Filling

Whisk together the pumpkin, eggs, and brown sugar. Add the cornstarch, salt, spices, pepper, heavy cream, and milk. Whisk vigorously until the mixture is completely combined.

7. Fill and Bake

Pour the filling into the warm crust, stopping when the crust is about three-quarters full. Bake for approximately 55–60 minutes. The center should retain a small amount of wobble. After 25 minutes, protect the crust edges with foil or a pie crust shield.

8. Cool Completely

Move the baked pie to a wire rack and allow it to cool for at least 3 hours before decorating or serving.

9. Decorate and Serve

Top with sugared cranberries and pastry leaves if desired. Whipped cream can also be added when serving.

10. Refrigerate Leftovers

Cover the remaining pie securely and refrigerate for up to 5 days.

Expert Tips

Don’t wait for the center to become completely firm in the oven. A slight wobble in the middle is expected. The filling continues setting as the pie cools, while excessive baking can lead to cracks.

Par-bake the crust. This step gives the pastry a head start before the wet pumpkin mixture goes in and helps the finished slices hold together.

Use canned pumpkin for the most predictable result. Fresh pumpkin puree can contain more moisture and may require additional baking time.

Use fresh cranberries. Frozen berries do not coat as evenly with the sugar syrup and can become shriveled.

Keep the black pepper. It is a very small amount, but it adds another dimension to the spice mixture without making the pie taste peppery.

Cool before cutting. Although the pie may look ready when it comes from the oven, the filling needs several hours to finish setting.

Prepare components ahead. The crust dough and sugared cranberries can be started the night before, and the filling can also be refrigerated overnight before baking.

Recipe Variations

Simple Pumpkin Pie

Skip the sugared cranberries and pastry leaves and serve the pie with whipped cream.

Pumpkin Spice Version

Replace the ground ginger, nutmeg, cloves, and black pepper with 1 teaspoon of pumpkin pie spice, while keeping the 1 and 1/2 teaspoons of cinnamon.

Fresh Pumpkin Version

Fresh pumpkin puree can be used, but lightly blot it first to remove some moisture. Expect that the pie may need additional baking time.

Graham Cracker Crust

A graham cracker crust can replace the regular pastry crust. Pre-bake it for 10 minutes; pie weights are not necessary for a cookie crust.

Decorative Leaf Topping

Use the second portion of chilled dough to cut out leaves. Bake the leaves separately and arrange them over the cooled pie rather than baking them directly on the filled pie.

Mini Pies

Use leftover pie dough and filling to make individual pumpkin pies.

Storage & Reheating

Refrigerator: Cover leftover pie tightly and refrigerate for up to 5 days.

Freezer: The baked pumpkin pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Pie dough: Prepared pie dough can also be frozen for up to 3 months. Thaw it overnight in the refrigerator before using.

Reheating: For the best texture, serve thawed or refrigerated pumpkin pie chilled or allow it to sit briefly at room temperature before serving. If you prefer it warm, gently warm individual slices rather than reheating the entire pie.

Serving Suggestions

Add a generous spoonful of whipped cream to each slice.
Arrange sugared cranberries over the top for color and a crisp sugary contrast.
Scatter baked pastry leaves across the surface for a classic holiday presentation.
Serve alongside coffee or tea for dessert.
For a holiday dessert table, pair the pie with other seasonal desserts and let the pumpkin pie remain the centerpiece.

Ingredients

Sugared Cranberries

1 cup (100g) fresh cranberries (do not use frozen)
3/4 cup (180ml) water
1 and 1/4 cups (250g) granulated sugar, divided

Pumpkin Pie

Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
egg wash: 1 large egg beaten with 1 Tablespoon milk
one 15-ounce can (425g) 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

Instructions

If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
Preheat oven to 375°F (190°C).
Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is just starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up.* (If using a deep dish pie dish as instructed, you should only have a little filling leftover. 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 pie crust 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 before garnishing and serving.
Decorate with sugared cranberries and pie crust leaves (see note). 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 5 days.

Recipe FAQs

1. Why does my pumpkin pie crack on top?

This usually happens when the pie stays in the oven a little too long. You want the edges to be set while the center still has a slight wobble. The filling will continue to firm up as it cools, so there’s no need to wait until the middle looks completely solid.

2. How do I know when the pumpkin pie is done?

You don’t need to wait for the center to become completely firm. Start checking around 50 minutes, then again at 55 and 60 minutes. The edges should look set, while a small part of the center should still be slightly wobbly. It will finish setting as the pie cools.

3. Can I make the pumpkin pie ahead of time?

Yes, you can easily prepare parts of this pie in advance. The pie dough and sugared cranberries can be made the night before, and the pumpkin filling can also be mixed ahead and refrigerated overnight. The baked pie should cool completely before being covered and refrigerated.

4. Why do I need to par-bake the crust?

Par-baking gives the crust a chance to cook before the pumpkin filling is added. Since the filling is rich and moist, this extra step helps the bottom crust bake properly instead of becoming soggy.

5. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but canned pumpkin is the easier option for this recipe. If using fresh puree, lightly blot it first to remove some moisture. You may also need to add a little extra baking time depending on how much moisture is in the puree.

Pumpkin Pie with Cranberries

A classic pumpkin pie with a creamy, warmly spiced filling, a pre-baked pastry shell, and optional sugared cranberries for decoration. The filling is designed to bake into a smooth, sliceable texture while retaining a slight softness in the center. The cranberry garnish and pastry leaves are optional, so the pie can be kept simple or dressed up for a holiday table.

Print Pin

Course: Dessert

Cuisine: American

Keyword: pumpkin pie, pumpkin pie recipe, Pumpkin Pie with Sugared Cranberries

Prep Time: 45

Cook Time: 1 5

Cooling Time: 3 10

Total Time: 5

Servings:

Ingredients

Sugared Cranberries

1 cup (100g) fresh cranberries (do not use frozen)
3/4 cup (180ml) water
1 1/4 cup (250g) granulated sugar, divided

Pumpkin Pie

Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
1 large egg beaten with 1 Tablespoon milk
1 15-ounce can (425g) pumpkin puree
3 large eggs
1 1/4 cup (250g) packed light or dark brown sugar
1 tbsp (8g) cornstarch
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 TSP ground or freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk

Instructions

If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days.
Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
Preheat oven to 375°F (190°C).
Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is just starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. 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 pie crust 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 before garnishing and serving.
Decorate with sugared cranberries and pie crust leaves (see note). 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 5 days.

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Nutrition

These values are approximate per serving and can vary depending on the pie crust used and whether the optional sugared cranberries are included. A current nutrition calculation for this recipe lists 8 servings at about 539 calories, 20.8g fat, 85.3g carbohydrates, 5.7g protein, 321mg sodium, 3g fiber, and 65.2g sugar per serving.

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Hi, I’m Charlotte!

Welcome to Cookie and Spoon—my little corner of the internet where I share simple, feel-good recipes made for real life. From quick weeknight dinners to sweet treats you’ll want to bake on repeat, there’s a bit of everything here for every kind of home cook.