Whisk + Grace Holiday Pumpkin Pie Recipe
Rich, velvety, and full of warm holiday spice, this pumpkin pie is a Whisk + Grace classic. The filling bakes smooth and silky every time, nestled inside a perfectly golden homemade crust. It’s beautiful served as is or topped with fresh whipped cream. The pie crust leaves and sugared cranberries are simply for decoration, so feel free to skip them if you want something a little simpler. Whether you dress it up or keep it traditional, this pumpkin pie brings comfort, nostalgia, and the perfect holiday flavor to every table.
- Prep Time: 45 minutes
- Cook Time: 1 hour, 5 minutes (includes blind bake)
- Total Time: 5 hours (includes cooling)
- Yield: serves 8-10; 1 cup sugared cranberries 1x
- Category: Pies
Ingredients
Sugared Cranberries (optional)
1 cup fresh cranberries
3/4 cup water
1 1/4 cups granulated sugar, divided
Pie Crust
1 homemade pie crust or store-bought pie dough
Extra dough for decorative leaves
Egg wash: 1 egg + 1 tbsp milk
Pumpkin Filling
1 can (15 oz) pumpkin puree
3 large eggs
1 1/4 cups brown sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp black pepper
1 cup heavy cream
1/4 cup milk
Instructions
- Prepare cranberries in a glass mixing bowl, simmer syrup in a saucepan, dry on a baking sheet lined with Make Sugared Cranberries (Optional)
If you plan to top your pie with sugared cranberries, prepare them first. They need time to rest and dry, so starting them the night before works best.
Place the cranberries in a glass mixing bowl and set aside. In a saucepan over medium heat, warm the water and 3/4 cup sugar, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool for about 5 minutes.
Pour the warm syrup over the cranberries and stir gently to coat. Cover the bowl and let the cranberries sit for 15 minutes.
Line a baking sheet with a silicone baking mat or parchment paper.
Using a slotted spoon, transfer the cranberries onto the prepared sheet in a single layer. Allow them to dry uncovered for one hour.
Add the remaining 1/2 cup sugar to a clean bowl. Toss the cranberries in the sugar until they’re evenly coated, then return them to the lined baking sheet. Let them dry again, uncovered, for at least another hour at room temperature or in the refrigerator.
Store them covered in the refrigerator for up to 3 days.
2. Prepare the Pie Crust
If using homemade dough, roll out one disc of chilled dough on a lightly floured work surface using your rolling pin. Roll into a 12-inch circle, lifting and turning the dough every few rolls so it stays even.
Carefully place the dough into your 9-inch pie dish, letting it settle naturally into the corners. Fold any overhanging dough underneath to create a thick, sturdy edge. Crimp or flute the edges however you prefer.
Brush the edges lightly with egg wash using your pastry brush.
3. Par-Bake the Crust
Line the crust with parchment paper, shaping it so it sits flush against the dough. Fill the crust with pie weights, making sure they’re evenly distributed.
Bake at 375°F (190°C) for 10 minutes.
Remove the crust from the oven, lift out the parchment and weights, and prick the bottom of the crust several times with a fork to create steam vents.
Return the crust to the oven and bake for an additional 7–8 minutes, or until the bottom just begins to turn lightly golden.
Set aside while you prepare the filling.
- Make the Pumpkin Filling
In a glass mixing bowl, whisk together the pumpkin puree, eggs, and brown sugar until smooth and well combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. Mix until the spices are fully incorporated.
Slowly pour in the heavy cream and milk, whisking continuously until the mixture becomes silky and uniform with no streaks of spice.
- Bake the Pie
Pour the pumpkin filling into the warm crust, filling it about three-quarters full. If you have extra filling, save it for mini pies or a small ramekin custard.
Bake at 375°F for 55–60 minutes.
Check the pie at the 25-minute mark and cover the edges with a pie crust shield to prevent over-browning.
The pie is ready when the outer edges are set and the center has a soft, gentle wobble. Every oven bakes differently, so begin checking around the 50-minute mark and continue in 5-minute increments as needed.
- Cool Completely
Place the baked pie on a cooling rack and allow it to cool completely, at least 3 hours. This cooling time is essential for the custard to finish setting.
- Garnish & Serve
Once cooled, decorate the pie with sugared cranberries, pie crust leaves made with fall cookie cutters, or leave it beautifully simple.
Serve with fresh whipped cream if you like.
Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing: Pumpkin pie is a wonderful make-ahead dessert because the flavors deepen as it rests. You can bake this pie 1 day in advance and store it covered in the refrigerator until serving.
The baked pie also freezes beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing.
Pie crust dough freezes well for up to 3 months too. Thaw in the refrigerator before rolling.
If you plan to garnish with sugared cranberries or pie crust leaves, begin those the night before so everything is ready when your pie cools.
The filling can also be mixed a day ahead. Cover tightly and refrigerate overnight. The extra resting time allows the spices, pumpkin, and brown sugar to blend fully, giving your pie deeper, richer flavor.
Cranberries: Use fresh cranberries when making sugared cranberries. Frozen berries don’t coat evenly in the syrup and tend to shrivel as they dry.
Pumpkin: Canned pumpkin puree works best for consistent texture.
If you prefer using fresh pumpkin puree, blot it lightly with paper towels to remove excess moisture. Fresh puree can make the filling thinner, so your bake time may be slightly longer.
Spices: If you don’t have individual spices on hand, you can replace the ginger, nutmeg, cloves, and pepper with 1 teaspoon pumpkin pie spice.
Still include the full 1 1/2 teaspoons of cinnamon for warmth and balance.
Pie Crust: Whether homemade or store-bought, always pre-bake the crust to avoid sogginess.
If using a graham cracker or cookie crust, pre-bake for 10 minutes. Pie weights aren’t necessary for cookie-based crusts, but they are essential for traditional pastry crusts to maintain shape
Pie Crust Leaves: Use any leftover dough to create decorative leaves.
Roll the dough to about 1/8-inch thickness on a floured surface.
Cut shapes using fall cookie cutters, then lightly brush with egg wash.
If you want added detail, score small leaf veins using a sharp knife.
Bake at 350°F (177°C) for about 10 minutes or until lightly golden.
Cool completely before decorating the pie.
Mini Pumpkin Pies: This recipe can easily be adapted into mini pies. Use small tart pans or a muffin tin lined with mini crusts. Because the crusts are smaller, you typically won’t need to blind bake them. Bake until the centers are just set. These make wonderful bite-sized treats for holiday gatherings.