The Ultimate Pumpkin Pie
Every Thanksgiving, I try to make at least one dessert that feels extra special, and this year it’s this Ultimate Pumpkin Pie with a Flaky Butter Crust.
This pie is complete with cookie-cutter leaf cutouts and sparkling sugared cranberries. This pie looks like it came from a bakery but tastes unmistakably homemade. Isn’t that what we all want on Thanksgiving?
The Ultimate Pumpkin Pie with Flaky Butter Crust, Leaf Cutouts, and Sugared Cranberries
There’s something magical about the scent of pumpkin, butter, and spice baking together. It fills the whole kitchen with warmth and nostalgia. But the best part? This pie looks as good as it tastes. The buttery crust flakes perfectly, the filling is silky and custardy, and those sugared cranberries? They glisten like little jewels.
This isn’t your average pumpkin pie — it’s the one that makes your guests pause before cutting the first slice, just to admire it for a moment.
And it’s surprisingly simple to make with a few tips and the right tools.
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Why You’ll Love This Recipe
- Homemade Butter Crust: crisp, flaky, and golden every time.
- Velvety Filling: the perfect balance of pumpkin, spice, and cream.
- Beautiful Finish: leaf cutouts and sugared cranberries make it a centerpiece-worthy dessert.
Ingredients
Flaky Butter Pie Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
- 1 egg (for egg wash)
- 1 tbsp heavy cream
Pumpkin Filling
- 1 (15 oz) can pure pumpkin purée
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs + 1 yolk
- 1 cup heavy cream
- ½ cup whole milk
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla extract
Sugared Cranberries
- 1 cup fresh cranberries
- ½ cup water
- ½ cup granulated sugar (plus more for rolling)
Instructions
1. Make the Pie Dough
In a large bowl, whisk the flour, salt, and sugar. Cut in the cold butter using a pastry cutter (or pulse in a food processor) until pea-sized bits remain. Drizzle in ice water, one tablespoon at a time, just until the dough begins to hold together.
Form into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
2. Roll and Shape the Crust
On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie dish (this ceramic pie dish is one of my favorites). Trim and crimp the edges, then chill again for 30 minutes to prevent shrinking.
Re-roll the scraps and cut leaf shapes with small cookie cutters. Place them on a parchment-lined baking sheet and chill until ready to bake.
3. Make the Filling
In a large bowl, whisk pumpkin, sugars, eggs, cream, milk, spices, salt, and vanilla until smooth and creamy.
4. Assemble and Bake
Preheat oven to 400°F (200°C). Pour the filling into the chilled crust. Bake for 15 minutes, then reduce to 350°F (175°C) and bake another 40–45 minutes, until the center is just set.
During the last 20 minutes, brush your leaf cutouts with the egg wash (egg + cream mixture) and bake separately for 10–12 minutes, until golden.
Cool the pie completely before decorating.
5. Make the Sugared Cranberries
In a small saucepan, heat the water and ½ cup sugar until dissolved. Remove from heat, stir in cranberries, and let sit 5 minutes. Using a slotted spoon, transfer them to a rack to dry for 1 hour. Once tacky, roll in additional sugar to coat.
6. Decorate
Arrange baked cookie-cutter leaves around the edge or center of the cooled pie. Scatter the sugared cranberries over the top and dust lightly with powdered sugar for a snowy finish.
The Recipe
The Ultimate Pumpkin Pie
Ingredients
- For the crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the filling
- 1 (15 oz) can pure pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- For the Sugared Cranberries
- 1 cup fresh cranberries
- ½ cup water
- ½ cup granulated sugar (plus more for rolling)
Instructions
Make the Dough: In a large bowl, whisk the flour, salt, and sugar. Cut in the cold butter using a pastry cutter (or pulse in a food processor) until pea-sized bits remain. Drizzle in ice water, one tablespoon at a time, just until the dough begins to hold together.
Form into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie dish (this ceramic pie dish is one of my favorites). Trim and crimp the edges, then chill again for 30 minutes to prevent shrinking.
Make the Decorative Leaves: Re-roll the scraps and cut leaf shapes with small cookie cutters. Place them on a parchment-lined baking sheet and chill until ready to bake.
Make the Pie Filling: In a large bowl, whisk pumpkin, sugars, eggs, cream, milk, spices, salt, and vanilla until smooth and creamy.
Bake: Preheat oven to 400°F (200°C). Pour the filling into the chilled crust. Bake for 15 minutes, then reduce to 350°F (175°C) and bake another 40–45 minutes, until the center is just set.
During the last 20 minutes, brush your leaf cutouts with the egg wash (egg + cream mixture) and bake separately for 10–12 minutes, until golden.
Cool the pie completely before decorating.
Make the Sugared Cranberries: In a small saucepan, heat the water and ½ cup sugar until dissolved. Remove from heat, stir in cranberries, and let sit 5 minutes. Using a slotted spoon, transfer them to a rack to dry for 1 hour. Once tacky, roll in additional sugar to coat.
Decorate: Arrange baked cookie-cutter leaves around the edge or center of the cooled pie. Scatter the sugared cranberries over the top and dust lightly with powdered sugar for a snowy finish.
Styling Tips
- Use leaf and acorn cookie cutters for a mix of shapes and visual texture (this set is excellent).
- Place the pie on a wooden cutting board with linen napkins and cranberries scattered around.
- For an Instagram Reel, capture the moment you add the sugared cranberries — they sparkle beautifully in motion.
- Slice one perfect wedge and serve on a vintage dessert plate with a dollop of whipped cream and a single cranberry on top.
Make-Ahead Tips
- Pie dough can be made up to 2 days in advance.
- The baked pie can be made a day ahead and stored covered at room temperature.
- Sugared cranberries will hold their sparkle for up to 3 days.
Recommended Tools
- Marble rolling pin — keeps your dough cool while rolling.
- Ceramic pie dish — evenly bakes and looks beautiful on the table.
- Leaf cookie cutters — perfect for crust decoration.
- Pastry brush set — essential for egg wash and glaze.
Final Thoughts
This pie is as lovely as it is delicious — buttery, smooth, spiced just right, and sparkling with sugared cranberries. It’s everything I love about fall baking: cozy, homemade, and meant to be shared.
I’ll be serving this on our Thanksgiving table this year, but it’s one I’ll definitely make again for cozy family dinners all season long.
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