The Great Pumpkin Pie

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1. 1Step 1: 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.
2. 2Step 2: 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.
3. 3Step 3: Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
4. 4Step 4: 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.
5. 5Step 5: 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.
6. 6Step 6: Cover tightly and store in the refrigerator for up to 3 days.
7. 7Step 7: Make the pie crust through step 5 according to the directions and video tutorial in the pie crust recipe. Or use your favorite pie dough or store-bought.
8. 8Step 8: Preheat oven to 375°F (190°C).
9. 9Step 9: 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.
10. 10Step 10: Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one used; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish.
11. 11Step 11: 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.
12. 12Step 12: Brush edges lightly with egg wash mixture.
13. 13Step 13: 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.
14. 14Step 14: Par-bake the crust for 10 minutes.
15. 15Step 15: 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.
16. 16Step 16: 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.
17. 17Step 17: 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.)
18. 18Step 18: 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.
19. 19Step 19: 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.
20. 20Step 20: Check for doneness at minute 50, and then 55, and then 60, etc.
21. 21Step 21: Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
22. 22Step 22: 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.
23. 23Step 23: Cover leftovers tightly and store in the refrigerator for up to 5 days.