Name: Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 5 h
Cuisine: American
Ingredients: 1 cup (100g) fresh cranberries (do not use frozen); 3/4 cup (180ml) water; 3/4 cup (150g) granulated sugar, divided; 1/2 cup (100g) granulated sugar; 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

If you’re anything like me, there’s something deeply comforting about a slice of classic pumpkin pie at the holidays — and I absolutely love sharing my favorite take on it with friends. Today, I’m excited to walk you through my Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe — wait, no, I got distracted by pumpkin pie! Actually, that just shows how delicious this pumpkin pie recipe is. It’s rich, smooth, and packed with warming spices that make it the perfect dessert for chilly nights or festive gatherings. Seriously, once you try this recipe, you’ll see why it’s become my go-to for impressing both family and guests.

💚

Why You’ll Love This Recipe

Classic Comfort: This pumpkin pie hits all the right notes with velvety smooth texture and warm spices that feel like a cozy hug.
Homemade Pie Crust Magic: Making your own crust takes this pie from good to unforgettable — and I’ll show you how to get it just right.
Sugared Cranberries Bonus: Adding sugared cranberries on top isn’t just pretty — they bring a sweet-tart pop that makes everyone ask for the recipe.
Make-Ahead Friendly: You can prep many parts in advance, making your holiday stress-free and focused on enjoying time with loved ones.

A pie with a golden brown crust on the outer edge in a white pie dish. The filling is smooth and deep orange in color, covering the entire pie base. On top, there are several small leaf-shaped pastry pieces in light brown, arranged in the center in a slightly scattered pattern. Bright red cranberries, some with a light dusting of white powdered sugar, are placed among the leaves. The pie rests on a wooden surface with a white marbled background barely visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a role in making this pumpkin pie sing. I’ve found that using fresh cranberries for the sugared topping and the right blend of warm spices really elevates the whole pie experience. Plus, the homemade pie crust ties it all together beautifully.

Fresh Cranberries: Essential for vibrant, tangy sugared cranberries; avoid frozen to keep the right texture.
Water: Just enough to gently simmer the cranberries in sugar syrup.
Granulated Sugar: Divided use — part for the syrup and part for coating the cranberries.
Pie Dough: I recommend homemade for best flavor and texture; it also makes a beautiful decorative crust.
Egg (for egg wash): Mixed with milk to give the crust a gorgeous, golden glaze.
Pumpkin Puree (canned): Convenient and consistent; make sure it’s pure pumpkin, not pie filling.
Eggs (large): Bind the filling and add richness.
Brown Sugar: I love its deep molasses flavor; packed tightly to balance the sweetness.
Cornstarch: For thickening that perfect custard-like filling.
Salt: Just a pinch to balance and enhance all the flavors.
Ground Cinnamon, Ginger, Nutmeg, Cloves, and Fresh Ground Black Pepper: The classic spice blend — you can tweak this based on your taste.
Heavy Cream & Milk: For that luscious, creamy texture that makes every bite feel indulgent.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this pumpkin pie recipe is as flexible as your imagination. Over the years, I’ve played around with some variations based on what I have or the occasion. Feel free to personalize it to your own family’s favorites!

Spice It Up: I’ve sometimes added a bit more fresh ginger or a pinch of cayenne for warmth; it’s subtle but gives a lovely depth.
Crust Alternatives: If you prefer a quicker option, a store-bought pie crust works fine, but I recommend a buttery homemade one whenever possible.
Dairy-Free: Swap heavy cream and milk for coconut milk — I’ve done this and the pie still comes out creamy and delicious.
Decorative Toppings: Instead of sugared cranberries, try chopped toasted pecans or a dollop of spiced whipped cream for a twist.

How to Make Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Step 1: Prep Sugared Cranberries the Night Before

This step may seem a little time-consuming, but trust me, it’s worth it — those sugared cranberries are the prettiest pie toppers and add a fantastic burst of flavor. Start by simmering fresh cranberries in a simple sugar syrup, then coating and drying them. I discovered that letting them dry uncovered for at least an hour ensures they get that perfect, shiny sugar coating without turning mushy.

Step 2: Make or Prepare Your Pie Crust

I always roll out my pie dough the night before and keep it chilled — it makes handling easier and helps prevent shrinkage while baking. Once rolled to a perfect 12-inch circle, carefully tuck it into a deep-dish pie plate, creating a thick rim that holds all that luscious filling. Don’t forget to crimp those edges for a beautiful finish! If you need a refresher, my pie crust tutorial video is a lifesaver.

Step 3: Par-bake the Crust for a Flaky Base

To avoid that dreaded soggy bottom, line the crust with crumpled parchment and fill with pie weights or dried beans. Par-bake for 10 minutes, then remove the weights and bake a few more minutes until the crust just starts to brown. This technique locks in that flaky texture, which I learned is crucial after a couple of frustrating soggy pies.

Step 4: Mix the Pumpkin Filling

Whisk together the pumpkin puree, eggs, and brown sugar until smooth. Add the cornstarch and spices, then pour in the cream and milk, whisking vigorously until it all comes together. I usually give it a good 2 minutes of whisking — the filling should be silky and well blended with no lumps. Pro tip: make sure you use pure pumpkin and not pumpkin pie filling to control the sweetness and spice yourself!

Step 5: Bake to Custard Perfection

Pour the filling into your warm crust, about three-quarters full (save any extra filling for mini pies or pancakes!). Bake at 375°F (190°C) for about 55-60 minutes. After 25 minutes, cover the edges with foil or a pie shield to keep them from burning — that was a game changer for me. The center should still have a slight wobble when done; it will firm up as it cools.

Step 6: Cool and Decorate

Cooling is crucial. I let the pie cool completely on a wire rack—about 3 hours—before adding sugared cranberries and any decorative pie dough leaves. The decoration is purely optional but adds a festive touch. When it’s finally ready, this pie is a total showstopper.

👨‍🍳

Pro Tips for Making Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Chill Your Dough: I always chill my pie dough well before rolling; it prevents shrinkage and keeps the crust tender.
Don’t Skip Par-baking: Par-baking with weights is my secret weapon against soggy crusts — don’t skip this!
Cover the Crust Edges: Protect those beautiful crust edges with foil after 25 minutes of baking to avoid overbrowning.
Let It Cool Fully: Patience pays off — let your pie cool completely for perfect slices and maximum flavor development.

How to Serve Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

A slice of pumpkin pie sits on a white plate, showing two main layers: a light, flaky pale crust at the bottom and a thick, smooth orange pumpkin filling above it. The top edge of the pie is decorated with three small, brown leaf-shaped pastry pieces. A small white dollop of whipped cream rests in the center on top of the pumpkin layer. Around the pie slice on the plate, there are bright red cranberries covered lightly with sugar. To the right, a fork holds a small piece of the pie crust and filling. The plate is placed on a white marbled surface, and in the background, there is a white square bowl filled with sugared cranberries. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, the sugared cranberries are the star garnish — they add just the right amount of sparkle and tartness. I also like to add a few decorative pie crust leaves if I’m feeling fancy. Some whipped cream on the side really rounds out the flavor and adds a cloud-like texture that my whole family loves.

Side Dishes

This pie pairs wonderfully with a hot cup of spiced tea or coffee, especially during holiday brunches. If you want something heartier, I’d serve it alongside cinnamon-roasted apples or a simple green salad to balance the decadence.

Creative Ways to Present

For special occasions, I like to make mini pumpkin pies using the extra filling and scrap crusts — they’re adorable and perfect for sharing. Another trick is to serve individual slices on pretty plates topped with a drizzle of maple syrup or a sprinkle of toasted nuts for extra crunch and sweetness.

Make Ahead and Storage

Storing Leftovers

I cover leftover pie tightly with plastic wrap and store it in the fridge. It stays perfect for up to 5 days, though I usually don’t have leftovers for that long because everyone tends to sneak pieces!

Freezing

While I don’t often freeze this pie, I’ve found that wrapping it well in plastic and foil before freezing works if you want to prep ahead. Thaw it overnight in the fridge before enjoying, though the texture is best fresh.

Reheating

I prefer eating leftover pumpkin pie cold or at room temperature. But if you want it warm, a quick 10- to 15-second zap in the microwave does the trick — just be careful not to heat it too long or the filling can get too soft.

FAQs

Can I use frozen cranberries for the sugared topping?

I recommend using fresh cranberries because frozen ones release too much moisture, which affects the sugar coating and drying process. Fresh cranberries maintain their texture better and give that beautiful crunch-sweetness contrast.
What’s the best way to prevent a soggy pie crust?

The key is par-baking with pie weights to set the crust before adding the filling. Also, covering the edges with foil during baking prevents overbrowning while ensuring the center cooks through nicely.
Can I make this pie dairy-free?

Absolutely! Substitute heavy cream and milk with full-fat coconut milk for a dairy-free alternative. The texture is slightly different but still wonderfully creamy and flavorful.
How long can I keep the pie after baking?

Store it covered in the refrigerator for up to 5 days. This lets the flavors meld further, and the pie actually tastes better after sitting a bit!

Final Thoughts

This pumpkin pie recipe holds a special place in my heart because it’s not just about the taste — it’s about the memories of gathering around the table, sharing stories, and savoring those moments with family and friends. I hope you give it a try and make it your own little tradition, too. Every slice is like a warm invitation to slow down and enjoy the season, and I promise your loved ones will be asking for seconds (and the recipe) just like mine do.