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Homemade Pumpkin Pie with Flaky Butter Crust

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This homemade pumpkin pie features a flaky all-butter crust and a silky, perfectly spiced filling. It’s a crowd-pleasing dessert that’s perfect for Thanksgiving, cozy evenings, or any occasion that calls for comfort food.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a large mixing bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  2. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If it seems dry, add the remaining tablespoon of water, one teaspoon at a time. The dough should hold together when squeezed but not be sticky.
  3. Turn the dough out onto a lightly floured surface and shape into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (up to 3 days ahead).
  4. Roll out the crust: Remove dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, press into bottom and up sides. Trim excess dough, leaving a ½-inch overhang. Fold overhang under and crimp edges. Refrigerate for 30 minutes.
  5. Blind bake the crust: Preheat oven to 375°F (190°C). Line chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  6. Make the filling: Reduce oven temperature to 350°F (175°C). In a medium bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs and egg yolk one at a time, whisking well after each addition. Whisk in heavy cream, milk, and vanilla extract.
  7. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Add spice mixture to pumpkin mixture and whisk until fully incorporated.
  8. Bake the pie: Place pre-baked crust on a baking sheet. Pour filling into warm crust. Bake at 350°F (175°C) for 50-60 minutes, until edges are set and center is just slightly jiggly. If crust edges brown too quickly, cover loosely with aluminum foil after about 30 minutes.
  9. Let pie cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools.

Notes

Keep all ingredients cold for the flakiest crust. Blind baking is essential to prevent a soggy bottom. The filling is done when the center jiggles slightly—do not overbake. Cool completely before slicing for clean pieces. The pie tastes even better the next day after flavors meld.

Nutrition

Keywords: pumpkin pie, homemade pie, flaky crust, all-butter crust, Thanksgiving dessert, fall baking, pumpkin dessert, comfort food

Find it online: https://cookluma.com/homemade-pumpkin-pie-with-flaky-butter-crust/