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Perfect Pumpkin Pie from Scratch with Easy Buttery Crust

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This perfect pumpkin pie from scratch with homemade buttery crust is more than just a dessert—it’s the kind of recipe that becomes a tradition. The filling is silky and spiced just right, while the crust is flaky and buttery without being greasy.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon sugar
  • ½ cup (1 stick or 113g) unsalted butter, very cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • 2 tablespoons vodka
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  2. In a small bowl, combine 3 tablespoons ice water with vodka. Drizzle over flour mixture and stir with a fork until dough starts to come together. If dry, add remaining tablespoon ice water. Turn out onto plastic wrap, shape into a 1-inch thick disk, wrap tightly, and refrigerate for at least 1 hour or up to 3 days.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, press into bottom and up sides. Trim overhang to ½ inch, fold under, and crimp edges. Refrigerate for 30 minutes while preheating oven.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper or foil, leaving overhang. Fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove weights and parchment. Prick bottom with a fork and bake for another 5 to 8 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  5. Make the filling: In a large bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla, whisk until combined. Sprinkle in cinnamon, ginger, nutmeg, cloves, and salt, and whisk until smooth and uniform.
  6. Bake the pie: Pour filling into pre-baked crust. Place on middle rack of oven and bake at 375°F (190°C) for 50 to 60 minutes. Edges should be set, center should jiggle slightly like Jell-O. If crust edges brown too quickly, cover with a pie shield or foil after about 30 minutes.
  7. Cool and serve: Transfer pie to a cooling rack and let cool completely, at least 2 hours. For cleanest slices, refrigerate for at least 4 hours or overnight before serving. Serve at room temperature or slightly chilled, optionally with whipped cream.

Notes

For the flakiest crust, keep all ingredients cold. Don’t overwork the dough. Use a pie shield or foil to prevent crust edges from burning. Let pie cool completely before slicing. This pie tastes even better the next day. For a dairy-free version, use cold coconut oil or vegan butter in the crust and full-fat coconut milk in the filling. For a gluten-free crust, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.

Nutrition

Keywords: pumpkin pie, homemade pie crust, buttery crust, Thanksgiving dessert, fall dessert, pumpkin dessert, from scratch

Find it online: https://cookluma.com/perfect-pumpkin-pie-from-scratch-with-easy-buttery-crust/