Print

Homemade Pumpkin Pie with Flaky Butter Crust

homemade pumpkin pie - featured image
Print Recipe

A flaky, all-butter crust filled with perfectly spiced pumpkin filling that’s silky and not grainy. This forgiving recipe delivers a beautiful pie every time, even for beginners, and tastes even better the next day.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces.
  2. Sprinkle 3 tablespoons of ice water over the mixture. Toss gently with a fork until dough starts to come together. Add more water if needed, one teaspoon at a time. Dough should hold together when squeezed but not be sticky.
  3. Turn dough out onto a lightly floured surface. Shape into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
  4. Roll out the crust: 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.
  5. Place crust in freezer for 15 minutes while preheating oven to 425°F (220°C).
  6. Make the filling: In a large bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  7. In a separate small bowl, whisk eggs until light and frothy, about 30 seconds. Add whisked eggs to sugar mixture and stir until combined. Add pumpkin puree and vanilla, whisk until smooth.
  8. Slowly pour in heavy cream while whisking constantly. Whisk until smooth and glossy.
  9. Assemble and bake: Place chilled pie crust on a baking sheet. Pour filling into crust.
  10. Bake at 425°F (220°C) for 15 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for another 40-50 minutes, until filling is set around edges but still slightly jiggly in center. Crust should be golden brown.
  11. Remove from oven and let cool completely on a wire rack, at least 2 hours. Do not cut while warm.

Notes

Keep all ingredients cold for flakiest crust. Don’t overwork the dough. Chill crust twice (once as disk, once in pie dish). Watch for the jiggle in center—don’t overbake. Pie is better the next day; flavors meld overnight. For dairy-free, use vegan butter and full-fat coconut cream. Can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, flaky butter crust, Thanksgiving dessert, fall dessert, pumpkin dessert, easy pumpkin pie

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