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Perfect Homemade Pumpkin Pie with Flaky Crust

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This pumpkin pie features a flaky, buttery crust and a creamy, perfectly spiced filling. It’s the recipe that converted a forty-seven-year pumpkin pie hater and will win over any skeptic at your table.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon salt (6g)
  • 1 tablespoon granulated sugar (12g)
  • 1 cup cold unsalted butter (226g), cut into ½-inch cubes
  • 6–8 tablespoons ice water (90-120ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 can (15 oz) pumpkin puree (425g) – NOT pumpkin pie filling
  • ¾ cup packed light brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1 ½ cups heavy cream (360ml)
  • ¼ cup whole milk (60ml)
  • 2 teaspoons ground cinnamon (5g)
  • 1 teaspoon ground ginger (2g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon ground cloves (0.5g)
  • ¼ teaspoon salt (1.5g)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until pea-sized chunks remain. Combine 6 tablespoons ice water with apple cider vinegar, drizzle over flour mixture, and mix until dough holds together. Form into a disc, wrap in plastic, and refrigerate for at least 2 hours or overnight.
  2. Roll and par-bake the crust: Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove parchment and weights, prick bottom with fork, and bake another 8-10 minutes until lightly golden. Set aside to cool slightly.
  3. Make the filling: Reduce oven temperature to 350°F (175°C). 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. Stir in vanilla. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle over pumpkin mixture and whisk to combine. Slowly pour in heavy cream and whole milk, whisking until smooth.
  4. Bake the pie: Place par-baked crust on a baking sheet. Pour filling into warm crust. Bake for 50-60 minutes, until edges are set but center jiggles slightly. If crust edges brown too quickly, cover with foil at the 30-minute mark.
  5. Cool completely: Place pie on a cooling rack and let cool to room temperature, about 2-3 hours. Do not refrigerate while warm. Once cool, refrigerate until ready to serve. Pie needs at least 4 hours to set properly.

Notes

Temperature is key: butter must be cold for crust, eggs room temperature for filling. Don’t overmix filling. Use the jiggle test to avoid cracks. Pie tastes even better the next day. For gluten-free, use a good gluten-free flour blend with xanthan gum. For dairy-free, use coconut oil or vegan butter and full-fat coconut cream with oat milk.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, flaky crust, Thanksgiving dessert, pumpkin dessert, holiday pie, from scratch

Find it online: https://evabake.com/perfect-homemade-pumpkin-pie-with-flaky-crust/