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Best Homemade Pumpkin Pie with Flaky Crust

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This pumpkin pie features a flaky, buttery crust and a silky smooth, perfectly spiced filling. It’s a comforting, make-ahead friendly dessert that tastes like a hug from a memory.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Make the Crust Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If dry, add remaining water one tablespoon at a time. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Roll Out the Dough: On a lightly floured piece of parchment paper, roll the dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, trim overhang to ½ inch, fold under, and crimp edges. Refrigerate for 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights. Brush crust with egg wash (egg beaten with water) and bake for another 5 to 7 minutes until lightly golden. Let cool slightly.
  4. Make the Filling: In a large bowl, whisk together sugar, cinnamon, ginger, cloves, nutmeg, and salt. In a separate bowl, whisk eggs until light and frothy. Gradually whisk dry ingredients into eggs until smooth. Add pumpkin puree and vanilla extract, whisking until combined. Slowly pour in evaporated milk while whisking constantly until smooth.
  5. Bake the Pie: Pour filling into pre-baked crust. Place pie on a baking sheet and bake at 375°F (190°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for 40 to 50 minutes, until edges are set but center jiggles slightly. If crust edges brown too quickly, cover with foil halfway through.
  6. Cool and Serve: Let pie cool completely on a wire rack (about 2 hours). Refrigerate for at least 4 hours or overnight. Serve cold or at room temperature with whipped cream.

Notes

Don’t skip blind baking to avoid a soggy crust. Let the pie cool completely before slicing for clean slices. The pie tastes even better the next day. For dairy-free, use vegan butter and full-fat coconut milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin pie, homemade pie, flaky crust, Thanksgiving dessert, fall baking, pumpkin dessert, holiday pie

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