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Homemade Pumpkin Pie with Flaky Crust

homemade pumpkin pie from scratch with flaky crust - featured image
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This homemade pumpkin pie from scratch features a silky smooth filling and a buttery, flaky crust that shatters when you bite into it. It’s the pie that will convert even the biggest pumpkin pie skeptics.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 cup (226 grams) unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons (90–120 ml) ice water
  • 1 teaspoon (6 grams) salt
  • 1 tablespoon (12 grams) sugar
  • 1 medium sugar pumpkin (about 3–4 pounds) or 1 ¾ cups (425 grams) pumpkin puree
  • 1 ¼ cups (300 ml) heavy cream
  • 3 large eggs, room temperature
  • ¾ cup (165 grams) packed brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

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 fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough just begins to come together. Squeeze a piece; if it holds together, it’s ready. If crumbly, add another tablespoon water. Turn dough onto floured surface, shape into a disc…
  2. Roast the pumpkin: Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and stringy bits. Place cut-side down on parchment-lined baking sheet. Roast 35-45 minutes until fork-tender. Cool, then scoop flesh into food processor and puree until smooth. You should have about 1 ¾ cups. If watery, drain in fine-mesh strainer for 15 minutes.
  3. Blind bake the crust: On floured surface, roll chilled dough into 12-inch circle, about ⅛-inch thick. Transfer to 9-inch pie dish, press into bottom and up sides. Trim excess dough, leaving ½-inch overhang, fold under and crimp edges. Prick bottom with fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5-7 minutes more until bottom looks dry and set. Cool slightly.
  4. Make the filling: Lower oven to 350°F (175°C). In large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. In separate small bowl, lightly beat eggs. Slowly whisk beaten eggs into pumpkin mixture. Gradually whisk in heavy cream and vanilla extract. Pour entire mixture through fine-mesh strainer into clean bowl to remove lumps.
  5. Bake the pie: Place blind-baked crust on baking sheet. Pour strained filling into warm crust, almost to top. Bake 50-60 minutes. Pie is done when edges are set but center still jiggles slightly when gently shaken. If crust edges brown too quickly, tent with foil or pie shield.
  6. Cool and serve: Let pie cool completely on wire rack, about 2 hours. Refrigerate for at least 4 hours or overnight. Serve chilled or at room temperature with whipped cream.

Notes

Keep all ingredients cold for flaky crust. Blind baking is essential to prevent soggy bottom. Strain filling for silky texture. Do not overbake; center should jiggle slightly. Pie tastes better the next day. Can be frozen for up to 3 months.

Nutrition

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

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