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Homemade Pumpkin Pie with Flaky All-Butter Crust

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A nostalgic, perfectly spiced pumpkin pie with a flaky all-butter crust. This foolproof recipe delivers a creamy, silky filling and a tender, buttery crust that will transport you back to cherished fall memories.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160 grams)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter (1 stick, 113 grams), cut into small cubes and frozen for 10 minutes
  • 3 to 4 tablespoons ice water
  • 2 cups pumpkin puree (450 grams), homemade or canned (not pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk (354 ml)
  • ¾ cup packed brown sugar (150 grams), light or dark
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces (2-3 minutes).
  2. Sprinkle 3 tablespoons ice water over mixture and stir with a fork until dough starts to come together. It should look shaggy and hold together when squeezed. If too dry, add remaining water, one teaspoon at a time.
  3. Turn dough onto plastic wrap, flatten into a disk, wrap tightly, and refrigerate for at least 1 hour or up to 2 days.
  4. Roll out dough: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Rotate frequently and add flour as needed. Transfer to a 9-inch pie dish, press into bottom and sides. Trim overhang to ½ inch, fold under, and crimp edges. Refrigerate for 30 minutes.
  5. Blind bake crust: Preheat oven to 375°F. Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights. Prick bottom with a fork and bake for another 5-7 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  6. Make filling: In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth. Add evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined and silky.
  7. Assemble and bake: Pour filling into pre-baked crust. Bake at 375°F for 15 minutes, then reduce oven temperature to 350°F and continue baking for 40-50 minutes. Pie is done when edges are set and center jiggles slightly when shaken. Insert a knife near center—if it comes out clean, it’s done.
  8. Cool completely: Place pie on a wire rack and cool to room temperature, about 2 hours. Do not cut into warm pie. Once cooled, refrigerate for up to 3 days.

Notes

Keep all ingredients cold for the crust. Do not overwork the dough. Blind baking is essential to prevent a soggy bottom. If using homemade pumpkin puree, cook it down to remove excess moisture. Let the pie cool completely before slicing. The flavor improves after a day in the refrigerator.

Nutrition

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

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