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The Best Homemade Pumpkin Pie with Flaky All-Butter Crust

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This homemade pumpkin pie features a silky, spiced pumpkin filling and a tender, flaky all-butter crust. It’s the perfect centerpiece for fall gatherings, designed to impress with simple ingredients and make-ahead convenience.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon (6g) fine sea salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (226g) unsalted butter, very cold, cut into small cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 can (15 oz or 425g) pure pumpkin puree
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ teaspoons (3g) ground cinnamon
  • ½ teaspoon (1g) ground ginger
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • ½ teaspoon (3g) fine sea salt
  • 1 large egg (for egg wash)
  • 1 tablespoon water or milk (for egg wash)

Instructions

  1. Make the all-butter crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  2. Drizzle 4 tablespoons of ice water over the mixture and toss gently with a fork. Add more water, 1 tablespoon at a time, until dough just holds together when squeezed. Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (2 hours is better).
  3. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into corners. Trim overhang to ½ inch, fold under, and crimp edges.
  4. Line 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 (1 egg beaten with 1 tablespoon water or milk) and bake for another 5-7 minutes until lightly golden. Let cool slightly.
  5. Make the pumpkin filling: In a medium saucepan over medium heat, combine pumpkin puree, heavy cream, and brown sugar. Whisk until smooth and warm, about 3-4 minutes. Remove from heat.
  6. In a separate bowl, whisk eggs and vanilla together. Slowly drizzle about ½ cup of warm pumpkin mixture into eggs while whisking constantly to temper. Pour egg mixture back into saucepan with remaining pumpkin mixture. Add cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth.
  7. Assemble and bake: Pour filling into pre-baked crust. Place pie on a baking sheet. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes, until edges are set and center jiggles slightly when shaken.
  8. Let pie cool completely on a wire rack, at least 2 hours. For best texture, refrigerate for at least 4 hours or overnight before serving.

Notes

For the flakiest crust, chill your flour, bowl, and pastry cutter in the fridge for 15 minutes before starting. Don’t overwork the dough. The filling is done when internal temperature reaches 175°F (80°C). The pie tastes even better after resting overnight in the fridge.

Nutrition

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

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