Print

Best Homemade Pumpkin Pie with Flaky Crust (Family Favorite)

homemade pumpkin pie - featured image
Print Recipe

This homemade pumpkin pie features a tender, flaky press-in crust and a rich, spiced filling. It’s a foolproof, budget-friendly dessert that tastes like home and is perfect for holidays or any day you crave a classic pumpkin pie.

Ingredients

Scale
  • 1 ¼ cups (156g) all-purpose flour
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon (1.5g) salt
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • 2–3 tablespoons (30-45ml) ice water
  • 1 can (15 oz / 425g) pumpkin puree (100% pure pumpkin)
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 ½ teaspoons (3g) pumpkin pie spice
  • ½ teaspoon (1.5g) ground cinnamon
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.5g) salt

Instructions

  1. Make the press-in crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Sprinkle 2 tablespoons of ice water over the mixture and stir with a fork until it starts to come together. If too dry, add remaining water, one teaspoon at a time. The dough should hold together when squeezed.
  2. Press the dough into a 9-inch pie dish evenly into the bottom and up the sides. Prick the bottom with a fork a few times. Refrigerate for 15 minutes while preheating oven to 375°F (190°C).
  3. Par-bake the crust: Place the crust on a baking sheet and bake for 12 minutes until edges are set but not brown. Let cool on a wire rack for 10 minutes.
  4. Make the pumpkin filling: In a large bowl, whisk pumpkin puree until smooth. Add sweetened condensed milk and whisk until fully combined. Add eggs one at a time, whisking well after each. Stir in pumpkin pie spice, cinnamon, vanilla, and salt. Whisk until smooth and uniform.
  5. Assemble and bake: Pour filling into par-baked crust. Tap the pie dish on the counter to release air bubbles. Place on baking sheet and bake at 375°F (190°C) for 15 minutes. 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.
  6. Cool completely: Place pie on a wire rack and cool completely at room temperature, about 2 hours. The filling will continue to set as it cools. Serve at room temperature or refrigerate for later.

Notes

For a dairy-free version, use full-fat coconut milk instead of sweetened condensed milk and cold coconut oil or plant-based butter in the crust. For gluten-free, use a 1:1 gluten-free flour blend and chill dough an extra 10 minutes. The pie freezes well for up to 3 months. To avoid a soggy bottom, par-bake the crust and place the pie on a preheated baking sheet. The pie is done when the center jiggles slightly; internal temperature should be around 175°F (80°C).

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, flaky crust, press-in crust, Thanksgiving dessert, fall dessert, easy pumpkin pie

Find it online: https://fizzlefork.com/best-homemade-pumpkin-pie-with-flaky-crust-family-favorite/