Print

Classic Homemade Pumpkin Pie with Easy Flaky Crust

classic homemade pumpkin pie - featured image
Print Recipe

This classic pumpkin pie features an impossibly flaky butter crust made by grating frozen butter, filled with a perfectly spiced, silky pumpkin custard. It’s the ultimate comfort dessert that will make you feel like a pastry pro.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • ½ cup (1 stick / 113g) unsalted butter, frozen solid
  • 3–5 tablespoons ice water
  • 1 (15-ounce / 425g) can pumpkin puree (100% pure pumpkin)
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 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: In a large bowl, whisk together flour, salt, and sugar. Grate frozen butter directly into the flour mixture using the large holes of a box grater. Toss with a fork to coat. Drizzle 3 tablespoons ice water over mixture and stir with a fork until shaggy. Squeeze a small piece; if it holds together, it’s ready. If not, add more water 1 tablespoon at a time. Turn dough onto plastic wrap, press into a 5-inch disc, wrap tightly, and refrigerate for at least 1 hour or up to 3 days.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface into a 12-inch circle, ⅛-inch thick. Transfer to a 9-inch pie plate, trim overhang to ½-inch, tuck under, and crimp edges. Freeze for 15 minutes. Line 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 10-12 minutes until dry and lightly golden. Cool slightly on a wire rack. Reduce oven temperatu…
  3. Make the filling: In a large bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla extract, whisk until smooth and glossy. Add cinnamon, ginger, nutmeg, cloves, and salt. Whisk vigorously for 1 minute to aerate.
  4. Bake the pie: Place blind-baked crust on a baking sheet. Pour filling into warm crust. Bake on lower rack for 50-60 minutes, until edges are set and center has a slight jiggle. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

For the flakiest crust, ensure butter is frozen solid. Blind baking is essential to prevent a soggy bottom. The center should have a slight jiggle when done; it will set as it cools. Let pie cool completely for at least 2 hours before cutting. For best flavor, bloom spices in a dry skillet for 30-60 seconds before adding to filling.

Nutrition

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

Find it online: https://fizzlefork.com/classic-homemade-pumpkin-pie-with-easy-flaky-crust/