If you’ve ever dreamed of the perfect Pumpkin Pie with Flaky Crust to wow your holiday guests, you’re in the right place. This recipe brings together a tender, buttery crust and a smooth, warmly spiced pumpkin filling that’s both comforting and impressive. Every bite melts in your mouth, making it an essential for every dessert table. Learn the secret to making Pumpkin Pie with Flaky Crust that’s tender, buttery, and perfectly spiced for every holiday table and watch everyone come back for seconds.

Why You’ll Love This Recipe

Flaky, buttery perfection: The crust is crisp and tender thanks to a simple but effective dough technique that anyone can master.
Rich, warmly spiced filling: The pumpkin custard blends cinnamon, nutmeg, and ginger for a classic fall flavor that fills your kitchen with cozy aromas.
Easy to make from scratch: No fancy gadgets or complicated steps—just wholesome ingredients and straightforward instructions.
Perfect for any occasion: Whether it’s Thanksgiving, Christmas, or a casual weekend treat, this pie fits every celebration.
Customizable and versatile: Swap spices or add mix-ins to tailor it to your taste or dietary preferences.

Ingredients You’ll Need

The magic behind Pumpkin Pie with Flaky Crust comes down to a handful of simple, fresh ingredients. Each contributes to the overall taste and texture, making this pie richer, flakier, and thoroughly delicious.

All-purpose flour: The foundation of the crust, providing structure and tenderness.
Cold unsalted butter: Key to creating those flaky layers in the crust with a rich, buttery flavor.
Granulated sugar: Adds subtle sweetness to balance the spices and pumpkin.
Salt: Enhances all the flavors and keeps the crust from tasting flat.
Ice water: Binds the dough, ensuring it stays flaky after baking.
Pure pumpkin puree: The heart of the pie, packed with flavor and moisture.
Brown sugar: Adds a deeper, caramel-like sweetness to the filling.
Eggs: Provide richness and help the filling set perfectly.
Evaporated milk or heavy cream: Makes the filling silky and smooth.
Ground cinnamon, nutmeg, and ginger: The classic pumpkin pie spices that bring warmth and complexity.
Vanilla extract: Rounds out the flavor and adds a lovely aroma.

Variations for Pumpkin Pie with Flaky Crust

This Pumpkin Pie with Flaky Crust is wonderfully adaptable. Whether you want to emphasize a certain spice, accommodate dietary needs, or experiment with texture, making modifications is both fun and easy.

Spice boost: Add cloves or allspice for a more intense fall flavor.
Gluten-free crust: Substitute with a gluten-free flour blend to accommodate special diets without sacrificing flakiness.
Dairy-free filling: Use coconut milk or almond milk instead of evaporated milk for a dairy-free option.
Maple syrup sweetener: Replace some or all sugar with pure maple syrup for a natural sweetness and additional depth.
Pecan topping: Add a crunchy pecan streusel on top for texture and nutty flavor contrast.

How to Make Pumpkin Pie with Flaky Crust

Step 1: Prepare the Flaky Crust

Start by combining the all-purpose flour, sugar, and salt in a large bowl. Cut cold butter into small pieces and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs with some pea-sized lumps. Drizzle in ice water, a tablespoon at a time, mixing just until the dough starts to hold together. Be careful not to overwork it. Shape into a disk, wrap tightly with plastic, and chill in the refrigerator for at least 1 hour to let the gluten relax and the butter firm up.

Step 2: Make the Pumpkin Filling

While the dough chills, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, and spices in a large bowl until smooth and well incorporated. This mixture forms the custard base that is rich and velvety with just the right spice balance.

Step 3: Roll Out and Par-Bake the Crust

Lightly flour your surface and roll out the chilled dough into a 12-inch circle. Carefully transfer it to your pie dish, gently pressing it into the edges, then trim any excess. To prevent a soggy bottom, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes until the edges are just starting to brown. Remove weights and parchment paper before filling.

Step 4: Assemble and Bake the Pie

Pour the pumpkin filling into the par-baked crust. Bake at 350°F (175°C) for 50 to 60 minutes or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. Let the pie cool completely on a wire rack before serving to allow the filling to fully set.

Pro Tips for Making Pumpkin Pie with Flaky Crust

Keep ingredients cold: Chilled butter and ice water help create a flaky, tender crust by preventing premature butter melting.
Don’t overmix the dough: Mix just until combined to maintain flakiness and avoid a tough crust.
Use pie weights for par-baking: This keeps the crust from puffing up or shrinking during the initial bake.
Let the pie cool fully: The filling firms up as it cools, making slicing cleaner and easier.
Test doneness carefully: The center should still wobble slightly; residual heat will finish cooking.

How to Serve Pumpkin Pie with Flaky Crust

Garnishes

A dollop of freshly whipped cream with a light sprinkle of cinnamon or nutmeg is a classic choice, adding creaminess and a subtle spice finish. For extra flavor, drizzle with maple syrup or add toasted pecans on top to introduce crunch.

Side Dishes

Pair this pie with a scoop of vanilla ice cream to contrast the warm spices and flaky crust perfectly. Coffee or a spiced chai latte alongside also complements the rich pumpkin filling wonderfully, ideal for a cozy gathering.

Creative Ways to Present

Serve the pie in individual mini tart shells for a charming dessert portion. Or, create layered pumpkin parfaits with pie crust crumbles, pumpkin filling, and whipped cream in glasses for a fun, modern twist that’s visually stunning.

Make Ahead and Storage

Storing Leftovers

Cover leftover Pumpkin Pie with Flaky Crust tightly with plastic wrap or place in an airtight container and refrigerate. It will stay fresh for up to 4 days, maintaining its delicate texture and flavor.

Freezing

You can freeze the baked pie tightly wrapped in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving to keep the crust flaky and the filling creamy.

Reheating

Reheat slices gently in a 300°F (150°C) oven for about 10-15 minutes for a warm, fresh-from-the-oven feel without drying out the pie. Avoid microwaving as it can make the crust soggy.

FAQs

Can I use canned pumpkin or fresh pumpkin for this pie?

Both work well, but canned pumpkin puree ensures consistent texture and moisture, making it ideal for smooth filling. If using fresh pumpkin, roast and puree it first, then strain to remove excess moisture for optimal results.

How can I prevent my crust from getting soggy?

Par-baking the crust with pie weights before adding the filling helps create a barrier that keeps the crust crisp. Also, letting the pie cool completely on a wire rack prevents moisture buildup underneath.

Is there a substitute for evaporated milk in the filling?

Yes! You can substitute equal parts of heavy cream, half-and-half, or even full-fat coconut milk for a dairy-free version without sacrificing creaminess.

What’s the best way to roll out pie dough without it sticking?

Lightly flour both your rolling surface and rolling pin, and rotate the dough frequently while rolling. If it becomes too soft or sticky, chill it again for 10-15 minutes before continuing.

How do I know when the pumpkin pie is fully baked?

The edges of the filling should be set and slightly puffed, with the center still slightly wobbly but not liquid. A knife inserted near the center should come out mostly clean, indicating doneness.

Final Thoughts

Making Pumpkin Pie with Flaky Crust is truly a rewarding experience that brings warmth, aroma, and joy to any celebration. With easy steps and wholesome ingredients, you’ll impress friends and family with a pie that tastes like it came from a bakery but feels like it was made with love just for them. Don’t wait—give this recipe a try, and savor every flavorful, flaky bite!

Pumpkin Pie with Flaky Crust

Print Recipe

Pumpkin Pie with Flaky Crust is a tender, buttery pie featuring a crisp and flaky homemade crust paired with a rich, warmly spiced pumpkin custard filling. Perfect for holidays or any occasion, this easy-to-make recipe delivers comforting fall flavors with cinnamon, nutmeg, and ginger that fill your kitchen with cozy aromas. The pie is customizable, adaptable for gluten-free and dairy-free diets, and guaranteed to impress your guests with every delicious bite.

Total Time: 1 hour 35 minutes
Yield: 1 9-inch pie (8 slices) 1x

Ingredients

Scale

For the Flaky Crust

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 to 4 tablespoons ice water

For the Pumpkin Filling

1 15-ounce can pure pumpkin puree (or roasted and strained fresh pumpkin)
1/2 cup brown sugar
2 large eggs
1 cup evaporated milk or heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

Instructions

Prepare the Flaky Crust: Combine all-purpose flour, granulated sugar, and salt in a large bowl. Cut cold unsalted butter into small pieces and blend with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized lumps. Gradually drizzle ice water, one tablespoon at a time, mixing just until the dough begins to hold together. Avoid overworking the dough. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax gluten and firm the butter.
Make the Pumpkin Filling: While the dough chills, whisk together pumpkin puree, brown sugar, eggs, evaporated milk (or heavy cream), vanilla extract, ground cinnamon, nutmeg, and ginger in a large bowl until smooth and well incorporated, creating a richly spiced custard base.
Roll Out and Par-Bake the Crust: Lightly flour a surface and roll out the chilled dough into a 12-inch circle. Transfer the dough to a pie dish, gently pressing it into the edges, and trim any excess. Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake at 375°F (190°C) for about 15 minutes until edges begin to brown. Remove the parchment and weights carefully before filling.
Assemble and Bake the Pie: Pour the prepared pumpkin filling into the par-baked crust. Bake at 350°F (175°C) for 50 to 60 minutes until the filling is mostly set but slightly jiggly in the center. Confirm doneness by inserting a knife close to the center; it should come out mostly clean. Allow the pie to cool completely on a wire rack to set the filling fully before serving.

Notes

Keep all ingredients cold to ensure a flaky crust by preventing premature butter melting.
Do not overmix the dough; mix just until combined to avoid a tough crust.
Use pie weights during par-baking to keep the crust from puffing or shrinking.
Allow the pie to cool completely before slicing for cleaner cuts and better filling texture.
The filling should be slightly wobbly in the center when done—the residual heat finishes cooking it.

Author: Lina
Prep Time: 20 minutes plus 1 hour chilling
Cook Time: 1 hour 15 minutes total (15 minutes par-baking + 50-60 minutes baking)
Category: Desserts
Method: Baking
Cuisine: American
Diet: Can be adapted for Gluten Free or Dairy Free

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 20g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg

Keywords: pumpkin pie, flaky crust, fall dessert, holiday pie, Thanksgiving dessert, pumpkin custard, homemade pie