Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Pie with Flaky Crust

Pumpkin Pie with Flaky Crust

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

  1. 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.
  2. 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.
  3. 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.
  4. 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