Print

Homemade Pumpkin Pie with Flaky Butter Crust

homemade pumpkin pie - featured image
Print Recipe

A classic homemade pumpkin pie featuring a flaky, buttery crust and a silky, spiced filling made with fresh pumpkin puree. This recipe avoids common pitfalls like burnt bottoms by using a low-and-slow baking method.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 15 ounces pure pumpkin puree
  • 12 ounces heavy cream
  • 3 large eggs, room temperature
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. In a food processor, pulse flour, salt, and sugar until combined. Add cold cubed butter and pulse in short bursts until the mixture resembles coarse meal with pea-sized butter pieces.
  2. Sprinkle 6 tablespoons of ice water over the mixture and pulse until the dough starts to clump. Add more water one tablespoon at a time if needed until it holds together when pinched.
  3. Divide dough into two disks (one slightly larger for the bottom crust), wrap in plastic, and refrigerate for at least one hour.
  4. Preheat oven to 375°F (190°C) and place a rack in the lower third position.
  5. Roll the larger disk into a 12-inch circle on a floured surface and transfer to a 9-inch pie dish. Trim edges and chill while making filling.
  6. In a large bowl, whisk eggs until smooth. Add brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until combined.
  7. Stir in pumpkin puree until smooth, then slowly whisk in heavy cream until uniform.
  8. Pour filling into the chilled crust and smooth the top. Crimp edges if desired.
  9. Cover crust edges with aluminum foil or a pie shield to prevent burning.
  10. Bake for 50-60 minutes until edges are set but the center jiggles slightly like Jell-O.
  11. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Ensure butter is very cold to maintain flakiness. Do not overmix the dough. The pie must cool completely to set properly. Use an oven thermometer to ensure accurate temperature. For a gluten-free crust, use a 1:1 gluten-free flour blend. For a dairy-free option, substitute heavy cream with coconut milk and butter with a dairy-free alternative.

Nutrition

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

Find it online: https://cheerycrisp.com/homemade-pumpkin-pie-with-flaky-butter-crust/