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Easy Homemade Pumpkin Pie with Perfect Buttery Crust

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A quick and easy homemade pumpkin pie with a flaky, buttery crust that comes together in under 30 minutes of active work. Perfect for weeknights or holidays, this foolproof recipe delivers deep, comforting pumpkin flavor without the stress.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ cup (1 stick or 113g) unsalted butter, cold and cut into small cubes
  • ½ teaspoon salt
  • 1 teaspoon granulated sugar
  • 3 to 4 tablespoons ice water
  • 1 can (15 oz or 425g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 can (14 oz or 396g) sweetened condensed milk
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Make the buttery crust: In a food processor, combine flour, ½ teaspoon salt, and sugar. Pulse to mix. Add cold butter cubes and pulse 8-10 times until pea-sized pieces form. Sprinkle 3 tablespoons ice water over mixture and pulse until dough just starts to clump. Add more water if needed, 1 teaspoon at a time. Dough should hold together when pinched.
  2. Chill the dough: Turn dough onto a lightly floured surface, shape into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
  3. Prepare the pumpkin filling: Preheat oven to 425°F (220°C). In a large bowl, whisk together pumpkin purée and sweetened condensed milk until smooth. Add eggs, pumpkin pie spice, vanilla extract, and ¼ teaspoon salt. Whisk until fully combined and silky.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into bottom and sides, trim overhang to ½ inch, fold under, and crimp edges. Refrigerate for 10 minutes.
  5. Blind bake the crust: Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 425°F (220°C) for 12 minutes. Remove parchment and weights, bake for another 3 minutes until dry and barely golden. Cool for 5 minutes.
  6. Bake the pie: Reduce oven temperature to 375°F (190°C). Pour filling into pre-baked crust. Bake for 45-50 minutes until edges are set and center is slightly jiggly. If crust edges brown too quickly, cover with foil strips.
  7. Cool and serve: Let pie cool completely on a wire rack (about 2 hours). For cleanest slices, refrigerate for at least 4 hours or overnight. Serve cold or at room temperature with whipped cream.

Notes

Keep all ingredients cold for the crust. Don’t overmix the filling. Use a kitchen scale for accurate flour measurement. Let the pie rest completely before slicing for best results. Can be made a day ahead and refrigerated.

Nutrition

Keywords: pumpkin pie, easy pumpkin pie, homemade pumpkin pie, buttery crust, quick pumpkin pie, Thanksgiving dessert, fall baking

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