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Homemade Pumpkin Pie with Perfect Flaky Butter Crust

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A flaky all-butter crust cradles a silky, perfectly spiced pumpkin filling in this homemade pumpkin pie. It’s forgiving for beginners yet impressive enough for experienced bakers, making it the perfect Thanksgiving dessert.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, very cold and cubed
  • 6–8 tablespoons (90-120ml) ice water
  • 1 teaspoon (6g) salt
  • 1 tablespoon (12g) sugar
  • 1 can (15 oz or 425g) pumpkin purée (100% pure pumpkin)
  • 1 cup (240ml) heavy cream
  • 2 large eggs, room temperature
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Sprinkle 6 tablespoons ice water over mixture and stir with a fork until dough starts coming together. If dry, add remaining water one tablespoon at a time. Turn dough onto a lightly floured surface and bring together into a disc. Wrap in plastic wrap …
  2. Roll out the crust: On a well-floured surface, roll chilled dough from center outward to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into corners, trim overhang to ½ inch, fold edges under, and crimp. Refrigerate for 15 minutes.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper or foil, fill with pie weights or dried beans. Bake for 15 minutes. Remove paper and weights, prick bottom with a fork, and bake for another 10-12 minutes until bottom is dry and lightly golden.
  4. Make the pumpkin filling: In a medium bowl, whisk together pumpkin purée, heavy cream, eggs, both sugars, pumpkin pie spice, vanilla, and salt until smooth and uniform.
  5. Assemble and bake: Reduce oven temperature to 350°F (175°C). Pour filling into warm pre-baked crust. Bake for 50-60 minutes until edges are set and center has a slight jiggle. If crust edges brown too quickly, tent with foil after 30 minutes.
  6. Cool completely: Place pie on a wire rack and cool completely at room temperature (2-3 hours). Serve at room temperature or refrigerate.

Notes

Keep all ingredients cold for the crust. Don’t overwork the dough. Blind bake thoroughly to avoid a soggy bottom. Use the jiggle test to check doneness. Cool completely before slicing. Make ahead for best flavor.

Nutrition

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

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