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Easy Homemade Pumpkin Pie with Flaky Crust

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A simple, last-minute pumpkin pie with a flaky, buttery crust and a silky, spiced filling. Perfect for Thanksgiving, potlucks, or any fall gathering, this recipe comes together in under 30 minutes and uses pantry staples.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, frozen for 15 minutes
  • 3–4 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 can (15 oz) pure pumpkin puree
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 2 oz cream cheese, softened
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Make the crust dough: Grate frozen butter on a box grater into a bowl with flour, salt, and sugar. Toss to coat. Add ice water and apple cider vinegar, stir with a fork until shaggy. Press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F. Roll dough to a 12-inch circle, transfer to a 9-inch pie plate, trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5-7 minutes more until lightly golden. Cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese until smooth. Add brown sugar and whisk. Add eggs one at a time, whisking well. Add pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt. Whisk until smooth and glossy.
  4. Assemble and bake: Pour filling into warm pre-baked crust, leaving ¼ inch space. Bake at 375°F for 15 minutes, then reduce to 350°F and bake 40-50 minutes until edges are set and center jiggles slightly. Cool completely on a rack.
  5. Cool and serve: Let pie cool at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight. Serve chilled or at room temperature with whipped cream.

Notes

Keep all ingredients cold for the flakiest crust. Blind bake thoroughly to avoid a soggy bottom. Let the pie cool completely before slicing to ensure it sets properly. The flavors deepen after a day in the fridge.

Nutrition

Keywords: pumpkin pie, easy pumpkin pie, flaky crust, homemade pumpkin pie, fall dessert, Thanksgiving pie

Find it online: https://lenatable.com/easy-homemade-pumpkin-pie-with-flaky-crust/