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Perfect Homemade Pumpkin Pie with Flaky Crust Recipe

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This foolproof pumpkin pie features a flaky, buttery crust and a silky smooth, perfectly spiced filling. It’s the only pumpkin pie recipe you’ll ever need, perfect for holiday gatherings and cozy fall dinners.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter (226g), cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 can (15 oz) pure pumpkin puree (425g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed light brown sugar (50g)
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 ½ cups heavy cream (360ml)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until pea-sized pieces remain with some larger chunks. Sprinkle 6 tablespoons ice water over mixture and stir with a fork until dough comes together. Add another tablespoon water if needed. Shape into a disc, wrap in plastic, and refrigerate at least 1 hour (overnight is better).
  2. Roll out the dough: Let dough sit at room temperature 5 minutes. On a lightly floured surface, roll into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, press into bottom and sides, trim excess to ½-inch overhang, fold under, and crimp edges. Refrigerate 30 minutes.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove parchment and weights, then bake 8-10 minutes more until bottom is dry and lightly golden. Set aside to cool slightly.
  4. Make the filling: Lower oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs and egg yolk one at a time, whisking well after each. Pour in heavy cream and vanilla extract, then add cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely combined and silky.
  5. Bake the pie: Place blind-baked crust on a baking sheet. Pour filling into crust up to the crimped edge. Gently tap baking sheet on counter to release air bubbles. Bake 50-60 minutes, rotating halfway, until edges are set but center jiggles slightly. Do not overbake.
  6. Cool completely: Transfer pie to a cooling rack and cool to room temperature, about 2 hours. Refrigerate at least 4 hours, preferably overnight, to fully set.

Notes

Keep all ingredients cold for the crust. Blind baking is essential to prevent a soggy bottom. Use room temperature eggs and cream for the filling. Let the pie cool completely before slicing for clean pieces. The pie can be made a day ahead and stored in the refrigerator. For a gluten-free version, use a gluten-free flour blend with xanthan gum. For dairy-free, use coconut oil or vegan butter in the crust and full-fat coconut cream in the filling.

Nutrition

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

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