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Cozy Homemade Pumpkin Pie with Flaky Butter Crust

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A velvety smooth pumpkin pie with a flaky all-butter crust, inspired by a beloved bakery in Portland. This recipe delivers the perfect balance of rich, spiced filling and tender, shatteringly flaky crust.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ tablespoon granulated sugar
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pure pumpkin purée
  • ¾ cup (150g) packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) whole milk

Instructions

  1. Make the all-butter crust: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter. Using a pastry blender or fingertips, cut butter into flour until pea-sized crumbs with some larger pieces remain. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add remaining water if needed. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (2 hours preferred).
  2. Roll out the dough: 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 up sides. Trim overhang to ½ inch, fold edges under, and crimp. Freeze for 15 minutes while preheating oven.
  3. Blind bake the crust: Preheat oven to 425°F (220°C). Line frozen crust with parchment paper or foil, fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights. Prick bottom of crust with a fork. Return to oven and bake 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
  4. Prepare the filling: In a large bowl, whisk together pumpkin purée and dark brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Whisk spices into pumpkin mixture. Slowly pour in heavy cream and whole milk, whisking constantly until smooth and uniform.
  5. Bake the pie: Place blind-baked crust on a baking sheet. Carefully pour filling into crust. Bake at 375°F (190°C) for 45-55 minutes. Edges should be set but center will still jiggle slightly. If crust edges brown too quickly, cover loosely with foil after about 25 minutes.
  6. Cool completely: Transfer pie to a cooling rack and let cool completely at room temperature (at least 2-3 hours). Do not refrigerate while warm. Once cool, serve immediately or refrigerate for later.

Notes

Keep all ingredients cold for the crust. Don’t overwork the dough. Use the jiggle test for the filling. Let the pie cool completely before slicing. Use a baking sheet to catch drips.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, flaky crust, all-butter crust, Thanksgiving dessert, fall dessert, cozy dessert

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