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Easy Homemade Pumpkin Pie with Flaky Buttery Crust

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This easy homemade pumpkin pie features a flaky all-butter crust and a perfectly spiced, silky filling. It’s quick enough for a weeknight yet impressive enough for any gathering.

Ingredients

  • All-purpose flour, 1 ¼ cups (156g)
  • Unsalted butter, ½ cup (113g), very cold, cut into small cubes
  • Salt, ½ teaspoon
  • Ice water, 3-4 tablespoons (45-60ml)
  • Optional: 1 teaspoon sugar
  • Pumpkin puree, 1 can (15 oz or 425g)
  • Heavy cream, ¾ cup (180ml)
  • Large eggs, 2
  • Brown sugar, ½ cup (100g), packed
  • Granulated sugar, ¼ cup (50g)
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, ½ teaspoon
  • Salt, ¼ teaspoon
  • Vanilla extract, 1 teaspoon

Instructions

  1. Make the crust: In a food processor, pulse flour, salt, and sugar (if using) to combine. Add cold butter cubes and pulse in short bursts until mixture resembles coarse cornmeal with pea-sized butter pieces. Add ice water, 1 tablespoon at a time, pulsing after each addition until dough holds together when pinched. Turn dough onto plastic wrap, form into a disk, wrap, and refrigerate for at least 30 minutes.
  2. Make the filling: In a large bowl, whisk together eggs, brown sugar, and granulated sugar until smooth. Add pumpkin puree, heavy cream, pumpkin pie spice, cinnamon, salt, and vanilla extract. Whisk until smooth. Taste and adjust spices if needed.
  3. Roll and blind bake the crust: Preheat oven to 375°F (190°C). On a floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for 5-7 minutes more until lightly golden.
  4. Bake the pie: Reduce oven temperature to 350°F (175°C). Pour filling into partially baked crust. Bake for 45-50 minutes, until edges are set and center jiggles slightly like Jell-O. If crust edges brown too quickly, tent with foil after 30 minutes.
  5. Cool completely on a wire rack for at least 2 hours before slicing. Serve at room temperature or slightly chilled.

Notes

Keep all crust ingredients cold for flakiness. Do not overwork the dough. Blind baking is essential to avoid a soggy bottom. Let pie cool completely before slicing. For best flavor, make a day ahead.

Nutrition

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

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