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Easy Classic Pumpkin Pie with Flaky Buttery Crust

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This classic pumpkin pie features a perfectly spiced, silky filling and a tender, flaky buttery crust. It’s the result of decades of trial and error, delivering a foolproof dessert that’s perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (2 sticks or 226g) unsalted butter, very cold
  • 6–8 tablespoons (90-120ml) ice water
  • 1 teaspoon (6g) fine sea salt
  • 1 tablespoon (12g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 ounces or 396g) sweetened condensed milk
  • 2 large eggs plus 1 yolk, room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 teaspoons (5g) ground cinnamon
  • 1 teaspoon (2g) ground ginger
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • ½ teaspoon (3g) fine sea salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry blender 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 to come together. Squeeze a handful—if it holds together, it’s ready. If too dry, add more water, 1 tablespoon at a time. Turn dough onto a lightly floured surface and for…
  2. Roll and shape the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, pressing gently into bottom and sides. Trim overhang to ½ inch, fold under, and crimp edges. Prick bottom all over with a fork. Refrigerate at least 30 minutes.
  3. Blind bake the crust: Preheat oven to 400°F (200°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°F (190°C) and bake 8-10 minutes more, until bottom looks dry and lightly golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs plus extra yolk, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  5. Assemble and bake: Pour filling into warm pre-baked crust. Use a pie crust shield or foil to protect edges. Bake at 375°F (190°C) for 45-55 minutes, until edges are set but center jiggles slightly. Cool completely on a wire rack, at least 2 hours.

Notes

Keep all ingredients cold for the crust. Don’t overwork the dough. Blind baking is essential to prevent a soggy bottom. Let the pie cool completely before slicing. The pie tastes even better the next day. For variations, try adding cardamom and white pepper, or substitute maple syrup and bourbon for part of the sweetened condensed milk.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, flaky crust, buttery crust, Thanksgiving dessert, holiday pie, homemade pie

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