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Easy Homemade Pumpkin Pie with Flaky Butter Crust

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This easy homemade pumpkin pie with flaky butter crust is the one you’ve been chasing—a silky, spiced filling in a shatteringly flaky crust that tastes like fall in every bite. Perfect for weeknights or holidays, it’s made with simple ingredients and a secret touch of maple syrup and heavy cream.

Ingredients

Scale
  • 1 ¼ cups (156 grams) all-purpose flour
  • ½ cup (113 grams) unsalted butter, very cold, cut into small cubes
  • ½ teaspoon fine sea salt
  • 4 to 6 tablespoons ice water
  • 1 teaspoon sugar
  • 1 can (15 ounces) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (180 ml) heavy cream
  • 1 tablespoon (15 ml) pure maple syrup
  • ½ cup (100 grams) light brown sugar, packed
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon 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 cutter or fingertips, work butter into flour until pieces range from pea-sized to walnut-sized. Drizzle 4 tablespoons ice water over mixture and stir with a fork until dough comes together. If needed, add more water 1 tablespoon at a time. Turn dough onto a lightly floured surface and use the heel of your hand to smear dough away from you in small sections (fraisage tech…
  2. Roll and blind bake the crust: Preheat oven to 375°F (190°C). Let dough sit at room temperature for 5 minutes. On a lightly floured surface, roll dough from center outward to a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish without stretching. Trim overhang to ½ inch, fold under, 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. Bake another 7 to 10 minutes unti…
  3. Make the filling: In a medium bowl, whisk together pumpkin puree, heavy cream, maple syrup, brown sugar, granulated sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and glossy.
  4. Assemble and bake: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 45 to 55 minutes, until edges are set and center jiggles slightly when shaken. If edges brown too fast, tent with foil after 30 minutes.
  5. Cool completely: Let pie cool on a wire rack for at least 2 hours at room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

Keep all ingredients cold for the crust. Do not overmix the filling. Use the jiggle test to check doneness. Blind baking is essential to prevent a soggy bottom. Cool the pie gradually at room temperature before refrigerating.

Nutrition

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

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