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Ultimate Flaky Homemade Pumpkin Pie with All-Butter Crust

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A flaky, golden all-butter crust filled with silky, spiced pumpkin filling. This from-scratch pie is the ultimate fall dessert, perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar (12g)
  • 1 cup unsalted butter (226g), very cold and cut into ½-inch cubes
  • 6–8 tablespoons ice water (90-120ml)
  • 1 can (15 oz) pure pumpkin puree (425g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed light brown sugar (50g)
  • 2 large eggs plus 1 egg yolk
  • 1 cup heavy cream (240ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the all-butter 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 flakes. Sprinkle 6 tablespoons ice water over mixture and stir with a fork until dough starts coming together. Add more water if needed. Turn dough onto floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Roll out the dough: On a 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 sides, trim overhang to ½ inch, fold under, and crimp edges. Freeze for 15 minutes.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). Line frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  4. Make the filling: 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. Stir in heavy cream and vanilla. Sprinkle cinnamon, ginger, nutmeg, cloves, and salt over top, then whisk until completely combined and silky.
  5. Bake the pie: Reduce oven temperature to 350°F (175°C). Place partially baked crust on a baking sheet. Pour filling into warm crust. Bake for 50-60 minutes until edges are set but center still jiggles slightly. If crust edges brown too quickly, tent with foil around 30 minutes.
  6. Cool completely: Place pie on a cooling rack and let cool to room temperature, about 2 hours. For clean slices, refrigerate for at least 4 hours or overnight.

Notes

Keep all ingredients cold for the flakiest crust. Don’t skip blind baking to avoid a soggy bottom. Let pie cool completely before slicing. For best results, refrigerate overnight. The pie can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/ultimate-flaky-homemade-pumpkin-pie-with-all-butter-crust/