There is something irresistibly comforting about a perfectly baked pumpkin pie, especially when it comes with the satisfaction of having made it entirely by hand. This Easy Pumpkin Pie from Scratch with Flaky Crust Recipe combines a tender, buttery crust with a luxuriously spiced pumpkin filling that captures all those cozy fall flavors we adore. What makes this pie truly special is the flaky crust, crafted from simple ingredients that transform into a golden, delicate base that perfectly supports the smooth pumpkin custard. Whether you’re baking for family, friends, or just to treat yourself, this recipe promises a mouthwatering result that feels both homey and a little bit special.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward pie perfection, and this recipe keeps it wonderfully straightforward. Each component plays a vital role: from the chilled butter that creates those flaky layers in the crust, to the aromatic spices that make the pumpkin filling warm and inviting. These pantry staples make this recipe accessible and fun for anyone ready to bake a classic pumpkin pie from scratch.
- 1 1/4 cups all-purpose flour: The foundation for the crust, providing structure while remaining tender.
- 1/2 teaspoon salt (for crust): Enhances the flavor of the dough and balances the sweetness.
- 1/2 cup unsalted butter, chilled and cubed: Crucial for a flaky, buttery crust texture.
- 3-4 tablespoons ice water: Helps bind the dough without melting the butter, keeping it flaky.
- 1 can (15 oz) pure pumpkin puree: The star ingredient for a rich and smooth filling.
- 3/4 cup heavy cream: Adds creaminess and depth to the filling’s texture.
- 2 large eggs: Provide structure and a custard-like finish to the filling.
- 1/2 cup brown sugar, packed: Brings molasses notes and sweetness that complement the spices.
- 1/4 cup granulated sugar: Balances the brown sugar for a perfectly sweet filling.
- 1 teaspoon ground cinnamon: A classic warming spice essential for that iconic pumpkin pie flavor.
- 1/2 teaspoon ground ginger: Adds zesty warmth that brightens the filling.
- 1/4 teaspoon ground nutmeg: Provides nutty, sweet undertones for complexity.
- 1/4 teaspoon ground cloves: Offers a bold, aromatic depth to the spice blend.
- 1/2 teaspoon salt (for filling): Balances all the sweetness and intensifies the flavor.
- 1 teaspoon vanilla extract: Rounds out and smooths the spices with a hint of sweetness.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Step 1: Prepare the crust
Start by mixing the all-purpose flour with salt in a large bowl—this is where the magic begins. Incorporate the chilled, cubed butter by cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Adding the ice water a tablespoon at a time is key here—you want just enough to bring the dough together without making it sticky. Once combined, form the dough into a ball, wrap it tightly in plastic wrap, and let it chill for at least 30 minutes. This chilling step is essential because it ensures the butter stays cold, resulting in a dreamy flaky crust once baked.
Step 2: Roll out and fit the crust
When your dough is nicely chilled and firm, lightly flour your work surface and roll it out until it fits a 9-inch pie dish. This part is fun—there’s something satisfying about rolling out dough into a smooth circle. Carefully transfer the dough to your pie dish, trim any excess edges, and crimp the edges to create a classic, attractive pie border. Pop the crust back into the refrigerator so it stays cool while you prepare the filling; this will keep everything crisp and flaky during baking.
Step 3: Whip up the pumpkin filling
In a mixing bowl, combine the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Whisk everything together until you achieve a smooth, creamy filling. The blend of spices here is what makes this pumpkin pie sing with warmth and nostalgia, while the cream and eggs work together to create that soft, custardy texture we all love.
Step 4: Assemble and bake your pumpkin pie
Pour your luscious pumpkin filling into the prepared crust, smoothing it out evenly. Before baking, preheat your oven to 375°F (190°C). Bake the pie for 45 to 50 minutes, keeping an eye on the crust edges. If they brown too quickly, feel free to cover them with foil to prevent burning. The pie is done when the filling is set and a knife inserted near the center comes out clean, which means all that delicious custard is perfectly cooked through without being overdone.
Step 5: Cool and chill before serving
Patience here really pays off! Let your pumpkin pie cool at room temperature, then pop it in the fridge for at least two hours. This chilling step helps the filling fully set and develop its flavors. When ready to serve, add a dollop of whipped cream or a sprinkle of cinnamon for that extra touch of indulgence that makes this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe truly unforgettable.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Garnishes
The right garnish can elevate your pumpkin pie from delicious to memorable. Classic whipped cream is a timeless choice because its light, airy texture offsets the dense filling beautifully. For an extra pop of flavor, try dusting the top of the whipped cream with a sprinkle of cinnamon, nutmeg, or even a little chopped toasted pecans for crunch and nuttiness. These small touches make every bite feel like a special celebration.
Side Dishes
While pumpkin pie often stands perfectly well on its own, it pairs wonderfully with some simple side dishes. Think along the lines of a scoop of vanilla ice cream to bring a creamy, cool contrast. A warm cup of spiced coffee or chai can also be a delightful companion, highlighting the pie’s cozy spices. For gatherings, you might even serve it alongside a light green salad to balance the richness with a bit of freshness.
Creative Ways to Present
If you want to impress your guests, consider presenting your pie in a few creative ways. Use decorative pie crust cutters to shape the dough edges before baking, or brush the crust with egg wash to give it a shinier, golden finish. You could also slice the pie into small tartlets for a party platter or serve individual portions in mini ramekins with a crisp cookie crumb topping. These ideas bring a fresh twist while showcasing your delicious homemade pie.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin pie is a treasure you want to keep safe. Once cooled, cover the pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days. Proper storage keeps the flaky crust from becoming soggy and preserves the vibrant flavor of the filling.
Freezing
This Easy Pumpkin Pie from Scratch with Flaky Crust Recipe also freezes well if you want to prepare ahead for the holidays. Wrap the fully cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen pumpkin pie maintains its quality for up to 1 month. When you’re ready to eat it, thaw overnight in the refrigerator for best texture and flavor.
Reheating
To enjoy your leftover or thawed pumpkin pie warm, reheat it gently in an oven set to 300°F (150°C) for about 10 to 15 minutes. This will warm the filling without drying out the crust or causing it to become tough. Avoid microwaving if possible, as it can make the crust soggy and the filling unevenly heated.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can roast and puree your own pumpkin at home, but canned pumpkin puree provides consistent moisture and texture, making the pie reliably smooth every time. If using fresh, be sure to cook it down to remove excess water.
What makes this crust flaky?
The secret to this crust’s flakiness is using cold, cubed butter and minimal water so that the butter stays in small chunks throughout the dough. During baking, these butter pockets create steam which lifts the layers, producing that coveted flaky texture.
How do I avoid a soggy bottom crust?
Chilling the dough before baking and making sure your filling isn’t overly wet helps a lot. Sometimes you can also blind bake the crust slightly before adding the filling to lock in the texture, but this recipe balances moisture carefully to avoid sogginess without extra steps.
Can this pie be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend formulated for pastries. You might need to tweak the water slightly since gluten-free flours absorb moisture differently.
Is this recipe suitable for beginners?
Definitely! This Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is designed to be straightforward and approachable, even if you’re new to baking pies. The explanations and simple ingredients make success achievable and enjoyable.
Final Thoughts
There’s a special kind of joy in baking a pumpkin pie entirely from scratch, and this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe offers just the right balance of simplicity and rewarding results. With its flaky crust and warmly spiced filling, it’s the kind of dessert that brings people together and creates lasting memories. I hope you give it a try and savor every delicious slice as much as I do!
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Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Pumpkin Pie from Scratch features a flaky homemade crust and a rich, spiced pumpkin filling. Perfectly balanced with warm spices and a creamy texture, this classic fall dessert is simple to prepare and sure to impress with every bite.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
For the Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a large bowl, combine all-purpose flour and salt. Add the chilled, cubed unsalted butter, working it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water: Slowly add ice water, one tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll the chilled dough out to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim any excess dough, and crimp the edges decoratively. Refrigerate the prepared crust while working on the filling.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
- Assemble the pie: Pour the pumpkin filling into the prepared crust, smoothing it into an even layer for uniform baking.
- Preheat the oven and bake: Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes or until the filling is set and a knife inserted in the center comes out clean. To prevent the crust edges from over-browning, cover them with foil halfway through baking if necessary.
- Cool and serve: Allow the pie to cool to room temperature. Then refrigerate it for at least 2 hours to fully set. Serve chilled or at room temperature, optionally topped with whipped cream or a light dusting of cinnamon.
Notes
- Chilling the dough is crucial to achieve a flaky crust.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Cover the crust edges with foil if they brown too quickly during baking.
- Allowing the pie to chill after baking helps the filling to set properly.
- For a dairy-free option, substitute the heavy cream with coconut cream.
