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Best Homemade Pumpkin Pie with Flaky All-Butter Crust

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This homemade pumpkin pie with flaky all-butter crust started as a complete accident, but it is the best mistake I ever made in the kitchen. It is simple enough for a beginner baker but impressive enough to be the centerpiece of your holiday table.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312g)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter (226g), cut into small cubes
  • 6–8 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (425g)
  • ¾ cup packed dark brown sugar (165g)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the All-Butter Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add the remaining water one tablespoon at a time. Turn it out onto a piece of plastic wrap, flatten into a …
  2. Par-Bake the Crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your pie dish. Gently press the dough into the dish, trimming the overhang to about ½ inch. Fold the edges under and crimp as desired. Prick the bottom of the crust all over with a fork. Line the crust with a piece of parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the parchment and w…
  3. Make the Pumpkin Filling: Lower the oven temperature to 375°F (190°C). In a large bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Slowly pour in the heavy cream and vanilla, whisking constantly. Finally, add the cinnamon, ginger, cloves, and salt. Whisk until everything is fully combined and the mixture is silky.
  4. Bake the Pie: Pour the filling into the warm par-baked crust. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. A knife inserted near the center should come out mostly clean. If the edges of the crust start browning too quickly, tent them with strips of foil or a pie shield.
  5. Cool and Serve: Let the pie cool completely on a wire rack, at least 2 hours. Once cool, slice and serve at room temperature or slightly warm. Top with whipped cream for the full experience.

Notes

Keep everything cold for the crust. Do not overmix the filling. Watch the crust edges and tent with foil if browning too quickly. Trust the jiggle – the center should still wobble when you pull it out. Let the pie rest for at least 2 hours before slicing. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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