If you have been searching for a dessert that combines comforting flavors with a homemade touch, you are going to love this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe. It brings together a perfectly spiced pumpkin filling and a golden, buttery crust that is wonderfully flaky—you’ll feel like a seasoned baker without any fuss. This classic dessert truly captures the heart of fall but is amazing any time you want a cozy slice of autumn on your plate.
Ingredients You’ll Need
All you need to create this delightful pumpkin pie are simple, accessible ingredients that work harmoniously to deliver that iconic taste and texture. Each component plays a vital role, from the richness of the butter to the aromatic spices that make every bite warm and inviting.
- 1 1/4 cups all-purpose flour: The foundation for the crust, providing structure and tenderness.
- 1/2 teaspoon salt: Enhances flavor both in the crust and filling.
- 1/2 cup unsalted butter, chilled and cubed: Creates a flaky, buttery crust that melts in your mouth.
- 3-4 tablespoons ice water: Helps bring the dough together without melting the butter.
- 1 can (15 oz) pure pumpkin puree: This star ingredient offers smooth texture and rich pumpkin flavor.
- 3/4 cup heavy cream: Adds creamy, velvety richness to the filling.
- 2 large eggs: Bind the filling and give it that classic custardy consistency.
- 1/2 cup brown sugar, packed: Provides depth and a hint of molasses flavor.
- 1/4 cup granulated sugar: Balances sweetness and texture in the filling.
- 1 teaspoon ground cinnamon: Warm and comforting spice essential for pumpkin pie.
- 1/2 teaspoon ground ginger: Adds a subtle kick and complexity.
- 1/4 teaspoon ground nutmeg: Provides a sweet and nutty undertone.
- 1/4 teaspoon ground cloves: Sharp and aromatic, giving the filling a festive note.
- 1/2 teaspoon salt: Balances sweetness and elevates all the spices.
- 1 teaspoon vanilla extract: Rounds out flavors with its lovely floral warmth.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Step 1: Prepare the Crust
Start by combining the all-purpose flour and salt in a large bowl. Add your chilled, cubed butter and work it into the flour using a pastry cutter or your fingers. You want to create a coarse, crumbly texture with some pea-sized pieces of butter still visible—this ensures your crust will bake up flaky and tender. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Don’t overwork it! Form the dough into a ball, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes to rest.
Step 2: Roll Out the Dough
Once chilled, lightly flour your surface and rolling pin, and roll the dough out to fit a 9-inch pie dish. Transfer it carefully to the pie dish, trimming any excess dough from the edges. Crimp the edges with your fingers or a fork for a classic look. To keep your crust crisp and maintain its shape, place the pie dish back into the fridge while you prepare the luscious pumpkin filling.
Step 3: Make the Filling
Whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth. This combination of spices creates an irresistible aroma and perfectly balanced flavor that sings with every forkful.
Step 4: Assemble the Pie
Pour the silky pumpkin filling into the chilled crust, smoothing it out evenly. The filling should sit nicely without sloshing around, promising a custard that sets beautifully in the oven.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the pie for 45 to 50 minutes. To keep that crust from browning too quickly, you can cover the edges with foil halfway through baking. You’ll know the pie is done when the filling is set but still has a slight jiggle in the center, and a knife inserted near the middle comes out clean.
Step 6: Cool and Serve
Allow your pie to cool completely at room temperature, then refrigerate for at least 2 hours. This resting period helps the filling firm up, making for the perfect slice. When ready to serve, top it with a dollop of whipped cream or a light dusting of cinnamon to enhance the flavors.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Garnishes
Garnishes elevate your pie from everyday to memorable. Fresh whipped cream is the classic choice—light and airy, it cuts through the richness of the filling. If you want to get creative, sprinkle some toasted pecans or a drizzle of caramel sauce on top for an extra layer of indulgence.
Side Dishes
This pumpkin pie pairs wonderfully with a hot cup of coffee, spiced chai, or even a glass of cold milk. For a festive touch, serve it alongside roasted chestnuts or a scoop of vanilla bean ice cream to extend the comforting vibe to your entire dessert plate.
Creative Ways to Present
For holiday gatherings or special dinners, consider slicing the pie into individual mini servings using ramekins or tart pans before baking. Another fun idea is to decorate the crust edges with leaf-shaped pastry cutouts, adding a playful and elegant design perfect for seasonal tables.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for about 3 to 4 days. The spices and texture actually develop a bit more as it rests, so the next day’s slice might even taste better!
Freezing
To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Stored this way, your Easy Pumpkin Pie from Scratch with Flaky Crust Recipe can last up to 1 month. Thaw it overnight in the fridge before serving.
Reheating
If you prefer warm pie, reheat a slice in a 350°F (175°C) oven for about 10-15 minutes or until heated through. Avoid the microwave when possible so the crust stays flaky instead of soggy.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
Canned pumpkin pie filling already contains spices and sweeteners, so it’s not recommended if you want to follow this recipe exactly. Using pure pumpkin puree lets you control the flavors and sweetness perfectly.
What can I substitute for heavy cream in the filling?
You can use whole milk or half-and-half as a lighter alternative, but heavy cream provides the richest, creamiest texture and is preferred for this recipe.
How do I prevent the crust edges from burning?
Simply cover the pie crust edges with foil or use a pie crust shield during baking to protect them from over-browning while the filling finishes cooking.
Can I make the crust ahead of time?
Yes! You can prepare the crust dough up to 2 days in advance and keep it wrapped in the fridge. Just bring it to room temperature slightly before rolling out.
Is it necessary to chill the dough before rolling?
Chilling is essential because it firms up the butter, making the dough easier to handle and ensuring a flaky crust when baked.
Final Thoughts
I truly hope you give this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe a try. Its wonderful blend of spices, creamy filling, and flaky homemade crust make it a dessert to treasure year after year. Baking this pie is such a rewarding experience, and sharing it with loved ones will bring smiles around any table. Happy baking and enjoy every delicious slice!
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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 plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy pumpkin pie recipe features a flaky homemade crust and a smooth, spiced pumpkin filling made from scratch. Perfect for fall gatherings or holiday celebrations, this classic dessert combines comforting flavors of cinnamon, ginger, nutmeg, and cloves in a creamy custard-like texture baked to perfection.
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 the all-purpose flour and salt. Add the chilled, cubed unsalted butter, and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water gradually: Slowly add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking the dough to keep it tender.
- Chill the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer it to the dish, trim any excess dough, and crimp the edges for a decorative finish. Return the crust to the refrigerator while you prepare the filling.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract until the mixture is smooth and well combined.
- Assemble the pie: Pour the pumpkin filling evenly into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Preheat your oven to 375°F (190°C). Bake the pie for 45 to 50 minutes, or until the filling is set and a knife inserted near the center comes out clean. To prevent the crust edges from over-browning, cover them with foil midway through baking if needed.
- Cool and chill: Allow the pumpkin pie to cool completely to room temperature. Then refrigerate for at least 2 hours to let the filling set further and enhance the flavors.
- Serve: Slice and serve the pie chilled or at room temperature. Optionally, garnish with whipped cream or a sprinkle of cinnamon for extra indulgence.
Notes
- Use cold butter and ice water to achieve a flaky pie crust.
- Chilling the dough prevents shrinking during baking.
- Cover crust edges with foil if they brown too quickly to avoid burning.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative.
