If you’re looking for a classic autumn dessert that feels like a warm hug on a plate, this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is an absolute must-try. It perfectly balances a velvety pumpkin filling infused with cozy spices and a buttery, flaky crust that you’ll want to bite into again and again. Whether it’s for a holiday gathering, a family dinner, or just because pumpkin season is calling your name, this pie brings all the comforting flavors to your table with surprisingly simple ingredients and straightforward steps. Get ready to impress everyone with a homemade pie that tastes far more special than any store-bought version.
Ingredients You’ll Need
For this recipe, you’ll only need a handful of pantry staples that come together to create something truly magical. Every ingredient plays a vital role, whether it’s lending rich flavor, perfect texture, or that golden hue that makes pumpkin pie so distinctive.
- 1 1/4 cups all-purpose flour: The foundation of the crust, providing structure and tenderness.
- 1/2 teaspoon salt: Enhances flavor and balances the sweetness in both the crust and filling.
- 1/2 cup unsalted butter, chilled and cubed: Creates a flaky, buttery crust when properly cut into the flour.
- 3-4 tablespoons ice water: Helps bring the dough together without warming the butter, ensuring flakiness.
- 1 can (15 oz) pure pumpkin puree: The star ingredient, delivering that rich pumpkin flavor and creamy texture.
- 3/4 cup heavy cream: Adds indulgent creaminess and softens the pumpkin filling.
- 2 large eggs: Bind everything together for a filling that sets just right.
- 1/2 cup brown sugar, packed: Provides deep, molasses-like sweetness perfect for fall flavors.
- 1/4 cup granulated sugar: Adds balanced sweetness and helps the texture.
- 1 teaspoon ground cinnamon: The classic spice that brings warmth and character.
- 1/2 teaspoon ground ginger: Adds a subtle spicy zing to elevate the flavor profile.
- 1/4 teaspoon ground nutmeg: Offers a fragrant, nutty essence essential in pumpkin pies.
- 1/4 teaspoon ground cloves: A little goes a long way to deepen the spice blend.
- 1/2 teaspoon salt: Enhances all the spices and pumpkin flavor.
- 1 teaspoon vanilla extract: Brings out the sweetness and adds a lovely aromatic note.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Step 1: Prepare the crust
Start by mixing the all-purpose flour and salt in a large bowl. Add your chilled, cubed butter and use a pastry cutter or your fingers to rub it into the flour mixture until it looks like coarse crumbs. This process is key to getting that perfect flakiness in your crust. Don’t rush it! Once it reaches that texture, gradually add ice water a tablespoon at a time until the dough starts to hold together. Form the dough into a smooth ball, wrap it tightly in plastic, and pop it in the fridge for at least 30 minutes. Chilling helps the butter stay cold so that the crust stays tender and flaky when baked.
Step 2: Roll out the dough
When your dough is chilled and ready, lightly flour your work surface and roll the dough out evenly to fit a 9-inch pie dish. Take your time here, gently turning and rolling to keep an even thickness. Transfer the rolled dough to the pie dish, carefully trimming any excess dough and crimping the edges for a beautiful, homemade look. Pop the crust back in the refrigerator while you prepare the filling—that way it stays firm and ready to bake.
Step 3: Make the filling
Whisk together the pumpkin puree, heavy cream, eggs, both sugars, and all your warm spices: cinnamon, ginger, nutmeg, and cloves. Don’t forget that pinch of salt and vanilla extract—they brighten every bite. Whisk until the mixture is perfectly smooth and creamy, taking a moment to savor the lovely smell of holiday spices coming alive. This filling is what makes this recipe extra special.
Step 4: Assemble and bake the pie
Pour the luscious pumpkin filling into your chilled pie crust, smoothing it evenly with a spatula. Then, slide your pie into a preheated 375°F (190°C) oven. Bake for 45 to 50 minutes, or until the filling sets and a knife inserted into the center comes out clean. Keep an eye on the crust edges and cover them with foil if they brown too quickly—this little tip helps avoid burnt edges while ensuring the filling cooks perfectly.
Step 5: Cool and chill
Once out of the oven, allow your pie to cool to room temperature. Then refrigerate it for at least 2 hours before serving. Chilling not only thickens the filling perfectly but also enhances the delightful flavors. When ready to enjoy, top with whipped cream or a light dusting of cinnamon for the final festive touch.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Garnishes
Simplicity is beautiful here—fresh whipped cream with a sprinkle of cinnamon or a dusting of nutmeg always complements the pie’s rich, spicy flavors effortlessly. For an extra touch, try a dollop of crème fraîche or a drizzle of caramel sauce. These add subtle richness and contrast, making each bite even more indulgent.
Side Dishes
While pumpkin pie shines on its own, serving it alongside a warm cup of spiced cider or hot coffee elevates the experience. If you want to create a full autumnal dessert spread, consider nuts candied with maple syrup or a scoop of vanilla ice cream for a creamy counterpoint to the pie’s tender texture.
Creative Ways to Present
Want to wow your guests? Use mini pie pans to create individual servings of this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe. It’s adorable and perfectly portioned. You can also experiment with lattice crusts or decorative pie-cutouts from extra dough to add a personalized, charming touch. Serving your pie with cinnamon sticks or star anise alongside plates also amps up the festive vibe.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. Properly stored, your pumpkin pie stays fresh and delicious for up to 3 to 4 days. Trust me, it’s rare for leftovers to last that long!
Freezing
If you want to make this pie ahead for a special occasion, freezing works wonderfully. Wrap the pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When wrapped properly, the pie can be frozen for up to 1 month. Thaw it in the refrigerator overnight before serving, and you’ll have a dessert that tastes just baked fresh.
Reheating
While pumpkin pie is excellent cold, warming up slices gently in the oven at 300°F (150°C) for 10 to 15 minutes can revive the flavors and soften the texture. Avoid microwaving, which can make the crust soggy and the filling rubbery. A low oven reheat preserves that flaky crust and silky filling.
FAQs
Can I make the crust ahead of time?
Absolutely! The crust dough can be made up to two days in advance and kept tightly wrapped in the refrigerator. This actually helps relax the dough and improves flakiness when baked.
What can I use instead of heavy cream?
If you don’t have heavy cream, full-fat coconut milk or evaporated milk can be good substitutes. They provide creaminess without altering the flavor too much, though the texture might be slightly different.
Can I use fresh pumpkin instead of canned?
Yes! You’ll need to roast and puree the pumpkin yourself, which takes more time but adds freshness. Use sugar pumpkins or pie pumpkins for the best results, and drain excess moisture so your filling isn’t watery.
Why is my pie filling watery?
If the pumpkin puree has excess moisture or the pie hasn’t baked long enough, the filling can be runny. Using pure pumpkin puree and ensuring the pie is fully baked and cooled will fix this issue.
How do I keep the crust edges from burning?
Cover the edges early on with aluminum foil or use a pie crust shield to protect them from over-browning. You want the crust golden and flaky, not burnt!
Final Thoughts
This Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is a delightful way to bring the essence of fall into your kitchen. From the buttery, flaky crust to the warmly spiced, silky filling, it’s a homey dessert that never goes out of style. I hope you give this recipe a try and enjoy making memories with every slice, just like I do every year. Happy baking!
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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 recipe from scratch features a flaky homemade crust and a rich, spiced pumpkin filling. Perfectly balanced with warm autumn spices and creamy texture, this classic dessert is ideal for holiday gatherings or any cozy occasion.
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 butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: After chilling, roll the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish, trim any excess dough around the edges, and crimp the edges decoratively. Place the prepared crust back into the refrigerator while making the filling.
- Make the filling: In a bowl, whisk together the pure 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 prepared pumpkin filling evenly into the chilled pie crust, smoothing the top with a spatula to create an even layer.
- 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 in the center comes out clean. To avoid over-browning, cover the crust edges with foil if they start to brown too quickly.
- Cool and serve: Allow the pie to cool to room temperature on a wire rack. Then refrigerate it for at least 2 hours before serving. Optionally, serve with whipped cream or a sprinkle of cinnamon for added flavor.
Notes
- Ensure the butter is very cold before incorporating it into the flour for the flakiest crust.
- Gradually add ice water to avoid a dough that is too wet or sticky.
- Covering the pie edges with foil mid-baking helps prevent over-browning.
- Refrigeration after baking ensures the pumpkin filling sets properly for clean slices.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
