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Best Homemade Pumpkin Pie: Easy Flaky All-Butter Crust

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A classic homemade pumpkin pie featuring a tender, flaky all-butter crust and a smooth, spiced custard filling. This recipe emphasizes keeping ingredients cold for maximum flakiness and uses simple pantry staples for a crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, very cold and cubed
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 6 to 8 tablespoons ice water
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs plus 1 egg yolk
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt.
  2. Add the cold, cubed butter. Pulse in a food processor or cut in with a pastry cutter until the mixture resembles coarse meal with pea-sized butter pieces.
  3. Sprinkle 6 tablespoons of ice water over the mixture. Gently mix until the dough just starts to come together. Add more water one tablespoon at a time if too dry.
  4. Divide dough into two discs (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes.
  5. Preheat oven to 425°F (220°C).
  6. While dough chills, whisk together pumpkin puree, evaporated milk, eggs, and egg yolk in a separate bowl.
  7. Add ¾ cup granulated sugar, ¼ cup brown sugar, cinnamon, ginger, nutmeg, cloves, and ½ teaspoon salt to the pumpkin mixture. Whisk until smooth.
  8. Roll out the larger dough disc into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trimming edges to ½ inch overhang.
  9. Pour the filling into the crust.
  10. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 40-45 minutes until edges are set and center jiggles slightly.
  11. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not stretch the dough when placing it in the pie dish; lift and ease it in to prevent shrinking. The pie must cool completely to allow the custard to set. For a gluten-free option, use a 1-to-1 gluten-free flour blend. For dairy-free, use coconut milk and dairy-free butter.

Nutrition

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

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