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Easy Homemade Pumpkin Pie with Perfect Flaky Crust

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This homemade pumpkin pie features an impossibly tender, cookie-like crust and a silky, spiced filling. A unique par-baking method ensures a crisp bottom every time, making it a foolproof holiday dessert that tastes like a hug from someone who really cares about dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • ¼ to ½ cup ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • Whipped cream or vanilla ice cream (optional, for topping)
  • A pinch of flaky sea salt (optional, for topping)

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Sprinkle ¼ cup ice water over mixture and stir with a fork until dough just comes together. Add more water if needed. Flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish. Trim overhang to ½ inch, fold edges under, and crimp. Refrigerate for 15 minutes.
  3. Par-bake the crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights. Prick bottom with a fork. Bake for another 8-10 minutes until lightly golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Add eggs one at a time, whisking well after each. Slowly pour in evaporated milk while whisking continuously until smooth and glossy.
  5. Assemble and bake: Pour filling into warm par-baked crust. Bake at 375°F (190°C) for 45-55 minutes, until edges are set and center jiggles slightly. Let cool on a wire rack for at least 2 hours.
  6. Cool and serve: Refrigerate for another hour if desired. Serve at room temperature or slightly chilled, topped with whipped cream and a sprinkle of flaky salt.

Notes

Keep all ingredients cold for the flakiest crust. Don’t skip the par-bake—it prevents a soggy bottom. If the crust edges brown too fast, tent with foil. Let the pie cool completely before slicing to allow the filling to set. The flavors deepen after a day in the fridge, so making it ahead is recommended.

Nutrition

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

Find it online: https://breezybake.com/easy-homemade-pumpkin-pie-with-perfect-flaky-crust/