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Perfect Homemade Pumpkin Pie with Flaky All-Butter Crust

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This perfect homemade pumpkin pie features a flaky all-butter crust and a silky, perfectly spiced filling. It’s the kind of pie that makes you look like a hero at a dinner party without spending all day in the kitchen.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter (226 grams), cut into small cubes
  • ¼ to ½ cup ice water
  • 1 ¾ cups pumpkin purée (15-ounce can)
  • ¾ cup packed light brown sugar (150 grams)
  • 2 large eggs plus 1 egg yolk
  • 1 ¼ cups heavy cream (300 ml)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter chunks remaining. Drizzle ¼ cup of ice water over the mixture and stir with a fork. Squeeze a bit of dough between your fingers; if it holds together, it’s ready. If it crumbles, add another tablespoon of water. Gather the dough into a disk, wrap it in pla…
  2. Roll Out the Crust: On a lightly floured surface, roll the dough from the center outward, rotating it a quarter turn after each roll. Aim for a 12-inch circle, about ⅛-inch thick. Transfer the dough to a 9-inch pie dish by rolling it gently onto your rolling pin and unrolling it over the dish. Press it into the corners without stretching. Trim the overhang to about ½ inch, then fold it under and crimp the edges. Place the crust in the freezer for 15 minutes while you preheat the oven to 375°F.
  3. Blind Bake the Crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Prick the bottom of the crust with a fork, then bake for another 10 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly. Lower the oven temperature to 350°F.
  4. Make the Filling: In a large bowl, whisk together the pumpkin purée and brown sugar until smooth. Add the eggs and egg yolk, one at a time, whisking well after each. Pour in the heavy cream and vanilla, then whisk again. In a small bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle the spice mixture over the pumpkin mixture and whisk until fully combined.
  5. Assemble and Bake: Place the blind-baked crust on a baking sheet. Pour the filling into the crust. Bake at 350°F for 50 to 60 minutes. The pie is done when the edges are set and the center jiggles slightly when you shake the pan. If the edges of the crust brown too quickly, tent them with foil or a pie shield halfway through.
  6. Cool Completely: Transfer the pie to a wire rack and let it cool at room temperature for at least 2 hours. For the cleanest slices, refrigerate the pie for 4 hours or overnight before serving.

Notes

Keep everything cold for the flakiest crust. Don’t overmix the dough. Blind baking is essential to prevent a soggy bottom. Let the filling rest in the fridge for a few hours before baking for deeper flavor. For clean slices, chill the pie thoroughly and use a hot, dry knife.

Nutrition

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

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