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Perfect Homemade Pumpkin Pie with Flaky Butter Crust

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This Perfect Homemade Pumpkin Pie with Flaky All-Butter Crust is the result of stubborn refusal to settle for ‘good enough.’ The filling is silky, spiced just right, and never soggy, while the crust shatters when you cut into it and melts on your tongue.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 ¾ cups pumpkin puree (canned pure pumpkin, not pie filling)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs plus 1 egg yolk, room temperature
  • 1 ¼ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (preferably freshly grated)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough just comes together. If dry, add remaining water 1 tablespoon at a time. Dough should hold together when squeezed but not be sticky.
  2. Chill the dough: Flatten dough into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 3 days). For a quick chill, freeze for 30 minutes.
  3. Roll out the crust: On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, press into bottom and sides, trim overhang to ½ inch, fold under, and crimp edges.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line 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, and bake another 10 minutes until lightly golden and dry. Let cool slightly.
  5. Make the filling: In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs and yolk one at a time, whisking well after each. Whisk in heavy cream and vanilla. In a small bowl, stir together cinnamon, ginger, nutmeg, cloves, and salt, then whisk spice mixture into pumpkin mixture until fully combined.
  6. Bake the pie: Reduce oven temperature to 350°F (175°C). Pour filling into warm pre-baked crust. Bake for 50 to 60 minutes, until edges are set but center still jiggles slightly when shaken. If crust edges brown too quickly, tent with foil after 30 minutes.
  7. Cool completely: Place pie on a cooling rack and cool to room temperature, about 2 hours. Then refrigerate for at least 4 hours or overnight before serving.

Notes

Keep everything cold for the flakiest crust. Don’t overmix the filling to avoid cracks. Use the jiggle test instead of a toothpick to check doneness. The pie tastes better the next day. For dairy-free, substitute heavy cream with full-fat coconut cream and use vegan butter. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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