Print

The Flakiest Homemade Pumpkin Pie Recipe (Easy & Perfect)

flaky homemade pumpkin pie - featured image
Print Recipe

This flaky homemade pumpkin pie features an incredibly tender, buttery crust and a silky, spiced pumpkin filling. It’s a foolproof recipe that delivers perfect results every time, whether for Thanksgiving or a cozy fall dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons (90-120ml) ice water
  • 2 tablespoons (30ml) vodka
  • 1 teaspoon (6g) fine sea salt
  • 1 tablespoon (12g) sugar
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 2 teaspoons (4g) pumpkin pie spice
  • 1 teaspoon (2g) cinnamon
  • ½ teaspoon (3g) salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour with a pastry cutter until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle vodka and 6 tablespoons ice water over mixture; stir with a fork until dough just comes together. Add more ice water if needed.
  2. Chill the dough: Turn dough onto a lightly floured surface, shape into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. 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, press into bottom and sides, trim excess, fold overhang under, and crimp edges.
  4. Chill the crust again: Place shaped crust in refrigerator for 30 minutes. Preheat oven to 375°F (190°C).
  5. Blind bake the crust: 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, and bake for another 10 minutes until dry and lightly golden. Set aside to cool slightly.
  6. Make the filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt until completely smooth and well combined.
  7. Pour and bake: Reduce oven temperature to 350°F (175°C). Pour filling into pre-baked crust. Bake for 50-60 minutes until edges are set but center still jiggles slightly.
  8. Cool completely: Place pie on a cooling rack and let cool to room temperature, about 2 hours.
  9. Chill before serving: Refrigerate pie for at least 4 hours or overnight for cleanest slices. Serve cold or at room temperature.

Notes

Keep all ingredients cold for flakiest crust. Do not overwork the dough. Blind baking is essential to prevent a soggy bottom. The pie tastes even better the next day. For dairy-free, use vegan butter and coconut cream. For gluten-free, use a gluten-free flour blend with xanthan gum.

Nutrition

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

Find it online: https://flurpchef.com/the-flakiest-homemade-pumpkin-pie-recipe-easy-and-perfect/