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Easy Homemade Pumpkin Pie with Flaky Butter Crust

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This easy pumpkin pie from scratch with flaky all-butter crust is the exact recreation of a beloved bakery memory. The crust is so flaky it shatters, and the filling has a deep, spiced warmth that’s perfectly balanced.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 can (15 oz) pumpkin puree
  • ¾ cup packed brown sugar
  • 2 tablespoons maple syrup
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until you have pea-sized pieces with some smaller flakes. Do not overwork.
  3. Drizzle the ice water and apple cider vinegar over the flour mixture. Stir with a fork until the dough just comes together. It should feel shaggy and look a bit dry in spots.
  4. Turn the dough onto a lightly floured surface. Gently bring it together with your hands, forming a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
  5. Preheat your oven to 375°F (190°C).
  6. On a floured surface, roll the chilled dough to a 12-inch circle, about ⅛ inch thick. Carefully transfer it to your pie dish, gently pressing it into the bottom and sides. Trim the overhang to about ½ inch, then fold it under and crimp the edges.
  7. Line the crust with parchment paper and fill 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. Bake for another 8-10 minutes, until the bottom looks dry and just starting to color. Let cool slightly.
  8. Lower the oven temperature to 350°F (175°C).
  9. In a large bowl, whisk together the pumpkin puree, brown sugar, and maple syrup until smooth.
  10. Add the eggs and egg yolk one at a time, whisking well after each addition.
  11. Whisk in the heavy cream and vanilla extract until fully combined.
  12. Stir in the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly distributed and the filling is silky smooth.
  13. Place the blind-baked crust on a baking sheet.
  14. Pour the filling into the crust, spreading it evenly.
  15. Bake at 350°F (175°C) for 50-60 minutes. The pie is done when the edges are set and the center jiggles just slightly.
  16. Cool completely on a wire rack, at least 2 hours.

Notes

Keep everything cold for a flaky crust. Do not overmix the filling. Watch the crust edges and tent with foil if browning too quickly. Let the pie cool completely before slicing. The pie tastes even better the next day.

Nutrition

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

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