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Homemade Pumpkin Pie with Buttery Crust – Best Easy Recipe

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This homemade pumpkin pie with buttery crust features a flaky, tender crust and a silky, perfectly spiced filling. It’s budget-friendly, make-ahead friendly, and picky eater approved.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • ½ cup cold vegetable shortening, cut into small pieces
  • 6–8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • ¾ cup packed brown sugar
  • 2 large eggs, room temperature
  • 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. Make the Buttery Crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening pieces. Using a pastry cutter or two forks, cut the fats into the flour until the mixture looks like coarse meal with pea-sized butter chunks remaining. Sprinkle apple cider vinegar over the mixture, then add 6 tablespoons of ice water. Stir with a fork until the dough starts coming together. Squeeze a handful – if it holds together without crumbling, it’s ready. If too dry, add m…
  2. Blind Bake the Crust: Preheat oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish. Trim edges, leaving ½ inch overhang, fold under, and crimp. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool.
  3. Prepare the Filling: Reduce oven temperature to 350°F. In a medium bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in evaporated milk and vanilla extract. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Whisk spice mixture into pumpkin mixture until fully incorporated.
  4. Bake the Pie: Place blind-baked crust on a baking sheet. Pour filling into warm crust. Cover crust edges with aluminum foil strips. Bake at 350°F for 50-60 minutes until edges are set but center still jiggles slightly. Cool completely on a wire rack for at least 2 hours.

Notes

For the flakiest crust, make sure butter and shortening are really cold. Pop cubed butter in freezer for 10 minutes before starting. Don’t overwork the dough. Pouring cold filling into a warm crust can cause thermal shock and crack the crust. Let eggs and evaporated milk come to room temperature before mixing. Bake pie on lower third of oven to ensure bottom crust cooks through. Cool pie gradually on a wire rack, not in the fridge, to prevent cracks. The jiggle test is more reliable than a knife test for doneness.

Nutrition

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

Find it online: https://willarecipes.com/homemade-pumpkin-pie-with-buttery-crust-best-easy-recipe/