Print

Perfect Pumpkin Pie From Scratch Easy Recipe with Flaky Golden Crust

perfect pumpkin pie from scratch - featured image
Print Recipe

A cozy, classic pumpkin pie recipe featuring a flaky golden crust and smooth, spiced pumpkin filling. Perfect for holidays and casual gatherings, this easy-to-make pie delivers comforting fall flavors with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1 can (15 oz / 425g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk (or oat milk for dairy-free)
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a large bowl, mix 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt.
  2. Add cold, cubed 1/2 cup unsalted butter. Cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.
  3. Sprinkle 3 tablespoons ice water over mixture and gently toss with a fork. Add more water, one teaspoon at a time, until dough just comes together when pressed. Avoid overworking.
  4. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  6. Beat in eggs, then slowly whisk in milk and vanilla extract until smooth and creamy.
  7. On a lightly floured surface, roll out chilled dough into a 12-inch circle about 1/8 inch thick.
  8. Transfer dough to 9-inch pie dish, gently pressing into edges. Trim excess dough leaving 1/2 inch overhang, tuck edges under to create a neat rim.
  9. Chill crust in fridge for 10 minutes while preheating oven to 425°F (220°C).
  10. Pour pumpkin filling into crust. Bake at 425°F (220°C) for 15 minutes.
  11. Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes until filling is set but slightly jiggly in center.
  12. Cool pie completely on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Avoid overworking dough to prevent toughness. Chill dough before rolling and again before baking to prevent shrinking. Cover crust edges with foil if browning too quickly. Let pie cool completely before slicing for best texture. Slight jiggle in filling after baking is normal and will firm up as it cools.

Nutrition

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

Find it online: https://yumyep.com/perfect-pumpkin-pie-from-scratch-easy-recipe-with-flaky-golden-crust/