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Pumpkin Pie with Flaky Crust

Pumpkin Pie with Flaky Crust

Classic Pumpkin Pie with a tender, buttery flaky crust paired with a rich, creamy pumpkin filling spiced perfectly for fall and holiday celebrations. This comforting dessert showcases traditional autumn flavors and is ideal for Thanksgiving or cozy family gatherings.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Flaky Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2–4 tablespoons ice water

For the Pumpkin Filling

  • 1 1/2 cups pumpkin puree
  • 3/4 cup brown sugar
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Flaky Crust: Begin by chilling your flour and cold unsalted butter. Cut the butter into small cubes and quickly work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Add ice water little by little until the dough just comes together. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to relax the gluten and keep the butter cold.
  2. Roll Out the Dough: On a lightly floured surface, roll the chilled dough out into a 12-inch circle. Transfer it carefully to a 9-inch pie dish by gently draping and pressing it into the pan, trimming excess dough and crimping the edges to your liking. Refrigerate again while you prepare the filling, so the crust stays firm.
  3. Make the Pumpkin Filling: In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, and heavy cream. Add fresh-ground spices—cinnamon, nutmeg, cloves, and ginger—along with salt and vanilla extract. Whisk everything together until smooth and velvety. This mixture should have a slightly thick but pourable texture.
  4. Assemble and Bake: Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula. Bake the pie in a preheated oven at 425°F (218°C) for 15 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 40 to 50 minutes, or until the filling is just set with a slight jiggle in the center. The crust should be golden brown and perfectly flaky.
  5. Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to firm up and the flavors to meld beautifully before slicing. Serve slightly chilled or at room temperature.

Notes

  • Keep ingredients cold: Cold butter and water keep the crust flaky by preventing the fat from melting before baking.
  • Don’t overwork dough: Mixing the crust dough too much develops gluten, making it tough, so handle it lightly.
  • Use fresh spices: Freshly ground spices deliver far better aroma and taste than pre-ground versions.
  • Shield crust edges: Use aluminum foil or a pie shield to prevent over-browning during baking.
  • Test filling doneness: Look for a slight wobble in the center; it will set more as it cools to avoid overbaking and cracking.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: pumpkin pie, flaky crust, fall dessert, Thanksgiving dessert, pumpkin filling, holiday pie