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Best Classic Pumpkin Pie with Flaky Butter Crust

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This classic pumpkin pie features a perfectly spiced, creamy filling wrapped in a flaky, all-butter crust. It’s the ultimate crowd-pleaser for Thanksgiving and fall gatherings, with a tender, shatteringly flaky crust that makes all the difference.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon (5g) fine sea salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (226g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 (15-ounce) can (425g) pumpkin puree
  • 1 ½ cups (355ml) heavy cream
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 teaspoon (5ml) vanilla extract
  • 2 teaspoons (4g) ground cinnamon
  • 1 teaspoon (2g) ground ginger
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • ½ teaspoon (3g) salt

Instructions

  1. Make the all-butter crust: In a food processor, pulse together flour, salt, and sugar. Add cold butter cubes and pulse until pea-sized pieces remain. Sprinkle 6 tablespoons ice water over mixture and pulse until dough is shaggy and holds together when squeezed. Add more water if needed. Turn dough onto floured surface, form into a 1-inch thick disc, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
  2. Blind-bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle, transfer to a 9-inch pie dish, trim and crimp edges. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove parchment and weights, then bake for another 8-10 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, egg yolk, and vanilla extract until smooth. Whisk in cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
  4. Bake the pie: Pour filling into warm blind-baked crust. Bake at 375°F (190°C) for 45-55 minutes, until edges are set but center jiggles slightly. Cool completely on a wire rack for 2-3 hours before serving.

Notes

Keep all ingredients cold for the crust. Blind-baking is essential to prevent a soggy bottom. Use a pie shield or foil to protect edges from over-browning. Let pie cool completely before slicing to allow filling to set. Can be made ahead and stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, flaky butter crust, Thanksgiving dessert, fall dessert, homemade pie, all-butter crust

Find it online: https://lolaspoon.com/best-classic-pumpkin-pie-with-flaky-butter-crust-recipe/