Print

Cozy Homemade Pumpkin Pie with Buttery Crust

cozy homemade pumpkin pie with buttery crust - featured image
Print Recipe

A velvety pumpkin pie with a flaky, buttery crust that tastes like comfort in every bite. Perfect for Thanksgiving, cozy evenings, or any time you need a slice of homemade warmth.

Ingredients

  • All-purpose flour, 1 ¼ cups (156g)
  • Granulated sugar, 1 tablespoon (12g)
  • Salt, ½ teaspoon (3g)
  • Unsalted butter, ½ cup (113g), very cold and frozen for 15 minutes
  • Ice water, 4 to 6 tablespoons (60-90ml)
  • Apple cider vinegar, 1 teaspoon (5ml)
  • Pumpkin puree, 1 can (15 ounces or 425g)
  • Heavy cream, ¾ cup (180ml)
  • Whole milk, ¼ cup (60ml)
  • Light brown sugar, ¾ cup (150g), packed
  • Granulated sugar, ¼ cup (50g)
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon (5ml)
  • Pumpkin pie spice, 2 teaspoons (4g)
  • Cinnamon, ½ teaspoon (1g)
  • Salt, ¼ teaspoon (1.5g)

Instructions

  1. Make the Crust Dough: Grate frozen butter using the large holes of a box grater. In a large bowl, whisk together flour, sugar, and salt. Add grated butter and toss with a fork to coat. Drizzle apple cider vinegar and 4 tablespoons ice water over mixture, stir with a fork until dough just comes together. Turn out onto a floured surface, press into a 1-inch disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Roll Out the Crust: Let dough sit at room temperature for 5 minutes. On a floured surface, roll into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie dish, press gently into bottom and sides, trim excess, fold overhang under, and crimp edges. Refrigerate for at least 30 minutes. Preheat oven to 375°F (190°C).
  3. Blind Bake the Crust: Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, prick bottom with a fork, and bake for another 8-10 minutes until dry and lightly golden. Set aside to cool slightly.
  4. Make the Filling: In a large bowl, whisk together pumpkin puree, heavy cream, whole milk, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth (about 30 seconds). Do not overmix.
  5. Bake the Pie: Pour filling into pre-baked crust. Bake at 375°F (190°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 35-45 minutes, until edges are set and center jiggles slightly. Cover crust edges with foil if browning too quickly. Cool completely on a wire rack (about 2 hours).

Notes

Keep all crust ingredients cold. Do not overwork the dough. Watch for the jiggle—do not overbake. For best flavor, make the pie a day ahead and refrigerate overnight. Strain pumpkin puree if watery for a thicker filling.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-homemade-pumpkin-pie-with-buttery-crust/