If you’re on the hunt for that perfect dessert to cozy up your home and impress your guests, this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is exactly what you need. It’s a warm hug of a pie, blending a rich, spiced pumpkin filling with the most delicate, buttery crust you can imagine. Every bite is a symphony of classic fall flavors, made from beginner-friendly ingredients, proving you don’t need to be a baking pro to wow with homemade magic. Trust me, once you make this, it’ll become your go-to pie that everyone asks for year after year.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this recipe, creating incredible flavor and perfect texture. Each component plays a vital role in making the filling flavorful and the crust tender yet flaky.
- All-purpose flour: The base for your crust, providing structure and that tender crumb.
- Salt: Enhances every flavor, from the crust to the filling spices.
- Unsalted butter: Chilled and cubed for a flaky, rich crust that melts in your mouth.
- Ice water: Just enough to bring the crust dough together without becoming tough.
- Pure pumpkin puree: The star ingredient, lending bright orange color and creamy texture.
- Heavy cream: Adds richness and a velvety smoothness to the filling.
- Large eggs: Bind the filling and give it that classic custard set.
- Brown sugar: Packs moist sweetness with a subtle caramel undertone.
- Granulated sugar: Balances the brown sugar with light sweetness and helps the filling set.
- Ground cinnamon, ginger, nutmeg, cloves: The perfect quartet of warming spices to awaken your taste buds.
- Vanilla extract: Adds depth and rounds out the spice mix beautifully.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Step 1: Prepare the Crust
Start by mixing all-purpose flour and salt in a large bowl, then add the cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until it looks like coarse crumbs. Slowly add ice water, a tablespoon at a time, to bring the dough together. Shape it into a tight ball, wrap it, and chill in the fridge for at least 30 minutes. This resting is key for that flaky texture everyone loves.
Step 2: Roll Out the Dough
After chilling, lightly flour your surface and roll out your dough to fit a 9-inch pie dish. Transfer it carefully to the pie dish, trim off excess dough, and crimp the edges for that classic look. Keep it chilled in the fridge while you prepare the luscious pumpkin filling to keep things crisp and cool.
Step 3: Make the Filling
In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, sugars, and spices—cinnamon, ginger, nutmeg, cloves—with salt and vanilla extract until everything is perfectly smooth. This mixture will fill your crust with creamy, spiced goodness.
Step 4: Assemble and Bake
Pour the silky filling into your prepared pie crust and smooth it evenly. Pop it into a preheated oven at 375°F (190°C) and bake for 45 to 50 minutes. Keep an eye on the crust edges—if they brown too fast, tuck foil around them to prevent burning. You’ll know it’s done when a knife inserted near the center comes out clean.
Step 5: Cool and Chill
Once baked, let your pie cool completely to room temperature, then refrigerate it for at least 2 hours before serving. Chilling it helps the filling set perfectly for those clean, dreamy slices. Serve with whipped cream or a sprinkle of cinnamon to finish.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Garnishes
The traditional match for pumpkin pie would be a generous dollop of freshly whipped cream—the cool creaminess contrasts the warm spices beautifully. You can also sprinkle a bit of ground cinnamon or nutmeg on top to enhance the flavors and add a cozy finish.
Side Dishes
This pie shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a warm cup of spiced cider. For a brunch or dessert spread, consider fresh fruit or nuts to add variety and balance out the richness.
Creative Ways to Present
Make your pie really pop by serving individual pumpkin pie bites in mini tart shells or as layered parfaits with whipped cream and crumbled crust. You can also top slices with candied pecans or a drizzle of caramel for a gourmet touch that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Pumpkin pie stays fresh and delicious in the refrigerator for up to 4 days when covered tightly with plastic wrap or foil. This makes it easy to bake ahead and enjoy throughout the week without losing flavor or texture.
Freezing
If you want to save your pie for longer, it freezes beautifully. Wrap it airtight in plastic wrap and then foil to prevent freezer burn. It can last up to 1 month in the freezer. Thaw overnight in the refrigerator before enjoying.
Reheating
When reheating, warm slices gently in the oven at low heat (about 300°F/150°C) for 10-15 minutes. Avoid microwaving as it can make the crust soggy and the filling rubbery. This way, you’ll preserve that freshly baked texture and flavor.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe because canned pumpkin pie filling already contains spices and sugars, which would throw off the balanced flavors and sweetness of the filling.
How can I tell if my pumpkin pie is done?
The filling should appear set around the edges but still have a slight jiggle in the center. Insert a knife near the center; if it comes out clean, your pie is perfectly baked.
What’s the secret to a flaky pie crust?
Keeping your butter cold and not overworking the dough is key. The small chunks of butter create layers as the pie bakes, resulting in that flaky texture everyone loves.
Can I make this pie vegan or dairy-free?
You can substitute the butter with a vegan butter alternative and use coconut cream instead of heavy cream, plus an egg replacer of your choice for the filling. The spices and pumpkin puree stay the same for that fall flavor you crave.
Should I bake the crust before adding the filling?
This recipe calls for a raw crust filled with the uncooked pumpkin mixture and baked altogether, which keeps the crust tender and perfectly cooked alongside the filling.
Final Thoughts
This Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is one sweet treasure you’ll want to keep in your baking repertoire. It’s approachable, rewarding, and absolutely scrumptious, bringing the heart of fall to your table with every slice. So grab your rolling pin, put on your coziest sweater, and make yourself this delightful pie – your taste buds will thank you!
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Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Pumpkin Pie from Scratch features a flaky homemade crust and a creamy, spiced pumpkin filling. Perfect for fall celebrations and holiday desserts, this recipe balances sweet and warm spices in a smooth custard baked to perfection.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Combine flour and salt in a large bowl. Add cubed chilled butter and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: After chilling, lightly flour a clean surface and roll out the dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the dish, trim excess overhang, and crimp the edges to create a decorative border. Place the prepared crust back in the refrigerator to chill while you make the filling.
- Make the filling: In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and homogenous.
- Assemble the pie: Pour the pumpkin filling evenly into the chilled pie crust, smoothing out the surface with a spatula.
- Bake: Preheat your oven to 375°F (190°C). Bake the pie in the middle rack for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean. If the crust edges brown too fast, cover them with foil halfway through baking to prevent burning.
- Cool and serve: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to fully set before serving. Serve slices with whipped cream or a light sprinkle of cinnamon if desired.
Notes
- Use chilled butter and ice water to create a flaky crust.
- Do not overmix the dough to keep it tender.
- Cover crust edges with foil during baking to avoid over-browning.
- Letting the pie cool and chill before serving improves texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
