If you’ve ever dreamed of mastering the perfect autumn dessert, this Easy Pumpkin Pie from Scratch with Flaky Crust Recipe is here to make that dream come true. Combining velvety, warmly spiced pumpkin filling with a buttery, tender crust that practically melts in your mouth, this pie brings all the cozy flavors of fall right to your kitchen. Whether it’s for a holiday gathering or a cozy weekend treat, this recipe is straightforward enough for any home baker, yet impressive enough to have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and quality ingredients, each selected to build layers of flavor and texture. From the crisp, flaky crust to the rich and aromatic pumpkin filling, every component plays a crucial role in creating this crowd-pleaser.
- All-purpose flour: The foundation for your crust, giving structure and that perfect tenderness when baked.
- Salt: Enhances both the crust and filling by bringing out deeper flavors.
- Cold unsalted butter: Key for achieving that flaky texture in the crust—chilling is essential!
- Ice water: Helps bind the dough without melting the butter, preserving flakiness.
- Pumpkin puree: The heart of the pie’s vibrant filling, creamy and packed with fall flavor.
- Light brown sugar: Adds sweetness with a touch of molasses depth, balancing spices beautifully.
- Large eggs: Provide richness and help the filling set perfectly.
- Ground cinnamon: Classic warming spice that defines pumpkin pie.
- Ground ginger: Adds a subtle zing to brighten the flavor.
- Ground cloves: A hint of aromatic earthiness that completes the spice mix.
- Evaporated milk: Contributes creaminess and smooth texture to the filling.
- Pure vanilla extract: Rounds out the taste with a sweet, fragrant note.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Step 1: Prepare the Flaky Pie Crust
Start by combining the flour and salt in a large mixing bowl. Cutting in the cold butter until the mixture looks like coarse crumbs is the secret to flaky layers, so take your time with this step. Add ice water tablespoon by tablespoon, gently mixing just until the dough holds together—overworking will toughen it. Shape the dough into a smooth disk, wrap it tightly, and chill it in the fridge for at least an hour. This resting period is what lets the butter firm up again, essential for that flaky final crust.
Step 2: Roll Out and Prepare the Crust
Once your dough is chilled, lightly flour a clean surface and roll it out into a 12-inch circle. Carefully transfer it to a 9-inch pie dish—don’t worry if it’s not perfect, a rustic edge adds charm. Trim excess dough and crimp the edges by pinching or using a fork for a decorative touch. This forms the inviting base for your delicious filling.
Step 3: Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, ginger, cloves, salt, evaporated milk, and vanilla extract. The interplay of these ingredients creates a silky smooth mixture bursting with warmth and sweetness. Make sure it’s blended well but not overmixed to keep the texture just right.
Step 4: Assemble and Bake
Pour the prepared filling evenly into your crust-lined pie dish. Place it in the preheated oven at 375°F (190°C) and bake for 45 to 55 minutes. You’re looking for a filling that’s mostly set with just a slight jiggle in the center—this ensures a creamy, custardy texture. To test, insert a knife near the center; it should come out clean. Once baked, let the pie cool completely on a wire rack to finish setting.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
Garnishes
A dollop of freshly whipped cream is a classic and irresistible topping that adds lightness and creaminess to each bite. For an extra touch, sprinkle a pinch of cinnamon or nutmeg on top of the whipped cream to complement the pie’s spiced filling perfectly.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent finish. If you’re looking for something lighter, try serving alongside fresh fruit like sliced apples or cranberries, which add a refreshing contrast to the rich, cozy pie.
Creative Ways to Present
For a fun twist, cut the pie into mini tartlets for individual servings. You can also serve slices with a sprinkle of toasted pecans or chopped candied ginger for added crunch and flavor surprise. Presentation matters, and these touches make your homemade pie look like a festive masterpiece.
Make Ahead and Storage
Storing Leftovers
This pumpkin pie keeps wonderfully in the refrigerator. Cover it loosely with plastic wrap or foil and store for up to 4 days. Allow it to come to room temperature or enjoy cold—the flavors deepen as it sits!
Freezing
If you want to enjoy this pie later, you can freeze it after baking and cooling. Wrap tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To warm a slice, heat it gently in a 300°F oven for about 10-15 minutes or microwave on low power in short intervals. Be careful not to overheat, as you want to preserve that smooth filling and flaky crust texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you have fresh pumpkin, roast it until tender and then puree it until smooth. Just make sure to drain any excess water to keep the filling the right consistency.
What can I do if I don’t have evaporated milk?
You can substitute evaporated milk with regular milk or half-and-half, but the texture might be a little less creamy. For best results, use evaporated milk as it gives the filling its classic richness.
How do I prevent a soggy bottom crust?
Chilling the dough well and blind baking the crust for 5-7 minutes before adding the filling can help. Also, avoiding over-liquidy fillings and baking fully until set will keep the crust crisp.
Can I make this recipe vegan?
To make it vegan, replace butter with a solid vegan shortening and use a flax or chia egg substitute. Swap evaporated milk for coconut milk or a creamy plant milk. The spices and pumpkin stay just as delicious!
How long does this pie keep fresh?
Stored properly in the refrigerator, your pumpkin pie will stay fresh and flavorful for up to four days. Beyond that, it may start to lose its optimal texture and taste.
Final Thoughts
There’s something truly magical about making an Easy Pumpkin Pie from Scratch with Flaky Crust Recipe that fills your home with warmth and sets the perfect tone for any cozy occasion. With simple ingredients and a straightforward process, this pie invites you to savor the season one blissful slice at a time. I hope you’ll dive in, bake up this classic, and enjoy every flaky, spiced bite as much as I do!
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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 recipe from scratch features a flaky homemade crust and a spiced, creamy pumpkin filling. Perfect for Thanksgiving or any fall dessert, it combines classic autumn flavors like cinnamon, ginger, and cloves in a smooth custard that’s baked to perfection.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3 to 4 tablespoons ice water
For the Filling
- 1 (15-ounce) can pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing gently just until the dough forms a cohesive ball.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up the butter and relax the gluten.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough carefully to a 9-inch pie dish, trim excess dough, and crimp the edges for a decorative rim.
- Make the Filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, ginger, cloves, salt, evaporated milk, and vanilla extract until very smooth and well combined.
- Fill and Bake the Pie: Pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven for 45 to 55 minutes or until the center is set and a knife inserted near the middle comes out clean.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely before slicing. Serve as is, or top with whipped cream for an extra special touch.
Notes
- You can substitute store-bought pie crust for a quicker version.
- For extra spice, add a pinch of nutmeg to the filling.
- Top with freshly whipped cream if desired.
