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Classic Pumpkin Pie from Scratch with Buttery Homemade Crust

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A classic pumpkin pie with a buttery homemade crust that’s flaky and golden. This foolproof recipe uses a no-blind-baking trick for a crisp bottom crust every time.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 6–8 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter lumps. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add the remaining water one tablespoon at a time. The dough should hold together when squeezed.
  2. Chill the dough: Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat the oven: Set your oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat as well.
  4. Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Turn it frequently to prevent sticking. Carefully transfer it to your pie dish by rolling it around the rolling pin and unrolling it over the dish.
  5. Shape the crust: Gently press the dough into the bottom and up the sides of the dish. Trim the excess dough, leaving about a ½-inch overhang. Fold the overhang under itself and crimp the edges with your fingers or a fork.
  6. Make the filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla extract. Whisk until smooth and well combined.
  7. Assemble the pie: Place the unbaked pie crust on the preheated baking sheet. Pour the filling into the crust.
  8. Bake: Carefully transfer the baking sheet with the pie to the oven. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The crust should be golden brown. A knife inserted near the center should come out clean.
  9. Cool completely: Let the pie cool on a wire rack for at least 2 hours. The filling will continue to set as it cools.

Notes

For the best texture, make sure your eggs are at room temperature. Cold eggs can cause the filling to seize up. If you’re in a hurry, place them in a bowl of warm water for 5 minutes. Also, I recommend using a good quality pumpkin puree like Libby’s — it has the right moisture content and consistent flavor. If you’re feeling ambitious, you can roast your own pumpkin, but canned works perfectly and saves time. The pie actually tastes better the next day. The flavors meld together, and the texture becomes even creamier. If you can, make it a day ahead and refrigerate it uncovered for the first hour, then cover loosely with foil.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, homemade pie crust, Thanksgiving dessert, fall dessert, pumpkin dessert

Find it online: https://dinadishes.com/classic-pumpkin-pie-from-scratch-with-buttery-homemade-crust/