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Perfect Pumpkin Pie: Best From-Scratch Recipe

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This perfect pumpkin pie features a flaky all-butter crust and a velvety, spiced filling. It’s a reliable, crowd-pleasing dessert that’s make-ahead friendly and tastes like a warm hug on a plate.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, very cold and cubed
  • 6–8 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 ½ cups (355ml) heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until pea-sized crumbs form with some larger flakes. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add more water if needed. Turn dough onto floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. Prick bottom with fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove parchment and weights, then bake for another 10 minutes until lightly golden. Set aside to cool slightly.
  3. Make the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs and egg yolk one at a time, whisking well after each. Stir in heavy cream, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined and silky. Do not overmix.
  4. Assemble and bake: Place blind-baked crust on a baking sheet. Pour filling into crust and spread evenly. Bake for 50-60 minutes, until edges are set but center jiggles slightly. Internal temperature should reach 175°F (80°C). Tent edges with foil if browning too quickly. Cool completely on a wire rack for at least 2 hours.
  5. Chill and serve: Once at room temperature, refrigerate for at least 4 hours or overnight. Serve cold or at room temperature with whipped cream or vanilla ice cream.

Notes

Keep all ingredients cold for flakiest crust. Blind baking is mandatory to prevent soggy bottom. Let pie cool completely before slicing. Pie tastes better after resting overnight. For dairy-free, use cold vegan butter and full-fat coconut cream. For gluten-free, use 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin pie, from scratch, all-butter crust, Thanksgiving, fall dessert, homemade pie

Find it online: https://dinadishes.com/perfect-pumpkin-pie-best-from-scratch-recipe/