Print

Cozy Homemade Pumpkin Pie from Scratch with Flaky Crust

homemade pumpkin pie from scratch - featured image
Print Recipe

A nostalgic, from-scratch pumpkin pie with a flaky, all-butter crust and a silky, perfectly spiced filling. This recipe is made for cozy evenings and will become a cherished tradition.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, very cold, cut into small cubes
  • 6 to 8 tablespoons (90-120ml) ice water
  • 1 teaspoon (6g) fine sea salt
  • 1 tablespoon (12g) sugar
  • 1 can (15 oz or 425g) 100% pure pumpkin puree
  • 1 cup (240ml) heavy cream
  • 3 large eggs, at room temperature
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 teaspoons (5g) ground cinnamon
  • 1 teaspoon (2g) ground ginger
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • ½ teaspoon (3g) salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter chunks remaining. Drizzle 6 tablespoons of ice water over the mixture and toss with a fork until the dough starts coming together. Squeeze a piece in your hand — if it holds together without crumbling, it’s ready. If not, add more water, one tablespoon at a time.
  2. Chill the dough: Turn the dough onto a lightly floured surface and shape it into a disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
  3. Roll out the crust: On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie plate. Press it into the bottom and sides without stretching. Trim the overhang to about ½ inch, fold it under, and crimp the edges. Place the crust in the freezer for 15 minutes while you preheat the oven to 375°F (190°C).
  4. Blind bake the crust: Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 10 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly. Lower the oven temperature to 350°F (175°C).
  5. Make the filling: In a large bowl, whisk together pumpkin puree, heavy cream, and eggs until smooth. Add both sugars, vanilla, and all the spices. Whisk until fully combined and silky.
  6. Bake the pie: Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 50 to 60 minutes. The center should be slightly jiggly. If the crust edges are browning too quickly, tent them with foil after about 30 minutes.
  7. Cool completely: Place the pie on a cooling rack and let it cool to room temperature, about 2 hours. Then refrigerate for at least 4 hours or overnight before serving.

Notes

For the best crust, keep all ingredients cold. Do not overwork the dough. Blind baking is essential to prevent a soggy bottom. Let the pie cool completely and refrigerate for at least 4 hours before slicing for clean slices. The pie can be made up to 2 days in advance and tastes even better the next day.

Nutrition

Keywords: pumpkin pie, homemade pie, from scratch, flaky crust, Thanksgiving, fall dessert, comfort food

Find it online: https://ariaappetite.com/cozy-homemade-pumpkin-pie-from-scratch-with-flaky-crust/