I perfected my Pumpkin Pie With Homemade Crust and I’m revealing the one pantry hack behind its consistent success.

Jump to Recipe

I grew up thinking pumpkin pie had to be complicated, but this Easy Pumpkin Pie From Scratch With Flaky Crust proved me wrong. I wanted the Best Pumpkin Pie Filling and a crust that actually flakes, so I focused on simple technique.

Using basics like all purpose flour and cold unsalted butter keeps the pastry honest and buttery without fuss. I call it my Pumpkin Pie With Homemade Crust, and people always assume I bought it, which makes me laugh.

It’s a little rustic, sometimes I skip a tiny step or two, but every time it still tastes like the real thing.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: provides carbs and some protein, makes crust tender but not whole grain.
Butter: adds richness, fat for flaky texture, high in calories so use wisely.
Pumpkin puree: high in fiber and vitamin A, mildly sweet, great for moist filling.
Granulated sugar: sweetens filling, mainly simple carbs, raises overall calories quickly.
Eggs: protein and structure, help set the custard and give a smooth texture.
Evaporated milk: creamy liquid, adds richness and body, less water than regular milk.
Spices: cinnamon ginger cloves nutmeg add warmth and depth, smell makes it homey.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1/2 tsp fine salt (for crust)

1 tbsp granulated sugar optional (for crust)

8 tbsp (1 stick, 113 g) cold unsalted butter cut into small cubes

2 to 4 tbsp ice water

1 (15 oz) can pumpkin puree or about 2 cups cooked mashed pumpkin

3/4 cup (150 g) granulated sugar

1/4 cup packed brown sugar optional

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp fine salt (for filling)

2 large eggs

1 (12 fl oz) can evaporated milk

1 tsp vanilla extract

Whipped cream for serving optional

How to Make this

Print Recipe (No Advertisments)

1. Make the crust: in a bowl stir together 1 1/4 cups (160 g) all purpose flour, 1/2 tsp fine salt and 1 tbsp granulated sugar (optional). Add 8 tbsp (1 stick, 113 g) cold unsalted butter cut into small cubes and cut it in with a pastry cutter or your fingers until the mix looks like coarse crumbs with some pea sized bits left.

2. Add 2 tbsp ice water and gently toss, then add up to 2 more tbsp only as needed until the dough just comes together when squeezed. Don’t overwork it or the crust will get tough. Shape into a disk, wrap and chill at least 30 minutes.

3. Preheat oven to 425F (220C). On a lightly floured surface roll chilled dough to about a 12 inch circle and fit into a 9 inch pie plate without stretching. Trim and crimp the edges, tuck any excess under. If it resists, let it rest 5 minutes and try again so it doesn’t shrink while baking.

4. Make filling: in a large bowl whisk together 1 (15 oz) can pumpkin puree (or about 2 cups cooked mashed pumpkin), 3/4 cup (150 g) granulated sugar and 1/4 cup packed brown sugar (optional) until smooth. Add 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1/2 tsp fine salt and whisk to combine.

5. Add 2 large eggs and beat until incorporated, then slowly whisk in 1 (12 fl oz) can evaporated milk and 1 tsp vanilla extract until the filling is silky and homogenous. Don’t overmix but make sure there are no big lumps.

6. Pour filling into the prepared pie crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any big air bubbles.

7. Bake at 425F (220C) for 15 minutes, then lower oven to 350F (175C) and continue baking 40 to 50 minutes more, until the edges are set and the center still jiggles just a little when you gently shake the pan. A toothpick inserted near the center should come out mostly clean.

8. If the crust browns too fast cover the edges loosely with foil after the first 15 to 20 minutes. Let the pie cool on a rack at least 2 hours so the filling can finish setting; it tastes even better chilled overnight.

9. Serve slices with whipped cream if you like. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. large and medium mixing bowls, one for the crust one for the filling
2. pastry cutter or food processor, or just your fingers to cut in the butter
3. measuring cups and spoons for flour, sugars and spices
4. rolling pin and a lightly floured surface to roll the dough out
5. 9 inch pie plate (glass or metal) to bake the pie in
6. whisk for the filling and a rubber spatula to smooth and scrape the bowl
7. bench scraper or sharp knife to trim the crust and help transfer it to the plate
8. can opener for the pumpkin and evaporated milk
9. oven mitts and a cooling rack to cool the pie safely

FAQ

Q: Can I use canned pumpkin or should I use fresh pumpkin? A: Both work fine. Canned pumpkin is easiest and consistent, fresh cooked and mashed pumpkin works too but make sure it’s thick and not watery or your filling will be thin.

Q: How do I get a really flaky crust? A: Keep the butter cold, cut it into small cubes, and dont overwork the dough. Use just enough ice water to bring it together, chill the dough at least 30 minutes, and roll between parchment to avoid extra handling.

Q: What oven temp and time do you recommend for baking? A: Preheat to 425°F, bake 15 minutes, then lower to 350°F and bake about 40 to 50 minutes more until the edges are set and the center still jiggles a little. Cool slowly to finish setting.

Q: My pie cracked or sank a bit in the center, what happened? A: Most likely it was overbaked or cooled too fast. Dont bake until completely firm; the center should have a slight wobble. Let it cool at room temp before chilling to avoid sudden temperature change.

Q: Can I substitute evaporated milk or use a dairy free option? A: Yes. Whole milk or half and half can be used but pie may be a bit less rich. For dairy free try full fat coconut milk canned. Texture will change slightly but still tasty.

Q: How far ahead can I make this and can I freeze it? A: You can make the crust dough and freeze for up to 1 month, or bake the pie and refrigerate for 2 to 3 days. For freezing, bake first, cool completely, wrap tightly and freeze up to 1 month; thaw in fridge before serving.

Easy Pumpkin Pie From Scratch With Flaky Crust Recipe Substitutions and Variations

All purpose flour (1 1/4 cups): swap for 1 1/4 cups whole wheat pastry flour for a nuttier, slightly heartier crust. Or use a 1-to-1 gluten-free baking blend (with xanthan gum) if you need gluten free.
Cold unsalted butter (8 tbsp): replace with 8 tbsp chilled solid coconut oil, or use cold vegetable shortening or lard for extra flakiness. Coconut oil may give a faint coconut taste, but it works great.
Evaporated milk (12 fl oz): use 12 fl oz full-fat canned coconut milk for a dairy-free pie, or use 12 fl oz half-and-half for a richer, creamier filling.
Large eggs (2): make 2 flax “eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 min) for an egg-free/vegan version. The filling will be a bit denser but still tasty.

Pro Tips

1) Keep the butter ice cold and work fast. Use a pastry cutter or pulse in a food processor until you still see little pea sized bits, then stop. If the dough gets warm let it chill again, otherwise the crust will be tough.

2) To avoid a soggy bottom, bake the crust a little ahead of time or brush the warm baked crust with a thin coat of beaten egg white or melted butter so it seals the surface. That way the filling wont soak in as much.

3) Bring eggs and pumpkin to room temp before mixing so the filling goes smooth and doesnt trap air or seize. Whisk gently, dont try to make it foam, and strain if you see any lumps for a silky texture.

4) Use a thermometer or trust the jiggle method but dont overbake. The center should still wobble slightly and reach about 175 to 180 F when done. If the edges are browning too fast loosely cover them with foil partway through baking.

5) Cool completely at room temp then chill before slicing, it sets up way better and slices clean. For neat slices dip a knife in hot water, wipe it dry between cuts and youll get tidy pieces every time.

Easy Pumpkin Pie From Scratch With Flaky Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected my Pumpkin Pie With Homemade Crust and I'm revealing the one pantry hack behind its consistent success.

Servings

servings

Calories

371

kcal

Equipment: 1. large and medium mixing bowls, one for the crust one for the filling
2. pastry cutter or food processor, or just your fingers to cut in the butter
3. measuring cups and spoons for flour, sugars and spices
4. rolling pin and a lightly floured surface to roll the dough out
5. 9 inch pie plate (glass or metal) to bake the pie in
6. whisk for the filling and a rubber spatula to smooth and scrape the bowl
7. bench scraper or sharp knife to trim the crust and help transfer it to the plate
8. can opener for the pumpkin and evaporated milk
9. oven mitts and a cooling rack to cool the pie safely

Ingredients

1 1/4 cups (160 g) all purpose flour
1/2 tsp fine salt (for crust)
1 tbsp granulated sugar optional (for crust)
8 tbsp (1 stick, 113 g) cold unsalted butter cut into small cubes
2 to 4 tbsp ice water
1 (15 oz) can pumpkin puree or about 2 cups cooked mashed pumpkin
3/4 cup (150 g) granulated sugar
1/4 cup packed brown sugar optional
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp fine salt (for filling)
2 large eggs
1 (12 fl oz) can evaporated milk
1 tsp vanilla extract
Whipped cream for serving optional

Directions

Make the crust: in a bowl stir together 1 1/4 cups (160 g) all purpose flour, 1/2 tsp fine salt and 1 tbsp granulated sugar (optional). Add 8 tbsp (1 stick, 113 g) cold unsalted butter cut into small cubes and cut it in with a pastry cutter or your fingers until the mix looks like coarse crumbs with some pea sized bits left.
Add 2 tbsp ice water and gently toss, then add up to 2 more tbsp only as needed until the dough just comes together when squeezed. Don’t overwork it or the crust will get tough. Shape into a disk, wrap and chill at least 30 minutes.
Preheat oven to 425F (220C). On a lightly floured surface roll chilled dough to about a 12 inch circle and fit into a 9 inch pie plate without stretching. Trim and crimp the edges, tuck any excess under. If it resists, let it rest 5 minutes and try again so it doesn’t shrink while baking.
Make filling: in a large bowl whisk together 1 (15 oz) can pumpkin puree (or about 2 cups cooked mashed pumpkin), 3/4 cup (150 g) granulated sugar and 1/4 cup packed brown sugar (optional) until smooth. Add 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1/2 tsp fine salt and whisk to combine.
Add 2 large eggs and beat until incorporated, then slowly whisk in 1 (12 fl oz) can evaporated milk and 1 tsp vanilla extract until the filling is silky and homogenous. Don’t overmix but make sure there are no big lumps.
Pour filling into the prepared pie crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any big air bubbles.
Bake at 425F (220C) for 15 minutes, then lower oven to 350F (175C) and continue baking 40 to 50 minutes more, until the edges are set and the center still jiggles just a little when you gently shake the pan. A toothpick inserted near the center should come out mostly clean.
If the crust browns too fast cover the edges loosely with foil after the first 15 to 20 minutes. Let the pie cool on a rack at least 2 hours so the filling can finish setting; it tastes even better chilled overnight.
Serve slices with whipped cream if you like. Store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.