I finally perfected my Best Ever Pumpkin Pie by refining a single step that ensures the filling sets reliably in a homemade crust.

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I rarely brag but this Easy Pumpkin Pie Crust trick totally changes what you’d expect from a store-bought pie. I used all purpose flour and cold unsalted butter and still end up with that flaky, slightly lopsided edge everyone fights over.

The filling? Honestly it tastes like the Best Pumpkin Pie Filling you’d get at a bakery, smooth with warm notes, and it forgives my hurry.

I cant promise it’s perfect every time, but it asks for very little fuss and rewards you big. If you like butter forward crusts and bold pumpkin flavor, this one will make you curious.

Ingredients

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Provides structure and carbs, makes crust tender when not overworked, adds protein.
Cold butter creates flaky layers, adds richness and buttery flavor every bite.
High in fiber, vitamin A and natural sweetness, not very watery, earthy.
Bind filling, give protein and help set a smooth custard, add color.
Sweetens the pie, adds caramelized depth when baked, use less if needed.
Creamy liquid boosts richness, makes filling silky without extra fat, adds creaminess.
Cinnamon, ginger, cloves, nutmeg add warm aromatic spice and complexity, cozy.
Small splash brightens flavors and rounds out sweetness nicely every bite.

Ingredient Quantities

1 1/4 cups all purpose flour (about 150 g)

1/2 teaspoon fine salt

1 tablespoon granulated sugar optional

8 tablespoons (1 stick, 113 g) unsalted butter, cold, cubed

2 to 4 tablespoons ice water

1 (15 ounce) can pumpkin puree (about 1 3/4 cups) or 2 cups homemade roasted pumpkin puree

3/4 cup granulated sugar

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 large eggs

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

Whipped cream or vanilla ice cream for serving optional

How to Make this

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1. Make the crust: in a bowl stir 1 1/4 cups all purpose flour, 1/2 teaspoon fine salt and 1 tablespoon granulated sugar if using, then cut in 8 tablespoons cold cubed unsalted butter with a pastry cutter or your fingers until pieces are about pea size; add 2 to 4 tablespoons ice water 1 tablespoon at a time until the dough just holds together, form into a disk, wrap and chill at least 30 minutes. Tip: keep everything cold so the butter makes a flaky crust, dont overwork it.

2. Roll and fit the crust: on a lightly floured surface roll the chilled dough to about a 12 inch circle, transfer to a 9 inch pie pan, trim leaving about 1 inch overhang then fold and crimp the edge; chill the pan 15 minutes while you preheat the oven. Tip: rolling between two pieces of plastic wrap makes it less messy and easier to transfer.

3. Preheat oven to 425 F and place a rack in the lower third of the oven.

4. Make the pumpkin filling: in a large bowl whisk together 1 (15 ounce) can pumpkin puree or 2 cups homemade pumpkin, 3/4 cup granulated sugar, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg until smooth.

5. Add the wet ingredients: whisk in 2 large eggs until combined, then slowly stir in 1 (12 fluid ounce) can evaporated milk and 1 teaspoon vanilla extract until the custard is even and smooth; dont overbeat so you dont add too much air.

6. Fill and start baking: pour the filling into the chilled crust and smooth the top, bake at 425 F for 15 minutes. Tip: if you want an extra crisp bottom you can blind bake the crust briefly before filling but this classic method works fine.

7. Lower heat and finish baking: without opening the oven reduce temp to 350 F and bake 40 to 50 minutes more until the edges are set and the center still jiggles slightly when you shake the pan; the internal temp should be about 175 to 180 F when done. If the crust edges brown too fast cover them loosely with foil or a pie shield.

8. Cool and set: remove the pie to a wire rack and cool at least 2 hours so the filling fully sets, refrigerate after it reaches room temp; overnight chilling makes cleaner slices so if you can wait do it.

9. Serve: slice and top with whipped cream or a scoop of vanilla ice cream if you like, store leftovers covered in the fridge up to 3 to 4 days. Tip: if the crust cracks just press a little extra dough into it before baking or patch after cooling with whipped cream no one cares.

Equipment Needed

1. 9-inch pie pan (metal or glass), for shaping and baking the crust
2. Mixing bowls, one large for the pumpkin filling and a medium one for the crust
3. Measuring cups and spoons, for accurate flour, sugar and spice amounts
4. Pastry cutter or fork (or your fingers), to cut cold butter into the flour — makes the flaky bits
5. Rolling pin and plastic wrap, roll between plastic for less mess and easier transfer
6. Whisk and rubber spatula, to smooth the custard and scrape the bowl clean
7. Instant-read thermometer, to check the center hits about 175 to 180 F so it’s done
8. Wire rack and rimmed baking sheet, rack for cooling, sheet under the pie while baking to catch drips
9. Can opener (for the pumpkin and evaporated milk) and kitchen towel for handling cold pans and wiping up spills

FAQ

Q: Can I use fresh pumpkin instead of canned? A: Yes you can. Roast a sugar or pie pumpkin at 400 F until soft, scoop and mash, then measure about 2 cups. If it's watery, let it simmer a few minutes or drain in a fine sieve, otherwise the filling can be too loose.

Q: How do I get a flaky crust? A: Keep the butter very cold, cut it into small cubes, and don't overwork the dough; add just enough ice water for it to hold together. Chill the dough 30 minutes before rolling, and those little cold butter bits make steam in the oven so you get layers.

Q: My pie cracks or the filling looks curdled, what happened? A: You probably overbaked or mixed the eggs too hard. Bake until the center still jiggles a little, then let it cool slowly, carryover heat will finish it and help prevent cracks.

Q: What can I use instead of evaporated milk? A: 1 1/2 cups heavy cream or half and half work great, or use full fat coconut milk for a dairy free option; texture and sweetness might change a bit so taste and adjust if needed.

Q: Can I make this ahead or freeze it? A: Yes. You can freeze the unbaked crust, or bake the pie and freeze it wrapped well. Thaw overnight in the fridge and rewarm in a 325 F oven for 15 to 20 minutes before serving.

Q: Why is my filling still wobbly after the baking time? A: Either the pie needed more time or the filling had extra liquid (common with fresh pumpkin). Return it to the oven and check every 5 minutes, stopping when the center only slightly jiggles, and remember it firms up as it cools.

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

All-purpose flour: swap 150 g (1 1/4 cups) for pastry flour for a softer, more tender crust, or use 150 g of a 1:1 gluten free blend and add 1/2 tsp xanthan gum if your blend doesn’t include it, chill the dough a bit longer.
Unsalted butter (crust): replace the 8 tbsp with 8 tbsp cold vegetable shortening for extra flake (less buttery flavor), or use an equal amount of solid coconut oil for a dairy free crust, expect a slight coconut note.
Evaporated milk: replace the 12 fl oz can with 1 1/2 cups whole milk plus 2 tbsp heavy cream to mimic richness, or use 1 1/2 cups full fat canned coconut milk for a dairy free version.
Eggs (filling): swap 2 large eggs for 1/2 cup silken tofu blended smooth for a similar custardy set, or use 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes) for a vegan option though it’ll be a bit denser.

Pro Tips

– keep everything cold and move fast. cold butter = flaky crust, so cut it into pea sized bits, don’t warm it with your hands, and chill the formed dough before you roll. rolling between two sheets of plastic or parchment makes it way easier and less messy, trust me.

– if you hate a soggy bottom, do a short blind bake or at least pop the pie on a preheated baking sheet for the first few minutes. also, if the edges brown too quick, loosely cover them with foil or a pie shield so the filling can finish without burning the rim.

– don’t whip the filling like a cake batter. mix until smooth and even, no more. fewer bubbles means fewer tiny cracks and a silkier texture. if you want extra smooth, run the filling through a sieve or give it a quick stir down before pouring.

– cooling is not optional if you want neat slices. let it cool completely then chill, overnight if you can. and if a crack shows up, nobody cares — a little whipped cream or a dough patch hides it and it still tastes amazing.

Easy Pumpkin Pie From Scratch With Flaky Crust Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected my Best Ever Pumpkin Pie by refining a single step that ensures the filling sets reliably in a homemade crust.

Servings

servings

Calories

320

kcal

Equipment: 1. 9-inch pie pan (metal or glass), for shaping and baking the crust
2. Mixing bowls, one large for the pumpkin filling and a medium one for the crust
3. Measuring cups and spoons, for accurate flour, sugar and spice amounts
4. Pastry cutter or fork (or your fingers), to cut cold butter into the flour — makes the flaky bits
5. Rolling pin and plastic wrap, roll between plastic for less mess and easier transfer
6. Whisk and rubber spatula, to smooth the custard and scrape the bowl clean
7. Instant-read thermometer, to check the center hits about 175 to 180 F so it’s done
8. Wire rack and rimmed baking sheet, rack for cooling, sheet under the pie while baking to catch drips
9. Can opener (for the pumpkin and evaporated milk) and kitchen towel for handling cold pans and wiping up spills

Ingredients

1 1/4 cups all purpose flour (about 150 g)
1/2 teaspoon fine salt
1 tablespoon granulated sugar optional
8 tablespoons (1 stick, 113 g) unsalted butter, cold, cubed
2 to 4 tablespoons ice water
1 (15 ounce) can pumpkin puree (about 1 3/4 cups) or 2 cups homemade roasted pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream for serving optional

Directions

Make the crust: in a bowl stir 1 1/4 cups all purpose flour, 1/2 teaspoon fine salt and 1 tablespoon granulated sugar if using, then cut in 8 tablespoons cold cubed unsalted butter with a pastry cutter or your fingers until pieces are about pea size; add 2 to 4 tablespoons ice water 1 tablespoon at a time until the dough just holds together, form into a disk, wrap and chill at least 30 minutes. Tip: keep everything cold so the butter makes a flaky crust, dont overwork it.
Roll and fit the crust: on a lightly floured surface roll the chilled dough to about a 12 inch circle, transfer to a 9 inch pie pan, trim leaving about 1 inch overhang then fold and crimp the edge; chill the pan 15 minutes while you preheat the oven. Tip: rolling between two pieces of plastic wrap makes it less messy and easier to transfer.
Preheat oven to 425 F and place a rack in the lower third of the oven.
Make the pumpkin filling: in a large bowl whisk together 1 (15 ounce) can pumpkin puree or 2 cups homemade pumpkin, 3/4 cup granulated sugar, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg until smooth.
Add the wet ingredients: whisk in 2 large eggs until combined, then slowly stir in 1 (12 fluid ounce) can evaporated milk and 1 teaspoon vanilla extract until the custard is even and smooth; dont overbeat so you dont add too much air.
Fill and start baking: pour the filling into the chilled crust and smooth the top, bake at 425 F for 15 minutes. Tip: if you want an extra crisp bottom you can blind bake the crust briefly before filling but this classic method works fine.
Lower heat and finish baking: without opening the oven reduce temp to 350 F and bake 40 to 50 minutes more until the edges are set and the center still jiggles slightly when you shake the pan; the internal temp should be about 175 to 180 F when done. If the crust edges brown too fast cover them loosely with foil or a pie shield.
Cool and set: remove the pie to a wire rack and cool at least 2 hours so the filling fully sets, refrigerate after it reaches room temp; overnight chilling makes cleaner slices so if you can wait do it.
Serve: slice and top with whipped cream or a scoop of vanilla ice cream if you like, store leftovers covered in the fridge up to 3 to 4 days. Tip: if the crust cracks just press a little extra dough into it before baking or patch after cooling with whipped cream no one cares.

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.