Let me introduce you to a classic autumn treat that never fails to charm a crowd: Easy Pumpkin Pie from Scratch with Flaky Crust. This luscious dessert combines creamy, warmly spiced pumpkin filling with a homemade crust that shatters ever-so-slightly under your fork. I’ll walk you through each step, sharing all my favorite tips to ensure your pie turns out melt-in-your-mouth buttery and beautifully set every single time. Whether you’re a first-timer or a seasoned baker, you’ll feel confident whipping up this comforting beauty for any occasion.

Easy Pumpkin Pie from Scratch with Flaky Crust Recipe - Recipe Image

Ingredients You’ll Need

The lineup for Easy Pumpkin Pie from Scratch with Flaky Crust proves you don’t need anything fancy for incredible results. Each ingredient plays a vital role, weaving together that signature flavor, velvety texture, and golden hue. Let’s get cozy in the kitchen!

All-purpose flour: The backbone of the crust, providing structure and just the right level of tenderness.
Salt: Enhances flavor in both the crust and filling, balancing out sweetness and deepening overall taste.
Unsalted butter, chilled and cubed: Cold butter creates delicate, flaky layers—don’t skimp on quality here!
Ice water: Keeps everything cool as you bring the dough together for maximum flakiness.
Pumpkin puree (canned or homemade): The star of our show, delivering rich flavor and beautiful color.
Brown sugar: Adds depth and a gentle hint of molasses that highlights the pumpkin’s natural sweetness.
Granulated sugar: Rounds out the filling’s sweetness and helps develop that perfect, glossy finish.
Large eggs + egg yolk: Essential for setting the custard filling while adding silkiness and richness.
Heavy cream: Brings creaminess and body, ensuring each bite melts in your mouth.
Ground cinnamon: The quintessential pumpkin pie spice, delivering familiar warmth.
Ground ginger, ground cloves, and nutmeg: Each adds their own unique spark for a well-rounded, aromatic spice profile.
Vanilla extract: Boosts the overall flavor and brings everything together.

How to Make Easy Pumpkin Pie from Scratch with Flaky Crust

Step 1: Make the Flaky Pie Crust

Start by whisking your flour and salt together in a medium bowl. This ensures the salt gets evenly distributed. Then, add the cold, cubed butter. Don’t be afraid to get your hands involved here—using a pastry cutter or fork, quickly work the butter into the flour until the mixture looks like coarse, uneven crumbs. Add ice water, a tablespoon at a time, just until the dough starts to come together and can be pinched into a ball. Too much water can make the crust tough, so be patient. Shape the dough into a disc, wrap it in plastic, and let it chill in the fridge for at least an hour. This rest is crucial: it hydrates the flour and keeps your butter nice and cold for maximum flake and flavor.

Step 2: Prebake the Crust

Once your dough is thoroughly chilled, position a rack in the center of your oven and preheat to 375°F (190°C). On a lightly floured surface, gently roll your dough into a 12-inch round—this gives you enough to reach the edges of a 9-inch pie dish. Carefully fit the dough into your dish, trim any overhang, and crimp the edges however you like. To prevent a soggy bottom, it’s time for blind baking: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake another 5 minutes until golden and set. This step is a secret behind perfectly crisp results in Easy Pumpkin Pie from Scratch with Flaky Crust.

Step 3: Prepare the Pumpkin Filling

In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, egg yolk, heavy cream, salt, cinnamon, ginger, cloves, nutmeg, and vanilla. Whisk until the mixture is completely smooth and beautifully fragrant—don’t rush this part! The spices should be evenly distributed, and everything should look like a thick, silky custard. At this point, you’ll notice the aroma of autumn filling your kitchen.

Step 4: Assemble and Bake the Pie

Carefully pour your prepared pumpkin filling into the prebaked crust, using a spatula to even out the surface. Lower your oven to 350°F (175°C), and bake the pie for 50 to 60 minutes. The edges will puff and darken, while the center should remain just slightly wobbly—think a gentle jiggle, not a slosh. Cover the crust edges with foil halfway through if they begin to over-brown. When it’s done, transfer the pie to a wire rack and let it cool completely at room temperature; this ensures the filling sets up beautifully. Once cooled, refrigerate for at least 2 hours for the neatest slices.

How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust

Garnishes

A dollop of freshly whipped cream is the classic companion to Easy Pumpkin Pie from Scratch with Flaky Crust, but you can also sprinkle a touch of cinnamon or nutmeg on top for extra aroma. Try a drizzle of caramel sauce or a scatter of chopped toasted pecans if you want something a little more decadent. The finishing touches can make your pie look as dreamy as it tastes!

Side Dishes

Pair your pumpkin pie with a hot mug of spiced chai or a scoop of vanilla ice cream if you’re feeling fancy. For festive gatherings, serve it alongside cranberry compote or apple slices to play up those cozy fall flavors. The creamy pie balances well with fruit, nuts, or even a cheese platter if you want to get creative.

Creative Ways to Present

For a stunning display, cut the Easy Pumpkin Pie from Scratch with Flaky Crust into petite wedges and serve on a rustic wooden board with cinnamon sticks and autumn leaves for decor. Or, bake your pie in individual ramekins for single-serve portions—perfect for holiday parties! A dusting of powdered sugar or mini pie crust cutouts will impress any guest.

Make Ahead and Storage

Storing Leftovers

Cover any leftover slices tightly with plastic wrap or aluminum foil and refrigerate. Easy Pumpkin Pie from Scratch with Flaky Crust keeps beautifully for up to four days, so you can enjoy a slice with your morning coffee (no judgment here!). The texture actually improves after a night in the fridge.

Freezing

To freeze the pie, let it cool completely. Wrap the whole pie or individual slices in a double layer of plastic wrap and then a layer of foil. It’ll keep for up to two months—just thaw overnight in the refrigerator before serving. The crust stays surprisingly crisp, while the filling remains creamy and flavorful.

Reheating

If you love your Easy Pumpkin Pie from Scratch with Flaky Crust served warm, pop a slice in the microwave for about 15 seconds. For a whole pie, tent loosely with foil and warm in a 300°F (150°C) oven for about 15 minutes. Top with whipped cream and enjoy that nostalgic aroma once again.

FAQs

Can I use store-bought crust to save time?

Absolutely! While homemade crust is part of the charm in Easy Pumpkin Pie from Scratch with Flaky Crust, a quality store-bought crust will work in a pinch, especially if you’re in a hurry. Just prebake it as you would the homemade version.

How do I know when the pie is done?

The center should be just set with the slightest jiggle when you give the pie a gentle shake. If you insert a knife near the center, it should come out mostly clean, but you want to avoid overbaking to keep that creamy texture.

Can I use fresh pumpkin instead of canned?

Yes! Homemade pumpkin puree works beautifully in Easy Pumpkin Pie from Scratch with Flaky Crust—just be sure to drain it well and blend until smooth to match the consistency of canned puree.

How can I prevent the crust from getting soggy?

Blind baking is key, as described above. For extra insurance, brush the crust with a lightly beaten egg white before filling; this helps create a barrier between crust and custard.

Is it possible to make this pie dairy-free?

Absolutely! Swap the heavy cream for full-fat coconut milk or a quality non-dairy cream alternative. The flavor of the coconut milk complements the spices and pumpkin nicely.

Final Thoughts

If you’ve ever craved a comforting dessert that tastes like home and celebration all at once, you owe it to yourself to try Easy Pumpkin Pie from Scratch with Flaky Crust. There’s something special about serving a pie you made yourself—flaky, creamy, packed with the cozy flavors of fall. Whether it’s Thanksgiving or simply a Tuesday night, I promise this one will earn a spot in your baking routine. Give it a go and let your kitchen be filled with joy (and the scent of warm spices)!

Easy Pumpkin Pie from Scratch with Flaky Crust Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Easy Pumpkin Pie from Scratch recipe. A buttery, flaky crust cradles a velvety smooth pumpkin filling spiced with cinnamon, ginger, cloves, and nutmeg. Perfect for Thanksgiving or any autumn gathering!

Ingredients

Scale

For the crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3–4 tablespoons ice water

For the filling:

1 can (15 ounces) pumpkin puree or 2 cups homemade pumpkin puree
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 egg yolk
1 cup heavy cream
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

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Instructions

Prepare the crust: Whisk flour and salt. Cut in butter until mixture resembles crumbs. Add ice water, form a dough, chill for 1 hour.
Prebake crust: Roll dough, fit into pie dish, blind bake.
Make the filling: Whisk all filling ingredients until smooth. Pour into prebaked crust.
Bake: Bake at 350°F for 50-60 minutes until set with a slight jiggle. Cool and refrigerate.
Serve: Serve chilled with whipped cream.