There’s something truly magical about crafting an Easy Pumpkin Pie from Scratch with Flaky Crust. It’s the kind of dessert that signals the arrival of autumn, wraps your kitchen in the scent of cinnamon and brown sugar, and brings everyone to the table for a slice. Every bite gives you buttery, tender pastry and silky-smooth, spice-filled pumpkin filling. Whether you’re baking it for a special holiday or a cozy weekend treat, you’ll love just how rewarding—and straightforward—this pie is to make from scratch.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients! Making this pie from scratch is easier than you might expect, and each element plays a starring role: the crust brings that irresistible flakiness, while the filling balances velvety richness and warm spice. Gather these simple basics, and in no time, you’ll have a showstopping Easy Pumpkin Pie from Scratch with Flaky Crust.
- All-purpose flour (1 1/4 cups): The essential base for a sturdy yet tender and flaky crust.
- Salt (1/2 tsp for crust, 1/2 tsp for filling): A pinch goes a long way in enhancing both the crust’s flavor and the filling’s sweetness.
- Cold unsalted butter (1/2 cup, cubed): The secret to that melt-in-your-mouth, flaky crust is keeping the butter icy cold.
- Ice water (3–4 tbsp): A splash at a time brings the dough together for perfect consistency without overworking.
- Pumpkin puree (1 can, 15 oz): Go with pure canned pumpkin for convenience or homemade for next-level flavor.
- Brown sugar (3/4 cup): Adds depth and caramel notes that set this pie apart from the rest.
- Ground cinnamon (1 tsp): The main player in that classic pumpkin pie spice bouquet.
- Ground ginger (1/2 tsp): Lends gentle warmth and complexity to the filling.
- Ground nutmeg (1/4 tsp): Sweet and nutty, it’s a supporting act you’ll notice in every forkful.
- Ground cloves (1/4 tsp): Intensifies the aroma and flavor with its bold, spicy punch.
- Large eggs (2): Essential for setting the custard and providing structure and smoothness.
- Evaporated milk (1 can, 12 oz): Adds creaminess that keeps the filling silken and luscious.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust
Step 1: Prepare the Flaky Pie Crust
Start your Easy Pumpkin Pie from Scratch with Flaky Crust by making the all-important pastry. In a medium bowl, whisk together the flour and salt. Work in the cold, cubed butter using a pastry cutter (or your fingertips, if you like to get hands-on). You’re looking for a texture like coarse crumbs, with some little, visible butter pieces. Add ice water, just a tablespoon at a time, mixing gently until the dough comes together. Shape it into a disc, wrap it up snugly in plastic, and let it chill in the fridge for at least 30 minutes. This rest time keeps the crust ultra flaky!
Step 2: Roll Out and Shape the Crust
Once your dough is well-chilled, dust your counter with flour and roll it out into a circle, about 1/8 inch thick. Carefully lift and ease it into a 9-inch pie dish—don’t stretch the dough or it could shrink while baking. Trim any overhanging edges and crimp them beautifully for that classic, homemade touch.
Step 3: Mix the Pumpkin Filling
Grab a large bowl and whisk together the pumpkin puree, brown sugar, all your spices, and salt. When it’s all smooth and fragrant, add in your eggs, beating well. Gradually whisk in the evaporated milk until the mixture is silky smooth and pourable. This filling smells like pure autumn joy!
Step 4: Assemble and Bake
Pour your pumpkin filling gently into the unbaked pie crust, smoothing the top with a spatula as needed. Slide the pie into a preheated 375°F (190°C) oven and bake for 50 to 60 minutes. The filling should be set and a knife inserted near the center should come out clean. If you notice the pie crust getting dark too quickly, cover the edges with foil to protect that precious flakiness. Let the pie cool completely—this is crucial so every slice comes out neat and creamy.
Step 5: Cool and Slice
Patience pays off! Once your Easy Pumpkin Pie from Scratch with Flaky Crust is out of the oven, let it cool on a rack until it’s completely set. This makes slicing so much easier and gives the flavors time to meld. Now, all that’s left is to grab your first (generous) slice.
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust
Garnishes
Nothing completes the Easy Pumpkin Pie from Scratch with Flaky Crust quite like a cloud of freshly whipped cream or a delicate dusting of cinnamon. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side will make each bite even more heavenly. A sprinkle of toasted pecans can add crunch and a cozy touch.
Side Dishes
Keep the spotlight on your pie with simple accompaniments like hot coffee or chai tea. For a festive touch, offer spiced apple cider or mulled wine. A platter of sliced fresh pears or crisp apples pairs beautifully with the sweet, earthy flavor of the pie—just enough to balance the richness.
Creative Ways to Present
For a special occasion, serve individual slices of Easy Pumpkin Pie from Scratch with Flaky Crust on vintage plates with a dollop of whipped cream and a cinnamon stick. Cut smaller squares for a dessert buffet, or top mini pies with candied ginger for an elegant upgrade. Presentation is all about making your guests feel welcomed—and hungry!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a big “if”!), simply cover the pie loosely and refrigerate. It stays fresh and delicious for up to 4 days. The flavors deepen as it chills, so some say it’s even better the next day!
Freezing
Easy Pumpkin Pie from Scratch with Flaky Crust freezes surprisingly well. Wrap the completely cooled pie tightly in plastic wrap and foil, then store it flat in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving for best texture.
Reheating
If you like your pie a bit warm, pop slices in the oven at 300°F (150°C) for 10 to 15 minutes, or in the microwave for a few seconds. Keep a close eye so you don’t overheat the custard filling!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Homemade pumpkin puree brings even richer flavor to your Easy Pumpkin Pie from Scratch with Flaky Crust. Just be sure to drain and puree thoroughly for a similar texture—watery puree can make the pie less stable.
How do I know when the pie is finished baking?
The pie is ready when the filling is set but slightly wobbly in the center. Insert a knife about an inch from the center; if it comes out clean, it’s done. Cooling completely ensures it slices beautifully.
Can I make the crust ahead of time?
Yes! The pie crust can be made, formed into a disc, and kept in the fridge for up to 3 days or frozen for up to a month. It makes assembling the Easy Pumpkin Pie from Scratch with Flaky Crust a breeze on baking day.
What if I don’t have evaporated milk?
If you can’t find evaporated milk, heavy cream or half-and-half are great substitutes. Both will add richness and a creamy texture to the filling, though the flavor may be slightly different.
How can I prevent the edges of the crust from burning?
To protect that gorgeous, flaky edge, check the pie at the 30-minute mark. If the edges are browning too quickly, cover them with strips of foil or a pie crust shield to finish baking without over-browning.
Final Thoughts
Don’t wait for the holidays—treat yourself and your loved ones to an Easy Pumpkin Pie from Scratch with Flaky Crust any time the craving hits. You’ll love the classic flavors and buttery, melt-in-your-mouth pastry. Give it a try, and you might find yourself baking this pie for every occasion!
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Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this Easy Pumpkin Pie from Scratch featuring a buttery, flaky crust and a spiced pumpkin filling. Perfect for Thanksgiving or any autumn gathering!
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 3–4 tbsp ice water
For the filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
Instructions
- Start with the crust: In a medium bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Preheat and prepare: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim edges, and crimp.
- Make the filling: Whisk pumpkin, brown sugar, spices, and salt. Add eggs and mix. Slowly whisk in evaporated milk until smooth.
- Bake: Pour filling into crust. Bake 50–60 minutes until set. Cover edges with foil if browning too quickly. Cool before serving.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Serve with whipped cream or vanilla ice cream.
- Pie can be made a day ahead and stored chilled.
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