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Cozy Homemade Pumpkin Pie with Perfect Flaky Crust

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This pumpkin pie features a perfectly flaky, buttery crust and a creamy, spiced filling that tastes like autumn in every bite. It’s the ultimate comfort dessert, perfect for Thanksgiving or any cozy evening.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (King Arthur preferred)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, very cold and cut into small cubes (European-style like Plugrà preferred)
  • ½ cup ice water (add gradually)
  • 1 tablespoon apple cider vinegar
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 can (12 ounces) evaporated milk
  • ¾ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle apple cider vinegar and most of ice water over mixture; stir gently with a fork until dough just comes together (shaggy and messy). Turn out onto lightly floured surface, bring together into a disk (do not knead). Wrap tightly in plastic wrap and refrigera…
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 12 inches in diameter, about ⅛ inch thick. Transfer to 9-inch pie dish, pressing into corners without stretching. Trim excess, leaving ½-inch overhang, and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove parchment and weights; bake another 8-10 minutes until crust looks dry and just barely golden. Set aside to cool slightly.
  3. Make the filling: Lower oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, vanilla, cinnamon, ginger, cloves, nutmeg, and salt until smooth (no lumps of brown sugar).
  4. Assemble and bake: Pour filling into pre-baked crust. Bake 50-60 minutes, until edges are set but center still jiggles slightly when shaken. If crust edges brown too quickly, tent with foil or pie shield around 30-minute mark.
  5. Cool completely: Let pie cool on wire rack at least 2 hours at room temperature. Then refrigerate at least 4 hours, preferably overnight, before serving.

Notes

Keep everything cold for the crust. Do not overmix the filling. Use a kitchen scale for flour for best results. Let pie cool gradually to prevent cracks. Pie tastes even better on day two.

Nutrition

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

Find it online: https://cravemila.com/cozy-homemade-pumpkin-pie-with-perfect-flaky-crust/