If you’re dreaming of a cozy dessert that feels like a hug from Grandma but you want the thrill of making it yourself, this Easy Pumpkin Pie from Scratch with Flaky Crust is your new best friend. Every bite offers that beloved spiced pumpkin filling, contrasted by a crust so tender and buttery you’ll want to brag (just a little) about your homemade skills. Whether it’s for Thanksgiving or just a chilly evening treat, this pie delivers all the nostalgia and comfort you’re craving—with surprisingly simple steps to get you there.
Ingredients You’ll Need
All the magic behind this Easy Pumpkin Pie from Scratch with Flaky Crust starts with simple pantry staples, but each ingredient plays its own starring role. From the silky pumpkin and luscious spices to the crisp, golden-baked crust, every component works together for an irresistible homemade dessert.
- All-purpose flour: The backbone of your flaky crust, providing the structure you need for those tender layers.
- Salt: Just a touch elevates every other flavor—don’t skip it!
- Unsalted butter, chilled and cut into cubes: Cold butter is the secret to those melt-in-your-mouth, flaky layers in your crust.
- Ice water: Helps bring the dough together without making it sticky or tough; remember, cold is key for flakiness.
- Pure pumpkin puree: Gives the pie its signature autumn color and creamy, earthy sweetness.
- Granulated sugar: Sweetens the filling just enough to bring out those warm spices.
- Ground cinnamon: Essential for that classic pumpkin pie aroma and rich warmth.
- Ground ginger: Adds a zingy, cozy undertone that brightens the filling.
- Ground nutmeg: Just a pinch brings nutty depth and that unmistakable pumpkin pie flavor.
- Ground cloves: A dash is all you need for complexity and warmth.
- Salt: Balances the sweetness and brings out the best in every other ingredient.
- Large eggs: Bind everything together, giving your filling a gorgeously smooth, custardy texture.
- Evaporated milk: Delivers velvety creaminess with a subtle, caramelized richness.
How to Make Easy Pumpkin Pie from Scratch with Flaky Crust
Step 1: Mix the Dough for Flaky Pie Crust
Start by whisking together the flour and salt in a large mixing bowl. This creates the base of your crust and ensures your flavors are fully integrated. Next, cut in the chilled cubes of butter using a pastry cutter or your fingertips—work quickly to preserve the butter’s chill for an ultra-flaky outcome. When the mixture resembles coarse, sandy crumbs, begin adding ice water one tablespoon at a time. Gently mix just until the dough barely comes together—you want some visible bits of butter for the best texture. Shape the dough into a flat disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes; this rest time keeps your crust from shrinking and ensures a beautiful result.
Step 2: Shape and Prep the Pie Crust
Once your dough is thoroughly chilled, lightly flour your work surface and rolling pin. Roll out the dough into a circle just wide enough to fit a standard 9-inch pie dish. Carefully transfer the dough to the plate (rolling it onto your pin can help), then trim any excess and crimp the edges however you like—fluted, pinched, or rustic. This little bit of effort delivers that bakery-style look and sets the stage for your filling.
Step 3: Blend the Spiced Pumpkin Pie Filling
In a large bowl, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the mixture is gloriously smooth and wonderfully fragrant. Next, add the eggs and stir until seamless, then gradually pour in the evaporated milk. Keep whisking until everything is unified and silky. This method brings out the vibrant orange color and autumnal flavors that make Easy Pumpkin Pie from Scratch with Flaky Crust so iconic.
Step 4: Assemble and Bake Your Pie
Pour the finished filling into your prepared pie crust and smooth the top with a spatula or the back of a spoon. Bake at 425°F (220°C) for 15 minutes—this high temperature helps set the structure. Without opening the oven, reduce the temperature to 350°F (175°C) and let the pie bake for another 40 to 50 minutes. Check for doneness by inserting a knife near the center; if it comes out clean, you’re golden. Let the pie cool on a wire rack for at least 2 hours; this wait allows the filling to set so each slice lifts perfectly from the pan.
Step 5: Slice and Enjoy
When your Easy Pumpkin Pie from Scratch with Flaky Crust is fully cooled, it’s ready to serve! A sharp knife will give you clean slices, and don’t forget to add a flourish of whipped cream or your favorite garnish. Bask in the satisfaction of every bite—you made this from start to finish!
How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust
Garnishes
A dollop of fresh whipped cream is the undisputed classic, but you can take your Easy Pumpkin Pie from Scratch with Flaky Crust to the next level with a dusting of cinnamon, sugared pecans, or even a little caramel drizzle. Don’t be afraid to sprinkle a touch of extra nutmeg or a few curls of white chocolate for an elegant touch.
Side Dishes
Pair your pie with scoops of vanilla ice cream, homemade apple compote, or a warm mug of spiced chai for a cozy, satisfying dessert spread. For a holiday feast, serve it alongside lighter options like fresh fruit salad or zesty cranberry sauce, which brighten up the plate and balance the creamy richness of the pie.
Creative Ways to Present
Impress your family or guests by serving Easy Pumpkin Pie from Scratch with Flaky Crust in mini tart shells for adorable single servings, or try layering slices in parfait glasses with whipped cream and crushed ginger cookies for a playful twist. If you’re celebrating, top the finished pie with decorative pastry leaves or stencils of powdered sugar for that wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Easy Pumpkin Pie from Scratch with Flaky Crust tightly with plastic wrap or aluminum foil and refrigerate. The flavors actually deepen overnight, making it a fantastic next-day treat. It will keep well in the fridge for up to four days—if it lasts that long!
Freezing
This pie is a hero for make-ahead planners! Chill the baked, cooled pie completely, then wrap it securely in plastic and foil (or place in a freezer-safe container). It can be frozen for up to two months. When you’re ready, thaw overnight in the fridge before serving or gently reheating.
Reheating
To bring back that fresh-from-the-oven taste, warm individual slices of Easy Pumpkin Pie from Scratch with Flaky Crust in the microwave for 15-20 seconds, or heat the whole pie in a low (300°F) oven for about 15 minutes. This revives the texture and fills your kitchen with those incredible baking aromas again.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure to simmer or drain your homemade puree if it’s watery—you want a thick, smooth consistency, which helps the pie set beautifully and keeps the filling richly flavored, just like in the Easy Pumpkin Pie from Scratch with Flaky Crust recipe.
Do I need to blind bake the crust?
For this recipe, there’s no need to pre-bake the crust. The initial high oven temperature ensures you get a crisp, golden bottom that stands up perfectly to the custardy filling.
What if I don’t have evaporated milk?
If evaporated milk isn’t handy, you can use an equal amount of heavy cream or half-and-half. Your pie will still be luscious and creamy—and that’s what counts.
Why does my pie crack in the center?
Cracks usually happen if the pie is overbaked or cools too quickly. Try removing the pie from the oven when the center still has a little jiggle; it will finish setting as it cools. Minor cracks can always be covered up with a generous swirl of whipped cream.
Can I make the Easy Pumpkin Pie from Scratch with Flaky Crust ahead of time?
Yes, in fact this pie is even better when made the day before! Chilling gives the spices a chance to meld, and the texture becomes even silkier. Just cover tightly and refrigerate until ready to serve.
Final Thoughts
If you’re searching for an irresistible homemade dessert, I hope you’ll take the plunge and try this Easy Pumpkin Pie from Scratch with Flaky Crust. There’s so much joy in making—and sharing—something so delicious and simple at home. Don’t be surprised if this trusty, flaky, and utterly satisfying pie becomes a new family favorite year after year!
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Easy Pumpkin Pie from Scratch with Flaky Crust Recipe
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this Easy Pumpkin Pie from Scratch with a Flaky Crust recipe. Learn how to make a delicious pumpkin pie with homemade crust that will impress your guests and elevate your holiday dessert table.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 3–5 tablespoons ice water
For the filling:
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
Instructions
- Prepare the crust: Whisk flour and salt, cut in butter, add ice water gradually, shape into a disk, refrigerate.
- Roll out the crust: Preheat oven, roll out dough to fit pie dish, transfer crust, trim excess, crimp edges.
- Make the filling: Whisk pumpkin, sugar, spices, salt, add eggs, stir in evaporated milk.
- Bake the pie: Pre-bake crust, pour in filling, bake at 425°F for 15 minutes, then at 350°F for 40-50 minutes.
- Cool and serve: Cool on wire rack for 2 hours before serving.
Notes
- Serve with fresh whipped cream for an extra treat.
- The crust can be made a day ahead and kept chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
