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Best Flaky All-Butter Homemade Pumpkin Pie

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A rich, flaky all-butter pumpkin pie with a tender crust and creamy, spiced filling. This recipe uses a blind-baking technique to ensure a crisp bottom and complex flavor, making it the perfect centerpiece for holidays or autumn gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 6–8 tablespoons ice water
  • 15 ounces pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup heavy whipping cream (for topping)
  • 1 tablespoon granulated sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, pulse flour, salt, and sugar to combine.
  3. Add cold, cubed butter and pulse in short bursts until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  4. Transfer mixture to a bowl and sprinkle with 6 tablespoons of ice water. Mix gently until dough starts to come together; add more water if needed.
  5. Divide dough into two discs, wrap in plastic, and refrigerate for at least one hour.
  6. While dough rests, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  7. Roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
  8. Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
  9. Bake crust for 15 minutes. Remove weights and parchment, then bake for another 5 minutes to dry the bottom.
  10. Reduce oven temperature to 350°F (175°C). Pour filling into the partially baked crust.
  11. Bake for 40-50 minutes until edges are set but the center still has a slight jiggle.
  12. Cool completely on a wire rack before slicing.
  13. For topping, whip heavy cream, sugar, and vanilla until stiff peaks form. Serve pie with whipped cream.

Notes

Keep all ingredients, especially butter and water, very cold to ensure a flaky crust. Do not overwork the dough to prevent toughness. Ensure pumpkin puree is 100% pure pumpkin, not pie filling. The pie tastes better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin pie, all-butter crust, flaky pie crust, homemade pumpkin pie, Thanksgiving dessert, holiday baking, blind bake crust

Find it online: https://gleefulfork.com/best-flaky-all-butter-homemade-pumpkin-pie/