If you’re craving a dessert that screams cozy fall comfort, look no further than Pumpkin Pie with Flaky Crust. This classic treat combines a tender, buttery pastry shell with a rich, spiced pumpkin filling that’s perfectly smooth and satisfying. Whether you’re baking for a holiday feast or just treating yourself, mastering this recipe will bring you that lovely golden pie that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

Flaky perfection: The crust turns out golden and irresistibly flaky every time, providing the ideal base for the filling.
Rich, authentic flavor: The pumpkin filling is deeply spiced and creamy, capturing all the classic fall spices without overpowering the natural sweetness.
Simple ingredients: You’ll find everything you need in your pantry, making this recipe easy and accessible for all home bakers.
Versatile and customizable: It’s easy to tweak based on your preferences and dietary needs while still tasting amazing.
Impressively homemade: The results are extraordinary enough to wow guests but straightforward enough for even novice bakers.

Ingredients You’ll Need

Every ingredient in this Pumpkin Pie with Flaky Crust recipe is essential, working together to create the perfect balance of texture and flavor from the crust to the spiced filling.

All-purpose flour: The foundation of the flaky crust, providing structure and tenderness.
Cold unsalted butter: Key for creating those buttery pockets that make the crust flaky.
Ice water: Helps bind the dough without melting the butter, ensuring flakiness.
Pure pumpkin puree: The star ingredient, delivering vibrant color and naturally sweet flavor.
Brown sugar: Adds moisture and a subtle caramel depth to the filling.
Eggs: For richness and binding the filling together smoothly.
Heavy cream or evaporated milk: Ensures a creamy texture in the filling, enhancing richness.
Warm spices (cinnamon, nutmeg, cloves, ginger): Classic fall spices that bring warmth and aromatic complexity.
Salt: Balances sweetness and rounds out flavors perfectly.

Variations for Pumpkin Pie with Flaky Crust

Feel free to make this Pumpkin Pie with Flaky Crust recipe your own with simple swaps or additions. It’s incredibly forgiving and adapts to many flavor profiles and dietary preferences.

Gluten-free crust: Substitute with a gluten-free flour blend to make it allergy-friendly.
Dairy-free option: Use coconut oil in place of butter and almond or oat milk instead of cream.
Extra spice kick: Add a pinch of cayenne or black pepper to balance the sweetness with a little heat.
Maple syrup sweetener: Replace some brown sugar with pure maple syrup for a deeper, natural sweetness.
Nut topping: Sprinkle chopped toasted pecans or walnuts on top before baking for added crunch.

How to Make Pumpkin Pie with Flaky Crust

Step 1: Prepare the Crust

Begin by chilling your butter and cutting it into the flour until the mixture resembles coarse crumbs, then slowly add ice water a tablespoon at a time until just combined. Be careful not to overwork the dough for maximum flakiness. Wrap it up and chill for at least 30 minutes.

Step 2: Roll Out the Dough

On a lightly floured surface, roll your dough into a circle large enough to fit your pie dish with some overhang. Gently transfer it to the dish and trim the edges, then crimp or decorate the rim as desired to lock in that buttery goodness.

Step 3: Make the Filling

In a bowl, whisk together pumpkin puree, brown sugar, eggs, cream, and your choice of warm spices until smooth and fully combined. This mixture is where the magic of the pumpkin pie with flaky crust really shines.

Step 4: Assemble and Bake

Pour the filling into the prepared pastry shell, smoothing out the top. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until the filling is set but still slightly wobbly in the center. The crust should be golden and flaky.

Step 5: Cool and Serve

Allow your pie to cool completely on a wire rack before slicing; this helps the filling set fully for clean, perfect slices every time.

Pro Tips for Making Pumpkin Pie with Flaky Crust

Chill ingredients: Keeping butter and water cold ensures the best flaky crust.
Don’t overmix crust dough: Handle it gently for tender layers.
Use a glass pie dish: It helps monitor crust browning and evenly cooks the pie.
Prevent soggy bottom: Blind bake your crust for 10 minutes before adding filling to keep it crisp.
Cool fully before slicing: Pumpkins expand as they bake and firm up as they cool, which helps neat slices.

How to Serve Pumpkin Pie with Flaky Crust

Garnishes

Top your pumpkin pie with a dollop of freshly whipped cream or a drizzle of maple syrup. For extra flair, sprinkle a pinch of cinnamon or a few toasted pecans on top to enhance both presentation and flavor.

Side Dishes

This Pumpkin Pie with Flaky Crust pairs wonderfully with a scoop of vanilla ice cream or a creamy caramel sauce. For drinks, warm apple cider or a spiced latte perfectly complement those cozy fall flavors.

Creative Ways to Present

Use individual tart tins for mini versions perfect for sharing or parties. Another fun idea is to serve pie slices layered with spiced cookie crumbs for extra crunch and surprise texture.

Make Ahead and Storage

Storing Leftovers

Keep your leftover pumpkin pie covered in the refrigerator, where it lasts up to 4 days. The flavors actually deepen after sitting, so leftovers might taste even better.

Freezing

Wrap pie tightly in plastic wrap and foil then freeze for up to 2 months. Thaw overnight in the fridge before serving for the best quality.

Reheating

Reheat slices in a low oven (about 300°F/150°C) for 10-15 minutes to warm through without drying out the flaky crust.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Pure canned pumpkin puree is convenient and works perfectly to deliver consistent texture and flavor for your pie filling.

How do I prevent my crust from getting soggy?

Blind baking the crust briefly before adding the filling helps create a moisture barrier, keeping the bottom crust crisp and flaky.

What is the best way to store leftover pumpkin pie?

Store it covered loosely with foil or plastic wrap in the refrigerator for up to 4 days to maintain freshness and flavor.

Can I make this pie dairy-free?

Yes! Substitute the butter in the crust with coconut oil and use non-dairy milk alternatives like almond or oat milk in the filling instead of cream.

How do I know when the pie is done baking?

The pumpkin pie filling should be mostly set with a slight jiggle in the center; it will firm up as it cools.

Final Thoughts

This Pumpkin Pie with Flaky Crust recipe brings all the best parts of fall baking together in one irresistible dessert. With its gorgeous golden crust and perfectly spiced filling, it’s a dish made for sharing with loved ones. So roll up your sleeves, grab your ingredients, and enjoy every step of making this homemade classic come to life!

Pumpkin Pie with Flaky Crust

Print Recipe

This Pumpkin Pie with Flaky Crust recipe offers a quintessential fall dessert featuring a tender, buttery, golden flaky pastry crust paired with a rich, smooth, and warmly spiced pumpkin filling. Perfect for holidays or cozy occasions, this easy-to-make pie delivers authentic autumn flavors with simple pantry ingredients and adaptable options for various dietary needs.

Author: Julia
Prep Time: 40 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
2–4 tablespoons ice water

For the Filling

1 can (15 oz) pure pumpkin puree
3/4 cup brown sugar
2 large eggs
3/4 cup heavy cream or evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt

Instructions

Prepare the Crust: Chill your butter and cut it into the all-purpose flour until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together. Avoid overworking to ensure maximum flakiness. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a circle large enough to fit your pie dish with some overhang. Carefully transfer the dough to the pie dish, trim the edges, and crimp or decorate the rim to seal in the buttery crust.
Make the Filling: In a mixing bowl, whisk together the pure pumpkin puree, brown sugar, eggs, cream (or evaporated milk), cinnamon, nutmeg, cloves, ginger, and salt until smooth and fully combined.
Assemble and Bake: Pour the pumpkin filling into the prepared crust, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly wobbly in the center and the crust is golden and flaky. For a crisper crust, optionally blind bake the crust for 10 minutes before adding the filling.
Cool and Serve: Allow the pie to cool completely on a wire rack to let the filling set fully. Slice and serve with optional toppings like whipped cream, maple syrup, or toasted nuts.

Notes

Keep butter and water cold to ensure the flakiest crust.
Handle dough gently and avoid overmixing to maintain tender layers.
Use a glass pie dish to monitor crust browning and ensure even cooking.
Blind baking the crust for 10 minutes before filling helps prevent soggy bottom crust.
Cool pie completely before slicing for clean, perfect slices.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 18g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg

Keywords: pumpkin pie, flaky crust, fall dessert, spiced pumpkin, holiday pie, autumn dessert