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Pumpkin Pie with Flaky Crust

Pumpkin Pie with Flaky Crust
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://juliaglam.com/pumpkin-pie-with-flaky-crust/