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Classic Pumpkin Pie from Scratch: 3-Step Easy Flaky Crust

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A comforting, easy-to-make pumpkin pie featuring a homemade flaky crust and a smooth, spiced filling. Perfect for autumn gatherings or last-minute guests, this recipe uses simple pantry staples for a delicious, crowd-pleasing dessert.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 15 oz (1 cup) 100% pure pumpkin puree
  • 12 oz (1 can) evaporated milk
  • 2 large eggs, room temperature
  • 3/4 cup granulated white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup heavy cream, whipped (optional topping)
  • 1 tablespoon powdered sugar (optional topping)

Instructions

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter and shortening. Use a pastry cutter or two forks to cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Sprinkle ice water over the mixture one tablespoon at a time, mixing gently until the dough just starts to come together. Do not overmix.
  4. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Roll one disk of dough into a 12-inch circle on a floured surface and transfer to a 9-inch pie dish. Trim and crimp edges.
  7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  8. Remove weights and parchment, then bake for another 5 minutes until the bottom is set. Remove and let cool slightly.
  9. In a large bowl, whisk eggs, sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
  10. Stir in pumpkin puree and evaporated milk until completely combined.
  11. Pour filling into the pre-baked crust. Place on a baking sheet and bake at 350°F (175°C) for 50-60 minutes.
  12. The center should have a slight jiggle when shaken. Cover edges with foil if browning too fast.
  13. Cool completely on a wire rack for at least 2 hours before slicing and serving with whipped cream if desired.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough. Ensure you use pure pumpkin puree, not pumpkin pie mix. The pie continues to cook after removal from the oven; a slight jiggle in the center indicates it is done. Let the pie cool completely to allow the filling to set.

Nutrition

Keywords: pumpkin pie, flaky crust, from scratch, easy dessert, autumn recipes, holiday baking, pumpkin pie recipe, homemade pie

Find it online: https://shimmersnack.com/classic-pumpkin-pie-from-scratch-3-step-easy-flaky-crust/