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Classic Pumpkin Pie with Homemade Flaky Butter Crust

Pumpkin pie with a homemade flaky butter crust is baked until the edges are set and the center still jiggles slightly. A short blind-bake helps keep the crust crisp beneath the smooth, warmly spiced pumpkin filling.
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Prep Time 30 minutes
Cook Time 1 hour 12 minutes
Resting, chilling, and cooling 4 hours 30 minutes
Total Time 6 hours 12 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups flour all-purpose
  • 1 tbsp sugar granulated
  • 0.5 cup butter cold, salted, cut into cubes
  • 3 tbsp water ice water
For the filling
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar granulated
  • 1 tsp cinnamon ground
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 0.125 tsp cloves ground
  • 0.5 tsp salt kosher
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. In a large bowl, whisk together the flour and sugar.
  2. Cut in the butter with a pastry cutter until the pieces are about the size of peas.
  3. Sprinkle the ice water over the mixture and stir just until the dough holds together when pressed.
  4. Shape the dough into a disk, wrap it, and refrigerate for 1 hour.
  5. Preheat the oven to 400°F with a rack in the lower third.
  6. Roll the dough into a 13-inch round on a lightly floured surface.
  7. Fit the dough into a 9-inch deep-dish pie plate.
  8. Trim and crimp the edge, then refrigerate for 30 minutes.
Blind-bake the crust
  1. Set the pie plate on a rimmed baking sheet.
  2. Line the crust with parchment and fill it with pie weights.
  3. Bake for 15 minutes.
  4. Remove the parchment and weights.
  5. Bake the crust for 5 to 8 minutes, until the bottom looks dry and set.
Make the filling and bake
  1. Lower the oven temperature to 350°F.
  2. Let the crust cool while you make the filling.
  3. In a large bowl, whisk the eggs, pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, salt, and evaporated milk until smooth.
  4. Pour the filling into the crust.
  5. Bake for 45 to 55 minutes, shielding the crust edge with foil if it browns too quickly, until the edges are set, the center jiggles slightly, and a thermometer inserted midway between the center and edge reads at least 160°F.
  6. Cool the pie on a rack for 2 hours.
  7. Refrigerate for at least 1 hour before slicing.

Notes

For the cleanest slices, let the pie cool fully before refrigerating. Store covered in the refrigerator for 3 to 4 days; it can be frozen. For a gluten-free variation, use a 1:1 gluten-free flour blend for the crust.