Classic Pumpkin Pie with a Flaky Butter Crust
Pumpkin pie should be silky, not dense, and gently spiced, not shouting. The filling here is a simple custard of pumpkin, evaporated milk, eggs and warm spices, and it sets with a smooth surface when you take it out of the oven just before it looks done.
The crust is a flaky all-butter dough, par-baked so it stays crisp under the wet filling. Make the dough a day ahead if you can, and the pie is mostly assembly on the day.
Why You’ll Love It
- Silky, smooth custard filling with warm spices
- A flaky all-butter crust that stays crisp, thanks to par-baking
- Uses canned pumpkin purée, so there is no roasting or straining
- The crust can be made up to 2 days ahead, and the whole pie holds well for 2 days
- A reliable, classic recipe for the holiday table
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent batch, especially for the flour.
Use plain pumpkin purée, not pumpkin pie filling, which has sugar and spices already added. The crust ingredients are listed first, followed by the filling.
- All-purpose flour (190 g / 1½ cups): The base of the crust.
- Sugar for the crust (4 g / 1 tsp): A little for flavor and browning.
- Salt for the crust (3 g / ½ tsp): Seasons the dough.
- Cold butter (113 g / 8 tbsp): Straight from the fridge, for flaky layers.
- Ice water (45 g / 3 tbsp): Added a spoonful at a time, until the dough just holds together.
- Pumpkin purée (425 g / 1 can, 15 oz): Plain canned pumpkin, not pie filling.
- Evaporated milk (380 g / 1 can, 12 fl oz): Gives a silky, rich custard.
- Eggs (100 g / 2 large): Set the custard.
- Light brown sugar (160 g / ¾ cup, packed): A caramel-like sweetness.
- Ground cinnamon (3 g / 1 tsp): The main warm spice.
- Ground ginger (1.5 g / ½ tsp): Adds a gentle bite.
- Ground cloves (0.5 g / ¼ tsp): Just a little, since cloves are strong.
- Salt for the filling (3 g / ½ tsp): Balances the sweetness.
- Vanilla extract (4 g / 1 tsp): Rounds out the spices.
Equipment
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- 9-inch pie dish: glass or metal works. Glass lets you check the browning on the bottom.
- Pie weights or dried beans: to hold the crust in place during par-baking.
- Rolling pin: for rolling out the crust to a 12-inch round.
- Parchment paper: lines the chilled crust so the pie weights can lift out cleanly.
Sample Schedule
Day 1
- Make the dough and chill for 1 hour, or up to 2 days
- Roll, fit and par-bake the crust
- Mix the filling, pour and bake 45 to 55 minutes
- Cool at least 2 hours before slicing
Classic Pumpkin Pie with a Flaky Butter Crust
Method
- Whisk the flour, sugar and salt together, work in the cold butter, then add the ice water until the dough holds together. Chill 1 hour.
- Roll the dough to a 12-inch round, fit it into a 9-inch pie dish, crimp the edge and freeze for 20 minutes.
- Preheat the oven to 400°F (200°C). Bake the crust with weights for 15 minutes, then without weights for 5 minutes. Reduce the oven to 350°F (175°C).
- Whisk the pumpkin purée, evaporated milk, eggs, brown sugar, spices, salt and vanilla until smooth.
- Pour the filling into the warm crust on a baking sheet and bake 45 to 55 minutes, until the edges are set and the center jiggles slightly.
- Cool on a rack for at least 2 hours before slicing.
Notes
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How to Make It
1Make the dough. Whisk the 190 g of flour, sugar and salt together. Add the cold butter and work it in with your fingertips or a pastry cutter until the pieces are pea-sized. Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed. Shape into a disc, wrap, and chill for at least 1 hour. The dough should look shaggy and slightly dry in the bowl, with visible flecks of butter that melt in the oven and make the layers. On a hot day, chill the bowl first.
2Roll and fit the crust. On a lightly floured counter, roll the dough into a 12-inch round about ⅛ inch thick. Fit it into a 9-inch pie dish, trim the edge to ½ inch overhang, then fold under and crimp. Chill in the freezer for 20 minutes. Roll from the center outward and give the dough a quarter turn between passes. If it cracks at the edges, let it sit for a few minutes to relax.
3Par-bake the crust. Preheat the oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights and bake for 15 minutes. Remove the weights and parchment and bake for 5 more minutes, until pale golden. Reduce the oven temperature to 350°F (175°C). Press the weights right up to the edges so the walls hold their shape. The bottom should look dry and no longer glossy when you remove the parchment.
4Mix the filling. Whisk the pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, salt and vanilla together until smooth. Do not overmix, since too much air makes the filling puff and crack. Stop when the color is a uniform deep orange with no streaks of milk. Scrape the bottom of the bowl, where the purée tends to hide.
5Fill and bake. Set the pie dish on a baking sheet and pour the filling into the warm crust. Bake at 350°F (175°C) for 45 to 55 minutes, until the edges are set and the center jiggles slightly like gelatin when you gently shake the pan. If the crust edges brown too fast, cover them loosely with foil. Pour slowly and stop just below the rim, since the filling rises a little as it bakes. A thermometer in the center of a done custard reads about 175°F.
6Cool completely. Cool the pie on a wire rack for at least 2 hours before slicing. The custard finishes setting as it cools. Serve at room temperature or chilled, with whipped cream. For clean slices, wipe a thin knife with a damp cloth between cuts. Because this is a custard pie, cover and refrigerate any leftovers after serving.
Tips & Troubleshooting
- Filling cracked: The pie baked too long or too hot. Pull it when the center still jiggles slightly, and let it cool slowly on the counter.
- Soggy bottom crust: Par-bake the crust before filling, and bake the pie on a lower rack on a preheated baking sheet.
- Crust edges burnt: Cover the edges loosely with foil or a pie shield after 25 minutes.
- Filling is runny: The pie needs longer, or a longer cool. The center should jiggle like gelatin, not slosh, and it firms up as it cools.
- Crust shrank: The dough was overworked, or not chilled enough before baking. Chill it for 20 minutes in the freezer before par-baking.
How to Store
To store: Cover the cooled pie loosely and refrigerate for up to 3 days. For the best texture, let it sit at room temperature for 20 minutes before serving.
To freeze: Freeze the baked, fully cooled pie for up to 1 month. Thaw overnight in the fridge.
Nutrition
Nutrition values are estimates per slice and will vary based on exact ingredients used.
370
CALORIES
48
CARBS (G)
8
PROTEIN (G)
17
FAT (G)
10
SAT. FAT (G)
2.4
FIBER (G)
27
SUGAR (G)
370
SODIUM (MG)
Desi’s Notes
For a deeper flavor, cook the pumpkin purée in a skillet for 5 minutes before mixing, stirring constantly, to drive off a little moisture. If you like a nutmeg note, add 0.5 g (¼ tsp) of freshly grated nutmeg.
For more on flaky crust technique, see the Flaky All-Butter Apple Pie.
Another pumpkin spice bake is Pumpkin Spice Sourdough Discard Pancakes.
For a pumpkin quick bread with a streusel, see Hot Honey Pumpkin Spice Quick Bread with Pecan Streusel.
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