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Classic pumpkin pie with one slice served with whipped cream on a plate
Desi

Classic Pumpkin Pie with a Flaky Butter Crust

Smooth, gently spiced pumpkin custard in a flaky all-butter crust, par-baked so the bottom stays crisp.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Rest / Chill Time 3 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 190 g (1½ cups) all-purpose flour, for the crust
  • 4 g (1 tsp) granulated sugar, for the crust
  • 3 g (½ tsp) fine salt, for the crust
  • 113 g (8 tbsp) cold unsalted butter, cubed
  • 45 g (3 tbsp) ice water, plus up to 1 tbsp more
  • 425 g (1 can, 15 oz) pumpkin purée
  • 380 g (1 can, 12 fl oz) evaporated milk
  • 100 g (2 large) eggs
  • 160 g (¾ cup, packed) light brown sugar
  • 3 g (1 tsp) ground cinnamon
  • 1.5 g (½ tsp) ground ginger
  • 0.5 g (¼ tsp) ground cloves
  • 3 g (½ tsp) fine salt, for the filling
  • 4 g (1 tsp) vanilla extract

Equipment

  • 9-inch pie dish
  • Pie weights or dried beans
  • Rolling Pin
  • Parchment paper

Method
 

  1. 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.
  2. Roll the dough to a 12-inch round, fit it into a 9-inch pie dish, crimp the edge and freeze for 20 minutes.
  3. 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).
  4. Whisk the pumpkin purée, evaporated milk, eggs, brown sugar, spices, salt and vanilla until smooth.
  5. 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.
  6. Cool on a rack for at least 2 hours before slicing.

Notes

Par-bake the crust so the bottom stays crisp, and pull the pie when the center still jiggles slightly like gelatin. Cool at least 2 hours before slicing so the custard sets.