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–+ servings
hannie mayzel

Classic Pumpkin Pie with a Flaky Homemade Crust – A Fall Favorite

Warm, spiced, and perfectly balanced, this classic pumpkin pie with a flaky homemade crust is a true fall favorite. From the buttery, crisp crust to the smooth, velvety filling, it’s the ultimate dessert for Thanksgiving or any autumn gathering!
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Prep Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Homemade Pie Crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter chilled
  • ¼ cup brown sugar packed
  • Pinch of salt
  • 3-4 tablespoons ice water
For the Pumpkin Pie Filling:
  • 15 oz canned pumpkin puree or 1 ¾ cups fresh
  • ¾ cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup cream
  • ¼ cup milk
  • 2 eggs

Method
 

Make the Pie Crust:
  1. In a large bowl, combine flour, brown sugar, and salt.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing gently with a fork until dough comes together.
  4. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
  5. Roll out the dough on a floured surface, fit into a 9-inch pie pan, and crimp the edges.
Blind Bake (Optional):
  1. Line the crust with parchment paper, add pie weights, and bake at 375°F (190°C) for 10-12 minutes to prevent sogginess.
Prepare the Filling:
  1. Whisk together pumpkin puree, brown sugar, pumpkin pie spice, and salt.
  2. Stir in cream and milk.
  3. Beat the eggs lightly and add them to the mixture, whisking until smooth.
Assemble the Pie:
  1. Pour the pumpkin filling into the prepared pie crust.
Bake the Pie:
  1. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 40-50 minutes, until set but slightly jiggly.
Cool and Serve:
  1. Let the pie cool for at least 2 hours on a wire rack before serving.

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