Nothing says fall like a Pumpkin Pie from Scratch with Flaky Crust, a Homemade Pumpkin Pie that fills your kitchen with warm, spiced aromas. This fall pie classic combines a buttery, flaky crust with a silky, spice-filled pumpkin filling, perfect for holiday gatherings or cozy evenings. Surprisingly simple to make, this spiced pumpkin pie is a rewarding treat that’s sure to impress. Let’s bake this Pumpkin Pie from Scratch with Flaky Crust and celebrate the season!
Why You’ll Love Pumpkin Pie from Scratch with Flaky Crust
- Classic Comfort: Captures the essence of pumpkin pie with a homemade touch.
- Flaky Perfection: A buttery crust that melts in your mouth.
- Simple to Make: Straightforward steps for a stunning fall pie classic.
- Customizable: Adapt for dietary needs like gluten-free or dairy-free.
- Perfect for Any Occasion: Ideal for Thanksgiving, fall parties, or cozy nights.
Ingredients for Pumpkin Pie from Scratch with Flaky Crust
Here’s what you’ll need for this spiced pumpkin pie (serves 8):
For the Flaky Crust:
- 1 ¼ cups (150g) all-purpose flour
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the Pumpkin Filling:
- 1 can (15 oz / 425g) pumpkin puree
- ¾ cup (150g) brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs
- 1 can (12 oz / 355ml) evaporated milk
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Pastry cutter or fingertips
- Rolling pin
- Measuring cups and spoons
Ingredient Tips
- Flour: All-purpose flour ensures a tender crust for this Pumpkin Pie from Scratch with Flaky Crust; gluten-free flour works for dietary needs.
- Butter: Keep butter cold for a flaky pumpkin pastry; freeze briefly if needed.
- Pumpkin Puree: Use pure pumpkin, not pie filling, for this fall pie classic to control flavor.
- Brown Sugar: Adds caramel depth to this spiced pumpkin pie; swap with coconut sugar for a healthier option.
- Evaporated Milk: Substitute with heavy cream or coconut milk for a creamy, dairy-free flaky pumpkin pastry.
Directions for Pumpkin Pie from Scratch with Flaky Crust
Let’s make this Pumpkin Pie from Scratch with Flaky Crust—a perfect fall pie classic!
Prepare the Flaky Crust
I whisk 1 ¼ cups flour and ½ tsp salt in a bowl. Using a pastry cutter, I work in ½ cup cold, cubed butter until the mixture resembles coarse crumbs with small butter pieces. I add 3–4 tbsp ice water, one at a time, mixing until the dough forms. I shape it into a disc, wrap in plastic, and chill for 30 minutes to ensure a flaky pumpkin pastry.
Roll Out and Shape the Crust
On a floured surface, I roll the chilled dough to a 1/8-inch thick circle. I gently lift it into a 9-inch pie dish, avoiding stretching to prevent shrinking. I trim excess dough and crimp the edges for a beautiful spiced pumpkin pie.
Mix the Pumpkin Filling
In a large bowl, I whisk 1 can pumpkin puree, ¾ cup brown sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt until smooth. I beat in 2 eggs, then gradually add 1 can evaporated milk, whisking until silky for this fall pie classic.
Assemble and Bake
I pour the filling into the unbaked crust, smoothing the top. I bake at 375°F (190°C) for 50–60 minutes until the filling is set and a knife inserted near the center comes out clean. If the crust browns too fast, I cover the edges with foil to protect this flaky pumpkin pastry.
Cool and Serve
I let the pie cool completely on a rack to set the filling, making slicing easy for this spiced pumpkin pie. I serve it chilled or at room temperature.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 50–60 minutes
- Total Time: ~100–110 minutes
- Servings: 8 (1 slice per serving)
- Calories: ~300–350 kcal per serving
- Macros per Serving: 40g carbs, 6g protein, 15g fat, 2g fiber
Variations for Pumpkin Pie from Scratch with Flaky Crust
Try these twists on this fall pie classic:
- Gluten-Free: Use gluten-free flour for the crust, inspired by Layla Cooks’ Cucumber Avocado Salad.
- Dairy-Free: Swap evaporated milk for coconut milk, inspired by Layla Cooks’ No-Bake Pistachio Pudding.
- Spice Boost: Add ¼ tsp allspice for extra warmth, inspired by Layla Cooks’ Pumpkin Spice Matcha Latte.
- Nutty Topping: Sprinkle crushed pecans on top, inspired by Layla Cooks’ Pumpkin Dump Cake.
- Maple Twist: Replace brown sugar with maple syrup for a unique spiced pumpkin pie, inspired by Layla Cooks’ Mango Coconut Smoothie.
Serving Ideas:
- Pair with Layla Cooks’ Protein Pancake Bowls for a festive brunch.
- Serve with Layla Cooks’ Pomegranate Margarita for a holiday twist.
- Enjoy with Layla Cooks’ Spicy Honey Garlic Chicken for a cozy dinner spread.
Storage
I store leftover flaky pumpkin pastry covered in the fridge for up to 4 days; it tastes even better the next day as flavors meld. For freezing, I wrap the cooled pie tightly in plastic and foil, storing for up to 1 month; I thaw overnight in the fridge. For make-ahead, I prepare the crust up to 3 days ahead or freeze it, making this fall pie classic a breeze to assemble.
Serving Tips
- Presentation: Serve this Pumpkin Pie from Scratch with Flaky Crust on vintage plates with whipped cream for a stunning spiced pumpkin pie.
- Garnish: Top with a cinnamon dusting or candied ginger for this fall pie classic.
- Pairing: Enjoy with spiced cider or Layla Cooks’ Pumpkin Spice Matcha Latte for a cozy treat.
- Portion Size: 1 slice per person for a satisfying dessert.
- Occasions: Perfect for Thanksgiving, fall gatherings, or cozy weekends.
FAQs About Pumpkin Pie from Scratch with Flaky Crust
Here are answers to common questions about this dessert:
Can I use fresh pumpkin?
Yes, roast and puree fresh pumpkin for a richer flaky pumpkin pastry; drain well to avoid excess moisture.
How do I know it’s done?
The filling is set but slightly wobbly, and a knife near the center comes out clean for this spiced pumpkin pie.
Can I make the crust ahead?
Yes, refrigerate the dough for 3 days or freeze for 1 month for an easy Pumpkin Pie from Scratch with Flaky Crust.
What if I don’t have evaporated milk?
Use heavy cream or coconut milk for a creamy fall pie classic.
How do I prevent a burnt crust?
Cover edges with foil after 30 minutes to protect this flaky pumpkin pastry.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Pie from Scratch with Flaky Crust is a timeless dessert that brings fall to life with every bite. This spiced pumpkin pie is easy to make and perfect for any occasion. Bake this fall pie classic, garnish with your favorite toppings, and enjoy a warm, comforting treat!
Pumpkin Pie from Scratch with Flaky Crust
Ingredients
For the Flaky Crust:
- 1 ¼ cups 150g all-purpose flour
- ½ tsp salt
- ½ cup 115g cold unsalted butter, cubed
- 3 –4 tbsp ice water
For the Pumpkin Filling:
- 1 can 15 oz / 425g pumpkin puree
- ¾ cup 150g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs
- 1 can 12 oz / 355ml evaporated milk
Instructions
Prepare the Flaky Crust
- I whisk 1 ¼ cups flour and ½ tsp salt in a bowl. Using a pastry cutter, I work in ½ cup cold, cubed butter until the mixture resembles coarse crumbs with small butter pieces. I add 3–4 tbsp ice water, one at a time, mixing until the dough forms. I shape it into a disc, wrap in plastic, and chill for 30 minutes to ensure a flaky pumpkin pastry.
Roll Out and Shape the Crust
- On a floured surface, I roll the chilled dough to a 1/8-inch thick circle. I gently lift it into a 9-inch pie dish, avoiding stretching to prevent shrinking. I trim excess dough and crimp the edges for a beautiful spiced pumpkin pie.
Mix the Pumpkin Filling
- In a large bowl, I whisk 1 can pumpkin puree, ¾ cup brown sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt until smooth. I beat in 2 eggs, then gradually add 1 can evaporated milk, whisking until silky for this fall pie classic.
Assemble and Bake
- I pour the filling into the unbaked crust, smoothing the top. I bake at 375°F (190°C) for 50–60 minutes until the filling is set and a knife inserted near the center comes out clean. If the crust browns too fast, I cover the edges with foil to protect this flaky pumpkin pastry.
Cool and Serve
- I let the pie cool completely on a rack to set the filling, making slicing easy for this spiced pumpkin pie. I serve it chilled or at room temperature.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Serve with whipped cream or vanilla ice cream.
- Pie can be made a day ahead and stored chilled.
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