How to Make the Perfect Classic Pumpkin Pie with Flaky Butter Crust
American · Medium · 95 min · 8 servings
This quintessential Thanksgiving pumpkin pie features a perfectly spiced creamy filling nestled inside a shatteringly flaky all-butter crust that puts store-bought versions to shame. It is warmly spiced with cinnamon, ginger, and cloves and sets beautifully into a silky smooth slice.
Why this recipe works
This Classic Pumpkin Pie with Flaky Butter Crust recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 95 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 15 oz pure pumpkin puree canned
- 1 cup heavy cream
- 2 large eggs lightly beaten
- 0.75 cup dark brown sugar packed
- 2 tsp pumpkin pie spice
- 1 9-inch unbaked pie shell store-bought or homemade
Step by step instructions
Step 1: Make the Pumpkin Filling
In a large mixing bowl whisk together the pumpkin puree, dark brown sugar, and pumpkin pie spice until smooth and combined. Add the lightly beaten eggs and heavy cream, then whisk until the filling is completely smooth, uniform in color, and free of any lumps. Do not over-whisk or you will incorporate too much air.
Step 2: Blind Bake the Crust
Press the pie shell into a 9-inch pie dish and crimp the edges decoratively. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375F for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom looks dry. This prevents a soggy bottom crust.
Step 3: Fill and Bake
Pour the pumpkin filling into the partially baked pie shell, filling it to just below the crimped edge. Carefully transfer to the preheated 375F oven and bake for 45 to 50 minutes until the edges of the filling are set but the center still has a slight jiggle when the pan is gently shaken.
Step 4: Cool Completely Before Serving
Remove the pie from the oven and place on a wire cooling rack. Allow the pie to cool at room temperature for at least 2 hours before slicing. The filling will continue to set as it cools. Refrigerate if not serving within 2 hours and serve with freshly whipped cream.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → evaporated milk is the traditional substitute and produces a slightly denser but still delicious filling
- pumpkin pie spice → use a blend of 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, and 0.125 tsp cloves
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overbaking the pie until the center is fully firm which causes cracks and a dry rubbery texture
- Skipping the blind baking step which results in an undercooked doughy bottom crust
Nutrition facts
Per serving: 320 calories, 6g protein, 42g carbs, 14g fat, 2g fiber.
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