Classic Pumpkin Pie with Flaky Butter Crust
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.
A perfectly spiced silky pumpkin pie in a homemade flaky butter crust that is the ultimate Thanksgiving dessert.
Nutrition per serving
Ingredients
Filling
Sweetener
Spice
Crust
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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