Nothing says “welcome home for the holidays” quite like an Easy Pumpkin Pie from Scratch with Flaky Crust. This recipe takes all the guesswork out by marrying an ultra-tender, buttery homemade pastry with the deep, spiced flavors of a real pumpkin filling. Whether you’re a seasoned baker or tackling pie crust for the first time, this irresistible combination of creamy, warmly spiced custard and golden, crisp crust will delight your friends and family. One slice, and you’ll be convinced that making pumpkin pie from scratch is not only easy, but entirely worth it!

Easy Pumpkin Pie from Scratch with Flaky Crust Recipe - Recipe Image

Ingredients You’ll Need

This Easy Pumpkin Pie from Scratch with Flaky Crust keeps it wonderfully simple, relying on classic pantry staples and a few special touches for depth and flavor. Every ingredient brings something essential to the table, ensuring your pie is both comfortingly traditional and a true showstopper.

All-purpose flour: The backbone of the pie crust, giving it structure and the perfect bite.
Salt: Just a pinch balances sweetness and enhances every flavor in both the crust and filling.
Cold unsalted butter (cut into cubes): Key for that signature flaky crust—keep it as cold as possible for best results.
Ice water: Helps the dough come together gently without melting the butter; add just enough until it’s cohesive.
Pure pumpkin puree: Rich and creamy, this is the heart of your filling! Opt for pure pumpkin, not pumpkin pie mix.
Brown sugar: Adds a caramel note and deep sweetness that’s classic in pumpkin pie.
Ground cinnamon: The start of your spice blend—if you love extra warmth, don’t be shy.
Ground ginger: Brings a gentle heat and dimension.
Ground cloves: Just a touch adds that unmistakable autumn aroma.
Large eggs: They bind the custard and ensure a silky, set texture.
Evaporated milk: This makes the filling extra creamy and dreamy; don’t substitute with regular milk.
Vanilla extract: Adds an extra layer of bakery-style depth and sweetness.

How to Make Easy Pumpkin Pie from Scratch with Flaky Crust

Step 1: Prepare the Flaky Pie Crust

Begin by whisking flour and salt together in a medium bowl. Add cubes of cold butter, and work them in with a pastry cutter or your fingertips, aiming for a crumbly mixture with pea-sized bits of butter—these are what create all those delicious layers! Gradually mix in ice water, a tablespoon at a time, just until the dough comes together (don’t overwork it). Shape the dough into a disk, wrap tightly in plastic, and let it chill for at least one hour. This ensures your Easy Pumpkin Pie from Scratch with Flaky Crust will have the tender, crisp bite everyone craves.

Step 2: Roll and Shape the Dough

Once your crust is chilled, roll it out on a floured surface into a 12-inch circle. Carefully ease it into a 9-inch pie dish, making sure not to stretch the dough (that can lead to shrinking). Trim off excess and crimp the edges however you like. For a truly golden, crisp crust, pop it back in the refrigerator while making the filling.

Step 3: Preheat and Create the Creamy Filling

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, eggs, evaporated milk, and vanilla extract until velvety smooth—no lumps allowed! This luscious blend is what transforms the finished dessert into the best Easy Pumpkin Pie from Scratch with Flaky Crust you’ve ever tasted.

Step 4: Assemble and Bake

Retrieve your chilled crust and pour in the pumpkin filling, spreading it out evenly. Bake at 425°F for 15 minutes to help set the crust, then reduce the oven temperature to 350°F (175°C) and bake for another 40 to 45 minutes. The pie is ready when the center is set but still has a slight wobble. Let it cool completely on a wire rack before slicing—this patience pays off with perfectly clean slices and a dreamy texture.

How to Serve Easy Pumpkin Pie from Scratch with Flaky Crust

Garnishes

Nothing complements the creamy, spiced filling quite like a generous dollop of whipped cream. For a little extra flair, dust with ground cinnamon or add a few curls of white chocolate. Even a sprinkle of toasted pecans brings out the nutty, buttery flavors of the crust.

Side Dishes

This Easy Pumpkin Pie from Scratch with Flaky Crust steals the show, but it shines alongside lighter accompaniments, like fresh berries or a crisp apple salad. If you’re celebrating, pair with a mug of spiced chai or a glass of hot apple cider to highlight those warming spices.

Creative Ways to Present

Consider baking the pie in individual tart shells for charming mini desserts, or use cookie cutters to cut shapes from leftover pastry for decorative toppers. Serving in mismatched vintage plates or family heirloom platters also adds a special, personal touch to your presentation.

Make Ahead and Storage

Storing Leftovers

To keep your Easy Pumpkin Pie from Scratch with Flaky Crust at its best, cover the cooled pie tightly and refrigerate. It will stay fresh and delicious for up to four days, making it perfect for savoring a slice with your morning coffee—or as a late-night treat.

Freezing

This pie freezes beautifully! Once cooled, wrap individual slices or the entire pie securely in layers of plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

If you like your pumpkin pie slightly warm, heat slices gently in a 300°F (150°C) oven for about 10 minutes. This brings back the fresh-baked aroma without compromising the flaky crust.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works well for Easy Pumpkin Pie from Scratch with Flaky Crust; just be sure to strain it thoroughly to remove excess water, which can affect the texture of the filling.

How do I know when my pumpkin pie is done?

Your pie is ready when the edges are slightly puffed and the center is set but still jiggles a little when you gently shake the pan. A knife inserted one inch from the crust should come out mostly clean.

Should I prebake the pie crust?

If you love a super-crisp crust, you can partially prebake (blind bake) your crust for about 10 minutes before adding the filling. This step is optional but can help achieve maximum flakiness and prevent soggy bottoms.

Can I make Easy Pumpkin Pie from Scratch with Flaky Crust in advance?

Absolutely! The pie can be made a day ahead and refrigerated. In fact, making it in advance lets the flavors meld beautifully, making for an even tastier dessert.

What’s the secret to a truly flaky crust?

Keep your butter extra cold, don’t overwork the dough, and be gentle when adding water. Chilling the dough before and after shaping sets the structure, resulting in that shattering, bakery-style crust your Easy Pumpkin Pie from Scratch with Flaky Crust deserves.

Final Thoughts

If you’ve been longing for a truly cozy, from-scratch treat, let Easy Pumpkin Pie from Scratch with Flaky Crust become your new go-to. It’s approachable, satisfying, and destined to fill your kitchen with warmth and gratitude. Bake it once, and you’ll see why this classic is adored—and sure to become a tradition you look forward to every single year!

Easy Pumpkin Pie from Scratch with Flaky Crust Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus 1 hour chilling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Easy Pumpkin Pie from Scratch featuring a buttery, flaky crust filled with a spiced, velvety pumpkin filling. Perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale

For the crust:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter (cut into cubes)
3–5 tbsp ice water

For the filling:

1 can (15 oz) pure pumpkin puree
3/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (12 oz) evaporated milk
1 tsp vanilla extract

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Instructions

Prepare the crust: Whisk flour and salt, cut in butter until crumbly, add ice water, shape into a disk, chill, roll out, and transfer to a pie dish.
Make the filling: Whisk pumpkin, brown sugar, salt, spices, eggs, milk, and vanilla until smooth. Pour into the crust.
Bake: Preheat oven to 425°F. Bake the pie for 15 minutes, then reduce the temperature to 350°F and bake for 40–45 minutes until set. Cool before serving.