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Wholesome Homemade Pumpkin Pie with Flaky Crust

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This pumpkin pie skips the blind bake for a flakier crust and uses real pumpkin puree, maple syrup, and warm spices for a silky, comforting filling. It’s quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 ¾ cups pumpkin puree (100% pure pumpkin)
  • ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ½ cup maple syrup
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until it resembles coarse meal with pea-sized butter pieces. Drizzle in 3 tablespoons ice water and stir with a fork. If dough seems dry, add remaining tablespoon. It should hold together when squeezed.
  2. Chill the dough: Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll out the crust: On a lightly floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press gently, and crimp edges.
  4. Preheat oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat.
  5. Make the filling: In a medium bowl, whisk together pumpkin puree, heavy cream, maple syrup, brown sugar, eggs, vanilla, and all spices until smooth and glossy.
  6. Assemble the pie: Pour filling into unbaked crust. Smooth top with a spatula. Place pie on preheated baking sheet.
  7. Bake for 40-45 minutes, until edges are set and center jiggles slightly when shaken. A knife inserted an inch from the edge should come out clean.
  8. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Skip the blind bake for a flakier crust. Keep butter cold and don’t overwork the dough. If crust edges brown too quickly, tent with foil at 30 minutes. Let pie cool at least 2 hours before slicing. For best flavor, make a day ahead and refrigerate.

Nutrition

Keywords: pumpkin pie, homemade pumpkin pie, flaky crust, fall dessert, Thanksgiving pie, easy pumpkin pie

Find it online: https://freshforkful.com/wholesome-homemade-pumpkin-pie-with-flaky-crust/