Silky Homemade Pumpkin Pie with Buttery Flaky Crust
Before anything else—thank you so much for stopping by! 💛 There’s something deeply comforting about sharing a pie that’s been made with love, and if you’re here, I already know you appreciate those warm, nostalgic flavors that bring people together. Today, I’m walking you through a Silky Homemade Pumpkin Pie with Buttery Flaky Crust that’s everything autumn dreams are made of. 🥧
Whether it’s Thanksgiving or a cozy Sunday night, this pie brings all the comfort—and none of the stress.
🍂 Want the recipe straight to your inbox? Be sure to subscribe for more timeless, heartwarming bakes!
Why This Pumpkin Pie Deserves a Spot on Your Table
If you've ever had a store-bought pumpkin pie and thought, "Hmm, this could be better," then I made this recipe especially for you. This pie is smooth, custardy, perfectly spiced, and nestled in a tender, golden crust that holds its shape beautifully. It slices like a dream and tastes even better the next day!
Why you’ll love this pumpkin pie:
-
No cracks, no weeping—just smooth perfection
-
Classic spices and real pumpkin purée
-
Make-ahead friendly (holiday win!)
-
Crowd-pleaser with a soul-soothing flavor
What It Tastes Like
It’s velvety and rich without being too heavy. The texture? Silky like custard, but with the earthy sweetness of real pumpkin. Warm notes of cinnamon, ginger, and nutmeg cozy up in every bite, balanced by a crisp, buttery crust that melts on your tongue.
Benefits of This Recipe
-
Simple, Wholesome Ingredients: No preservatives or mystery ingredients here.
-
One Bowl Filling: Less mess, more flavor.
-
Make-Ahead Friendly: Can be baked and chilled a day or two in advance.
-
Freezer Friendly: Yes, this pie freezes beautifully!
Ingredients
For the Filling:
-
1 (15 oz) can pure pumpkin purée
-
¾ cup light brown sugar, packed
-
1 tsp ground cinnamon
-
½ tsp ground ginger
-
¼ tsp ground nutmeg
-
¼ tsp ground cloves
-
½ tsp salt
-
3 large eggs
-
1 cup heavy cream
-
½ cup whole milk
-
1 tsp vanilla extract
For the Crust:
-
1¼ cups all-purpose flour
-
½ tsp salt
-
½ cup unsalted butter, cold and cubed
-
3–5 tbsp ice water
Tools You’ll Need
-
9-inch pie dish
-
Mixing bowls
-
Whisk
-
Rolling pin
-
Pastry cutter or food processor (for crust)
-
Pie weights or dried beans
-
Cooling rack
Additions & Substitutions
-
Dairy-Free: Sub coconut cream for the heavy cream and use a dairy-free pie crust.
-
Spice It Up: Add a pinch of black pepper for extra warmth, or a splash of maple syrup for natural sweetness.
-
Crust Hack: In a pinch? A quality store-bought crust works too.
Step-by-Step: How to Make This Pumpkin Pie
Step 1: Make the Crust
-
In a bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs.
-
Gradually add ice water, one tablespoon at a time, just until the dough comes together.
-
Form into a disk, wrap, and chill for at least 30 minutes.
Step 2: Roll Out & Prebake
-
Roll out the dough on a floured surface and fit it into your pie dish. Flute or crimp the edges.
-
Chill 15 minutes, then blind bake at 375°F (190°C) for 15 minutes with weights, and another 10 minutes without. Let cool.
Step 3: Mix the Filling
-
In a large bowl, whisk together pumpkin, sugar, spices, and salt.
-
Add eggs, then whisk in cream, milk, and vanilla until smooth.
Step 4: Bake
-
Pour filling into the pre-baked crust. Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set with a slight jiggle.
Step 5: Cool & Chill
-
Let the pie cool at room temperature, then chill for at least 4 hours—or overnight for best texture.
What to Serve With It
-
A dollop of whipped cream (classic and heavenly)
-
A drizzle of maple syrup or caramel
-
Candied pecans or pumpkin seeds for crunch
Tips for a Flawless Pumpkin Pie
-
Don’t overbake: The center should still jiggle slightly when done—it firms up as it cools.
-
Room-temp eggs and dairy: This helps the filling mix evenly and bake smoothly.
-
Blind bake the crust: Prevents sogginess and ensures a crisp bite every time.
-
Use canned pumpkin, not pumpkin pie mix: You want pure pumpkin to control the sweetness and spice.
Storage Instructions
-
Fridge: Store covered in the refrigerator for up to 4 days.
-
Freezer: Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge.
-
Make Ahead: Best made a day before serving—flavor deepens and texture sets beautifully.
General Info
-
Prep Time: 25 minutes
-
Cook Time: 50 minutes
-
Chill Time: 4+ hours
-
Total Time: 5 hours 15 minutes (mostly inactive)
-
Servings: 8 slices
-
Difficulty: Easy to moderate
FAQ
Can I use fresh pumpkin?
Yes! Roast and puree sugar pumpkins for the filling. Just be sure it’s not too watery.
Can I skip blind baking?
Not recommended—blind baking ensures the crust stays crisp.
Why is my pie cracked?
It may have been overbaked. Remove it while the center is still slightly jiggly.
Can I use evaporated milk instead of cream?
Absolutely! Swap it 1:1 for a more traditional version.
In Summary
This pumpkin pie isn’t just a dessert—it’s a slice of fall in every bite. Cozy, classic, and always comforting, it’s the kind of recipe you’ll keep in your back pocket for holidays and everyday moments that call for a little sweetness.
More Cozy Pies to Try:
-
Maple Pecan Pie with Bourbon Whip
-
Sweet Potato Pie with Toasted Marshmallow Top
-
Pumpkin Cheesecake Bars with Gingersnap Crust
💬 Tried it and loved it? Leave a review below, and don’t forget to share your pie pics on Pinterest—tag me so I can cheer you on!
Nutritional Info (Per Slice – Approximate)
-
Calories: 340
-
Fat: 19g
-
Carbohydrates: 38g
-
Sugar: 22g
-
Protein: 5g
-
Fiber: 2g