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Homemade Pumpkin Pie with Easy Flaky Crust

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This homemade pumpkin pie features an incredibly flaky, tender crust thanks to a secret tip from a hardware store clerk: ice water with a splash of apple cider vinegar. The filling is perfectly spiced, silky smooth, and not too sweet, making it the ultimate comfort dessert for fall.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, very cold and cubed
  • ½ cup (120ml) ice water
  • 1 tablespoon apple cider vinegar
  • 1 (15-ounce) can (425g) pumpkin puree
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups (360ml) heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Make the flaky pie dough: In a large bowl, whisk together flour and salt. Add cold cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter pieces. In a small bowl, combine ice water and apple cider vinegar. Drizzle over flour-butter mixture, tossing with a fork until dough just comes together. Turn out onto a lightly floured surface, gently knead a few times to form a disc. Wrap in plastic wrap and refrigerate for at leas…
  2. Blind bake the crust: Preheat oven to 425°F (220°C). On a lightly floured surface, roll out chilled dough to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang, fold under and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges are lightly golden. Remove parchment and weights, bake for another 5-7 minutes until bottom is dry and lightly golden. Set aside…
  3. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in heavy cream and vanilla extract until combined. In a small bowl, mix cinnamon, ginger, nutmeg, and cloves. Add spice mixture to wet ingredients and whisk until smooth.
  4. Bake the pie: Place pre-baked crust on a baking sheet. Pour filling into warm crust. Bake at 375°F (190°C) for 50-60 minutes, until edges are set but center still has a slight jiggle. Cool completely on a wire rack for at least 2 hours, then refrigerate for at least 4 hours or overnight before serving.

Notes

Keep all ingredients cold for flaky crust. Do not overwork the dough. Use the ‘jiggle test’ to avoid over-baking. For clean slices, chill pie completely and use a sharp, wet knife. Pie can be made a day ahead and actually tastes better the next day.

Nutrition

Keywords: pumpkin pie, flaky crust, homemade pie, Thanksgiving dessert, fall baking, pumpkin dessert, pie recipe

Find it online: https://morselora.com/homemade-pumpkin-pie-with-easy-flaky-crust/