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Classic Pumpkin Pie with Flaky Crust: Easy Recipe

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A tested, from-scratch pumpkin pie recipe featuring a buttery, shattering flaky crust and a silky, balanced spice filling. This reliable method ensures a perfect custard texture without cracks or sogginess.

Ingredients

Scale
  • 2 ½ cups All-Purpose Flour
  • 1 cup Unsalted Butter, very cold and cubed
  • ½ cup Vegetable Shortening
  • 6–8 tablespoons Ice Water
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 15 ounces Pure Pumpkin Puree
  • 12 ounces Heavy Cream
  • ¾ cup Granulated Sugar
  • 2 Large Eggs plus 1 Egg Yolk
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt (for filling)
  • 1 Egg Yolk whisked with 1 tablespoon Water (for egg wash)

Instructions

  1. In a food processor, pulse flour, 1 tablespoon sugar, and 1 teaspoon salt to mix.
  2. Add cold cubed butter and shortening. Pulse in short bursts until the mixture resembles coarse meal with pea-sized butter pieces.
  3. With the processor running, slowly drizzle in ice water, one tablespoon at a time, until the dough just comes together and looks shaggy.
  4. Divide dough into two unequal pieces (approx. 2/3 and 1/3). Flatten the larger piece into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  5. Preheat oven to 400°F (200°C). Roll out the dough into a 12-inch circle and place into a 9-inch pie dish without stretching.
  6. Trim excess dough, crimp edges, and prick the bottom with a fork.
  7. Freeze the crust for 15 minutes. Line with parchment and fill with pie weights.
  8. Blind bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
  9. In a medium bowl, whisk together pumpkin puree, heavy cream, ¾ cup sugar, eggs, egg yolk, vanilla, ½ teaspoon salt, cinnamon, ginger, nutmeg, and cloves until smooth.
  10. Pour filling into the pre-baked crust. Brush edges with egg wash if desired.
  11. Bake at 350°F (175°C) for 45-55 minutes until edges are set and the center jiggles slightly like Jell-O.
  12. Cool completely on a rack for at least 2 hours before slicing to allow the filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not stretch the dough when placing it in the pan to prevent shrinking. Blind baking is essential to prevent a soggy bottom. The pie tastes better the next day as flavors meld. Ensure the pie cools completely (at least 2 hours) before cutting to avoid a runny filling.

Nutrition

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

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