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Creamy Pumpkin Pie Recipe: Easy Homemade Dessert with Flaky Crust

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This creamy pumpkin pie features a silky pumpkin filling made with canned pumpkin, warm spices, and a blend of evaporated milk and heavy cream, all nestled in a buttery, flaky homemade crust. It’s a nostalgic, crowd-pleasing dessert perfect for holidays or cozy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt (for crust)
  • 4–5 tablespoons ice water
  • 1 can (15 oz) canned pumpkin puree
  • 12 oz evaporated milk
  • 1/2 cup heavy cream
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt (for filling)
  • 2 teaspoons vanilla extract
  • Whipped cream (optional, for topping)
  • Toasted pecans, chopped (optional, for topping)
  • Cinnamon sugar (optional, for topping)

Instructions

  1. In a medium bowl, combine flour and salt for the crust. Toss briefly.
  2. Add cold, cubed butter and cut into the flour using a pastry blender, fork, or fingers until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Drizzle in ice water, one tablespoon at a time, gently mixing until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. In a large bowl, whisk eggs and egg yolk until smooth and lightly frothy.
  5. Add pumpkin puree, heavy cream, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Whisk until fully combined and smooth.
  6. Preheat oven to 400°F (205°C).
  7. On a lightly floured surface, roll out chilled dough to about 12 inches in diameter and 1/8-inch thick.
  8. Transfer dough to a 9-inch pie pan, trim excess, fold under, and crimp edges. Prick the bottom gently with a fork.
  9. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake another 5 minutes until just golden.
  10. Reduce oven temperature to 350°F (175°C).
  11. Pour pumpkin filling into the warm, blind-baked crust. Smooth the top.
  12. Bake for 50-60 minutes, or until edges are set and center jiggles slightly. Cover edges with foil if browning too quickly.
  13. Let pie cool on a rack for at least 2 hours to set.
  14. Slice and serve with whipped cream, toasted pecans, or cinnamon sugar. Store leftovers in the fridge.

Notes

Keep butter and water cold for a flaky crust. Blind-bake the crust to prevent sogginess. Taste the filling before baking to adjust spices. If crust edges brown too quickly, cover with foil. Let pie cool completely for clean slices. Pie can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin pie, creamy pumpkin pie, homemade pie, Thanksgiving dessert, fall baking, flaky crust, easy pumpkin pie, holiday dessert, classic pumpkin pie

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