Oh, I absolutely love this Classic Pumpkin Pie with Homemade Pie Crust Recipe—it’s the kind of dessert that instantly makes your kitchen feel cozy and festive. There’s something truly magical about combining a perfectly flaky, buttery crust with rich, warmly spiced pumpkin filling. Whether you’re prepping for Thanksgiving or just craving a comforting treat, this pie never disappoints.
When I first tried this recipe, I was surprised at how simple the homemade crust turned out, especially when I used chilled vodka for that extra flakiness. You’ll find that making your own crust is not as intimidating as you might think, and the results are far superior to any store-bought pie shell. Trust me, once you’ve tasted this, you’ll want to skip premade crusts forever!
Why You’ll Love This Recipe
- Flaky, Buttery Crust: Using cold butter, shortening, and a splash of vodka creates the lightest, flakiest crust I’ve found for pumpkin pie.
- Rich, Spiced Filling: The perfect blend of cinnamon, ginger, nutmeg, cloves, and a pinch of pepper gives this pie a warm, cozy flavor that everyone loves.
- Hands-On Yet Simple: You’ll enjoy making this pie from scratch without feeling overwhelmed—plus, the resting time for the dough lets you relax or prep other dishes.
- Great for Any Occasion: Whether it’s a holiday centerpiece or weekend treat, this classic dessert will impress family and friends every time.
Ingredients You’ll Need
Each ingredient here plays a key role: the crust ingredients create the perfect flaky base, while the pumpkin filling combines sweet and spice for the ultimate fall flavor. I recommend using canned pumpkin puree for convenience and a consistently smooth texture.
- All-purpose flour: Choose a good quality, unbleached flour for the best crust texture.
- Sugar: Just a touch in the crust to balance flavor—brown sugar is packed in the filling for deep richness.
- Kosher salt: Essential for enhancing all the flavors, don’t skip it.
- Unsalted butter: Keeps control of salt levels and provides that delicious flaky layer in the crust.
- Vegetable shortening: Helps the crust stay tender and hold its shape.
- Vodka: I discovered this trick for tender crust because vodka evaporates quickly, leaving less gluten development and more flakiness.
- Cold water: Use as little as possible to bring the dough together without making it sticky.
- Egg (for egg wash): Brushing the crust gives it a rich golden color and prevents sogginess during baking.
- Canned pumpkin puree: The heart of the filling, packed with autumn flavor and creamy texture.
- Eggs: They set the filling so your pie slices cleanly every time.
- Dark brown sugar: Its molasses notes bring extra depth to the pumpkin filling.
- Cornstarch: This little ingredient helps thicken the filling for that perfect sliceable texture.
- Spices (cinnamon, ground ginger, nutmeg, cloves, black pepper): The classic pumpkin pie spice mix—black pepper adds a subtle warmth I personally love.
- Heavy cream and whole milk: Richness that rounds out the filling beautifully—don’t substitute these or you’ll lose that luscious mouthfeel.
Variations
I love how versatile this Classic Pumpkin Pie with Homemade Pie Crust Recipe can be—feel free to tweak it based on your taste or dietary needs. I often add my own twist or swap out ingredients to keep things interesting.
- Make it Vegan: I tried swapping butter and shortening with coconut oil and used flax eggs with almond milk—it was tasty, though the crust texture changed a bit, so go slow with substitutions.
- Spice it Up: Adding a bit more ginger or even ground cardamom gave it a vibrant warmth that my family really enjoyed one year.
- Extra Nutty Crust: Toasted chopped pecans or walnuts mixed into the pie crust dough added an irresistible crunch and nutty flavor.
- Mini Pumpkin Pies: I once made this recipe in a muffin tin for individual servings. It’s a fun way to serve guests and perfect for portion control.
How to Make Classic Pumpkin Pie with Homemade Pie Crust Recipe
Step 1: Mix the Dry Ingredients and Incorporate the Fats
Start by whisking the flour, sugar, and kosher salt in a large bowl. Then toss your cold butter and shortening pieces in, coating them with the flour mixture. Here’s where patience pays off—using your fingers or a pastry cutter, gently work the fats into the flour until you get pea-sized lumps. Don’t overwork it; you want bits of fat left to create that flaky crust.
Step 2: Hydrate the Dough with Vodka and Water
Pour chilled vodka evenly over the mixture. Fold and press the dough using a rubber spatula—this is my little secret for tenderness! If the dough still feels dry around the edges, add cold water one tablespoon at a time, folding after each addition, but no more than ¼ cup. The dough should be slightly tacky but not sticky.
Step 3: Rest and Roll Out the Dough
Press the dough into a disc about 1 inch thick, wrap tightly in plastic, and refrigerate at least 45 minutes. This chill time is key—it relaxes the gluten and firms up the fats. When ready, roll the dough on a floured surface into a 14-inch circle. Use an adjustable rolling pin if you have one to keep the thickness even.
Step 4: Form the Crust and Par-Bake
Gently lift and transfer the dough to a deep 9-inch pie dish. Trim the edges to about 1 inch beyond the rim, fold under, and crimp your favorite edge design. Chill the crust about 30 minutes—this helps prevent shrinking. When chilled, brush edges with egg wash, line with parchment, add pie weights or dried beans, and bake at 375°F (191ºC) for 10 minutes. This sets the crust so it stays crisp under the filling.
Step 5: Prepare the Pumpkin Filling
In a bowl, whisk pumpkin puree, eggs, and brown sugar until smooth. Stir in cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper for a little depth. Finally, whisk in heavy cream and milk until the mixture thickens slightly. The spices are what turn it from plain pumpkin to classic, so don’t skimp.
Step 6: Bake to Perfect Doneness
Pour your filling into the par-baked crust and bake for 20 minutes at 375°F. Then carefully cover the edges with foil or a pie shield to keep them from burning. Continue baking for 35-40 more minutes until the center is almost set but still jiggles slightly. I use a thermometer to hit 175-180°F; it’s foolproof. Overbaking can dry it out, so keep an eye on it!
Step 7: Cool and Serve
Transfer the pie to a wire rack and let it cool completely—about 3 hours. This resting allows the filling to set perfectly, making slicing neat and easy. Serve with whipped cream or your favorite toppings (which I’ll get into below!).
Pro Tips for Making Classic Pumpkin Pie with Homemade Pie Crust Recipe
- Keep Everything Cold: Cold fats and liquids are crucial for a flaky crust, so chill your ingredients and tools before starting.
- Use Vodka for Flakiness: I learned that vodka prevents gluten overdevelopment, thanks to its quick evaporation, making the crust tender but sturdy.
- Don’t Skip Par-Baking: This step avoids a soggy bottom and ensures your crust bakes evenly under the custard.
- Watch the Baking Time: Check the pie a few minutes before the timer, as ovens vary and overbaking dries the filling.
How to Serve Classic Pumpkin Pie with Homemade Pie Crust Recipe
Garnishes
Personally, a generous dollop of freshly whipped cream with a sprinkle of cinnamon is my go-to. Sometimes I add a few toasted pecans on top for a delightful crunch. I’ve also experimented with a drizzle of caramel sauce—it’s a total crowd-pleaser.
Side Dishes
This pie shines as the grand finale to a hearty meal, but if you’re looking to round out your spread, consider serving it alongside roasted turkey or a light green salad. For a simple autumn dessert vibe, pair it with spiced apple cider or pumpkin spice latte for sipping.
Creative Ways to Present
For holiday gatherings, I love decorating the crust edges with festive cutout shapes using leftover dough—like leaves or pumpkins. You can also serve pumpkin pie in mini tart shells as individual servings for a cute presentation. Another idea: top each slice with a cinnamon stick or a sprinkle of edible gold dust for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
I usually cover my leftover pumpkin pie with plastic wrap or foil and keep it in the fridge. It’s best eaten within 3-4 days for maximum freshness and flavor. If you wrap it tightly, it won’t absorb fridge odors, and the crust stays pleasantly crisp-ish.
Freezing
I’ve frozen leftover pumpkin pie slices wrapped individually in plastic wrap and then foil. When thawed overnight in the fridge, they retain texture surprisingly well. Just avoid freezing the crust alone; the filling holds up much better to freezing.
Reheating
To reheat, I recommend warming a slice gently in a 300°F oven for 10-15 minutes—you want it warm but not too hot, so the filling doesn’t dry out. Avoid microwaves if you can; they tend to make the crust soggy and the filling rubbery.
FAQs
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Can I use fresh pumpkin instead of canned puree in this Classic Pumpkin Pie with Homemade Pie Crust Recipe?
Absolutely! You can roast fresh pumpkin, then puree it to use instead of canned. Just remember to drain any excess moisture by pressing the puree in a cheesecloth or letting it sit in a sieve for a bit—too much liquid can make the filling watery and affect baking time.
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Why do you use vodka in the pie crust dough?
Vodka is a game-changer! It moistens the dough without activating gluten much because it evaporates during baking. This means a tender, flaky crust that’s easy to work with and tastes fantastic.
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How do I tell when the pumpkin pie is done baking?
The pie is ready when the edges are set, and the center gently jiggles but isn’t liquidy. Using a thermometer, that’s about 175 to 180 degrees Fahrenheit (79 to 82 degrees Celsius). Overbaking makes the texture dry, so start checking at the 50-minute mark.
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Can I prepare the pie crust ahead of time?
Yes! The dough can be made and refrigerated for up to two days, or frozen for longer storage. Just bring it back to the fridge before rolling and allow it to chill again for best results.
Final Thoughts
Making this Classic Pumpkin Pie with Homemade Pie Crust Recipe has been such a joyful experience for me, especially sharing it around the table with loved ones. It’s a comforting, reliable recipe that brings out the best of fall’s flavors in every bite. I can’t wait for you to try it—once you do, I think you’ll understand why this one has become a family favorite in my kitchen. Happy baking!
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Classic Pumpkin Pie with Homemade Pie Crust Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Pie recipe features a flaky, tender homemade pie crust filled with a rich, spiced pumpkin filling. Perfectly balanced with cinnamon, ginger, nutmeg, and cloves, this pie is the quintessential autumn dessert, ideal for holiday celebrations or cozy gatherings.
Ingredients
Pie Crust
- 2 ½ cups (355 g) all-purpose flour
- 2 tablespoons (25 g) sugar
- 1 teaspoon (6 g) kosher salt
- 12 tablespoons (170 g) unsalted butter, cold, cut into ¼” cubes
- ½ cup (60 g) vegetable shortening, cold, cut into ¼” cubes
- ¼ cup (60 ml) vodka, chilled
- ¼ cup (60 ml) cold water
- 1 large egg, whisked with 1 tablespoon water for egg wash
Pumpkin Filling
- 15 ounces (425 g) canned pumpkin puree
- 3 large eggs
- 1 ¼ cups (250 g) packed dark brown sugar
- 1 tablespoon (8 g) cornstarch
- ½ teaspoon (3 g) kosher salt
- 1 ½ teaspoons (3.75 g) ground cinnamon
- ½ teaspoon (1.25 g) ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper, optional
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) whole milk
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, and kosher salt until evenly combined.
- Break Down the Fats: Add the cold unsalted butter and vegetable shortening to the dry mixture. Toss to coat the fat with flour, then use your fingers or a pastry cutter to work the fats into the flour until the mixture forms pea-sized pieces.
- Hydrate the Dough: Pour the chilled vodka over the mixture. Using a rubber spatula, fold and press the dough until it becomes slightly tacky and starts to stick together. If the dough feels dry, add the cold water one tablespoon at a time, folding until a cohesive dough forms—up to ¼ cup of water may be needed.
- Rest the Dough: Form the dough into a 1-inch thick round disc. Wrap it tightly in plastic wrap and refrigerate for at least 45 minutes to 2 days to allow the dough to rest and hydrate fully.
- Roll the Dough: On a lightly floured surface, roll the chilled dough out into a 14-inch round about ¼-inch thick, ensuring even thickness for a uniform crust.
- Form the Crust: Gently ease the rolled dough into a deep 9-inch pie plate. Trim any excess dough to leave about 1-inch overhang, fold it under itself to create a thick edge, then decorate the edges as desired. Chill the pie crust in the refrigerator until firm, about 30 minutes. Use any excess dough to create decorative shapes if wanted.
- Heat the Oven: Place the oven rack in the center position and preheat the oven to 375°F (191ºC).
- Par-Bake the Crust: Remove the chilled crust from the refrigerator and brush the edges with the whisked egg wash for a golden finish. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes to set the crust, then remove the weights and parchment and transfer to a cooling rack.
- Make the Pumpkin Filling: In a medium bowl, whisk together canned pumpkin puree, eggs, and packed dark brown sugar until smooth. Add cornstarch, kosher salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, black pepper (if using), heavy cream, and whole milk. Whisk vigorously until fully combined and the mixture is slightly thickened.
- Bake the Pie: Pour the pumpkin filling into the pre-baked pie crust. Bake for 20 minutes, then remove from the oven and shield the crust edges with foil or a pie shield to prevent over-browning.
- Continue Baking: Return the pie to the oven and bake an additional 35 to 40 minutes. The pie is done when the center is nearly set but still slightly jiggly and an instant-read thermometer inserted in the center reads between 175ºF and 180ºF (79ºC to 82ºC). Avoid overbaking to maintain a creamy texture.
- Cool the Pie: Transfer the pie to a wire rack and let it cool completely for at least 3 hours before serving. Garnish with whipped cream or decorative pastry shapes if desired.
Notes
- For best results, use cold fats and liquids to ensure a flaky pie crust.
- If you don’t have vodka, an equal amount of ice water can be used, but vodka helps create a tender crust by limiting gluten development.
- Par-baking the crust prevents a soggy bottom when adding wet fillings.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and control over spices and sweetness.
- Allowing the pie to cool completely helps the filling to set properly for clean slices.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
