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The Best Homemade Pumpkin Pie with Flaky Crust

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This pumpkin pie features a foolproof flaky crust made with a secret ingredient—vodka—and a perfectly spiced, silky smooth filling. It’s a crowd-pleasing dessert that’s make-ahead friendly and guaranteed to impress.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4–6 tablespoons ice water
  • 2 tablespoons vodka, ice cold
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 cup (240ml) heavy cream
  • 3 large eggs, room temperature
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle ice water and vodka over the mixture, one tablespoon at a time, tossing with a fork after each addition. The dough should look shaggy and hold together when squeezed. Turn out onto a lightly floured surface and bring together into a disk. …
  2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Rotate the dough a quarter turn after each roll. Transfer to a 9-inch pie dish by rolling around the rolling pin and unrolling over the dish. Gently press into the bottom and up the sides without stretching. Trim overhang to ½ inch, fold under, and crimp edges. Refrigerate for 30 minutes while preheating oven.
  3. Blind bake the crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, prick bottom with a fork, and bake for another 10-12 minutes until dry and lightly golden. Set aside to cool slightly. Leave oven on.
  4. Make the filling: In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Add spice mixture to pumpkin mixture and whisk until fully incorporated.
  5. Bake the pie: Place blind-baked crust on a baking sheet. Pour filling into warm crust. Bake at 375°F (190°C) for 15 minutes. Without opening oven, reduce temperature to 325°F (163°C) and continue baking for 40-50 minutes, until edges are set but center still jiggles slightly.
  6. Cool and serve: Place pie on a cooling rack and cool completely at room temperature, about 2-3 hours. Do not refrigerate while warm. Serve at room temperature or slightly warm with whipped cream.

Notes

Keep all ingredients cold for the flakiest crust. Do not overwork the dough. Blind baking is essential to prevent a soggy bottom. The pie is done when the edges are set but the center still jiggles slightly. Cool completely before serving to allow the filling to set. The pie can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 1 month.

Nutrition

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

Find it online: https://zorbmeal.com/the-best-homemade-pumpkin-pie-with-flaky-crust/