Homemade Pumpkin Pie with Buttery Crust
This homemade pumpkin pie is creamy, cozy, and wrapped in a buttery, flaky crust. It’s a comforting fall favorite that feels right at home on any holiday dessert table, especially with a generous swirl of whipped cream on top.
💛 Carmen made this pumpkin pie for us at La Cocina de Keesha Studio. She has been baking professionally and selling her creations for many years, and her loyal clients love the care she puts into every dessert she makes.
If you are planning a cozy fall or holiday dessert table, try our Pumpkin Blondies, Pumpkin Chocolate Chip Brownies, and Pumpkin Creme Hand Pies too.
Tips & Tricks
- Keep everything cold for the crust: Cold butter and cold water help create a more tender, flaky pastry.
- Add the water gradually: You may not need every tablespoon. Stop as soon as the dough holds together.
- Let the pie cool before refrigerating: The filling continues setting as the pie cools.
How to Know When Pumpkin Pie Is Done
The outside of the filling should look set, while the very center can still have a small gentle wobble when you move the pan.
Avoid waiting until the entire filling feels completely firm in the oven. Pumpkin pie continues setting while it cools and again while it chills in the refrigerator.
For more creamy desserts, you might also enjoy our Venezuelan Quesillo, Dominican Arroz con Dulce, and Creamy Orange Flan.
How to Store
Keep the pumpkin pie covered in the refrigerator for up to 4 days. Add the whipped cream shortly before enjoying for the freshest finish.
FAQs about Pumpkin Pie
Homemade Pumpkin Pie with Buttery Crust
Ingredients
For the Pie Crust
- 1 cup all-purpose flour 125 g
- 2 tablespoons granulated sugar 25 g
- ½ teaspoon salt
- 7 tablespoons unsalted butter, cold and cubed 100 g
- 5 to 6 tablespoons cold water 75 to 90 ml
For the Pumpkin Filling
- 2 cups pumpkin purée 490 g
- ½ cup granulated sugar 100 g
- ¼ cup brown sugar 50 g
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1½ cups evaporated milk 360 ml
- Whipped cream for topping
Instructions
- Prep: Keep the butter and water cold for the crust. Preheat the oven to 320°F (160°C) before baking.
- Make the Crust: Add the flour, sugar, salt, and cold cubed butter to a food processor. Pulse until the mixture has a coarse, sandy texture.
- Add the Water: Add the cold water gradually and pulse just until the dough begins to come together. Avoid processing it longer than necessary.
- Roll the Dough: Roll the dough large enough to fit your pie pan, then carefully transfer it to the pan and shape the edges.
- Chill: Refrigerate the prepared crust for 1 hour. This helps the butter firm up again before baking.
- Mix the Filling: In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, and evaporated milk. Mix until smooth and evenly combined.
- Fill the Pie: Remove the chilled crust from the refrigerator and pour in the pumpkin mixture.
- Bake: Bake at 320°F (160°C) for about 45 minutes, or until the edges are set and the center has only a slight wobble.
- Cool: Let the pumpkin pie cool completely at room temperature.
- Chill: Refrigerate for at least 1 hour before slicing so the filling has time to firm up.
- Finish: Add whipped cream just before enjoying.
