Description
This Easy Crispy Pumpkin Pie combines a buttery, flaky crust with a smooth, spiced pumpkin filling — a classic holiday favorite with the perfect crisp bite!
Ingredients
Scale
- Always use fresh, high-quality ingredients for the best pie texture and flavor.
🥧 For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter, cold and cubed
- 2–4 tablespoons ice water
🎃 For the Pumpkin Filling
- 1 ¾ cups pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Pie Crust: In a large mixing bowl, whisk together flour, salt, and sugar. Cut in the cold butter with a pastry cutter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. 💡 Pro Tip: Use frozen butter for an extra-flaky texture. Keeping everything cold prevents the butter from melting too early.
- Roll & Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough to fit a 9-inch pie dish. Press it gently into the dish and trim excess dough. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake for 8 more minutes until lightly golden. 🧡 Blind baking keeps your Easy Crispy Pumpkin Pie crust from getting soggy once you add the filling.
- Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth. Add evaporated milk, vanilla, and all spices. Whisk until fully combined. Pour the filling into the pre-baked crust.
- Bake the Pie: Reduce oven temperature to 350°F (175°C). Bake for 40–45 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean. Cool completely on a wire rack for at least 2 hours. 💭 The filling will firm up as it cools. Don’t overbake — that’s the secret to a creamy texture.
- Chill & Serve: Once cooled, refrigerate for at least 3 hours (or overnight) before slicing. Serve with whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.
Notes
For the crispiest crust, brush edges with egg wash before baking. Store leftover pie in the refrigerator for up to 4 days — it tastes even better the next day!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg