Spiced Pumpkin Pie Crust (Print View)
A creamy pumpkin custard with warm spices nestled in a flaky, buttery crust for autumn.
# What You'll Need:
→ Pastry Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Pumpkin Filling
06 - 1 can (15 oz) pure pumpkin puree
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 1/2 cup heavy cream
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground nutmeg
16 - 1/2 teaspoon salt
# Step-by-Step Directions:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until dough holds together. Shape into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
02 - Set the oven to 375°F (190°C) to prepare for baking.
03 - On a lightly floured surface, roll chilled dough to fit a 9-inch pie dish. Transfer dough to dish, trim excess, and crimp edges. Chill crust for 10 minutes before filling.
04 - Whisk together pumpkin puree, brown sugar, eggs, heavy cream, milk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl until smooth.
05 - Pour pumpkin filling into the chilled crust and smooth the surface evenly with a spatula.
06 - Bake for 50 to 55 minutes until the center is set but slightly jiggly. Cover crust edges with foil if they brown too quickly.
07 - Let the pie cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.
# Expert Suggestions:
01 -
- The buttery, flaky crust is so tender it practically melts on your tongue—no more dense, tough pie crust nightmares.
- This filling strikes the perfect balance between spiced and creamy without tasting like pumpkin pie spice overdose.
- It's foolproof enough for a first-timer but impressive enough to become your signature dessert.
- Leftovers taste even better the next day, making it perfect for meal prep or last-minute guests.
02 -
- The filling will look slightly underdone when you pull it from the oven—that gentle jiggle in the center is what you want, not a completely firm filling, because carryover cooking continues as the pie cools and the residual heat sets the custard perfectly.
- Never skip the chill time after lining the pie dish; a warm crust absorbs the filling unevenly and can become soggy or crack during baking.
03 -
- Make the dough in a food processor by pulsing the flour, salt, and sugar, adding cold butter cubes, and pulsing until breadcrumb-sized, then adding ice water gradually—this takes about 30 seconds and eliminates the guesswork of hand-cutting.
- Don't pour the filling into a warm crust; the warmth will begin cooking the eggs before they're supposed to bake, and you'll end up with an uneven texture or worse, a curdled filling.