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Easy Pumpkin Pie Recipe Perfect for Creamy Flaky Thanksgiving Dessert

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This easy pumpkin pie recipe delivers a creamy filling with a silky texture inside a flaky, buttery crust. Perfect for Thanksgiving or any autumn gathering, it’s simple, foolproof, and crowd-pleasing.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream (or whole milk for lighter option)
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Optional: pinch of ground cloves

Instructions

  1. Make the crust: In a medium bowl, whisk together 1 ¼ cups flour and ¼ teaspoon salt. Add cold, cubed butter and use a pastry cutter or food processor pulses to blend until the mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 tablespoons ice water, mixing just until dough starts to come together. If dry, add the remaining tablespoon. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C) while dough chills.
  3. Roll out the dough: Lightly flour a surface and roll the chilled dough to about 12 inches (30 cm) diameter. Transfer carefully to your pie dish. Trim edges to 1 inch beyond rim, fold under, and crimp decoratively. Chill again for 10 minutes to prevent shrinking during baking.
  4. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes until edges are just starting to turn golden. Remove weights and parchment, bake 5 more minutes to set bottom.
  5. Prepare the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, spices, and salt until smooth and well combined. Avoid overmixing.
  6. Fill and bake: Pour filling into prepared crust. Bake at 375°F (190°C) for 45-50 minutes, or until the filling is just set and a knife inserted near the center comes out clean. The center will still jiggle slightly.
  7. Cool completely: Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter cold for flaky crust. Don’t overwork dough. Blind bake crust to prevent sogginess. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing for best texture.

Nutrition

Keywords: pumpkin pie, Thanksgiving dessert, flaky crust, creamy filling, easy pumpkin pie, holiday dessert

Find it online: https://sagestirs.com/easy-pumpkin-pie-recipe-perfect-for-creamy-flaky-thanksgiving-dessert/