Spiced Pumpkin Pie Pastry (Print version)
Flaky, buttery crust meets warmly spiced pumpkin custard in this classic autumn specialty.
# 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 ounces) 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
# How to make it:
01 - In a large bowl, combine flour, salt, and sugar. 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 just until dough forms. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Set oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
03 - Roll out chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer dough to the dish, trim any excess, and crimp the edges. Refrigerate crust for 10 minutes.
04 - In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, whole milk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
05 - Pour the pumpkin filling into the chilled crust and smooth the surface with a spatula.
06 - Bake for 50 to 55 minutes, or until the center is set but slightly jiggly. If the crust edges brown too quickly, cover them with foil to prevent burning.
07 - Cool the pie on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.
# Expert suggestions:
01 -
- The crust is genuinely flaky because cold butter actually stays cold while you work it in—game changer compared to softer recipes.
- The spice balance feels warm and layered, never harsh or one-note, thanks to using all four warming spices in measured amounts.
- It's elegant enough for Thanksgiving but casual enough to make just because Wednesday feels like pie day.
02 -
- A slightly wobbly center is the target—it will continue to set as it cools and firms up perfectly; overbaked pie is dry pie, and dry pie is sad.
- Room temperature tastes best because the spices and custard flavors shine when they're not numbed by cold, though chilled is lovely the next day with coffee.
03 -
- If you're nervous about the crust, make it a full day ahead—it actually becomes more forgiving once rested, and you eliminate the stress of timing.
- A piece of foil draped over the crust edges prevents them from burning while the center bakes through, and it's the single most useful trick for custard pies.