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Quick Homemade Pumpkin Pie with Flaky Crust

Quick Homemade Pumpkin Pie with Flaky Crust - featured image
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A quick and easy pumpkin pie recipe with a flaky homemade crust and silky spiced filling, perfect for last-minute gatherings or weeknight desserts. Ready in under 30 minutes of active time, this crowd-pleaser tastes like you spent all day in the kitchen.

Ingredients

  • All-purpose flour, 1 ¼ cups (150g)
  • Unsalted butter, ½ cup (113g), very cold and cut into small cubes
  • Ice water, 4-6 tablespoons (60-90ml)
  • Salt, ½ teaspoon (for crust)
  • Sugar, 1 teaspoon (for crust)
  • Pumpkin puree, 1 can (15 oz or 425g)
  • Sweetened condensed milk, 1 can (14 oz or 397g)
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Salt, ¼ teaspoon (for filling)

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle 4 tablespoons ice water over mixture and stir with a fork until dough just comes together. If too dry, add another tablespoon water. Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll out the dough: Lightly flour work surface and rolling pin. Roll chilled dough from center outward, turning a quarter turn after each roll, to a 12-inch circle about ⅛-inch thick. Transfer to 9-inch pie dish, press into bottom and sides, trim overhang to ½ inch, fold edges under and crimp. Prick bottom with fork. Refrigerate 15 minutes while preheating oven to 375°F (190°C).
  3. Blind bake the crust: Line chilled crust with parchment paper or foil, fill with pie weights or dried beans. Bake 15 minutes. Remove parchment and weights, bake another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk eggs until broken up and slightly frothy. Add pumpkin puree, sweetened condensed milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely smooth and uniform.
  5. Assemble and bake: Pour filling into warm pre-baked crust. Bake at 375°F (190°C) for 45-55 minutes. Edges should be set, center should jiggle slightly when shaken. If crust edges brown too quickly, cover with foil after 30 minutes.
  6. Cool and serve: Transfer to wire rack and cool completely at room temperature (about 2 hours). For cleanest slices, refrigerate another 2 hours before serving. Serve with whipped cream or vanilla ice cream.

Notes

For deeper flavor, swap 2 tablespoons sweetened condensed milk for maple syrup. Pie tastes even better the next day. Keep all crust ingredients cold for flakiness. Don’t overbake—center should jiggle slightly when removed from oven. For gluten-free, use 1:1 gluten-free flour blend with ¼ tsp xanthan gum. For dairy-free, use cold coconut oil or vegan butter in crust and replace sweetened condensed milk with full-fat coconut milk sweetened with ⅓ cup maple syrup.

Nutrition

Keywords: pumpkin pie, quick pumpkin pie, homemade pumpkin pie, flaky crust, easy pumpkin pie, fall dessert, Thanksgiving pie, last-minute dessert

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