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Old Fashioned Pumpkin Pie with Homemade Flaky Crust

Old fashioned pumpkin pie with homemade flaky crust bakes with a smooth, warmly spiced filling inside a tender, buttery crust. Chill the dough, bake until the center still jiggles slightly, then cool and refrigerate before slicing.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 3 hours 15 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.25 cup all-purpose flour
  • 0.5 cup salted butter cold, cut into 1/2-inch cubes
  • 2 tbsp vegetable shortening cold
  • 3 tbsp ice water to 5 tablespoons
Filling
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp fine salt
  • 2 eggs large
  • 1 can (15 oz) pure pumpkin
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Cut the cold salted butter and cold vegetable shortening into the all-purpose flour with a pastry blender until the pieces range from pea-size to almond-size.
  2. Sprinkle in 3 tablespoons ice water and toss with a fork.
  3. Add more ice water 1 teaspoon at a time, up to 2 tablespoons, just until the dough holds together when squeezed.
  4. Gather the dough into a disk and wrap it.
  5. Refrigerate the wrapped dough for at least 1 hour.
  6. On a lightly floured surface, roll the dough into a 12-inch circle.
  7. Fit the dough into a 9-inch pie plate.
  8. Trim the overhang to about 1 inch.
  9. Fold the edge under and crimp.
  10. Refrigerate the crust for 15 minutes.
  11. Preheat the oven to 425°F.
Make the filling and bake
  1. In a large bowl, whisk together the granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine salt.
  2. Whisk in the large eggs, pure pumpkin, and evaporated milk until smooth.
  3. Pour the filling into the chilled crust.
  4. Set the pie plate on a rimmed baking sheet.
  5. Bake for 15 minutes at 425°F, then reduce the oven to 350°F and bake for 40 to 50 minutes, until the edges are set, the center still jiggles slightly, and a thermometer inserted near the center reads about 175°F.
  6. Loosely cover the crust edge with foil if it browns too quickly.
Cool the pie
  1. Cool on a wire rack for 2 hours.
  2. Refrigerate until chilled before slicing.

Notes

For the flakiest crust, keep the butter, shortening, and water cold and stop adding water as soon as the dough holds together when squeezed. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a gluten-free version, use a 1:1 gluten-free flour blend in the crust.