Spiced Pumpkin Pie Pastry (Print Version)
Buttery crust paired with creamy spiced pumpkin filling, ideal for festive autumn occasions and comforting desserts.
# What You 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 Prepare:
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 until dough forms. Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes.
02 - Set oven to 375°F (190°C).
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 in refrigerator for 10 minutes.
04 - Whisk together pumpkin puree, brown sugar, eggs, heavy cream, milk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
05 - Pour the pumpkin mixture into the chilled crust and smooth the surface with a spatula.
06 - Bake for 50 to 55 minutes until the center is set but slightly jiggly. If crust browns too quickly, cover edges with foil.
07 - Cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.
# Expert Advice:
01 -
- The crust is actually buttery and flaky, not dense or tough, because you handle it like it's made of gold.
- Those warm spices—cinnamon, ginger, cloves, nutmeg—smell so good while baking that your whole house becomes part of the dessert.
- It's impressive enough to bring to any gathering but simple enough that you'll want to make it at home on a random Tuesday.
02 -
- A slightly wobbly center doesn't mean it's undercooked—the pie continues to set as it cools, and overbaking makes it crack and weep.
- If your filling bubbles up at the edges but stays liquid in the middle, it needs more time; if the top looks waxy or dark, it's already overdone.
03 -
- Chill your pie dish and crust before filling to slow down the baking time and give the crust more time to cook through without the filling setting too fast.
- A pie shield or strips of foil over the crust edges saves you from burnt edges and pale filling every single time.