Homemade Pumpkin Pie with Butter Crust
Dutch-style sweet pumpkin tart with a tender butter crust and silky pumpkin custard filling. Pumpkin is simmered with milk, pumpkin spice, and vanilla, then folded into eggs for a creamy center that stays soft inside with a set top. Blind-baked crust ensures crispness. Serve chilled with sour cream for sweet-tart contrast.
Ingredients
- 2 cups all-purpose flourcake flour1:1gluten-free
lighter crumb
- flour, for dusting(optional)
- ¼ cups powdered sugar
- salt, a pinch
- 9 tbsp cold unsalted butter
- 2 egg yolks, large
- 3 tbsp milk
- olive oil, for greasing
- 1 lb pumpkin, peeled, seeded, cut into chunks
- ¼ cups dark brown sugar
- ¾ cups granulated sugar
- 2 cups milk
- 1 tbsp pumpkin spice, or speculaaskruidenground cinnamon, nutmeg, ginger, cloves blend1:1
adjust spice ratio to taste
- 2 tsp vanilla essencevanilla extract1:1
similar flavor intensity
- 2 eggs, large
- 1 egg yolk, large
Instructions
- 1
Sift flour, powdered sugar, and salt into a bowl.
- 2
Cut cold butter into small pieces and add to flour; rub between fingers until mixture resembles coarse crumbs.
- 3
Add egg yolks and milk; knead briefly until combined.
- 4
Form dough into a ball, flatten into a disk, wrap in plastic, and refrigerate at least 30 minutes.
- 5
Meanwhile, remove pumpkin seeds and skin; cut flesh into chunks.
- 6
Line springform with parchment and lightly oil.
- 7
Flour a work surface and roll dough to a sheet larger than the pan; use a rolling pin to transfer to springform.
- 8
Press dough into corners and trim excess or patch holes.
- 9
Prick bottom and sides with a fork; refrigerate at least 30 minutes.
- 10
Preheat oven to 350°F.
- 11
Combine pumpkin chunks, sugars, milk, pumpkin spice, and vanilla in a small pot; bring to a boil and simmer 30 minutes, stirring regularly to prevent sticking.
- 12
Remove from heat and puree with an immersion blender; let cool.
- 13
Line crust with parchment and fill with pie weights or dried beans; blind bake 45 minutes.
- 14
Remove weights and parchment; let cool slightly.
- 15
Reduce oven temperature to 325°F.
- 16
Whisk eggs and gently fold into cooled pumpkin mixture.
- 17
Pour filling onto crust and bake 45-55 minutes until top is set but filling still jiggles slightly in the center.
- 18
Cool completely in the pan, then refrigerate overnight.
- 19
Remove from refrigerator 30 minutes before serving.
Tips
Work quickly with cold butter to maintain a flaky crust texture.
Stir pumpkin mixture constantly while simmering to prevent scorching.
The filled pie should jiggle like jelly pudding when done; it continues to set as it cools.
Overnight refrigeration improves flavor and texture.
Good to Know
Refrigerate covered up to 3 days. Do not freeze after baking as custard texture will separate.
Prepare dough up to 2 days ahead; blind bake crust up to 1 day ahead. Pumpkin puree can be made 1 day ahead.
Serve chilled or at cool room temperature with sour cream or whipped cream for sweet-tart balance.
Common Mistakes
Do not overmix dough to avoid tough crust; handle dough gently.
Do not skip blind baking to avoid soggy bottom.
Do not skip the overnight rest to avoid underdeveloped flavor and texture.
Do not stop stirring pumpkin mixture during simmering to avoid burning.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
adjust spice ratio to taste