Ingredients

For the crust

2 1/2 cups flour, plus extra for rolling
1/2 cup sugar
1 tsp cinnamon (optional)
1/4 tsp baking powder
1 cup salted butter, softened and cubed
2 eggs, room temperature
1/4 cup sour cream, room temperature
1/2 tsp vanilla extract
Cooking spray for the pie pan (or butter)

For the pumpkin pie filling

2 cups homemade pumpkin (strained if watery)
2 eggs
14 oz sweetened condensed milk
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp vanilla extract

Optional egg wash

1 egg
2 Tbsp water

Optional pie crust cookies

Extra pie crust dough
Flour for hands
Egg wash from above

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, cinnamon (if using), and baking powder for the crust. Add the cubed butter, eggs, sour cream, and vanilla extract. Use a hand mixer to blend until mostly combined. Small butter lumps are fine; the dough will be sticky.

Step 2: Form the dough into a ball, cover, and chill for 1 hour. If crumbly, use a little flour on your hands to bring it together before chilling.

Step 3: After chilling, turn the dough onto a floured surface. Roll out into a circle with a floured rolling pin. Gently place into a buttered pie pan, ensuring it fits snugly with a slight overhang. Crimp the edges and prick the bottom with a fork.

Step 4: Let the crust rest for 10 minutes at room temperature, then chill for 20 minutes in the fridge to help prevent shrinking. Preheat oven to 400°F (200°C).

Step 5: Meanwhile, in a bowl, combine all pumpkin pie filling ingredients and mix well. Pour the filling into the prepared crust.

Step 6: Cover the crust edges with tin foil or a pie crust guard. Bake at 400°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 45-50 more minutes. The edges should be set and the center slightly jiggly.

Step 7: Remove the foil from the edges about 5 minutes before the pie is done to brown the crust. Cool to room temperature for 1 hour, then chill for 4 hours before serving.

Step 8 (optional): For the egg wash, whisk the egg and water together and brush over the crust before adding the foil. To make pie crust cookies, roll out extra dough paper-thin, cut shapes with a cookie cutter, add fork-laid veins, brush lightly with egg wash, and bake at 350°F for 10 minutes.

Tips & Variations

If your homemade pumpkin is watery, strain it well before using to avoid a soggy filling.

Adding cinnamon to the crust enhances flavors for autumn pies but omit it if making chocolate or other non-spiced pies with this crust.

Use cooking spray in the pie pan for easier crust removal, or butter for extra richness.

Make pie crust cookies with leftover dough for a fun garnish.

FAQs

Can I use canned pumpkin instead of homemade?

Yes, canned pumpkin works fine and saves time. Just be sure to use pure pumpkin puree rather than pumpkin pie filling, which already contains spices and sugar.

How do I prevent the pie crust from shrinking?

Chilling the dough before rolling, resting the shaped crust in the fridge before baking, and pricking the bottom with a fork all help reduce shrinking. Using a pie crust shield during baking also protects the edges from burning while allowing the center to cook fully.