Flaky Pumpkin Biscuit Pie: A Cozy and Delicious Fall Dessert

Nothing says fall like pumpkin pie, but have you ever thought about giving it a unique twist? Meet the Flaky Pumpkin Biscuit Pie—a dessert that combines the creamy, spiced flavors of classic pumpkin pie with the buttery, flaky layers of a biscuit crust. The result is a perfectly textured, deliciously rich pie that’s ideal for Thanksgiving, cozy gatherings, or just a sweet treat on a chilly evening.

If you love traditional pumpkin pie but want to try something a little different, this recipe is for you. The biscuit crust adds an extra layer of crunch and richness, while the pumpkin filling remains smooth and creamy. It’s the best of both worlds!

The Inspiration Behind Flaky Pumpkin Biscuit Pie

Pumpkin pie has been a staple of American autumn traditions for centuries, but why stop at a regular crust when you can have a biscuit-based one? This version takes inspiration from Southern-style biscuits, known for their buttery, flaky texture. The combination of these two beloved classics results in a flavor-packed, textured dessert that stands out from the traditional pumpkin pie.

This pie is:
✅ Buttery and flaky thanks to the biscuit crust
✅ Rich and spiced with cinnamon, nutmeg, and cloves
✅ Satisfyingly sweet but not overpowering
✅ Perfect for fall and holiday celebrations

Let’s dive into the details so you can make your own!

Ingredients You’ll Need

To create this Flaky Pumpkin Biscuit Pie, you’ll need two main components: the biscuit crust and the pumpkin filling.

For the Biscuit Crust:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/3 cup cold, unsalted butter, cubed
• 3/4 cup pumpkin puree
• 2 tablespoons milk

For the Pumpkin Filling:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup evaporated milk
• 1 tablespoon melted butter
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 large eggs

Optional Toppings:

• Whipped cream
• Maple syrup drizzle
• Toasted pecans for crunch

Step-by-Step Preparation

1. Preparing the Biscuit Crust

A good biscuit crust is all about achieving flakiness while keeping it tender.

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and pumpkin pie spice.
2. Cut in Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Add Pumpkin & Milk: In a separate bowl, mix the pumpkin puree and milk, then slowly incorporate this into the dry mixture.
4. Knead Lightly: Stir just until combined—overmixing will make the crust tough.

2. Rolling and Forming the Crust

1. Roll Out Dough: Turn the dough onto a floured surface and roll it out to fit a 9-inch pie dish.
2. Press It In: Gently press the dough into the dish, making sure it evenly covers the bottom and sides.
3. Chill: Place the crust in the refrigerator for about 20 minutes before adding the filling.

3. Preparing the Pumpkin Filling

1. Mix Ingredients: In a medium bowl, combine the pumpkin puree, sugar, evaporated milk, melted butter, pumpkin pie spice, vanilla extract, and eggs.
2. Whisk Until Smooth: Beat until the mixture is well combined and smooth.

4. Assembling and Baking the Pie

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Pour the Filling: Pour the pumpkin mixture into the chilled biscuit crust and smooth the top with a spatula.
3. Bake: Place the pie in the oven and bake for about 50-55 minutes, or until a knife inserted in the center comes out clean.
4. Cool Completely: Let the pie cool for at least 1 hour before slicing.

Serving and Pairing Ideas

This Flaky Pumpkin Biscuit Pie is delicious on its own, but adding the right toppings and pairings can make it even better!

Best Ways to Serve It:

• Classic: With a generous dollop of whipped cream.
• Decadent: Drizzle with warm maple syrup.
• Nutty: Sprinkle with toasted pecans for extra crunch.
• Extra Spiced: Dust with a little extra cinnamon before serving.

Perfect Drink Pairings:

• Hot Apple Cider – Complements the spiced flavors.
• Chai Latte – Adds warmth and depth.
• Coffee or Espresso – A bitter contrast to the sweetness.
• Bourbon or Spiced Rum – Great for an adult-friendly version.

Variations to Try

1. Maple-Glazed Biscuit Crust

Brush the crust with a mixture of maple syrup and melted butter before baking for a caramelized finish.

2. Chocolate Pumpkin Biscuit Pie

Add ½ cup of dark chocolate chips to the filling for a rich, chocolatey twist.

3. Gluten-Free Version

Substitute gluten-free all-purpose flour for the biscuit crust. It will be just as flaky and delicious!

4. Vegan Alternative

• Use coconut oil instead of butter.
• Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Swap evaporated milk for almond or coconut milk.

Frequently Asked Questions (FAQ)

1. Is it possible to prepare this pie beforehand?

Yes! Pre-bake the pie one day ahead and keep it at room temperature. Refrigerate if storing for more than a day.

2. What steps can I take to keep the bottom crust from turning soggy?

Chilling the dough and pre-baking the crust slightly (about 5 minutes) before adding the filling helps avoid a soggy base.

3. Can I freeze this pie?

Absolutely! Encase it tightly in plastic wrap and foil, then freeze for up to two months. Allow it to defrost in your refrigerator overnight, then reheat thoroughly before serving.

4. What’s the best way to store leftovers?

Store slices in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.

If you love flaky biscuits and creamy pumpkin pie

This Flaky Pumpkin Biscuit Pie is the ultimate fall dessert. The combination of buttery biscuit crust and rich pumpkin filling makes every bite an absolute delight.

Whether you serve it at Thanksgiving, a cozy fall dinner, or just because, this pie is guaranteed to impress. Try it out, experiment with toppings, and enjoy the comforting taste of pumpkin spice season!