This pumpkin custard pie is a luscious holiday dessert featuring a smooth, creamy pumpkin filling baked inside a flaky pie crust. Rich with warm spices like cinnamon and ginger, the custard texture is soft yet set, offering the perfect balance of sweetness and autumn flavor. It’s a dessert that’s elegant enough for special occasions but simple enough for everyday baking, and chilling it before serving allows the filling to firm up beautifully for clean slices and a velvety mouthfeel.
Ingredients
For the Crust
- 1 (9-inch) pie crust, homemade or store-bought
For the Pumpkin Custard Filling
- 15 ounces (about 425 g) pumpkin puree
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish if it isn’t already fitted, and flute the edges if desired.
- In a large bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth.
- Add the milk, heavy cream, and vanilla extract to the pumpkin mixture. Stir gently until fully combined and silky.
- Pour the custard filling into the prepared pie crust, smoothing the top with a spatula.
- Place the pie on the center rack of the oven and bake for about 45–60 minutes. The edges should be set and the center should still jiggle slightly when rocked.
- Remove the pie from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the pie for at least 3–4 hours (or overnight) so the custard fully sets and slices cleanly.
- Just before serving, you can add a dollop of whipped cream if desired.
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Cooling & Chill Time: 3–4 hours
- Total Time: About 5 hours
- Servings: 8 slices
- Cuisine: American / Holiday
- Course: Dessert
Tips & Variations
- Use a blind-baked crust (partially baked crust) if you prefer a crispier base.
- Add a pinch of ground allspice or cloves for deeper spice flavor.
- For an extra creamy result, replace half the milk with extra heavy cream.
- Serve with cinnamon-sweetened whipped cream or a scoop of vanilla ice cream.
- Chill the pie thoroughly before slicing—it makes cleaner, neater pieces.
Approximate Nutrition
(Per slice—estimate)
- Calories: ~330–380
- Carbohydrates: ~40–50 g
- Protein: ~5–7 g
- Fat: ~15–20 g
- Fiber: ~2–3 g
- Sugar: ~25–30 g
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish if it isn’t already fitted, and flute the edges if desired.
- In a large bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until smooth.
- Add the milk, heavy cream, and vanilla extract to the pumpkin mixture. Stir gently until fully combined and silky.
- Pour the custard filling into the prepared pie crust, smoothing the top with a spatula.
- Place the pie on the center rack of the oven and bake for about 45–60 minutes. The edges should be set and the center should still jiggle slightly when rocked.
- Remove the pie from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the pie for at least 3–4 hours (or overnight) so the custard fully sets and slices cleanly.
- Just before serving, you can add a dollop of whipped cream if desired.
Notes
- Carbohydrates: ~40–50 g
- Protein: ~5–7 g
- Fat: ~15–20 g
- Fiber: ~2–3 g
- Sugar: ~25–30 g
FAQs
- What makes this different from traditional pumpkin pie?
Pumpkin custard pie has a smoother, creamier filling that’s more like a custard than a firm pumpkin pie—rich yet delicate in texture. - Can I make this ahead of time?
Yes—make the pie a day ahead and chill it overnight; the flavor deepens and the texture improves. - How do I know when it’s done baking?
The edges will be set, and the center should jiggle slightly; it will firm up as it cools. - Can I freeze this pie?
Yes—wrap the cooled pie well and freeze for up to 2 months. Thaw in the fridge before serving.
