Name: Pumpkin Custard Pie
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 1 can (15 oz) pumpkin puree; 3 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 3/4 cup whole milk or half-and-half; 3/4 cup heavy cream; 1 tsp vanilla extract

Why You’ll Love This Recipe

Pumpkin Custard Pie is silky-smooth, perfectly spiced, and incredibly easy to make. Unlike dense traditional pumpkin pies, the custard version is lighter in texture but still rich in flavor. The filling is made with simple ingredients and comes together quickly, making it ideal for both experienced bakers and beginners. Serve it chilled or at room temperature with whipped cream for a dessert that feels both nostalgic and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unbaked pie crust (homemade or store-bought)
Canned pumpkin puree
Eggs
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Whole milk or half-and-half
Heavy cream
Vanilla extract

Directions

Preheat your oven to 375°F (190°C).
Roll out your pie dough and fit it into a 9-inch pie dish. Crimp the edges as desired. Set aside.
In a large bowl, whisk together the pumpkin puree, eggs, sugars, cinnamon, nutmeg, cloves, salt, milk, heavy cream, and vanilla until smooth and well combined.
Pour the custard mixture into the prepared pie crust.
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean. The center may still have a slight jiggle.
If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
Remove from the oven and let cool at room temperature for 1–2 hours.
Refrigerate for at least 2 hours before serving to allow the custard to fully set.
Serve chilled or at room temperature with whipped cream if desired.

Servings and timing

This recipe serves 8.
Prep time: 15 minutes
Cook time: 50 minutes
Cooling/chilling time: 2–4 hours
Total time: About 3 hours 30 minutes to 5 hours

Variations

Crustless Version: Pour the custard into a greased pie dish and bake without a crust for a lighter, gluten-free option.
Spice Blend Swap: Use pumpkin pie spice instead of individual spices for convenience.
Dairy-Free: Use coconut milk and dairy-free cream alternatives for a dairy-free custard.
Maple Flavor: Replace some of the sugar with pure maple syrup for a deeper fall flavor.
Mini Pies: Use mini tart shells for individual servings—adjust baking time accordingly.

Storage/Reheating

Store Pumpkin Custard Pie in the refrigerator, covered, for up to 4 days.
It’s best served chilled or at room temperature, so reheating is not necessary.
Freezing is not recommended, as the custard texture can change when thawed.

FAQs

What’s the difference between pumpkin custard pie and regular pumpkin pie?

Pumpkin custard pie has a lighter, silkier texture and uses a custard-style base with milk and cream, while traditional pumpkin pie is denser.

Can I use evaporated milk instead of milk and cream?

Yes, substitute an equal amount of evaporated milk for a similar texture and flavor.

How do I know when the pie is done baking?

The edges should be set and the center should jiggle slightly. A knife inserted near the center should come out mostly clean.

Can I use fresh pumpkin instead of canned?

Yes, just be sure to purée and strain it well to remove excess moisture for the best texture.

Why is my pie cracking on top?

Overbaking or rapid cooling can cause cracks. Try removing the pie while it still has a slight jiggle and let it cool gradually.

Should I blind bake the crust?

No, blind baking is not required for this recipe since the custard sets well during baking.

Can I make this pie ahead of time?

Absolutely! It’s even better the next day after the flavors have melded and the custard is fully set.

Can I freeze leftovers?

Freezing is not recommended, as the custard can separate and become watery when thawed.

What’s the best crust to use?

A traditional buttery pie crust pairs perfectly, but you could also use a graham cracker crust for a different twist.

How long does this pie need to chill?

At least 2 hours is ideal, but overnight chilling will provide the best texture and flavor.

Conclusion

Pumpkin Custard Pie is a refined, lighter twist on a holiday favorite that doesn’t compromise on flavor. With its smooth texture, balanced spices, and classic presentation, it’s sure to become a staple in your fall dessert rotation. Whether served as the grand finale to your holiday meal or as a midweek treat, it’s a slice of seasonal perfection.

Pumpkin Custard Pie