Description
Pumpkin Custard Pie is a lighter, silkier version of traditional pumpkin pie, made with a rich custard filling of spiced pumpkin, milk, and cream in a flaky pie crust. It’s the perfect elegant dessert for Thanksgiving or any fall occasion.
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
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Crimp edges as desired. Set aside.
- In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, milk, cream, and vanilla until smooth.
- Pour the custard filling into the prepared pie crust.
- Bake for 45–55 minutes, or until the center is set with a slight jiggle and a knife inserted near the center comes out mostly clean.
- If needed, cover the crust edges with foil to prevent over-browning.
- Remove from the oven and let cool at room temperature for 1–2 hours.
- Refrigerate for at least 2 hours before serving. Serve chilled or at room temperature with whipped cream if desired.
Notes
- Do not overbake—the center should jiggle slightly when done.
- Use pumpkin pie spice as a substitute for individual spices if preferred.
- Cool slowly at room temperature to prevent cracking.
- For a crustless version, pour custard into a greased dish and bake as directed.
- Best served after chilling for a few hours or overnight for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 290
- Sugar: 21g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
