custard pumpkin pie recipe

Written BySheba G Updated On
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The Best custard pumpkin pie recipe

I’ve always been fascinated by the rich history of custard pumpkin pie. This dessert has its roots in traditional European cuisine, where pumpkin was a staple ingredient in many sweet and savory dishes.

The use of custard as a filling adds a creamy texture that complements the warm spices and sweetness of the pumpkin. As a home cook, I appreciate the simplicity of this recipe, which requires only a few ingredients and straightforward techniques to produce a delicious and satisfying pie.

My family and I have enjoyed this pie for years, and it’s become a staple in our household during the fall season. We love how the combination of pumpkin, custard, and spices creates a cozy and comforting atmosphere that’s perfect for family gatherings or special occasions.

Plus, the health benefits of using pumpkin as an ingredient are undeniable – it’s packed with vitamins, minerals, and antioxidants that make this dessert a guilt-free treat. Whether you’re looking for a new dessert to try or want to add some variety to your holiday menu, this custard pumpkin pie recipe is sure to please even the pickiest eaters.

Its smooth texture and subtle sweetness make it an excellent choice for any occasion. I’ve made this recipe countless times, and each time I’m reminded of why it remains one of my favorite desserts to date.

Classic Custard Pumpkin Pie

4.7 from 546 votes

A traditional custard pumpkin pie with a flaky crust and smooth, creamy pumpkin filling. Perfect for holidays or any special occasion.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Custard Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
5Form into a ball and wrap in plastic wrap.
6Chill for 30 minutes.
7On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1 inch of overhang.
10Fold the overhang under itself to create a thicker crust edge.
11Crimp the edges with a fork or your fingers.
12Pre-bake the pie crust at 425°F for 10-12 minutes, or until the crust is lightly golden.
13Remove from the oven and set aside to cool slightly.
14In a large mixing bowl, whisk together pumpkin puree, evaporated milk, and eggs until well combined.
15Add sugar, cinnamon, ginger, nutmeg, cloves, and salt.
16Whisk until the mixture is smooth and well combined.
17Pour the pumpkin mixture into the pre-baked pie crust.
18Place the pie dish on a baking sheet to catch any spills.
19Bake at 425°F for 15 minutes.
20Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
21Allow the pie to cool completely on a wire rack.
22This may take about 2-3 hours.
23Once cooled, refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For a smoother crust, use a food processor to combine the dough ingredients. Ensure the pie is completely cooled before refrigerating to prevent condensation.

Watch Video Of How Classic Custard Pumpkin Pie Works

This custard pumpkin pie recipe is a staple in our household during the fall season. We love how easy it is to prepare and how versatile it is – perfect for both everyday meals and special occasions.

When stored properly, leftover pie stays fresh for several days, making it an excellent choice for meal prep or last-minute entertaining ideas. Whether you’re serving it warm from the oven or chilled from the fridge, this pie is sure to impress even the pickiest eaters.

❓ Frequently Asked Questions About Custard Pumpkin Pie

Q: What type of pumpkin should I use for this recipe?

A: For this recipe, you can use any type of pumpkin that’s suitable for baking. However, I recommend using a sugar pumpkin or a pie pumpkin for their sweet flavor and dense texture.

Q: Can I substitute the heavy cream with another dairy product?

A: While heavy cream is the traditional choice for custard, you can substitute it with half-and-half or whole milk if you prefer a lighter version. Keep in mind that the flavor will be slightly different, but it will still be delicious.

Q: How do I ensure that my custard doesn’t curdle when I add it to the pie crust?

A: To prevent curdling, make sure your custard has cooled slightly before adding it to the pie crust. You can also temper your custard by gradually adding it to the warm pie crust while stirring constantly.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance by preparing the filling and crust separately and storing them in separate containers until ready to assemble.

Q: What’s the best way to store leftover pie?

A: Leftover pie can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. When reheating, cover the pie with foil to prevent overcooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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