pumpkin custard pie recipe

Written BySheba G Updated On
pumpkin custard pie recipe
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The Best pumpkin custard pie recipe

I’m so excited to share my favorite pumpkin custard pie recipe with you all today. This dish has been a staple in our household for years, and it’s a perfect treat for any occasion. The combination of the flaky pie crust, the creamy custard filling, and the warm spices is absolute perfection.

My kids just love helping me make this pie, and it’s become a special tradition that we enjoy together as a family. Plus, it’s incredibly easy to make and can be whipped up in no time – even on a busy weeknight! As an added bonus, this recipe is also surprisingly healthy, considering how delicious it tastes.

The pumpkin puree adds moisture and nutrients, while the eggs provide protein and creaminess. It’s truly a win-win situation. So go ahead and give this recipe a try – I promise you won’t be disappointed!

One of the best things about this pie is that it’s incredibly versatile. You can serve it as a dessert after Thanksgiving dinner, or as a sweet treat any time of year. It’s also perfect for potlucks or family gatherings, where everyone can enjoy a slice (or two!)

without feeling too full. And let’s not forget about the leftovers – this pie freezes beautifully, so you can easily store it in your fridge or freezer for future meals. I’ve even been known to sneak a slice (or two) when no one is looking…

don’t tell anyone!

Pumpkin Custard Pie

Pumpkin Custard Pie

4.7 from 1763 votes

A creamy, spiced pumpkin custard baked in a flaky pie crust. This dessert combines the rich flavor of pumpkin with a smooth, silky texture.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Custard Filling

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

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and salt for the crust.
3Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
4Sprinkle ice water over mixture, one tablespoon at a time, and stir with a fork until dough holds together when pressed.
5Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll dough into a 12-inch circle.
7Transfer to a 9-inch pie dish, trim edges, and crimp as desired.
8Prick bottom and sides with a fork to prevent bubbling.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake at 425°F for 10 minutes until edges are lightly golden.
11Remove parchment and weights, then bake for another 5 minutes until bottom is set and pale.
12Let cool slightly.
13Reduce oven temperature to 350°F.
14In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until smooth.
15Add eggs one at a time, whisking after each addition.
16Gradually stir in evaporated milk and vanilla extract until fully combined.
17Pour the custard filling into the pre-baked crust.
18Place the pie on the middle rack of the oven and bake at 350°F for 45 to 50 minutes.
19The custard is done when the center is just set but still jiggles slightly when gently shaken, and a knife inserted near the center comes out clean.
20Transfer the pie to a wire rack and let cool completely at room temperature for about 2 hours.
21Refrigerate for at least 4 hours before serving to allow the custard to fully set.
22Slice and serve chilled or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a deeper flavor, toast the spices in a dry pan for 1 minute before adding to the filling. To prevent cracks, avoid overbaking and cool the pie gradually. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Pumpkin Custard Pie Works

One of my favorite things about this recipe is how well it stores – whether you’re freezing it for later or storing leftovers in the fridge, it always retains its delicious flavor and texture. And let me tell you, there’s nothing quite like enjoying a slice (or two) on a cold winter morning or after dinner on Thanksgiving night.

The combination of the warm spices, the creamy custard filling, and the flaky crust is absolute perfection – every time! Whether you’re serving this at home or taking it to a potluck dinner party (and trust me, everyone will beg for seconds!)

, this recipe never fails to impress.

❓ Frequently Asked Questions About Pumpkin Custard Pie

Q: What type of pumpkin puree should I use?

For this recipe, you’ll want to use canned pumpkin puree that’s 100% pumpkin and free of any additives or spices.

Q: Can I make this pie gluten-free?

Yes, you can easily make this pie gluten-free by substituting the traditional pie crust with a gluten-free alternative.

Q: How do I know if my pie is set?

To check if your pie is set, gently insert a knife into the center of the filling; if it comes out clean, your pie is ready!

Q: Can I use fresh pumpkin instead of canned puree?

Sure thing! If you’re using fresh pumpkin, be sure to cook and puree it before using it in place of canned puree.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in your fridge for up to 3 days or freeze it for up to 2 months.

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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