pumpkin custard pie recipe

Written ByJenny Smyth Posted on
pumpkin custard pie recipe
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The Best pumpkin custard pie recipe

I have been making this pumpkin custard pie recipe for years, and it’s always a hit with my family. The first time I made it, I was blown away by how delicious it was.

The combination of the creamy custard, the sweetness of the pumpkin, and the crunch of the crust is just perfect. My kids love helping me make it, and they always get excited when they see the pie coming out of the oven.

It’s a great recipe for any occasion, whether it’s a holiday dinner or just a Tuesday night. The best part is that it’s relatively easy to make, and you can even make it ahead of time and freeze it for later.

I’ve made it for Thanksgiving, Christmas, and even just for a weeknight dinner when we’re feeling like something special. My family loves it so much that I’ve even made it for my in-laws when they come over.

It’s a crowd-pleaser, for sure. I think what I love most about this recipe is the way the flavors all come together – the pumpkin is perfectly spiced, the custard is silky smooth, and the crust is flaky and buttery.

It’s just a really well-balanced recipe that never fails to impress. Plus, it’s a great way to use up any leftover pumpkin puree you might have on hand.

Pumpkin Custard Pie

Pumpkin Custard Pie

4.8 from 740 votes

A smooth and creamy pumpkin custard baked in a flaky pie crust. This dessert combines the warm flavors of pumpkin and spice for a comforting treat.

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 Filling

1 1/2 cups 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
2 large eggs
1 1/4 cups heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, combine the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim and crimp the edges as desired.
9In a medium bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
10Add the eggs one at a time, whisking well after each addition until smooth.
11Slowly whisk in the heavy cream and vanilla extract until the filling is fully combined and silky.
12Pour the filling into the prepared pie crust.
13Bake for 45 to 50 minutes, until the edges are set and the center jiggles slightly when gently shaken.
14A knife inserted near the center should come out clean.
15Cool completely on a wire rack before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 350mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For a deeper flavor, use fresh roasted pumpkin puree. Chill the pie for at least 2 hours before slicing for cleaner pieces.

Watch Video Of How Pumpkin Custard Pie Works

This pumpkin custard pie recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need something special for dinner.

One of my favorite things about this recipe is how versatile it is – you can serve it warm with whipped cream or chilled with ice cream.

And because it makes such a large pie (cut into slices), you’ll have plenty of leftovers to enjoy throughout the week.

❓ Frequently Asked Questions About Pumpkin Custard Pie

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

I recommend using canned pumpkin puree for this recipe. It’s easier to find and works just as well as fresh pumpkin puree.

Q: Can I make this pie in advance?

Yes, you can make this pie up to 24 hours in advance. Just assemble all the components and refrigerate until ready to bake.

Q: How do I prevent the custard from curdling?

To prevent curdling, make sure your eggs are at room temperature before mixing with sugar and milk.

Q: Can I substitute regular sugar with honey or maple syrup?

No, you should not substitute regular sugar with honey or maple syrup in this recipe as they will change the flavor profile.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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