Pumpkin Custard Pie

This pumpkin custard pie recipe is the ideal dessert for fall and Thanksgiving. It has a silky-smooth custard filling made with pumpkin purée, warm spices, and cream, all baked inside a crisp, flaky pie crust. The result is a pie that’s lighter and creamier than traditional pumpkin pie but still packed with classic pumpkin spice flavor. Top it with whipped cream and a sprinkle of toasted pumpkin seeds, and you’ve got an easy make-ahead dessert that looks fit for any holiday table yet is simple enough to enjoy any time you’re craving pumpkin pie!

Why I Love This Pumpkin Custard Pie

What I love most about this pumpkin custard pie is how simple it is to make. Some pies can feel fussy and intimidating to make, but this one is as easy as mixing the filling, pouring it into the crust, and letting the oven do the rest. The result is a stress-free dessert that still feels special enough for the holidays.

The real magic of this pie is in the texture. Every bite is silky-smooth and custardy, with a rich creaminess that melts in your mouth and just the right amount of warm pumpkin spice. It takes everything I love about a traditional pumpkin pie and elevates it into something even more special.

There's no question why this has become my go-to pumpkin pie over the years. The very first time I made it, it was such a hit that now it shows up on our Thanksgiving table every single year. To me, that’s the best part of this recipe—it’s not just a dessert, it’s the kind of pie that brings people together and becomes part of the celebration year after year.

Ingredients You'll Need

• 1 Pie Crust
• 2 cups Pumpkin Puree
• 3 Eggs
• 1 tsp. Vanilla Extract
• ½ cup Heavy Cream
• ½ cup Brown Sugar
• ½ cup Granulated Sugar
• 1 tsp. Ground Cinnamon
• ¼ tsp. Ground Ginger
• ¼ tsp. Ground Nutmeg
• ⅛ tsp. Ground Cloves
• ½ tsp. Salt
• Whipped Cream
• Pumpkin Seeds

By the way, many of these same ingredients can be used to make some of our other popular fall recipes. So, if you're in charge of desserts this year, you can make this pumpkin spice ice cream, pumpkin mousse, apple butter, and this apple pie recipe using a lot of them too.

How To Make Pumpkin Custard Pie

Step 1: Pre-Bake the Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish (or use a 10-inch dish if that’s what you have—the filling will just bake up a little thinner) and press the pie crust into it, crimping or pressing the edges with a fork.

Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice to prevent it from puffing up in the oven. Don’t skip this step—pre-baking ensures the custard won’t soak into the crust and leave it soggy. Bake for 10 minutes, then remove from the oven and let the crust cool slightly before adding the filling.

Step 2: Mix the Filling

In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and creamy. Add the pumpkin purée, heavy cream, pumpkin pie spice, vanilla extract, and a pinch of salt, then whisk again until the custard filling is fully combined.

Pour the pumpkin custard filling into the pre-baked crust and tap the pan gently on the counter to release any air bubbles. Cover the pie loosely with foil and bake for about 50 minutes, or until the edges are set and the center is slightly jiggly.

Step 3: Cool and Serve

Remove the pie from the oven and let it cool completely at room temperature so the custard sets properly. For the best texture and clean slices, chill the pie in the refrigerator before serving. Slice and top each piece with a dollop of whipped cream and a sprinkle of toasted pumpkin seeds for crunch. Serve chilled or slightly cooled, and enjoy!

Expert Tips

• Blind Bake the Crust – Always pre-bake the pie crust before adding the custard filling. This prevents a soggy bottom and gives your pumpkin custard pie a crisp, golden base. Use pie weights, dried beans, or rice to keep the crust flat as it bakes.
• Mix Gently – Whisk the filling until just combined. Overmixing can incorporate too much air, which may cause cracks in the custard as it bakes. A smooth, silky texture is the goal.
• Don’t Overbake – Check for doneness around the 40–45 minute mark. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. Custard continues to set as it cools.
• Cool Completely Before Slicing – Let the pie cool at room temperature, then chill it in the fridge for at least 2 hours or overnight. This ensures clean slices and the perfect creamy texture.
• Make Ahead for the Holidays – This pie is an ideal Thanksgiving dessert because you can bake it a day in advance. Simply store it covered in the refrigerator, then add whipped cream right before serving.
• Serve with Toppings – A dollop of whipped cream is classic, but you can also add a scoop of Cool Whip or sprinkle toasted pumpkin seeds, pecans, or even a dusting of cinnamon on top.

Pumpkin Custard Pie Recipe FAQS

Can I make pumpkin custard pie ahead of time?

Yes! This is one of the best pies to make in advance because the flavor improves as it chills. Bake the pie the day before, let it cool completely, and then cover and refrigerate overnight. Add whipped cream right before serving.

Why did my pumpkin custard pie crack?

Cracks happen if the pie is overbaked or if the oven temperature runs too hot. To avoid this, bake at 350°F and remove the pie when the center still jiggles slightly. Mixing the filling gently (without whipping in too much air) also helps prevent cracks.

How long does pumpkin custard pie last in the fridge?

Whether you're storing leftovers from a pie you made ahead of time or a freshly baked one, you can keep your pumpkin custard pie in the fridge for up to 4 days. Just let the pie cool to room temperature first, then wrap it loosely in plastic wrap and refrigerate.

Can I freeze this pie?

Yes, wrap the pie dish tightly in plastic wrap and then in aluminum foil and freeze it without any toppings for up to 2 months. Thaw in the fridge overnight before enjoying.

Can I use store-bought pie crust?

Absolutely. While homemade pie crust gives the best flaky texture, a store-bought crust works perfectly and makes this recipe even easier. Just be sure to pre-bake it so the custard doesn’t soak through.

Can I make this recipe without heavy cream?

Yes—if you don’t have heavy cream, you can substitute half-and-half. The filling may be slightly less rich, but it will still bake up smooth and creamy.

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

Traditional pumpkin pie uses a pumpkin custard-style filling, too, but this recipe emphasizes a silkier, creamier texture with a smoother finish. It feels like a cross between pumpkin pie and crème brûlée.

If you're looking for some more Thanksgiving day desserts, we have a ton on the blog that you can make!

Here are some of my favorites:

• Patti Labelle's sweet potato pie
• Pumpkin cheesecake bars
• Sweet potato cobbler
• Chocolate fudge pie
• Custard pie
• Old fashioned sweet potato pie
• No bake pumpkin pie
• No bake strawberry pie
• Hilly's pumpkin pie