Pumpkin Custard Pie

This pumpkin custard pie has a silky pumpkin filling, warm fall spices, and a flaky pastry crust. Heavy cream gives the custard its richness and brown sugar adds a little molasses flavor. Top each slice with whipped cream for a Thanksgiving dessert that’s just as welcome at a small family dinner as it is on a full holiday dessert table.

Why You'll Love This Pumpkin Custard Pie

This pie has earned a spot on our Thanksgiving table year after year. I love that the filling comes together with just a bowl and whisk, and using a refrigerated pie crust keeps the prep simple. The individual spices let the pumpkin flavor come through, with cinnamon leading and smaller amounts of ginger, nutmeg, and cloves rounding it out.

Most of the time goes toward baking, cooling, and chilling, so this is a good recipe to make before the holiday rush. Bake it the day before and refrigerate it overnight, then it’s ready to slice after dinner. That leaves the oven free for everything else and gives the custard plenty of time to set.

By the way, readers are loving this creamy pumpkin pie! Look at what this reader said:

Everyone stop debating on a pumpkin pie recipe and make this one!!! You won't regret it it is outstanding! -Katie V.

Ingredients You'll Need

For the crust:

• 1 unbaked 9-inch pie crust, homemade or refrigerated

For the pumpkin custard filling:

• 2 cups canned pumpkin purée, not pumpkin pie filling
• 3 large eggs
• ½ cup heavy cream
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon fine salt

Optional toppings:

• Toasted shelled pumpkin seed
• Whipped cream

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.

Ingredient Notes

• Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling, which already contains sugar and spices. You’ll need 2 measured cups, so one standard 15-ounce can won’t be quite enough. If you use homemade purée, drain any excess liquid before measuring; a watery purée can affect how the custard sets.
• Pie crust: Homemade or refrigerated pastry dough works for this recipe. Choose enough dough to fit a 9-inch pie dish with room to crimp the edges. If you’re using a frozen shell, check its depth, since shallow shells may not hold all the filling.
• Heavy cream: Heavy cream and heavy whipping cream both work. Use it straight from the carton, without whipping it first. It gives the filling richness and a creamy texture. Sweetened condensed milk isn’t an equal substitute because it adds a substantial amount of sugar.
• Eggs: Use large eggs. They’re what set the custard, so using smaller or larger eggs changes the balance between the eggs and the other filling ingredients.
• Brown sugar and granulated sugar: The combination adds sweetness with a little molasses flavor from the brown sugar. Use light brown sugar and pack it into the measuring cup. Dark brown sugar will give the filling a stronger molasses flavor and slightly darker color.
• Spices: Cinnamon provides the main flavor, with smaller amounts of ginger, nutmeg, and cloves adding warmth. Measure the cloves carefully; the recipe only needs ⅛ teaspoon, and extra can overpower the pumpkin.

How To Make Pumpkin Custard Pie

Step 1: Prepare and Chill the Crust

Fit your pie dough into a 9-inch pie dish, gently easing it into the bottom and sides without stretching. Trim any excess dough and crimp the edges.

Refrigerate the crust for 30 minutes to firm it up before baking. Meanwhile, preheat the oven to 375°F (190°C).

Step 2: Prebake the Crust

Line the chilled crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Spread the weights across the bottom and against the sides to help the crust hold its shape.

Bake for approximately 20 minutes, until the edges are set and beginning to color. Carefully lift out the liner and weights. If the bottom still looks wet, bake it for a few more minutes without the weights until the surface looks dry.

Set the crust aside while you make the filling, and reduce the oven temperature to 350°F (175°C).

Step 3: Mix the Pumpkin Custard Filling

In a large bowl, gently whisk together the eggs, brown sugar, and granulated sugar until combined.

Add the pumpkin purée, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the filling is smooth and evenly mixed, without beating in lots of air.

Step 4: Fill and Bake

Pour the filling into the partially baked crust, keeping it below the top edge, and smooth the surface.

Bake for approximately 50 minutes, checking after 40–45 minutes. The edges should be set, with a small area in the center that wobbles gently when you nudge the dish. It shouldn’t look liquid or slosh. Continue baking as needed, and protect the crust edges with foil or a pie shield if they start browning too quickly.

Step 5: Cool, Chill, and Serve

Place the pie on a wire rack to cool, then transfer it to the refrigerator within 2 hours of coming out of the oven, even if it’s still slightly warm.

Refrigerate for at least 4 hours, or overnight, until the filling is completely chilled and set. Leave the pie uncovered initially, then cover once cold. Slice and serve with whipped cream and a sprinkle of toasted pumpkin seeds, if desired.

Tips for The Best Pumpkin Custard Pie

• Break up brown sugar lumps first. Press any firm clumps with a fork before mixing the filling. This helps the sugar blend evenly without needing to whisk the custard aggressively.
• Bake in the lower third of the oven. A lower rack helps the bottom crust brown while keeping the filling farther from the top heating element. This is especially helpful with glass or ceramic pie dishes.
• Set the pie dish on a rimmed baking sheet before filling it. The sheet makes the filled pie easier to move into the oven and catches any drips. Keep it level as you transfer it so the custard doesn’t spill over the crust.
• Skim off surface foam. If whisking leaves a layer of bubbles on the filling, gently skim it with a spoon before baking. This helps keep the finished surface smoother.
• Wipe the knife between slices. Use a sharp knife to cut through the chilled filling and crust, then wipe it clean after each cut. Slide a pie server fully underneath each slice before lifting so the bottom crust stays supported.

Pumpkin Custard Pie Recipe FAQS

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

Traditional pumpkin pie is already a custard pie because eggs thicken and set its filling. This version uses heavy cream, brown sugar, and granulated sugar for a rich pumpkin filling. The texture depends on the ingredient proportions and baking method, rather than the name alone.

Can I use pumpkin pie spice instead of the individual spices?

Yes. Replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons of pumpkin pie spice. Keep the vanilla and salt as listed. Spice blends vary by brand, so the flavor will be slightly different from the individual spices in the recipe.

Why is my pumpkin custard pie still runny?

The pie may need more chilling time, or the filling may have been underbaked. Give it at least 4 hours in the refrigerator, until completely cold, before assessing the texture. If it’s still loose after chilling, underbaking or excess moisture from homemade pumpkin purée could be the cause. Refrigeration won’t finish cooking an underbaked custard.

Why did my pumpkin custard pie crack?

Cracks usually mean the custard overbaked. As the eggs cook, they firm up; too much heat makes them tighten and pull the filling apart. Check the pie early and remove it when the edges are set but the center still gently wobbles. An oven thermometer can help identify an oven that runs hot. If a crack appears, cover it with whipped cream before serving.

Can I make pumpkin custard pie ahead of time?

Yes, bake it 1–2 days before serving and keep it refrigerated. Follow the cooling instructions, cover once cold, and add toppings just before serving. Refrigerated leftovers keep for 3–4 days from the day you baked the pie, including any days it was stored ahead of time.

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