This festive pumpkin custard pie is one of the best fall desserts you can make. It has a rich and smooth pumpkin custard filling in a crispy pie crust, topped with airy whipped cream and crunchy pumpkin seeds. The best part, it takes under an hour to finish, but only 10 minutes is active cooking - the rest is just waiting for the pie to bake!
THE BEST PUMPKIN CUSTARD PIE
This custard pie is a quick, easy, and super satisfying dessert that's perfect for the holiday season. And let's be real, no Thanksgiving celebration is complete without a pumpkin pie at the table - at least that's true in our house.
Anyway, if you want to make something extra special this year while still keeping it classic, then you'll love this pumpkin custard pie.
This pie is rich, creamy, and packed with all of the best pumpkin spice flavors you know and love.
It tastes just like a traditional pumpkin pie but is nice and light, leaving you perfectly satisfied with room for a second slice.
And what I really love about this recipe is how insanely easy it is to put together. I like to make it with a pre-made pie crust for a time-saving hack that comes out just as delicious as freshly made.
And using the pre-made crust makes this recipe for custard pie ready in 1 hour with only 10 minutes of active cooking! So you can whip up these 5-Ingredient Biscuits to go with dinner while the pie is baking!
Ok, so as far as the ingredient list goes, we'll be using most of the same ingredients you'd use in a regular pumpkin pie.
So that means we'll be using mostly pantry staples
and classic fall spices.
With that being said, here's everything you'll need for this recipe:
- 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
The best thing about this pumpkin custard pie recipe is that it shares a lot of the same ingredients as some of our most popular fall recipes.
HOW TO MAKE PUMPKIN CUSTARD PIE
As I mentioned, this custard pie takes about an hour to make from start to finish but only needs 10 minutes of prep.
Honestly, you barely have to do anything at all. Just prepare the pie crust, make the filling, and bake the pie.
Yup, it's that simple.
Plus, it's easy enough to make with the kids as a fun holiday activity!
So if you're ready to make this tasty Thanksgiving dessert, let's dive right into the details.
STEP 1: PRE-BAKING THE CRUST
First things first, preheat your oven to 350 degrees Fahrenheit (175°C).
Next, grease a pie dish, arrange your crust in it, and press the edges of it with a fork. I used a 9-inch pan, but you can also use a 10-inch one if that's all you have, just expect the filling to come out a little thinner.
Alright, now you'll want to weigh down the center of the pie crust with something heavy to prevent it from rising in the oven. You can use another pan, or some dried grains like dried beans or uncooked rice.
By the way, it's important that you don't skip pre-baking your pie crust because you'll end up with a soggy center at the bottom of your pie otherwise.
Anyway, the next thing you'll want to do is bake the crust for 10 minutes, then take it out of the oven to cool.
STEP 2: FILLING THE PIE
For your pumpkin custard filling, combine the eggs, brown sugar, and granulated sugar in a large bowl and whisk everything until you get a smooth and creamy consistency.
Then, to that mixture, add the pumpkin puree, heavy cream, spices, vanilla extract, and salt. Now, once those have been added to the bowl, whisk until everything is well combined, and you have a pie filling.
Next, gently pour the custard filling over the pie crust, and give the pan a couple of taps on the counter to remove any air bubbles.
Then, cover your pie loosely with foil and bake for 50 minutes.
STEP 3: FINISHING TOUCHES
Once your pumpkin custard pie is ready, take it out of the oven and let it fully cool.
Then after it is cooled, slice and serve with a dollop of whipped cream and a sprinkle of pumpkin seeds on top.
Finally, dig in and enjoy!
FAQS ABOUT THIS PUMPKIN CUSTARD PIE RECIPE
HOW DO I STORE PUMPKIN CUSTARD PIE?
Whether you're saving pie you made ahead of time or storing leftovers from 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.
HOW DO I REHEAT PUMPKIN CUSTARD PIE?
To reheat your pie, bake it in an oven preheated to 350°F (175°C) for 10-15 minutes or until warmed all the way through.
You can also enjoy this pumpkin custard pie cold out of the refrigerator. I personally love cold pumpkin custard pie - it's like pumpkin flavored soft serve!
DO I HAVE TO THAW FROZEN PIE CRUST FIRST?
If you're making this recipe with frozen pie crust, you don't really have to thaw it before baking.
You can either bring it to room temperature on the counter for about 15 minutes or add around 3 minutes to the pre-baking crust time.
WRAPPING IT ALL UP
This pumpkin custard pie is a twist on one of the most classic holiday pies that exist.
It has the rich and toasty flavor of pumpkin pie with the silky and creamy texture of custard, so you get the best of both worlds in one fantastic fall dessert.
Well, that's how to make pumpkin custard pie!
I hope you love it as much as my family and I do.
If you make it, be sure to leave a comment below and let me know how it turned out for you.Print
Pumpkin Custard Pie | One Of The Best Dessert Recipes For Fall
This festive pumpkin custard pie is one of the best fall desserts you can make. It has a rich and smooth pumpkin custard filling in a crispy pie crust, topped with airy whipped cream and crunchy pumpkin seeds. The best part, it takes under an hour to finish, and only 10 minutes is active prep!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 slices
- Category: Dessert
- Method: Oven
- Cuisine: Pie
1 Pie Crust
2 cups Pumpkin Puree
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
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter, put the pie crust in it, and press the edges with a fork. Top with something heavy and oven-proof (like a pan or dried grains).
- Bake the crust for 10 minutes, then remove from the oven.
- Add the eggs and both sugars to a large bowl and whisk until creamy. Add the rest of the ingredients and whisk until well combined.
- Pour the filling mixture over the pie crust.
- Cover loosely with foil and bake for 50 minutes.
- Let it cool before slicing and serve with whipped cream and pumpkin seeds on top.
- Serving Size: 1 slice
- Calories: 242
- Fat: 10
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
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