This pumpkin custard pie recipe is one of the best fall desserts you can make. It has a rich and smooth pumpkin custard filling that's nestled inside a perfectly flakey pie crust. Then all of that deliciousness gets topped with some light and airy whipped cream and crunchy pumpkin seeds.
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Why You'll Love This Recipe
It's easy to make. Although some pies can be challenging, this pumpkin custard pie is actually really simple! All you really have to do is mix the ingredients together and bake the pie.
The texture. The creaminess of this pie is unmatched. It's silky smooth, and custardy with the perfect amount of pumpkin spice flavor.
An instant family favorite. The first time I made this pie, it became an instant classic in the Cunningham family. Now we make it for every Thanksgiving! I promise, after one bite, it'll become your family's favorite pumpkin pie recipe!
Ingredients You'll Need
One of the things I love most about this recipe is that you only need a few Fall staples to make it. Check out what you'll need:
- Pie crust- I used a premade crust to save time, but feel free to use a homemade one!
- Pumpkin puree- make sure to use 100% canned pumpkin pie, not the pumpkin pie filling.
- Eggs- holds everything together for that silky smooth textured filling.
- Vanilla extract- to balance out the flavors.
- Heavy cream- for the signature creaminess.
- Brown Sugar and granulated sugar- the perfect balance of sweetness.
- Ground cinnamon, ginger, nutmeg, and cloves- for that signature spice. Feel free to swap these spices with pumpkin pie spice.
- Salt- just a pinch
- Whipped cream and pumpkin seeds- for serving.
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-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, you'll want to bake the crust for 10 minutes and then remove it from 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 together until you get a smooth and creamy consistency.
Then, to that mixture, you'll want to add the pumpkin puree, heavy cream, spices, vanilla extract, and salt. Now, once those have been added to the bowl, you can whisk everything together until it's 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. 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!
Frequently Asked Questions
HOW DO I STORE THE PIE?
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 THIS PIE BE FROZEN?
Yes, this delicious pumpkin custard pie freezes really well. Just wrap the pie dish tightly in plastic wrap and then in aluminum foil and freeze it for up to 6 months.
HOW DO I REHEAT THE PIE?
To reheat this pie, just bake it in the oven preheated to 350°F (175°C) for 10-15 minutes until warmed all the way through.
With that said, you can also enjoy this pumpkin custard pie cold out of the refrigerator. I personally love eating it cold. It's like pumpkin flavored soft serve!
DO I HAVE TO THAW FROZEN PIE CRUST FIRST?
If you're making this recipe with a frozen pie crust, you don't have to thaw it before baking. Either bring it to room temperature on the counter for about 15 minutes or add about 3 minutes to the pre-baking crust time.
More Thanksgiving Desserts To Try
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
- 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
- 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
Amount Per Serving: Calories: 292Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 244mgCarbohydrates: 40gFiber: 4gSugar: 24gProtein: 6g