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Pumpkin Custard Pie Recipe

Creamy Pumpkin Custard Pie Recipe

A Pumpkin Custard Pie Recipeis a simple dessert made with pumpkin puree, eggs, sugar, milk, and warm spicesbaked into a soft custard. It tastes like classic pumpkin pie but with asilkier texture. This recipe mixes everyday ingredients into a smooth fillingthat sets gently while baking. A Pumpkin Custard Pie Recipeis popular because it is rich, creamy, and easy for beginners to make.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can (15 oz) pumpkin puree
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • Pinch of salt

Equipment

  • 9-inch Pie Dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Hand mixer
  • Baking Sheet
  • Cooling Rack
  • Oven Mitts
  • Aluminum Foil

Method
 

  1. Mix the wet ingredients: Crack the eggs in a large bowl. Whisk until smooth. Add the milk, heavy cream, and vanilla extract. Mix well.
  2. Add pumpkin and spices: Add the pumpkin puree. Stir in sugar, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth and creamy.
  3. Prepare the crust: Remove your chilled pie crust from the fridge. Place the pie dish on the hot baking sheet.
  4. Pour the custard: Carefully pour the pumpkin mixture into the crust. Smooth the top with a spatula.
  5. Bake the pie: Bake for 50–55 minutes or until the center is set but slightly wobbly. If the crust browns too fast, wrap the edges with foil.
  6. Cool before serving: Place the pie on a cooling rack for at least 2 hours. This helps the custard firm up and makes slicing easier.

Notes

A good pumpkin custard pie recipe depends heavily on slow baking. Rushing the bake will cause cracks in the custard. Keep an eye on the edges—if they turn deep brown early, shield them with foil. Let the pie cool fully because custard thickens as it rests. Cutting too soon makes the slices messy. For extra flavor, make the pie a day ahead. The spices deepen overnight, creating a richer taste.