If you love pumpkin desserts, then pumpkin custard pie is about to become one of your favorites! This egg custard pie is infused with cinnamon, ginger, allspice, and cloves, bringing the warm flavors of fall into every bite. The filling is unbelievably smooth and creamy, making it an irresistible treat. Even better? Using a pre-made crust makes baking this recipe as easy as can be!
Once fall arrives, I always keep pre-made pie crusts in my freezer, ready to whip up delicious desserts like this one. Having a recipe for custard pumpkin pie on hand means I can easily bring a taste of the holidays into our home whenever the craving strikes. And who says pumpkin pie is just for Thanksgiving? My family enjoys this all throughout the fall and winter seasons, and it’s a great addition to holiday gatherings or cozy nights in.
This custard pumpkin pie has a luxuriously silky texture, thanks to the perfectly balanced ratio of eggs, dairy, and pumpkin puree. The slow baking process ensures the filling sets just right—no cracks or dry spots, just pure creamy pumpkin goodness. Whether served warm or chilled, this recipe never disappoints!
Why We Love This Recipe for Custard Pumpkin Pie
- We used our tried and true pumpkin custard recipe.
This classic custard firms up perfectly every time. We have perfected this egg custard recipe so you can reliably make it for two different, but equally perfect, holiday desserts. - Two different crust options.
If you don’t enjoy making pastry dough from scratch, this recipe is calling your name! While home-made is always a great option, during the busy holiday season a pre-made crust will give you more time with your guests–and less cleanup! - Can be made ahead to save time.
Unlike traditional pumpkin pie filling, which tends to dry out after a couple of days, an egg custard pie stays fresh and creamy in the fridge for up to a week. So go ahead and make this recipe ahead of time, you’ll be thanking your future-self.
Ingredient Notes and Substitutions
- Spices: We recommend cinnamon, ginger, allspice, and cloves for warm flavors. However, feel free to opt out of any of those spices if you prefer. Or, you can substitute pumpkin pie spice for all of the individual spices. Try a pinch of nutmeg for a slightly nutty flavor.
🎯 TFN Pro Tip
The shelf life of dried spices depends on how long ago they were manufactured. One great way to ensure that the dried seasonings and spices in your kitchen are fresh and flavorful is to declutter and organize your spice drawer every couple of months.
- Pumpkin puree: Use the canned version and double-check that it is not pie filling. Pie filling has all sorts of ingredients added, including sugar. You want only pureed pumpkin for this recipe. Use any leftover pumpkin puree to make our pumpkin oatmeal chocolate chip cookies.
- Pie crust: The recipe for this pumpkin custard dessert calls for an unbaked pie crust. For convenience, you can use store-bought pie crust. Be sure to grab deep dish pie crust, if you have regular pie crust you may need to roll it a bit thinner to reach the edge of your pie dish. Or, if you have a favorite crust recipe, feel free to use it.
Recipe Variations
- Graham cracker crust: Swap the pie crust for a graham cracker crust for a sweet, crunchy contrast.
- Gluten-free option: Use a gluten-free pie crust to make this dessert suitable for everyone.
- Extra spice: Add an extra teaspoon ground cinnamon for a bolder flavor.
- Creamy twist: Top with a dollop of cream cheese frosting for a decadent finishing touch.
- Buttery perfection: Brush the crust with butter before baking for an even richer taste.
How to Make Custard Pumpkin Pie
- Use the right tools for blind baking the crust.
Lining the crust in a deep pie dish with a sheet of foil and pie weights or dried beans will prevent the crust from bubbling or puffing up when there is no filling to weigh it down.
- Remember to create venting holes!
Halfway through the process of par-baking (aka blind baking), the crust is pulled from the oven, and the foil and weights are removed. Then, use a fork to prick a few holes in the crust before you return it to the oven to finish baking. These venting holes allow steam to escape while the crust is baking.
- Whisk well to prevent lumps in the pumpkin custard filling.
- Cover the edges of the crust to prevent burning.
We recommend using a pie crust guard or aluminum foil.
- For the best results, bake until the edges of the crust are deep golden in color.
Sure signs of a perfectly baked custard pumpkin pie are a golden crust and a puffy-looking filling that barely jiggles when shaken.
Serving Suggestions
This pumpkin custard pie is delicious on its own, but it’s even better with whipped cream on top! If you don’t have any on hand, making it from scratch is simple—just whip cold heavy cream, confectioners’ sugar (to taste), and a teaspoon of vanilla extract in a large bowl until soft peaks form.
Want to take it up a notch? Drizzle a little maple syrup over the top or sprinkle on some chopped nuts for added texture. A light dusting of cinnamon sugar also enhances the warm flavors of it. Serve it alongside a scoop of vanilla ice cream or enjoy it with a steaming cup of coffee or spiced chai for the perfect fall dessert experience. No matter how you serve it, this recipe for custard pumpkin pie is sure to be a seasonal favorite!
Want some other pumpkin recipe ideas?
Soup bread bowls are the perfect vessel for holding hearty soups, chowders, and chili and if that’s not enough this one is shaped like a pumpkin! Pull out your blender and make some pumpkin pie baked oatmeal for an easy breakfast or snack! Oh, and speaking of breakfast, kick off any autumn morning with a stack of fluffy Bisquick pancakes with pumpkin.
Recipe FAQs
Simply put, custard is thickened with cornstarch, whereas egg custard uses whole eggs and milk to create a smooth, thick texture perfect for pies and dessert sauces.
Custard pies firm up as they cool down, so the key is to give it plenty of time to cool to room temperature. We recommend at least 2 hours or chill it in the fridge for about 45 minutes.
Egg yolks are the key ingredient. The three eggs in this recipe help create a thick filling with a smooth and creamy consistency.
More Holiday Recipes To Love…
If you tried this pumpkin custard pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Custard Pie
Equipment
- pie pan
- rimmed baking sheet
- Aluminum foil
- fork
- wire rack
- large mixing bowl
- Hand Mixer
- hand whisk
Ingredients
- 1 pie crust 9-inch, unbaked **See Notes
- 15 ounces canned pumpkin puree (not pie filling)
- ¾ cup packed brown sugar
- 1 cup evaporated milk
- 3 large eggs beaten
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 375ºF. Place unbaked crust in a pie pan, and place onto a rimmed baking sheet. Line the crust with a sheet of aluminum foil, then cover with a layer of pie weights or dried beans.
- Parbake the crust in preheated oven for 20 minutes. Remove pan from the oven and remove the weights and foil. Using the tines of a fork, poke several venting holes in the bottom of the crust. Return crust to the oven and continue baking, uncovered, for 10-15 minutes, or until lightly golden in color.
- Remove crust from oven and set on a wire rack to cool while you prepare the filling. Keep the oven heated at 375ºF.
- To a large mixing bowl, add pumpkin puree, sugar, milk, eggs, spices, and salt. Using a hand mixer set at medium speed, mix the filling until smooth, about 2 minutes. (Alternatively, use a hand whisk to mix the filling.)
- Pour pumpkin custard filling into the baked pie shell. If desired, cover the edge of the crust with a crust guard or use foil to cover it. *This helps prevent the crust from burning or becoming too dark.
- Return pie to the oven and bake for 55-60 minutes, or until the edges of crust are deep golden in color, the filling is puffy, and the center barely jiggles when shaken.
- Cool at room temperature for at least 2 hours before serving. **Alternatively, place the pie in the refrigerator to speed up the process.
Notes
- Pie pastry can be purchased already lined in a pie plate (choose deep crust) and ready to bake, or you can use a sheet of homemade pastry crust. If you choose to make your own, place it in a 9-inch pie plate.
- Nutrition shown is for 1/10th of a pie.
Nutrition
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Ann says
Love the smooth texture of this pie. Thanks!
Tavo says
Hey there! Just tried your pumpkin custard pie and it’s an absolute hit in my house. The texture is spot-on creamy, and the flavors meld together like they’re at a well-coordinated dance party. Your tip about cooling it slowly to avoid cracks worked like a charm. This pie is definitely making it to my must-bake list for the holidays.