Pumpkin Custard Pie
This pumpkin custard pie is silky, creamy, and packed with warm fall spices. Try this recipe for custard pumpkin pie for an easy holiday dessert!
Servings: 8 servings
Calories: 268kcal
Equipment
- fork
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
- 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.
- 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.
- 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.
- You can make Custard Pie ahead of time 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.
Nutrition
Serving: 1 slice | Calories: 268kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 301mg | Potassium: 288mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8452IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 2mg
