Pumpkin Custard Pie


50 min

Pumpkin Custard Pie

Pumpkin Custard Pie Photo 1




50 min


8 persons




4.00 rating-star (69)


Author: Victoria Bailey
This pumpkin custard pie has delicious flavor, thanks to caramelized pumpkin puree and fall spices. Baking the hot filling in a chilled crust produces a smooth and shiny, good-textured custard and a well-baked crust for this holiday dessert. Works well with crumb crusts too, such as graham cracker or gingersnap.


  • pumpkin puree : 1.75 cups
  • white sugar : 0.75 cup
  • ground cinnamon : 1 tsp
  • ground ginger : 0.5 tsp
  • salt : 0.5 tsp
  • heavy whipping cream : 1 cup
  • milk : 0.5 cup
  • eggs, beaten : 2 piece
  • (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold : 1 piece

Metric Conversion

Stages of cooking

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.
  3. Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.
  4. Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.
  5. Remove from the oven and allow to cool completely on wire rack before cutting.

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