This easy pumpkin custard pie takes the classic you know and makes it silkier, creamier, and even more irresistible. With a flaky, buttery crust and a smooth pumpkin custard made with real cream, this pie brings out all the cozy flavors of fall. Simple to make and perfect for preparing a day in advance, it's the best dessert for effortless Thanksgiving and holiday entertaining!
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I host Thanksgiving every year and this pumpkin custard pie is always the star. It's the dessert everyone looks forward to the most, and after years of making it, I've perfected this recipe so the pie is silky smooth, never cracks, and bakes up beautifully every time. The last thing you need to worry about during the holidays is whether your pie will turn out, and this one never disappoints!
You may be wondering, what is pumpkin custard pie? Think of it as the softer, creamier version of classic pumpkin pie. Instead of using evaporated milk, this version is made with real cream for a silkier, more luxurious custard filling. The result is a pie that's smooth, light, and perfectly spiced, all made with simple ingredients. It's everything you love about traditional pumpkin pie, only better!
If you're looking for more pumpkin desserts, you'll love pumpkin biscotti, pumpkin panna cotta, and pumpkin tiramisu. They're all rich, creamy, and have the same cozy pumpkin-pie flavor we love this time of year.
Hosting Thanksgiving or planning a holiday meal around this pie? Pair it with my old fashioned Thanksgiving dressing, KitchenAid mashed potatoes, cranberry sauce with dried cranberries, and 6 cheese mac and cheese. And if you're serving more than one pie, this blueberry strawberry pie adds a beautiful burst of color and brightness to the table.
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Ingredients
Ingredient Notes
- Heavy whipping cream and whole milk: fresh dairy makes all the difference. While evaporated milk is common in pumpkin pie, it can sometimes lead to a grainy texture. Using fresh cream and milk creates a smooth, creamy custard with a naturally balanced sweetness. I like to use grass-fed dairy for its richness and depth of flavor.
- Pumpkin purée: it should list pumpkin as the only ingredient for the most authentic flavor. Avoid canned "pumpkin pie mix" or "pumpkin pie filling," which often contain added sweeteners, spices, and thickeners. Some canned purée can be fibrous and stringy. If yours looks that way, blend it briefly in a food processor or blender for a smoother filling. If you're using homemade purée, make sure it isn't too watery, as excess moisture can prevent the custard from setting properly.
- Pie crust: homemade has the best flavor and I highly recommend using my easy 3-2-1 pie dough. It's an all-butter crust that enhances the pumpkin filling and bakes up super tender and flaky. Keep the crust chilled until just before use; cold dough is easier to handle and creates the flakiest layers.
- Cinnamon, ginger, nutmeg, cloves: this classic blend gives the custard its warm pumpkin-spice flavor. I like using the spices separately for the perfect balance, but you can use a pumpkin pie spice blend if that's what you have on hand.
See recipe card for quantities.
Substitutions and Variations
- Pie dough: if you're not using my pie crust recipe, you can use your favorite crust or a quality store bought one. The crust should fit a pie dish that measures 9 inches in diameter and 1.5 to 2 inches deep.
- Add a garnish: I love topping each slice with the perfect dollop of homemade whipped cream, using my easy whipped cream dispenser recipe. You can serve it with a scoop of homemade no egg vanilla ice cream or espresso ice cream for an extra special finish.
Instructions
Step 1: Preheat the oven to 375°F (190°C). Place the chilled pie dough on a floured work surface and roll it into a 12-inch circle. Apply gentle, even pressure with the rolling pin, working from the center outward (image 1a). After every couple of rolls, rotate the dough ¼ turn (image 1b) and continue rolling (image 1c). If small cracks form along the edges, smooth them out gently with your fingers (image 1d).
Step 2: Carefully transfer the dough to a 9-inch pie dish that's 1.5 to 2 inches deep. Gently press it into the bottom and sides so it fits snugly (image 2). Fold any dough overhang back toward the inside of the dish to form a thick, even rim along the edge of the pie.
Step 3: Flute the crust by pinching the edges of the dough around the knuckle of your index finger (image 3). Continue fluting around the entire circumference.
Step 4: In a small bowl, whisk together 1 egg and 1 tablespoon of milk to make an egg wash. Brush it evenly over the fluted edges of the crust (image 4).
Step 5: Crumple up a piece of parchment in your hands, like you would a piece of trash (image 5a). Unfold it and place it inside the crust (image 5b); the wrinkles help it stay in place. Fill the crust to the top with pie weights (image 5c) to prevent the dough from shrinking or puffing up in the oven. Place the pie dish on a baking sheet and par-bake for 15 minutes. Remove from the oven and carefully remove the parchment and pie weights. Par-bake for another 5 minutes, until the edges and bottom of the crust are a very light golden color (image 5d).
Step 6: In a large bowl, whisk together the pumpkin purée and remaining 3 eggs until smooth. Add the brown sugar, cane sugar, salt, cinnamon, ginger, nutmeg, and cloves, whisking until fully combined (image 6a). Pour in the heavy whipping cream and milk, then whisk vigorously until the mixture is smooth and well blended (image 6b).
Step 7: Carefully pour the filling into the pie crust until it is ¾ of the way to the top (image 7).
Step 8: Place the pie dish on a baking sheet and bake for 50 to 60 minutes, until the center is almost set (image 8). It should still jiggle slightly when gently nudged. After about 25 minutes of baking, cover the edges of the crust with a pie shield or aluminum foil to prevent over-browning. Let the pie cool on a wire rack until it reaches room temperature, about 2 hours. The filling will continue to set as it cools. Then refrigerate until well-chilled. For the easiest slicing, let the pie sit at room temperature for about 30 minutes before serving.
Equipment
- Deep pie dish: a 9-inch dish that's 1.5 to 2 inches deep works best. I like to use glass or ceramic. Glass makes it easy to see when the bottom crust is perfectly baked.
- Pie weights: make sure you have enough to fill a deep 9-inch pie. Pie weights are essential because they prevent the crust from puffing up or shrinking while it par-bakes. If you don't have any on hand, you can substitute with dried beans.
- Pie crust shield or aluminum foil: protects the edges of the crust from over-browning during baking.
Storage & Make Ahead
- Storage:
- Refrigerator: according to the USDA, pumpkin pie should be refrigerated within 2 hours of baking. Once cooled, cover the top with plastic wrap or foil and refrigerate for up to 3 days.
- Freezer: for longer storage, wrap the pie tightly or transfer slices to an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: this pie is perfect for preparing in advance. You can bake it 1 day before serving. Let it cool to room temperature (about 2 hours), then cover and store in the refrigerator. The flavor actually improves as it chills and it slices even cleaner the next day.
For more information about safe food storage, check out this helpful USDA Leftovers and Food Safety guide.
Expert tips
- Keep the dough cold: keep the pie dough in the refrigerator until right before rolling it out. Cold butter is key to a tender, flaky crust. It keeps the fat solid so it steams as it bakes, creating those beautiful layers.
- Par-bake the crust: don't skip this step! Par-baking (partially baking the crust before adding the filling) helps hold its shape and prevents a soggy bottom once the custard filling is added. Be sure to line it with parchment and fill it completely with pie weights for even baking.
- Use pie weights: they'll prevent the crust from shrinking or puffing up while it par-bakes. Make sure to fill the crust to the top for even weight distribution.
- Bake on a baking sheet: placing the pie dish on a baking sheet makes it easier to transfer in and out of the oven and helps prevent spills. It also promotes even heat distribution for a more evenly baked crust.
- Don't overbake the pie: it's done when the edges are set and the center still jiggles slightly when nudged. The custard will finish setting as it cools, giving you a silky, cream texture instead of a cracked surface.
FAQ
You do not cover pumpkin pie while it bakes. However, after about 25 minutes, it's a good idea to add a pie crust shield to prevent the edges from getting too dark. You can use a silicone pie shield or simply cover the edges with strips of aluminum foil. Both work perfectly.
A pumpkin pie forms cracks when the custard is overbaked or cools too quickly. To prevent this, remove the pie when the center still has a gentle jiggle. It will finish setting as it cools. Also, avoid sudden temperature changes; let the pie cool gradually at room temperature for about 2 hours before refrigerating.
If your pumpkin custard pie cracks, don't worry - it will still be delicious! Once cooled, you can easily hide the cracks with dollops of whipped cream or candied pecans. To help prevent cracks next time, try baking the pie a few minutes less and let it cool gradually at room temperature for about 2 hours before refrigerating.
For neat, picture perfect slices of pumpkin pie, make sure it's fully chilled before cutting. This allows the custard to set completely. Use a sharp knife dipped in hot water, wiping it clean between each cut for smooth edges. If the crust tends to stick to the dish, let the pie sit at room temperature for about 30 minutes before slicing. A small offset spatula makes it easier to lift out the first slice without breaking it.
Related
Looking for more pie recipes? Check out these favorites:
Pairing
These are my favorite dishes to serve with pumpkin custard pie:
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Recipe
Pumpkin Custard Pie
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Ingredients
Pie Crust
- 1 pie crust (unbaked; for a pie dish measuring 9 inches in diameter and 1½ to 2 inches deep)*
- 1 egg
- 1 tablespoon whole milk
Pie Filling
- 15 ounce can pumpkin purée (2 cups)*
- 3 eggs
- 1 cup brown sugar (packed)
- ¼ cup cane sugar *
- ½ teaspoon salt
- 1 teaspoon ground cinnamon *
- ¼ teaspoon ground ginger *
- ¼ teaspoon ground nutmeg *
- â…› teaspoon ground cloves *
- 1 cup heavy whipping cream
- ¼ cup whole milk
Instructions
Prepare the Pie Crust
- Preheat the oven and roll out the pie dough: Preheat the oven to 375℉ (190℃). Place the chilled pie dough on a lightly floured work surface and roll it into a 12-inch circle. Apply gentle, even pressure with the rolling pin, working from the center outward. After every couple of rolls, rotate the dough ¼ turn to maintain an even shape. If any cracks form along the edges, smooth them out gently with your fingers.
- Place the dough in a pie dish: Carefully transfer the dough into a 9-inch pie dish that's 1½ to 2 inches deep. Gently press it into the bottom and sides so it fits snugly. Fold any dough overhang back toward the inside of the dish to form a thick, even rim around the edge of the pie.
- Flute the edges of the pie dough: Pinch the edges of the dough around the knuckle of your index finger to flute the crust. Continue fluting around the entire circumference.
- Brush the crust with egg wash: In a small bowl, whisk together 1 egg and 1 tablespoon of milk to form an egg wash. Brush it over the fluted edges of the crust.
- Par-bake the pie crust: Crumple up a piece of parchment in your hands, like you would a piece of trash. The unfold it and place it in the crust. The wrinkles help it stay in place. Fill the crust to the top with pie weights* to prevent it from shrinking or puffing up in the oven. Place the pie dish on a baking sheet and bake for 15 minutes. Remove from the oven and carefully remove the parchment and pie weights. Return the crust to the oven and bake for another 5 minutes, until the edges and bottom are very lightly golden. Leave the oven on - you'll bake the pie at the same temperature once it's assembled.
Assemble and Bake the Pie:
- Make the pumpkin custard filling: In a large bowl, whisk together the pumpkin purée and remaining 3 eggs until smooth. Add the brown sugar, cane sugar, salt, cinnamon, ginger, nutmeg, and cloves, whisking until combined. Pour in the heavy cream and milk, then whisk vigorously until the mixture is smooth and well blended.
- Pour the filling into the pie crust: Carefully pour the filling into the pie crust until it reaches ¾ of the way to the top. You should have very little filling left over if you are using a deep pie dish.
- Bake the pie: Carefully place the pie on a baking sheet and bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles when nudged. After about 25 minutes of baking, cover the edges of the crust with a pie shield or aluminum foil to prevent over-browning. Let the pie cool on a wire rack until it reaches room temperature, about 2 hours. It will continue to set as it cools. Then refrigerate until well-chilled. For the easiest slicing, let the pie sit at room temperature for about 30 minutes before serving. Enjoy!
Video
Notes
- Pie crust: I highly recommend using my pie crust recipe. It's an all-butter dough that bakes up super tender and flaky. The recipe makes two pie shells; you can use one for this pie and freeze the other for later. Follow the directions in the linked recipe, chilling the dough for at least 2 hours before using. You can also use your favorite homemade or store bought crust. Just make sure it's well chilled before rolling and I recommend par-baking even if it's store bought.
- Pumpkin puree: it should list pumpkin as the only ingredient for the most authentic flavor. If your purée looks fibrous or stringy, blend it briefly in a food processor or blender for a smoother filling. Avoid canned "pumpkin pie mix" or "pumpkin pie filling," which contain added sweeteners and spices. We'll season the filling from scratch for the best flavor.
- Cinnamon, ginger, nutmeg, cloves: you can substitute the individual spices with 1½ teaspoons of pumpkin pie spice.Â
- Pie weights: ensure you have enough to fit a deep, 9-inch pie dish. You can also use a pie weight substitute like dried beans.
- Leftover filling: if using a deep dish as recommended, there should be very little filling leftover. If you want to use all the leftovers, you can grease a mini muffin tin and pour the extra filling inside. Bake at 375°F (190°C) for about 20 minutes, until it is heated to 180°F (82°C).
- Garnish: I love adding a perfect dollop of homemade whipped cream on top of each slice using my easy whipped cream dispenser recipe. This pie is also delicious with a scoop of no egg vanilla ice cream or espresso ice cream!
- Equipment: 9-inch pie dish that is 1½ to 2 inches deep; pie weights; pie crust shield.
- Storage:Â According to the USDA, pumpkin pie should be refrigerated within 2 hours of baking. Cover the top of the pie with plastic wrap and store for up to 3 days in the refrigerator. For longer storage, wrap the pie tightly or transfer slices to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead:Â you can bake this pie 1 day in advance, following the recipe and storage instructions above. The flavor improves as it chills and it slices even cleaner the next day.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Anne says
I love this recipe. It’s the best pumpkin pie I have ever made. The recipe was easy to follow and my family loved it.
Maria says
Thank you! So happy to hear it's the best pumpkin pie you have ever made!
rd says
I have a confession to make: I’ve never been a fan of pumpkin pie…until now! This pie recipe is super easy and straightforward. The best part? The taste is AMAZING. This is the best pumpkin pie I’ve ever eaten, no doubt about it. It has a rich, fluffy custard, with a robust pumpkin flavor, and just the right amount of sweet and spice. Whether you are a pumpkin pie lover, or a (soon-to-be) pumpkin pie skeptic, you have to give this recipe a try. You won’t be disappointed, I guarantee it!