This pumpkin custard pie is a winner. It stars a flaky, buttery crust and the creamiest, pumpkin spice filling. It's the perfect slice of fall and the ultimate holiday dessert!
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Pumpkin pie is one of my favorite holiday desserts. I always make my own because it is so worth it. My recipe uses heavy whipping cream instead of evaporated milk, creating the most creamy and silky filling. Making your own pumpkin pie is also a great way to avoid some ultra-processed ingredients that may be found in store bought pies.
If you're looking for more holiday dishes, I've got you covered! For fellow pumpkin spice fans, check out this pumpkin biscotti that is the ultimate, cozy treat. You'll also love this pumpkin panna cotta and pumpkin tiramisu that are rich, creamy, and taste like pumpkin pie! I highly recommend my old fashioned Thanksgiving dressing, KitchenAid mashed potatoes, cranberry sauce with dried cranberries, and 6 cheese mac and cheese. For a stress-free, easy appetizer, check out my air fryer roasted peanuts! And if you're looking for more delicious pie recipes, check out this blueberry strawberry pie that will brighten up any meal.
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Ingredients
Ingredient Notes
- Heavy whipping cream and whole milk make the filling so smooth and velvety. Although many pumpkin pie recipes use evaporated milk, I find the texture can be quite grainy. Instead, I use fresh dairy for a creamy texture that balances the sweetness of the pumpkin. I prefer to use grass-fed dairy since it has a richer flavor and may have higher levels of heart healthy omega 3 fatty acids.
- Pumpkin puree should have "pumpkin" as the only ingredient. I find this provides the most authentic flavor and avoids any potential ultra-processed ingredients. An added benefit is pumpkin is a nutrient-dense food that contains vitamins, minerals, and antioxidants. Do not use canned "pumpkin pie mix" or "pumpkin pie filling". These can contain added sweeteners, spices, and thickeners. We do not need this, as we will spice up the filling with simple ingredients.
- Pie crust is ideally homemade. I highly recommend using my pie crust recipe. It's an all butter dough that highlights the pumpkin flavor and makes a super tender and flaky crust. Also, using a homemade crust is a great way to avoid ultra-processed ingredients that may be found in store bought crusts. Keep the crust in the refrigerator until immediately before use so it will be easier to handle and more flaky.
- Cane sugar has a deeper, more complex flavor than granulated sugar. It pairs well with the brown sugar and highlights the pumpkin flavor.
See recipe card for quantities.
Substitutions and Variations
- Pie crust: instead of using my pie crust recipe, you can use the recipe of your choice or a store bought crust. The crust should fit a deep pie dish that measures 9 inches in diameter and 1.5 to 2 inches deep.
- Cane sugar: you can substitute this with granulated sugar.
- Add a garnish: I love adding a perfect dollop of homemade whipped cream on top of each pie slice, using my easy whipped cream dispenser recipe. You can add a scoop of homemade no egg vanilla ice cream or espresso ice cream!
Instructions
Step 1: Preheat the oven to 375°F (190°C). Place the chilled pie dough on a floured work surface. Roll the dough into a 12-inch circle. To do so, apply gentle force with the rolling pin as you roll from the center of the dough outwards. After every couple of rolls, turn the dough about ¼ turn. Smooth out any cracks on the edges of the circle.
Step 2: Carefully transfer the pie dough into a deep pie dish, measuring 9 inches in diameter and 1.5 to 2 inches deep. Tightly press the dough into the bottom and sides of the dish. Fold any dough overhang back into the dish. This forms a thick rim of dough along the circumference of the pie.
Step 3: Flute the crust by pinching the edges of the dough around the knuckle of your index finger. Repeat the fluting around the entire circumference.
Step 4: Make an egg wash by whisking the 1 egg and 1 tablespoon of milk together in a small bowl. Brush the egg wash over the fluted edges of the pie.
Step 5: Crumple up a piece of parchment in your hands, like you would a piece of trash. Then open up the parchment and place it in the crust. This keeps the parchment in place. Fill the crust to the top with pie weights. This prevents the dough from shrinking and puffing up in the oven. Place the pie dish on a baking sheet and par-bake the crust for 15 minutes. Then remove the crust from the oven, and carefully remove the pie weights. Par-bake for another 5 minutes, until the edges and bottom of the crust are a very light golden color.
Step 6: Add the pumpkin puree and 3 eggs to a large bowl or measuring cup. Whisk until combined. Then add the brown sugar and cane sugar, whisking until combined.
Step 7: Add the salt, cinnamon, ginger, nutmeg, and cloves to the bowl. Whisk until combined.
Step 8: Add the heavy whipping cream and milk. Whisk vigorously until combined.
Step 9: Carefully pour the filling into the pie crust until it is ¾ of the way to the top.
Step 10: Place the pie dish on a baking sheet and bake for 50 to 60 minutes, until the center is almost set (it will jiggle a bit if gently nudged). After baking for 25 minutes, cover the pie crust with a pie shield or aluminum foil so it doesn't get too dark. Let the pie cool for up to 2 hours on a wire rack. The pie will continue to set as it cools.
Equipment
- Deep pie dish that measures 9 inches in diameter and 1.5 to 2 inches deep. I like to use glass and ceramic pie dishes. A benefit of glass is you can see the bottom of the crust while it bakes.
- Pie weights. Ensure you have enough to fill a 9 inch, deep dish pie. Alternatively, you can use a pie weight substitute like dried beans.
- Pie crust shield or aluminum foil to prevent the crust from turning too dark.
Storage
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. Store in the freezer in an airtight container for 1 to 2 months.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Keep the pie crust in the refrigerator until immediately before use. This keeps the butter hard and makes the dough easier to work with. It also helps the dough maintain it's shape as it bakes and produces a very tender and flaky crust.
- Use pie weights to prevent the crust from shrinking and bubbling up as it par-bakes.
- Bake the pie on a baking sheet. It will be easier to transfer in and out of the oven. It also helps prevent oven spills!
FAQ
You do not cover pumpkin pie when baking. However, you will likely need to add a crust shield after 25 minutes of baking. This prevents the crust from becoming too dark. Aluminum foil or a silicone pie shield are great options.
When you take a pumpkin pie out of the oven, the middle of the filling should have a slight jiggle. The edges of the pumpkin pie filling should be set. If the entire custard filling wiggles, it needs to be cooked for longer.
If you bake a pumpkin pie too long, the custard filling can crack. When done, about 4 inches of the center will jiggle but the edges will be set. Cooling the pie too quickly can also cause cracking. To prevent this, you can cool the pie on a wire rack at room temperature for up to 2 hours before refrigerating.
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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I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
Ingredients
Pie Crust
- 1 pie crust (unbaked; for a deep 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 puree (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
- ⅛ 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 crust: Preheat the oven to 375℉ (190℃). Place the chilled pie crust on a floured work surface. Roll the dough into a 12-inch circle. To do so, apply gentle force with the rolling pin, as you roll from the center of the dough outwards. After every couple of rolls, turn the dough about ¼ turn. Smooth out any cracks on the edges of the circle. Repeat until you have the 12-inch circle.
- Place the crust in a pie dish: Carefully transfer the pie dough into a pie dish measuring 9 inches in diameter and 1½ to 2 inches deep. Tightly press the dough into the bottom and sides of the dish. Fold any dough overhang back into the dish. This forms a thick rim of dough along the circumference of the pie.
- Flute the edges of the pie crust: Pinch the edges of the dough around the knuckle of your index finger to flute the crust. Repeat the fluting around the entire circumference.
- Brush the crust with egg wash: Make an egg wash by whisking the 1 egg and 1 tablespoon milk together in a small bowl. Brush the egg wash over the fluted edges of the pie.
- Par-bake the pie crust: Crumple up a piece of parchment in your hands, like you would a piece of trash. Then open up the parchment and place it in the crust. This keeps the parchment in place. Fill the crust to the top with pie weights.* This prevents the dough from shrinking and puffing up in the oven. Place the pie dish on a baking sheet and par-bake the crust for 15 minutes. Then remove the crust from the oven, and carefully remove the pie weights. Par-bake for another 5 minutes without the weights, until the edges and bottom of the crust are a very light golden color. Leave the oven on because you will bake the pie at the same temperature after it is assembled.
Prepare the Pie Filling:
- Whisk the pumpkin, eggs, and sugar: Add the pumpkin puree and 3 eggs to a large bowl or measuring cup. I prefer using a large, 8-cup measuring cup because it's easier to pour the filling into the crust. Whisk until combined. Then add the brown sugar and cane sugar, whisking until combined.
- Add the spices: Add the salt, cinnamon, ginger, nutmeg, and cloves to the bowl. Whisk until combined.
- Add the heavy whipping cream and milk: Pour the heavy whipping cream and milk into the bowl. Whisk vigorously until combined.
Assemble and Bake the Pie
- 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 transfer the pie to a baking sheet. Bake for 50 to 60 minutes, until the center is almost set (it will jiggle a bit when nudged). After baking for 25 minutes, cover the crust with a pie shield or aluminum foil so it doesn't get too brown. Let the pie cool for up to 2 hours on a wire rack. The pie will continue to set as it cools.
Video
Notes
- Pie crust: I highly recommend using my pie crust recipe. It's an all butter dough that highlights the pumpkin flavor and makes a super tender and flaky crust. The recipe makes two pie shells; you can use one for this pie and freeze the other one for later use. Follow the directions in the linked recipe, chilling the dough for at least 2 hours before using. You can also use a different pie dough recipe or a store bought crust. The dough should be chilled before use and I recommend par-baking it even if it's store bought.
- Pumpkin puree: the only ingredients should be "pumpkin." I find this provides the most authentic flavor. Do not use canned "pumpkin pie mix" or "pumpkin pie filling." We will season our own filling using simple ingredients.
- Cane sugar: you can substitute this with the same amount of granulated sugar.
- Pie weights: ensure you have enough to fit a deep dish 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: pie dish that measures 9 inches by 1.5 to 2 inches; rolling pin; silicone basting brush; pie weights; large mixing bowl or 8-cup measuring cup; baking sheet, pie crust shield.
- Storage: 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. Store in the freezer in an airtight container for 1 to 2 months.
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!