This easy pumpkin custard pie has a silky, creamy filling made with pumpkin puree, heavy cream, and whole milk, baked in a flaky, buttery crust. The filling comes together in one bowl with warm fall spices, and the pie can be made a day ahead for an easy Thanksgiving or holiday dessert!
I host Thanksgiving every year and this pumpkin custard pie is always the star. It's the dessert everyone looks forward to, and after years of making it, I've learned how to get the filling silky smooth, prevent cracks, and have it bake up beautifully every time. The last thing you need to worry about during the holidays is whether your pie will turn out, so I'll walk you through the simple techniques I use for a pumpkin custard pie you can make with confidence!
If you're looking for more pumpkin desserts, you'll love my pumpkin panna cotta, pumpkin tiramisu, and pumpkin spice biscotti.
Pumpkin Custard Pie vs Pumpkin Pie: What's the Difference?
Pumpkin custard pie has a richer, creamier filling than classic pumpkin pie. In this recipe, heavy cream and whole milk replace the evaporated milk commonly used in pumpkin pie, giving the filling a silky custard texture that sets beautifully and slices well.
Traditional pumpkin pie is technically a custard pie too, since eggs thicken and set the filling as it bakes. This version simply leans into that custard texture, while keeping the familiar pumpkin and warm spice flavors of classic pumpkin pie.
Recipe at a Glance: Pumpkin Custard Pie
- ⏱️ Total Time: 1 hour 30 minutes (30 min prep; 1 hr bake)
- 🍽️ Servings: 8
- 🧑🍳 Method: baked
- 🥄 Special Technique: remove the pie from the oven while the center still has a slight jiggle for a smooth, crack-free custard filling
- 🥣 Key Ingredients: pumpkin puree, heavy cream, whole milk, eggs, pie crust
Why You'll Love This Recipe
- Silky pumpkin custard filling: heavy cream and whole milk give the pumpkin filling a rich, creamy texture that melts in your mouth with every bite.
- Crisp, flaky crust: par-baking the pie crust before adding the filling helps keep it crisp beneath the creamy pumpkin custard.
- Easy, one-bowl filling: the pumpkin filling comes together in one bowl with simple ingredients, making prep quick and easy.
- Perfect for making ahead: the pie can be made a day in advance and chilled overnight, making it an easy dessert for Thanksgiving and holiday entertaining.
Jump to:
- Pumpkin Custard Pie vs Pumpkin Pie: What's the Difference?
- Recipe at a Glance: Pumpkin Custard Pie
- Why You'll Love This Recipe
- Ingredients
- Substitutions and Variations
- How to Make Pumpkin Custard Pie
- Equipment
- Storage & Make Ahead
- Expert tips
- FAQs for Pumpkin Custard Pie
- Serving Suggestions
- More Pumpkin Desserts
- Recipe
- Reviews
Ingredients
Pumpkin custard pie is made with simple, high-quality ingredients so choosing the best ones makes all the difference. The ingredient notes below have my recommendations and helpful tips.
Ingredient Notes
- Heavy whipping cream and whole milk: I tested different amounts of heavy cream and whole milk and found that a higher proportion of cream gives the filling the rich, silky texture I was looking for. I like to use grass-fed dairy for its richness and depth of flavor, the same choice I make for creamy desserts like my coffee panna cotta and chocolate budino.
- Pumpkin puree: use pure pumpkin puree, not pumpkin pie filling that is already sweetened and spiced. When testing this recipe, I've found that the consistency of the pumpkin puree matters. I prefer Farmer's Market Organic Pumpkin Puree for its smooth consistency, the same one I use in my pumpkin tiramisu. If your puree looks fibrous or stringy, you can blend it briefly in a food processor for a smoother filling.
- 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 tender and flaky. Keep the crust chilled until just before use; cold dough is easier to handle and helps create the flaky layers.
- Eggs: these help thicken and set the custard as it bakes. I prefer pasture-raised eggs because I find their rich yolks give the filling the best flavor.
- Cinnamon, ginger, nutmeg, cloves: this classic blend gives the custard its warm pumpkin spice flavor. I like using the spices separately so I can control the balance of each flavor.
See recipe card for quantities.
Substitutions and Variations
- Pie dough: if you're not using my pie crust recipe, you can use your favorite homemade pie dough or a quality store-bought crust. Use enough for a 9-inch pie dish that's 1½ to 2 inches deep.
- Add a garnish: top each slice with a dollop of whipped cream using my whipped cream dispenser recipe or drizzle with the caramel sauce from my salted caramel budino recipe.
- Use pumpkin pie spice: substitute the cinnamon, nutmeg, ginger, and cloves with 1½ teaspoons pumpkin pie spice.
How to Make Pumpkin Custard Pie
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), then 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.
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 crust.
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 paper (image 5a). Unfold it and place it inside the crust (image 5b). 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. 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 puree 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 until the mixture is smooth and fully combined (image 6b).
Step 7: Carefully pour the filling into the pie crust until it is about ¾ full (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 but still jiggles slightly when nudged (image 8). After about 25 minutes of baking, cover the edges with a pie crust shield or aluminum foil to prevent over-browning. Let the pie cool on a wire rack to room temperature, up to 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 lightly golden.
- Pie weights: make sure you have enough to fill a deep 9-inch pie crust. They help prevent the crust from puffing up or shrinking while it par-bakes. If you don't have pie weights, you can use dried beans instead.
- Pie crust shield or aluminum foil: protects the edges of the crust from over-browning during baking.
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later – and you'll be added to my newsletter!
Storage & Make Ahead
- Storage:
- Refrigerator: after cooling, cover the pumpkin custard pie 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 1 month. Thaw in the refrigerator overnight before serving.
- Make ahead: pumpkin custard pie is perfect for preparing in advance. You can bake it 1 day before serving. Let it cool to room temperature for up to 2 hours, then cover and store in the refrigerator. 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 to prevent the crust from shrinking or puffing up.
- 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.
- Don't overbake the pie: start checking the pie a few minutes before the end of the baking time. 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, creamy texture while helping prevent cracks.
FAQs for Pumpkin Custard Pie
You don't need to cover the entire pumpkin custard pie while it bakes. After about 25 minutes, cover the edges with a pie crust shield or aluminum foil to prevent over-browning.
Overbaking is one of the main causes of cracks in pumpkin custard pie. To prevent this, remove the pie when the center still has a gentle jiggle. It will finish setting as it cools. Let it cool gradually on a wire rack to room temperature, for up to 2 hours, before refrigerating.
Pumpkin custard pie is done when the edges are set but the center still jiggles slightly when nudged. Don't wait for the center to become completely firm; the custard will continue to set as it cools.
For clean slices, make sure the pumpkin custard pie is 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. If the crust sticks 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.
Serving Suggestions
Here are my favorite ways to serve pumpkin custard pie:
- Thanksgiving dinner: serve after a holiday meal with my old fashioned Thanksgiving dressing, KitchenAid mashed potatoes, cranberry sauce with dried cranberries, and 6 cheese mac and cheese.
- Part of a pie pairing: pair it with my blueberry strawberry pie for a beautiful contrast of color and flavor.
- À la mode: serve a slice with a scoop of no egg vanilla ice cream or espresso ice cream.
- On a holiday dessert tray: pair it with Italian wedding cookies, pignoli cookies, or almond biscotti for a festive assortment of treats.
More Pumpkin Desserts
Did you make this recipe? Leave a star rating and comment below! Sign up for my newsletter to keep up with my latest recipes!
Recipe
Pumpkin Custard Pie
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later - and you'll be added to my newsletter!
Ingredients
Pie Crust
- 1 pie crust (unbaked; for a 9-inch pie dish that's 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 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. Work from the center outward, rotating the dough ¼ turn every few rolls. 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.
- 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 around the entire edge.
- 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 paper, then unfold it and place it in the crust. Fill to the top with pie weights to prevent the crust 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. 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 puree 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 until smooth and fully combined.
- Pour the filling into the pie crust: Carefully pour the filling into the pie crust until it is about ¾ full. 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 still jiggles slightly when nudged. After about 25 minutes of baking, cover the edges with a pie crust shield or aluminum foil to prevent over-browning. Let the pie cool on a wire rack to room temperature, up to 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 tender and flaky. Chill the dough for at least 2 hours before using. You can also use your favorite homemade or store-bought dough. Make sure it's well chilled before rolling and par-bake it as directed.
- Pumpkin puree: use pure pumpkin puree, not pumpkin pie filling. If your puree looks fibrous or stringy, blend it briefly in a food processor or blender for a smoother filling.
- Pie weights: make sure you have enough to fill a deep, 9-inch pie dish. You can also use dried beans as a pie weight substitute.
- Equipment: 9-inch pie dish that is 1½ to 2 inches deep; pie weights; pie crust shield or aluminum foil.
- Storage: after cooling, cover the pumpkin custard pie and refrigerate for up to 3 days. For longer storage, wrap the pie tightly or transfer slices to an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Make ahead: you can bake this pie 1 day in advance, following the recipe and storage instructions above. It slices even cleaner the next day.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
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!