Pumpkin Custard Pie

5 from 2 votes

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!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: pumpkin custard pie

Servings: slices

Calories: 568kcal

Author: Maria D'Errico

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 *
⅛ teaspoon ground cloves *
1 cup heavy whipping cream
¼ cup whole milk

US Customary - Metric

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.
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: 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: 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