What's your favorite Thanksgiving dessert? Mine is this Pumpkin Custard Pie — a buttery crust filled with creamy pumpkin custard, flavored with fall spices, and topped with pecans.
Pumpkin Custard Pie
I am a big fan of pumpkin pies. I always have pre-made pie crusts in my freezer and pumpkin puree in the pantry, so I can whip up a super-easy pie in no time.
This pumpkin pie is my favourite. Not only on Thanksgiving, but it also gives that white Christmas vibe with its yummy and overly flavorful delight. It is my best pumpkin pie to make in the fall season as well.
The texture of this Pumpkin Pie is an absolute winner! The crust is crisp and firm, but when you bite through a slice, the filling gives you the creamy and smooth texture you crave from a pie filling. It is also super flavorful and not overly sweet.
Pre-baking the pie crust is the trick to a crispy and flaky crust. Also, if you use homemade pumpkin puree, ensure it is smooth and has no excess moisture.
Today, I am sharing my family's favourite tried and tested classic Pumpkin Custard Pie recipe, the whole process, and step-by-step photo instructions.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Pie Crust. I use a store-bought pie crust to make this recipe so easy and convenient. You can use gluten-free pie crust to make this recipe gluten-free.
Pumpkin Puree. I use store-bought pumpkin puree in this recipe, however, you may use homemade pumpkin puree if you want.
Vanilla Extract. To flavor the pie filling.
Sugar: I like to use ½ light brown sugar and ½ white sugar.
Heavy Cream. It makes your pie rich and creamy both in texture and in taste.
Full-fat Milk. I use full-fat milk, It helps your heavy cream in thickening and creaming your pumpkin filling. You may use skim milk or non-dairy milk such as almond milk or oat milk.
Eggs. They add structure, and richness to your custard pie.
Seasonings: I add ground cinnamon, nutmeg and ginger for better taste! Or use pumpkin pie spice instead
Pecans. Garnish your delicious pie with pecans once baking is done. You can use any nuts you like as a topping.
How To Make Pumpkin Custard Pie?
Before starting, preheat the oven to 180C / 356F.
One (Prepare the pie crust): Roll out the pie crust and carefully place it into a 9-inch pie dish. Trim the extra overhang dough using a sharp knife and crimp the edges with your fingers.
Two: Bake for 10 minutes, then let it cool.
Three (Prepare the filling): In the food processor, mix eggs, pumpkin puree, vanilla, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, and salt. Mix for 3-4 minutes until combined.
Four: Add milk and cream and blend again until smooth.
Five: Pour the filling into the crust and bake in the preheated oven for 45-50 minutes.
Tip: Don't overbake the pie. Otherwise, the top will have cracks; it is supposed to be firm from the edges and a little jiggly in the centre.
Six: Let the pie cool on a wire rack to room temperature, then refrigerate for 2-3 hours.
Seven: Sprinkle chopped pecan on the top, slice, and serve.
Top Tips!
- Don't add too many spices to your pumpkin filling lest the spice overcomes the mild taste of the other flavors in the recipe.
- You can brush the top and edge of the pie crust with a beaten egg yolk combined with 1 teaspoon milk before baking for golden-brown edges.
Serving Suggestion
White Chocolate Latte is a good pair for your pumpkin pie if you are to serve it during the evening of the holidays; a perfect comfort food combo.
I also like to serve it with Medjool Date Shake and Korean Strawberry Milk.
More Pumpkin Recipes
- Pumpkin Bars With Cream Cheese Frosting
- Easy American Pumpkin Pie Recipe
- Pumpkin Spice Cupcakes
- Fluffy Pumpkin Pancakes
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Philadelphia Pumpkin Cheesecake Recipe
I hope you like today's recipe! Follow Healthy Life Trainer on Pinterest to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.
Recipe Card
Pumpkin Custard Pie
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ½ cup heavy cream
- ¾ cup milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup pecans , chopped
Instructions
- Preheat the oven to 180C / 356F.
- Roll out the pie crust and carefully place it into a 9-inch pie dish. Trim the extra overhang dough using a sharp knife and crimp the edges with your fingers.1 pie crust
- Bake for 10 minutes, then let it cool.
- In the food processor, mix eggs, pumpkin puree, vanilla, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, and salt. Mix for 3-4 minutes until combined.2 cups pumpkin puree, 1 teaspoon vanilla extract, ½ cup light brown sugar, ½ cup granulated sugar, 3 large eggs, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon kosher salt
- Add milk and cream and blend again until smooth.¾ cup milk, ½ cup heavy cream
- Pour the pumpkin custard pie filling into the crust and bake for 45-50 minutes,
- Let the pie cool on a wire rack to room temperature, then refrigerate for 2-3 hours. Sprinkle chopped pecan on the edges, slice, and serve.½ cup pecans
Notes
- Use gluten-free pie crust to make this recipe gluten-free.
- You can use any nuts you like as a topping, such as walnuts or almonds; you may also combine pecans and walnuts as toppings.
Nina says
Exactly like my grandma's recipe! I liked it.
Madison says
I will make this recipe tomorrow for dessert.
Farida says
Wow. That looks impressive!!