Pumpkin Custard Pie

5 from 5 votes

Pumpkin Custard Pie is a great Thanksgiving dessert that is easy to make. A buttery crust filled with creamy pumpkin custard, flavored with fall spices, and topped with pecans.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 209kcal

Author: Radwa

Equipment

Cooling rack
Mixing bowl
Pie dish
Hand mixer

Ingredients

1 pie crust, I use store-bought pie crust
2 cups pumpkin puree, I use store-bought
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 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 tsp vanilla extract, ½ cup light brown sugar, ½ cup granulated sugar, 3 large eggs, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ¼ tsp 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

You can use any nuts you like as a topping, such as walnuts or almonds; you may also combine pecans and walnuts as toppings.

Nutrition