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.
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.