Pumpkin Custard Pie

Imagine the delightful aroma of spices wafting through your kitchen as you prepare this pumpkin custard pie.

With its golden hue and smooth texture, this pie is a cozy favorite, perfect for any dessert table.

It’s surprisingly simple to make, bringing together pumpkin, cinnamon, and nutmeg in a warm, comforting embrace.

As it bakes, the ingredients transform into a creamy, luscious treat.

Let’s bring this delightful dessert to life!

Kitchen Tools Required

• 1 pie dish
• 1 mixing bowl
• 1 whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 cooling rack
• 1 oven

Ingredients

• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 1/2 cups evaporated milk
• 1 unbaked 9-inch pie crust

Cook & Prep Time

To manage your time efficiently while preparing and cooking Pumpkin Custard Pie, follow this timeline:

1. Reading and Gathering Ingredients (10 minutes):
   • Before starting, take a few minutes to read through the entire recipe and gather all the necessary ingredients and equipment.
2. Prep Work (20 minutes):
   • Preheat the oven to 425°F (220°C).
   • In a mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.
   • Add the eggs to the pumpkin mixture and whisk until well combined.
   • Gradually stir in the evaporated milk until the mixture is smooth.
   • Pour the pumpkin filling into the unbaked pie crust.
3. Baking (50 minutes total):
   • Initial Baking (15 minutes):
   • Place the pie dish in the preheated oven and bake for 15 minutes at 425°F (220°C).
   • Temperature Adjustment and Continued Baking (35 minutes):
   • After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the center is set.
4. Cooling and Resting (2 hours):
   • Remove the pie from the oven and let it cool on a cooling rack for 2 hours.
   • This resting period is essential for the pie to firm up, making it easier to slice and serve.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat the oven to 425°F (220°C).

In a mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.

Add the eggs to the pumpkin mixture and whisk until well combined.

Gradually stir in the evaporated milk until the mixture is smooth.

Pour the pumpkin filling into the unbaked pie crust.

Place the pie dish in the preheated oven and bake for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the center is set.

Remove the pie from the oven and let it cool on a cooling rack for 2 hours before serving.

Serving Tips

• Whipped Cream: Add a dollop of freshly whipped cream for a classic and creamy topping.
• Vanilla Ice Cream: Serve a scoop of vanilla ice cream on the side for a delightful contrast of hot pie and cold ice cream.
• Caramel Drizzle: Drizzle caramel sauce over the pie for added sweetness and a touch of elegance.
• Candied Pecans: Sprinkle candied pecans on top for a crunchy texture and nutty flavor.
• Spiced Chai Tea: Pair the pie with a warm cup of spiced chai tea to complement the pie’s spices.

Storage

To store Pumpkin Custard Pie, cover it with plastic wrap or aluminum foil and refrigerate.

Consume within 3-4 days for ideal freshness.

Avoid freezing, as texture may change.

Freezing

To freeze pumpkin custard pie, wrap it tightly in plastic wrap and aluminum foil.

Confirm it’s completely cooled before freezing.

Thaw in the refrigerator overnight for best texture and flavor.

Reheating

To reheat Pumpkin Custard Pie, preheat the oven to 300°F (150°C).

Cover the pie with foil to prevent crust browning.

Then heat for 10-15 minutes until warm.

Final Thoughts

Pumpkin Custard Pie is a delightful dessert that combines the rich flavors of pumpkin and warm spices.

It’s perfect for any occasion, especially during the fall season.

By following the simple steps in the recipe, you can create a delicious pie that your friends and family will love.

Be certain to use high-quality ingredients to enhance the taste of your pie.

If you enjoy a spicier profile, feel free to adjust the spices to your liking.

Allowing the pie to rest after baking guarantees a firm texture, making it easier to slice and serve.

Enjoy your homemade Pumpkin Custard Pie as a comforting and flavorful treat.

Frequently Asked Questions

Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?

You can substitute fresh pumpkin for canned puree by roasting and pureeing it until smooth. Make certain the puree is thick by draining excess moisture through a cheesecloth. Use equal measurements for ideal flavor and consistency in your recipe.

What Is the Best Way to Prevent a Soggy Pie Crust?

To prevent a soggy crust, blind bake your crust at 375°F for 15 minutes. Use pie weights to maintain shape, then brush with egg wash and bake an additional 5 minutes. This seals and crisps your crust beautifully.

How Can I Make This Pie Gluten-Free?

To make this pie gluten-free, substitute the unbaked 9-inch pie crust with a gluten-free pie crust using 225 grams of gluten-free flour blend. Verify your pumpkin puree is certified gluten-free for complete assurance.

Can I Use a Store-Bought Pie Crust for This Recipe?

You can absolutely use a store-bought pie crust. Make certain it’s 9 inches in diameter for precise fit. Opt for an all-butter crust for superior flakiness and taste. Blind bake it slightly to prevent a soggy bottom.

Is It Possible to Make This Pie Dairy-Free?

You can make this pie dairy-free by substituting the evaporated milk with a high-quality coconut milk or almond milk. Verify your chosen alternative maintains the custard’s creamy consistency for a gourmet, dairy-free indulgence.

Pumpkin Custard Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Pie dish
• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 Cooling rack
• 1 Oven

Ingredients

  

1x2x3x

• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 1/2 cups evaporated milk
• 1 unbaked 9-inch pie crust

Instructions

 

• Preheat the oven to 425°F (220°C).
• In a mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.
• Add the eggs to the pumpkin mixture and whisk until well combined.
• Gradually stir in the evaporated milk until the mixture is smooth.
• Pour the pumpkin filling into the unbaked pie crust.
• Place the pie dish in the preheated oven and bake for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the center is set.
• Remove the pie from the oven and let it cool on a cooling rack for 2 hours before serving.

Notes

For best results, use a high-quality pumpkin puree, as it will enhance the flavor and texture of the pie. If you prefer a spicier pie, you can adjust the amount of cinnamon, ginger, and nutmeg to your taste. Letting the pie rest for a couple of hours after baking helps it to firm up, making it easier to slice and serve.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.