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–+ servings
creamy pumpkin dessert delight

Pumpkin Custard Pie

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
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
  

  • 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.
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