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Pumpkin Custard Pie Recipe

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4.3 from 8 reviews

This classic Pumpkin Custard Pie features a smooth and creamy pumpkin filling infused with warm spices like cinnamon, ginger, nutmeg, and cloves, baked to perfection in a flaky 9-inch pie crust. A perfect dessert for fall and holiday gatherings, it can be served with a dollop of whipped cream for added richness.

Ingredients

Pie Crust

  • 1 unbaked 9-inch pie crust

Filling

  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 can pumpkin purée (15 ounces)
  • 1 1/4 cups half-and-half

Optional Topping

  • Whipped cream (for serving)

Instructions

  1. Prepare the Pie Crust: Place the unbaked 9-inch pie crust into a pie plate, pressing it gently into the bottom and sides to fit snugly.
  2. Blind Bake the Crust: Follow the package directions to blind-bake the pie crust, usually involving lining the crust with parchment and weights, then baking partially until set. Allow the crust to cool completely before filling.
  3. Mix Spices and Sugar: In a mixing bowl, combine granulated sugar, cinnamon, ground ginger, nutmeg, cloves, and salt. Stir well to evenly distribute the spices.
  4. Beat the Eggs: In a separate large bowl, lightly beat the three large eggs until smooth and slightly frothy, ensuring the custard will have a smooth texture.
  5. Combine Pumpkin and Spices: Add the pumpkin purée and the sugar-spice mixture into the beaten eggs, stirring until fully incorporated.
  6. Add Half-and-Half: Gradually stir in 1 1/4 cups of half-and-half into the pumpkin mixture, blending thoroughly to create a creamy filling.
  7. Fill the Pie Crust: Pour the prepared pumpkin filling into the cooled, blind-baked pie crust, spreading evenly.
  8. Bake the Pie: Bake the pie in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean, indicating the custard is set.
  9. Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours, allowing the custard to firm up before serving.
  10. Serve: Optionally, serve slices with a dollop of whipped cream for added richness and flavor.

Notes

  • Blind baking the crust helps prevent a soggy bottom and ensures a crisp texture.
  • Use fresh or canned pumpkin purée; avoid pumpkin pie filling as it already contains spices and sweeteners.
  • Allow the custard to cool completely to set properly before slicing.
  • Store leftovers covered in the refrigerator for up to 3-4 days.
  • For a dairy-free option, substitute half-and-half with coconut milk or almond milk, but this may slightly change the texture.

Find it online: https://recipefeastful.com/pumpkin-custard-pie-recipe/