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Whisking up the filling for this pie is a breeze! The combination of pumpkin puree, spices, and creamy ingredients creates a velvety texture

custard pumpkin pie

Take your pumpkin pie game to the next level with this Custard Pumpkin Pie! This recipe combines the warm, spiced flavors of traditional pumpkin pie with an ultra-smooth, custard-like texture that melts in your mouth. Made with creamy pumpkin puree, rich eggs, and a blend of cozy spices, this pie is the ultimate dessert for fall gatherings, Thanksgiving, or any cozy occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 300 kcal

Ingredients
  

For the Filling:

  • 1¾ cups pumpkin puree 100% pure, not pie filling
  • ¾ cup white sugar
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • 2 large eggs beaten
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

For the Base:

  • 1 9-inch unbaked pie crust, thawed if frozen

Instructions
 

Your pie needs these specific temperature settings:

  • Start at 425°F for 15 minutes
  • Reduce temperature to 350°F
  • Continue baking for 45-60 minutes

Your pie will show these signs when perfectly baked:

  • Edges appear puffed and set
  • Center maintains a slight jiggle
  • Knife inserted near center emerges clean

Notes

Your pumpkin custard pie will maintain its delightful texture and flavor with proper storage. We refrigerated homemade pumpkin custard pie because of its egg-based filling. The pie stays fresh and creamy in the refrigerator for up to 5 days.
Let the pie cool completely before refrigeration. The pie needs to reach room temperature before covering it to prevent moisture buildup on the surface. A domed cover or container works best because it keeps the wrap from touching the filling’s surface.
Making this custard pie ahead of time has most important advantages. The custard filling’s creamy texture lasts longer than traditional pumpkin pie and stays fresh in the refrigerator for up to a week. The pie crust can be prepared and frozen separately, and it remains good for up to 3 days when wrapped properly.
Wrap the cooled pie tightly in plastic wrap and aluminum foil to store it longer. The pie ended up freezing well and maintains quality for up to two months. Thaw the frozen pie overnight in the refrigerator when you’re ready to serve it.
Storage Tips:
  • Keep dried spices fresh by organizing your spice drawer regularly
  • Store unopened pumpkin puree according to package instructions
  • Place the pie in the coldest part of your refrigerator
  • Bring to room temperature for 15-20 minutes before serving for optimal flavor