For an extra layer of flavor, try adding a teaspoon of vanilla extract to the filling. If you prefer a richer pie, substitute half of the milk with heavy cream. To prevent a soggy crust, blind bake the pie shell for 10 minutes before adding the filling. This pie is best served chilled or at room temperature.
Pumpkin Custard Pie I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS85
Embrace the comforting flavors of autumn with this classic Pumpkin Custard Pie. A smooth, creamy pumpkin filling infused with warm spices, baked to golden perfection in a flaky crust – a timeless dessert that captures the essence of the harvest season.
Ingridients
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Nutrition
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Carbohydrate34 g
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Cholesterol75 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium375 mg
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Sugar24 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View In a large mixing bowl, whisk together the pumpkin puree, eggs, flour, brown sugar, granulated sugar, salt, nutmeg, and cinnamon until well combined. Gradually whisk in the milk until the mixture is smooth and homogenous. (10 minutes)
03 Step
Recipe View Carefully pour the pumpkin mixture into the prepared pie shell. (2 minutes)
04 Step
Recipe View Bake in the preheated oven for 50-60 minutes, or until the center is just set. A slight wobble is acceptable. If the crust begins to brown too quickly, cover the edges with foil or a pie shield. (60 minutes)
05 Step
Recipe View Remove from oven and let cool completely on a wire rack before slicing and serving. The pie will continue to set as it cools. (60 minutes)
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RECIPE REVIEWS
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Brigitte Reilly
Jun 4, 2025I added a little ginger to the spice mix, and it was delicious!
Dudley Adams
May 30, 2025The crust browned a little too quickly, so I used a pie shield as suggested, and it worked great.
Vivian Rutherford
Dec 13, 2024This is now my go-to pumpkin pie recipe!
Triston Medhurst
Aug 9, 2024This recipe is so easy to follow, and the pie turned out perfectly! My family loved it.