Pumpkin Custard Pie

This decadent pumpkin custard pie will be the star of your holiday dessert table. With its creamy texture and autumnal spices, the pie will find a permanent home in your recipe box.

Pumpkin Custard Pie Ingredients

These are the ingredients you'll need to make this pumpkin custard pie:

· Pumpkin puree: Use store-bought pumpkin puree or make your own at home.· Sugar: About ¾ cup of white sugar adds all the sweetness you’ll need.· Spices and seasonings: This cozy pumpkin custard pie is spiced with cinnamon, ginger, and a pinch of salt to bring out the other flavors.· Cream: A cup of heavy whipping cream makes this pumpkin custard pie extra rich.· Milk: Whole milk is best, but reduced-fat will work well.· Eggs: You can’t have custard without eggs!· Pie crust: Use a store-bought pie crust or try our top-rated Butter Flaky Pie Crust recipe.

How to Make Pumpkin Custard Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this indulgent pumpkin custard pie:

1. Cook pumpkin: Cook the pumpkin puree in a saucepan over medium-high heat until it's slightly dry and caramelized.2. Make filling: Stir the sugar, cinnamon, ginger, and salt into the pumpkin until well-combined. Mix in the cream, milk, and eggs.3. Bake pie: Bake in a preheated oven until the crust is golden brown and the filling is mostly set.

Can You Make Pumpkin Custard Pie In Advance?

Yes, this pumpkin custard pie makes a great make-ahead dessert. Make it up to two days in advance and store in the fridge until you're ready to serve.

How to Serve Pumpkin Custard Pie

This pumpkin custard pie is absolutely delicious as it is. But, of course, you can’t go wrong with a dollop of homemade whipped cream or a scoop of vanilla ice cream.

How to Store Pumpkin Custard Pie

Loosely wrap the cooled pumpkin custard pie in storage wrap and store in the refrigerator for up to four days.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Cookdap Community Tips and Praise

“We paired this recipe with a gingersnap crust and it was so delicious,” according to rockchalk. “The pie filling is smooth and the pumpkin flavor is there, but not in your face. This is my family’s favorite pumpkin pie recipe.”

“Really creamy delicious pie,” raves karmanitrate. “I prefer mine with a touch more of ginger and nutmeg for an extra kick!”

“This is a very light and tasty pumpkin pie — a big hit with my family at Thanksgiving,” says JAS666. “In place of the milk, though, I used eggnog, which gave it an extra nice taste.”