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A golden-brown pumpkin custard pie with a smooth, creamy filling and a flaky crust, served with a dollop of whipped cream on top.

How to Make the Best Creamy Pumpkin Custard Pie at Home

This Pumpkin Custard Pie is a smooth, creamy twist on a fall classic. With its velvety custard texture, warm spices, and rich pumpkin flavor, it’s the perfect dessert for Thanksgiving or any cozy autumn gathering. Baked into a flaky pie crust and served chilled or slightly warm, it’s a lighter, silkier alternative to traditional pumpkin pie that’s sure to impress.

  • Total Time: 65 minutes
  • Yield: 1 9-inch pie (8 slices)

Ingredients

  • 1 unbaked 9-inch pie crust

  • 1 ¾ cups pumpkin puree (canned or homemade)

  • ¾ cup granulated sugar

  • ½ cup whole milk

  • ½ cup heavy cream

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

Instructions

  • Preheat your oven to 375°F (190°C).

  • In a large mixing bowl, whisk together the pumpkin puree, sugar, spices, and salt until smooth.

  • Add the eggs one at a time, whisking well after each addition.

  • Stir in the milk, heavy cream, and vanilla extract until fully combined and silky in texture.

  • Pour the custard filling into the unbaked pie crust and smooth the top with a spatula.

  • Place the pie on a baking sheet and bake for 45–50 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean.

  • Remove from oven and let the pie cool completely on a wire rack.

 

  • Chill in the refrigerator for at least 2 hours before serving for best results.

Notes

  • For a lighter version, you can substitute half-and-half for the heavy cream.

  • This pie is best served chilled, but can be gently warmed if preferred.

  • Add a whipped cream topping or a scoop of vanilla ice cream for extra indulgence.

 

  • Make it ahead! This pie stores well in the fridge for up to 3 days.

  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 21g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: pumpkin custard pie, thanksgiving dessert, fall pie recipe, creamy pumpkin pie, holiday dessert