Pumpkin Custard Pie
This silky-smooth pumpkin custard pie elevates the traditional pumpkin pie to a whole new level of decadence. With its velvety texture and perfect balance of warm spices, this custard-based version delivers a lighter, creamier experience that melts in your mouth with each bite.
Equipment
- 9-inch Pie Dish
- Baking Sheet
- Wire Rack
- Measuring Cup
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs about 10 full sheets
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon cinnamon
For the Custard Filling
- 1 can pure pumpkin puree 15 oz, not pumpkin pie filling
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 3/4 cup light brown sugar packed
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact the crust.
- Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from oven and allow to cool slightly while preparing the filling. Keep the oven on.
- In a large bowl, whisk the eggs until lightly beaten. Add the brown sugar and whisk until well combined and the sugar begins to dissolve.
- Add the pumpkin puree, cornstarch, pumpkin pie spice, cinnamon, and salt to the egg mixture. Whisk until completely smooth and no lumps remain.
- Gradually pour in the heavy cream, milk, and vanilla extract, whisking continuously to combine. The mixture should be silky smooth and have a pourable consistency.
- Place the pie dish on a baking sheet, then pour the filling into the pre-baked crust.
- Bake at 350°F for 45-50 minutes, or until the edges are set but the center still has a slight jiggle—similar to the consistency of gelatin.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Then refrigerate for a minimum of 1 hour (preferably overnight) to allow the flavors to meld and the custard to set completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Bring eggs, cream, and milk to room temperature for a smoother custard
- Don't overbake - the center should still have a slight jiggle when done
- Allow to cool completely before cutting to prevent cracks
- This pie can be made up to 2 days in advance and kept refrigerated
- For a dairy-free version, replace heavy cream and milk with 1½ cups full-fat coconut milk
- Bring eggs, cream, and milk to room temperature for a smoother custard
- Don't overbake - the center should still have a slight jiggle when done
- Allow to cool completely before cutting to prevent cracks
- This pie can be made up to 2 days in advance and kept refrigerated
- For a dairy-free version, replace heavy cream and milk with 1½ cups full-fat coconut milk
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 110mgSodium: 230mgFiber: 2gSugar: 24gVitamin A: 120IUCalcium: 8mgIron: 6mg
Tried this recipe?Let us know how it was!