Pumpkin Custard Pie

A slice of pumpkin pie on a plate topped with whipped cream.

5 from 1 vote

Pumpkin custard pie is the ultimate autumn comfort food. It's all about cozy, pumpkin spiced goodness mixed with a creamy filling, making for a most delicious dessert.

Prep Time20

Cook Time1 15

Cool Time3

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: pumpkin custard pie

Servings: servings

Calories: 333kcal

Author: Deanne Frieders

Equipment

9" pie pan

Ingredients

15 ounce ready to bake pie crust
15 ounces real pumpkin puree
12 ounces evaporated milk
¾ cup brown sugar packed
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Instructions

Preheat your oven to 375°F.
Follow the package instructions for thawing and unrolling. It may need to sit at room temperature for a bit. Transfer the crust to your pie pan, covering the bottom and edges of the pan.
You can use your fingers to crimp the crust, or use a fork around the sides of the pan if you want to be fancy.
To prevent the crust from puffing up during baking, use a fork to gently prick the bottom and sides of the crust. This is called "docking."
Line the inside of the pie crust with aluminum foil or parchment paper.
Fill the foil-lined crust with pie weights or about 2 cups rice or dried beans. (I don't have pie weights and just use beans.)
Place the pie dish with the foil and weights in the preheated oven and bake for 7-10 minutes. This initial baking will help set the crust.
Preheat oven to 425°F.
Mix pie filling ingredients in a large mixing bowl until smooth. Transfer pie filling to the pie crust, taking care not to overfill.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350°F and bake an additional 45-55 minutes, until pie filling is just set. The pie should be cooked to a temperature of 180°F when measured with an instant read thermometer.
Note: Half way through the cooking time, check the crust to make sure it's not over browning. You can add foil over the edges to cover the crust if it's starting to get too dark.
Remove from oven and cool for several hours before serving. (I like mine chilled).
Garnish with some whipped cream and ground cinnamon.

Notes

If you're making your own crust, roll it out and fit it into a standard 9-inch pie dish, leaving some overhang around the edges. Crimp or decorate the edges as desired.

Storage Instructions:

Allow the pie to cool completely at room temperature, typically for 2-3 hours.

Once it has cooled, cover it loosely with plastic wrap or aluminum foil to prevent direct air exposure.

Store the pie in the refrigerator to keep it fresh. Pumpkin pie is perishable due to the dairy and eggs in the filling, so it should be refrigerated within 2 hours of baking.

Consume the pie within 3-4 days, if it lasts that long!

Nutrition