Pumpkin Custard Pie is perfect when you want the rich, creamy flavors of traditional custard pie with the warm spices of pumpkin pie all in one incredible dessert. Basically if you want pumpkin pie in the fall, this is a great option. This is a smooth custard pie comes together with simple ingredients that you probably already have. It’s a dessert that’s perfect for Thanksgiving, fall gatherings, and Christmas.
What I love most about this recipe is how it combines the best of both worlds. You get the custard texture that melts in your mouth, plus all those cozy pumpkin pie spices that make your whole house smell amazing. The kids love helping measure ingredients and you’ll love how much everyone enjoys this pie when you bring it to Thanksgiving or Friendsgiving!
Ingredients & Equipment
Here’s what you’ll need to make this delicious pumpkin custard pie:
- Refrigerated pie crust
- Pure pumpkin
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Ground cinnamon
- Pumpkin pie spice
- Milk
- Heavy cream
- Cinnamon for topping
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Pie pan
- Stand mixer or electric mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Wire cooling rack
Step By Step Directions
This recipe makes 8 servings. It takes 15 minutes of prep time and 55 minutes of cook time.
Step 1. Preheat your oven to 375°F. Gently fit the pie crust into a pie pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Step 2. Beat the pumpkin, both sugars, eggs, vanilla, and spices in the bowl of a stand mixer, or in a large bowl using an electric mixer.
Step 3. With the mixer on low, slowly add the milk and ½ cup of heavy cream, beating until the mixture is smooth and velvety.
Step 4. Pour the filling into the cooled crust and bake for 40-45 minutes, or until set. The pie will be slightly jiggly.
Step 5. Cool the pie on a wire rack until it reaches room temperature, then chill in the refrigerator for at least 3 hours before getting ready to serve.
Step 6. Once you’re ready to serve the pie, whip the remaining ¾ cup of heavy cream until fluffy. Cover the pie with the whipped cream, then sprinkle with ½ teaspoon of cinnamon.
Variations
- Try adding a tablespoon of maple syrup to the filling for extra fall flavor.
- Swap the whipped cream topping for a dollop of vanilla ice cream.
- Add a gingersnap cookie crust instead of regular pie crust.
- Mix mini chocolate chips into the whipped cream topping.
- Create a caramel drizzle by warming store-bought caramel sauce to pour over individual slices.
- Make individual tart shells instead of one large pie for single servings.
Leftovers & Storage
Store your pumpkin custard pie covered with plastic wrap in the refrigerator for up to 4 days. The custard texture actually gets even better as it sits because the flavors have more time to develop and the texture becomes perfectly set. Make sure to keep it covered so it doesn’t absorb any refrigerator odors.
Tips & Tricks
- Pre-baking the crust prevents it from getting soggy from the custard filling.
- Don’t worry if the center looks slightly jiggly when you take it out. It will continue to set as it cools.
- Make sure your filling is completely smooth before pouring to avoid any lumps in your custard.
- Chill the pie for the full 3 hours before serving for the best slicing and texture.
- Whip the cream just before serving to keep it from deflating. You can also use premade whipped cream for topping.
- If you don’t have pumpkin pie spice, you can make your own with cinnamon, nutmeg, ginger, and a pinch of cloves.
Recipe FAQs
Can I make this pie ahead of time?
Absolutely! This pie is actually perfect for making the day before. Just wait to add the whipped cream topping until you’re ready to serve it.
What’s the difference between this and regular pumpkin pie?
This custard version uses both milk and heavy cream, which creates a much richer, silkier texture than traditional pumpkin pie. It’s like the luxury version of pumpkin pie. It’s great if you want pumpkin pie but also want a little different take on it.
Can I use a homemade pie crust?
Yes! If you prefer homemade crust, just make sure to pre-bake it the same way. A store-bought crust works perfectly and saves time though.
How do I know when the custard is set?
The center should be slightly jiggly but not liquid. If you gently shake the pan, it should move as one piece rather than having waves in the center.
Can I freeze this pie?
While you can freeze it, the texture of the custard and whipped cream might change slightly when thawed. It’s definitely best enjoyed fresh from the refrigerator.
What if I don’t have heavy cream for the topping?
You can serve it without the whipped cream topping or use store-bought whipped topping instead. The pie is delicious either way!
More Pumpkin Recipes
- Pumpkin Brownies
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Crisp
- Pumpkin Cheesecake Trifle
- Pumpkin Pie Sugar Cookies
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
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