Creamy Pumpkin Custard Pie – Easy Fall Dessert
There is something about the scent of warm spices and pumpkin baking in the oven that instantly feels like fall. This pumpkin custard pie takes everything you love about classic pumpkin pie and makes it even creamier, with a rich custard filling baked inside a flaky crust.
It is the kind of dessert that feels homemade and comforting without being fussy. It’s easy to make and fits right in at Thanksgiving, friendsgiving, a fall potluck, or just a casual weekend dessert.
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This pie isn’t just dessert, it’s a reason to grab a blanket, pour a cup of coffee, and enjoy a slow moment. I really love that it is simple enough for a weeknight treat but special enough to take center stage on your Thanksgiving dessert table.
How to Make Pumpkin Custard Pie
Here are the ingredients you need to make this pumpkin custard pie, plus step by step instructions for how to make it.
Ingredients
- 1 refrigerated pie crust
- 15 oz can pure pumpkin
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ tsp pumpkin pie spice
- ¾ cup milk
- 1 ¼ cups heavy cream, divided
- ½ tsp cinnamon for topping
Step by Step Instructions
1. Preheat oven to 375°F. Place the pie crust into a 9-inch pie pan, pressing it gently into the bottom and up the sides. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.
2. In a stand mixer bowl (or large mixing bowl with a hand mixer), combine the pumpkin, granulated sugar, brown sugar, eggs, vanilla, cinnamon, and pumpkin pie spice. Beat until well blended.
3. Set the mixer to low speed. Gradually pour in the milk and ½ cup of the heavy cream, mixing until the filling is smooth and evenly combined.
4. Pour the filling into the cooled pie crust. Bake for 40-45 minutes, or until the edges are set and the center has a slight wobble.
5. Transfer the pie to a wire rack and allow it to cool completely to room temperature. Refrigerate for at least 3 hours to fully set.
6. When ready to serve, whip the remaining ¾ cup heavy cream until soft peaks form. Spread over the chilled pie, then dust with ½ teaspoon cinnamon.
7. Serve and enjoy!
This pumpkin custard pie is the kind of dessert that makes everyone linger at the table a little longer. Smooth, spiced, and irresistibly cozy, it’s a slice of autumn you’ll want to enjoy all season long. It’s tasty and a reliable choice when you want a pumpkin dessert that is simple to make but still feels special enough to share with friends and family.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Caramel Apple Cheese Ball
- Caramel Apple Bars
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake Trifle
Pumpkin Custard Pie
Ingredients
- 1 refrigerated pie crust
- 15 oz can pure pumpkin
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ tsp pumpkin pie spice
- ¾ cup milk
- 1 ¼ cups heavy cream, divided
- ½ tsp cinnamon for topping
Instructions
- Preheat oven to 375°F. Place the pie crust into a 9-inch pie pan, pressing it gently into the bottom and up the sides. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.
- In a stand mixer bowl (or large mixing bowl with a hand mixer), combine the pumpkin, granulated sugar, brown sugar, eggs, vanilla, cinnamon, and pumpkin pie spice. Beat until well blended.
- Set the mixer to low speed. Gradually pour in the milk and ½ cup of the heavy cream, mixing until the filling is smooth and evenly combined.
- Pour the filling into the cooled pie crust. Bake for 40-45 minutes, or until the edges are set and the center has a slight wobble.
- Transfer the pie to a wire rack and allow it to cool completely to room temperature. Refrigerate for at least 3 hours to fully set.
- When ready to serve, whip the remaining ¾ cup heavy cream until soft peaks form. Spread over the chilled pie, then dust with ½ teaspoon cinnamon.
- Serve and enjoy!
