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This classic custard pumpkin pie is a family favorite, inspired by Grandma Helen’s tradition of baking during the fall season.

Custard Pumpkin Pie Recipe

Helen Margaret Baker
This classic custard pumpkin pie is a family favorite, inspired by Grandma Helen’s tradition of baking during the fall season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 15-ounce can pumpkin puree (make sure it’s not pumpkin pie filling)
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 ¼ cups evaporated milk
  • 1 unbaked 9-inch pie crust store-bought or homemade

Instructions
 

Step 1: Preheat Your Oven

  • Preheat the oven to 425°F (220°C). This initial high temperature helps the pie set without overcooking the filling.

Step 2: Combine the Dry Ingredients

  • In a medium bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Mixing the dry ingredients together ensures the spices distribute evenly throughout the pie.

Step 3: Stir in the Pumpkin

  • Add the pumpkin puree to the dry ingredients and mix until smooth. Make sure to use pumpkin puree, not pumpkin pie filling, as it already contains spices and sweeteners that could alter the flavor balance.

Step 4: Mix the Custard Base

  • In a small bowl, lightly beat the eggs. Stir them into the pumpkin mixture. Slowly pour in the evaporated milk, stirring continuously to create a creamy and smooth consistency.

Step 5: Prepare the Pie Crust

  • Place your unbaked pie crust in a 9-inch pie dish, making sure it fits snugly against the sides. Trim and crimp the edges for a decorative look. Carefully pour the pumpkin custard filling into the crust, smoothing the top with a spatula if necessary.

Step 6: Bake the Pie

  • Once the oven is preheated to 425°F, place your pie on the middle rack. After 15 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Step 7: Cool and Serve

  • Take the pie out of the oven and set it on a wire rack to cool. Cooling the pie ensures the custard sets properly and makes it easier to slice. Serve at room temperature or chilled, with whipped cream or ice cream on top for an extra touch.

Notes

Recipe Tips:

 

Blind Baking for a Crispier Crust

If you prefer a crisper crust, blind bake your pie crust for 10 minutes before adding the filling. Just line the pie shell with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for 10 minutes. This will help avoid a soggy bottom.

Spice It Up

For those who like a bit more flavor, consider adding ¼ teaspoon of nutmeg or allspice to the mix. It adds a warm kick that complements the other spices.

Making Ahead

This pie can be prepared as much as two days ahead of time. Store it in the fridge, covered with plastic wrap or foil, to keep it fresh for holiday meals or family gatherings.

Homemade Crust Option

Want to take it up a notch? Make your own pie crust from scratch using cold butter and flour. Homemade crusts tend to be flakier and add a richer flavor to the pie.

Storage and Reheating:

 

Refrigeration:

Custard pumpkin pie should be refrigerated if not eaten immediately. Keep it in an airtight container or wrap it securely with plastic wrap. It will stay fresh for up to 4 days in the fridge.

Reheating:

To reheat, place individual slices in the microwave for about 20 seconds, or serve it cold for a deliciously smooth texture.
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