Pumpkin Custard Pie
Pumpkin Custard Pie is the ultimate fall dessert, featuring a velvety custard filling infused with warm spices and nestled in a flaky crust. This classic pie is perfect for Thanksgiving gatherings or cozy nights at home, delivering a comforting slice of autumn bliss that everyone will love. With just the right balance of sweetness and spice, it’s a crowd-pleaser that invites seconds!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 large eggs
- 1 (12 oz) can evaporated milk
- 1 (9-inch) pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C) and prepare your pie dish with non-stick spray or flour.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk until smooth.
- Carefully pour the mixture into the prepared pie crust to avoid overflow.
- Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the center is set but slightly wobbly.
- Remove from the oven and cool on a wire rack before slicing.
- Serve slices with whipped cream or vanilla ice cream if desired.
Nutrition
- Serving Size: 1 slice (108g)
- Calories: 286
- Sugar: 24g
- Sodium: 109mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 61mg