Pumpkin custard pie is a classic, like grandma used to make! It’s also easy, with no pre-baking the crust or cooking the custard required.
This pumpkin custard pie is an old-fashioned favourite. We love it because it’s so simple to make. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake! The hardest part is waiting for the pie to cool and chill before slicing.
We use our all butter basic pie crust recipe for this pie, however, you can easily use a store-bought crust if you want. We also highly recommend making a batch of Chantilly cream (sweetened whipped cream) to top this beloved holiday dessert!
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💖 Why You’ll Love This Recipe
✔️ It’s a great recipe for beginners and seasoned bakers alike.
✔️ It tastes amazing with minimal effort.
✔️ Nothing beats a homemade pumpkin pie on the holiday table.
📋 Ingredients
Ingredient Notes
- Pastry Shell: must be unbaked.
- Pumpkin Spice: also called pumpkin pie spice.
- Pumpkin Purée: is not the same thing as pumpkin pie filling. Look for canned pumpkin purée or learn how to make homemade pumpkin purée (it’s super easy).
- Canned Milk: also called evaporated milk. Not the same as sweetened condensed milk.
- Molasses: adds a nice subtle flavour but is completely optional. Omit if desired.
Ingredient Substitutions
- Pastry Shell: you can use a homemade or store-bought pie shell.
- Pumpkin Spice: if you can’t find pumpkin pie spice make your own with ½ teaspoon allspice, ½ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch of ground cloves.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
👩🍳 Method
STEP 1: add the pumpkin purée and eggs to a mixing bowl.
STEP 2: whisk until smooth and the eggs are well combined.
STEP 3: add the pumpkin pie spice, molasses, vanilla, and salt. Stir to combine.
STEP 4: stir in the sugar.
STEP 5: add the evaporated milk.
STEP 6: mix well to combine.
STEP 7: pour the custard into the unbaked pie shell.
STEP 8: bake the pie then let it cool to room temperature. After, chill the pie in the fridge for 2 hours or longer before slicing and serving.
💡 Top Tips
- Placing the pie shell on a baking sheet makes it easier to transfer it to and from the oven.
- Do not open the oven until the pie is almost set or the custard could collapse.
- Make a batch of pie crust cut outs (we made small leaves) or these candied walnuts with cinnamon & brown sugar to top your whipped cream garnish.
📝 Recipe Notes
- Because pumpkin custard pie is made with dairy and eggs, it’s important to keep it refrigerated until ready to serve.
- Keep leftover pie in the fridge on a covered plate or in an airtight container for up to 4 days.
❓Recipe FAQ
Nothing really. Any pie filling made with eggs, sugar, and milk can technically be called a custard pie.
Though it may feel devastating to see a huge crack running across the top of your homemade pie, it will still taste delicious! We like to cover cracks with swirls of whipped cream and a sprinkle of candied nuts so no one is the wiser.
Because custard pies are made with eggs and dairy, there is a risk for bacteria growth if not kept refrigerated. Chilling also ensures the custard sets, and doesn’t run, when slicing.
Recipe
Pumpkin Custard Pie
Description
Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Whisk
- baking sheet
- Wire cooling rack
Ingredients
- 1 9-inch pie crust, unbaked
- 2 cups pumpkin purée
- 2 large eggs
- 1 ¼ teaspoon pumpkin pie spice
- 1 teaspoon fancy molasses, optional
- ½ teaspoon vanilla
- ½ teaspoon salt
- ¾ cup sugar
- 1 ½ cups evaporated milk
Instructions
- Preheat the oven to 450ºF (230ºC). Place the unbaked pie shell on a baking sheet.
- Add the pumpkin purée to a mixing bowl. Mix in the eggs. Add the pumpkin pie spice, molasses, vanilla, and salt. Whisk to combine.
- Add the sugar and evaporated milk to the bowl. Whisk until smooth.
- Pour the custard into the pie shell. Place the pie in the preheated oven and bake for 12 minutes. Reduce the oven temperature to 350ºF (180ºC) and continue to bake for 38 to 40 minutes more or until the pie is almost set (wobbly in the middle but not wet).
- Transfer the pie to a wire rack to cool for at least 2 hours, or better yet, until it cools to room temperature, then place it in the fridge to chill for 2 to 3 hours more. Serve slices topped with a dollop of Chantilly cream.
Notes
- Because pumpkin custard pie is made with dairy and eggs, it’s important to keep it refrigerated until ready to serve.
- Keep leftover pie in the fridge on a covered plate or in an airtight container for up to 4 days.
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