This luscious Pumpkin Custard Pie is a beautiful addition to any fall or holiday dessert table. Prior to making this recipe, note that the filling is a bit less firm and creamier than a traditional pumpkin pie. Make it a day ahead for easy entertaining.
Course Dessert
Cuisine American
Keyword homemade pumpkin pie, pumpkin custard pie recipe, pumpkin pie recipe, Thanksgiving desserts
Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch deep dish pie plate. Reduce oven temperature from 375 to 350 degrees F and place a baking sheet on the rack.
In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend until combined, about 5 seconds. Scrape the bowl or blender canister. Add milk and cream and blend (low speed, if using a blender) for an additional 5 seconds, until smooth.
Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-50 minutes, until the edges are puffed and set and only the center jiggles when the pie is nudged. (Note that baking time can vary by the particular pie plate you're using.)
Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until well chilled. Slice, and serve with lightly-sweetened whipped cream.
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Notes
For decorating suggestions and tips and tricks for how to avoid a cracked pie, be sure to read through the blog post above!