Silky Spiced Pumpkin Custard (Printable Version)

Classic autumn dessert with spiced pumpkin custard nestled in a flaky buttery pastry crust.

# What You Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# How-To Steps:

01 - Preheat the oven to 425°F and position the oven rack on the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp edges as desired. Chill in refrigerator while preparing the filling.
03 - Combine pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract in a large bowl. Whisk until smooth and fully incorporated.
04 - Pour the filling evenly into the chilled pie crust.
05 - Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for an additional 40 minutes until the center is set but slightly jiggly.
06 - Remove from oven and cool on a wire rack for at least 2 hours before slicing.
07 - Serve plain or garnish with whipped cream as desired.

# Expert Advice:

01 -
  • The filling is impossibly silky—no grainy texture, no weird separation, just pure comfort in every bite.
  • It actually tastes like pumpkin and spices, not overly sweet or cloyingly artificial.
  • You can make it a full day ahead and still impress everyone at the table.
02 -
  • Overmix the filling and you'll whip air into it, creating bubbles that rise and leave holes in the finished pie—slow, deliberate whisking is your friend.
  • A pie that jggles too much in the center will have a soft, custard-like middle that never quite sets, so watch it closely in those final minutes.
  • The pie will continue cooking slightly from residual heat even after you pull it out, so err on the side of underbaking rather than overconfidence.
03 -
  • Blind bake your crust for 5 minutes at 220°C before adding the filling if it tends to stay doughy—your specific oven might need this little boost.
  • Tap the pie dish gently when you think it's done; if it jiggles like custard, give it 5 more minutes, but if it barely moves, you're golden.
  • Let sliced pie sit on the plate for a minute before eating so the filling firms up just enough not to slide around.
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