Homemade Pumpkin Custard Pie

Submitted by jwp1jwp1

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

YIELD

12 servings

PREP

10 min

COOK

5 min

READY

15 min

Canned pumpkin purée is the star here. It gives you consistent flavor and texture without the waterlogged mess that fresh pumpkin creates. The trick is letting the spices bloom in the egg and sugar mixture before folding in the pumpkin. A pinch of allspice and ginger adds depth without overwhelming the pumpkin. The result is a slice that holds its shape, has a smooth custard-like crumb, and actually tastes like pumpkin instead of sweet milk.

Kitchen Tips

Let the pie cool completely before slicing. It firms up as it cools and cuts cleanly once it reaches room temperature.
If your crust edges start to look too dark, cover them with a pie shield or foil about halfway through baking.
Store leftover pie covered in the fridge for up to 4 days. Bring to room temperature before serving.

Variations

Swap canned pumpkin for roasted sugar pumpkin purée. Roast halves cut-side down at 400°F (205°C) until tender, about 45 minutes, then scoop and mash. The texture will be thicker so you may need an extra tablespoon of evaporated milk.
Add ½ cup of toasted pecans folded into the filling for a praline-style pumpkin pie.

Ingredients

LARGE EGGS

CUP SUGAR

CUP BROWN SUGAR
dark, firmly packed *

TABLESPOON ALL-PURPOSE FLOUR

TEASPOON SALT

TEASPOON CINNAMON
ground

TEASPOON NUTMEG
ground

TEASPOON GINGER
ground

TEASPOON ALLSPICE
ground

OUNCES CANNED PUMPKIN PURÉE
cooked

OUNCES EVAPORATED MILK
canned

EACH PIE SHELL (9 INCH)
9-inch, baked, (in a nonmetallic pie pan)

Directions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and allspice until smooth and well combined.

Add the canned pumpkin purée and evaporated milk. Stir until the mixture is uniform with no streaks of plain pumpkin or milk.

Pour the filling into the 9-inch baked pie shell.

Place the pie on the center oven rack and bake for 50 to 55 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. A knife inserted about 1 inch from the center should come out clean.

If the crust edges begin to darken too quickly, cover them with a strip of aluminum foil or a pie shield after about 30 minutes.

Let the pie cool on a wire rack for at least 2 hours before slicing. The custard continues to set as it cools and will be too soft to cut cleanly if sliced warm.

Variation

You can bake individual portions in custard cups. Divide the filling among 3 to 4 greased custard cups and bake at 350°F (175°C) for 30 to 35 minutes, or until a knife inserted in the center comes out clean.