Pumpkin custard pie takes everything good about traditional pumpkin pie and makes it silkier. The filling sets up smooth and creamy in the refrigerator instead of baking all the way through in the oven, so the texture is closer to a classic custard than a dense baked pie.

It is the kind of dessert you make the day before Thanksgiving and cross off your list. The chilling time does the work while you move on to everything else.

If you are planning your fall baking lineup, pumpkin bread with spice cake mix and pumpkin spice cinnamon rolls are two more recipes worth saving for the season.

Why You'll Love This Recipe

Creamy, smooth pumpkin custard filling with warm cozy spices.
Uses simple ingredients you likely already have on hand.
Easy enough for a first-time pie baker but impressive enough for a holiday table.
The perfect balance of pumpkin flavor, sweetness, and spice.
Can be made ahead of time and chilled before serving to save time in the kitchen.

Unbaked pumpkin custard filling in a baked pie crust.

Baked pumpkin custard pie topped with homemade whipped cream.

How to Make Pumpkin Custard Pie

Preheat the oven to 375°F. Press the pie crust into a pie pan and bake for 10 minutes, then let it cool.
In a large bowl, beat the pumpkin, both sugars, eggs, vanilla, cinnamon, and pumpkin pie spice until smooth. With the mixer on low, slowly add the milk and ½ cup of the heavy cream. Mix until combined.
Pour the filling into the cooled crust. Place the pie dish on a baking sheet and bake for 40 to 45 minutes, until set but still slightly jiggly in the center. Cool on a wire rack to room temperature, then cover with plastic wrap and refrigerate for at least 3 hours.
Before serving, whip the remaining ¾ cup heavy cream until fluffy. Spread over the pie and sprinkle with cinnamon.

Cinnamon sprinkled on a baked pie that is topped with whipped cream.

Tips for Best Results

For a crisper crust, line the unbaked crust with parchment paper, fill with pie weights, and blind bake before adding the filling.
Do not skip the chilling step. The pie needs at least 3 hours in the refrigerator to fully set for clean slices.
Use pure pumpkin, not pumpkin pie mix. The can looks the same but the results are not.

How to Store Pumpkin Custard Pie

Cover the pie tightly with plastic wrap or transfer slices to an airtight container. Keep refrigerated for up to 4 days. Because the filling is made with eggs and dairy, this pie should not sit out at room temperature for long.

For longer storage, freeze the pie without the whipped cream topping. Wrap it well in aluminum foil and freeze. Thaw overnight in the refrigerator and add fresh whipped cream before serving.

A slice of pumpkin custard pie topped with whipped cream and cinnamon.

More Pumpkin Recipes

Pumpkin Spice Cinnamon Rolls - Soft, gooey rolls with spiced pumpkin flavor.
Pumpkin Dump Cake - A simple, cozy dessert layered with pumpkin and cake mix.
Iced Pumpkin Loaf Cake - Soft pumpkin cake topped with caramel icing.

📖 Recipe

Dana

Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.