Pumpkin Custard Pie is a creamy, delicious twist on traditional pumpkin pie. Baked in a flaky crust with spiced pumpkin custard, it's perfect for Thanksgiving or any fall gathering. Easy to make and sure to become a family favorite.

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.

What You'll Need to Make Pumpkin Custard Pie

Pie crust - A store-bought pie crust makes this recipe quick, but a homemade butter crust offers a traditional flavor.
Pumpkin - A 15 oz can of pure pumpkin (not pumpkin pie mix filling - it's not the same!).
Sugars - Both white sugar and brown sugar add sweetness and depth.
Eggs - These bind the custard, creating a creamy texture.
Vanilla extract
Spices - Cinnamon and pumpkin pie spice bring warm and cozy fall flavors.
Milk
Heavy cream - To create creamy homemade whipped cream.

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 oven to 375°F. Gently press the pie dough into a pie plate and bake for 10 minutes. Remove and let the pie cool while you make the filling.
In a large bowl, beat together pure pumpkin, sugars, eggs, vanilla, and spices until smooth.
With the mixer on low, slowly add the milk and ½ cup of heavy cream. Mix until creamy and combined.
Pour the pumpkin custard filling into the cooled crust. Place the pie dish on a baking sheet and bake for 40-45 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. Evenly spread over the cooled pie and sprinkle with cinnamon.

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

Tips for Best Results

For a crispier, flaky pie crust, line the unbaked crust with parchment paper, fill with pie weights, and blind bake before adding the filling.
Don't skip the chilling step-the pie needs several hours in the refrigerator to fully set for neat slices.

How to Store Pumpkin Custard Pie

You can store leftover Pumpkin Custard Pie by covering it tightly with plastic wrap or transferring slices into an airtight container. Keep it in the refrigerator, where it will stay fresh for up to 4 days. Since this pie has a creamy custard filling made with eggs and dairy, it should always be refrigerated and not left out at room temperature for long.

For longer storage, you can freeze the pie (without the whipped cream topping) by wrapping it well in aluminum foil or plastic wrap. Just thaw it overnight in the fridge before serving and add fresh whipped cream.

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

More Pumpkin Recipes

If you love pumpkin desserts as much as we do, here are a few more recipes to save in your recipe box:

Pumpkin Roll - A classic swirl of pumpkin cake with maple cream cheese filling.
Pumpkin Spice Cinnamon Rolls - Soft, gooey rolls with spiced pumpkin flavor.
Pumpkin Dump Cake - A simple, cozy dessert layered with pumpkin and cake mix.
Pumpkin Bread with Spice Cake Mix - Quick, easy, and bursting with fall flavor.

📖 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.