Pumpkin Custard Pie Recipe

Name: Pumpkin Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pie Shell, Storebought Or Homemade; 3 cups Milk, Divided; 1-1/4 cup Pureed Fresh Or Canned Pumpkin; 1-1/2 Tablespoon Pumpkin Pie Spice; 1 teaspoon Cinnamon; 1 package (3.4 Oz. Size) Vanilla Cook & Serve Pudding Mix; 2 Tablespoons Cornstarch; 2/3 cups Brown Sugar; 1/2 teaspoons Salt; 2 whole Egg Yolks

Servings: persons

1 Pie Shell, Storebought Or Homemade
3 cups Milk, Divided
1-1/4 cup Pureed Fresh Or Canned Pumpkin
1-1/2 Tablespoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1 package (3.4 Oz. Size) Vanilla Cook & Serve Pudding Mix
2 Tablespoons Cornstarch
2/3 cups Brown Sugar
1/2 teaspoons Salt
2 whole Egg Yolks

1
Cook the pie shell, store bought or homemade. Follow package directions, usually at 400u00b0F for about 10-11 minutes. Let cool.
2
In a bowl, mix 1 cup milk, pumpkin, pumpkin pie spice, and cinnamon. In a pot on the stove, combine pudding mix, cornstarch, brown sugar, and salt.
3
In yet another bowl, thoroughly whisk together remaining 2 cups milk and egg yolks. Combine with dry ingredients on stove and begin cooking over medium heat, stirring constantly. When well combined, add the pumpkin mixture and continue cooking until it comes to a boil, stirring constantly.
4
Pour mixture into pie shell and refrigerate overnight. Keep refrigerated.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Pie Shell, Storebought Or Homemade, 3 cups Milk, Divided, 1-1/4 cup Pureed Fresh Or Canned Pumpkin, 1-1/2 Tablespoon Pumpkin Pie Spice, and more.

Yes, Pumpkin Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard Pie

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