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 recipe Basic Sweet Pie Crust, recipe follows; 2 cups canned pumpkin puree; 1 cup light brown sugar; 1/2 cup dark brown sugar; 4 eggs, lightly beaten; 1/2 cup heavy cream; 1/4 cup whole milk; 1/4 cup Steen's cane syrup; 2 tablespoons bourbon; 1 tablespoon vanilla extract; 1/4 teaspoon ground cinnamon, plus extra for dusting; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom; Whipped cream, for serving; 8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 stick cold unsalted butter, cut into 1/4-inch pieces; 2 tablespoons solid vegetable shortening; 3 tablespoons ice water

Servings: persons

1 recipe Basic Sweet Pie Crust, recipe follows
2 cups canned pumpkin puree
1 cup light brown sugar
1/2 cup dark brown sugar
4 eggs, lightly beaten
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup Steen's cane syrup
2 tablespoons bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon, plus extra for dusting
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Whipped cream, for serving
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

1
Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour.
2
Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate.
3
Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate.
4
Decorate the edge with leaf shapes cut from excess pastry dough, if desired.
5
Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.
6
In a large mixing bowl, combine all of the ingredients.
7
Mix until well blended.
8
Pour into the chilled pastry shell.
9
Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes.
10
Let the pie cool completely before serving.
11
Serve with whipped cream and dust with cinnamon.
12
Sift the flour, sugar, and salt into a large bowl.
13
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
14
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
15
Add more water, as needed, to make a smooth dough, being careful not to over-mix.
16
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

1004

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 recipe Basic Sweet Pie Crust, recipe follows, 2 cups canned pumpkin puree, 1 cup light brown sugar, 1/2 cup dark brown sugar, 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.

That's it — enjoy your meal!

Pumpkin Custard Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions