Description
A smooth, creamy, and warmly spiced pumpkin custard pie that’s perfect for any fall gathering or holiday dessert table. This recipe focuses on a simple, elegant custard filling that lets the pumpkin flavor shine.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- 2 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 425°F (220°C). Place the unbaked pie crust on a baking sheet.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, and lightly beaten eggs until smooth.
- In a separate small bowl, combine the granulated sugar, cinnamon, ginger, nutmeg, salt, and cloves.
- Add the dry spice mixture to the pumpkin mixture and whisk until well combined and no lumps remain.
- Pour the pumpkin custard filling into the unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes, or until a knife inserted near the center comes out clean. The center should be slightly jiggly.
- Remove the pie from the oven and let it cool completely on a wire rack, about 2-3 hours.
- Once cooled, cover the pie loosely with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
- For an extra smooth custard, you can strain the mixture before pouring it into the pie crust.
- Ensure your oven temperature is accurate to prevent the custard from overcooking or the crust from burning.
- Allow the pie to cool completely before slicing for the best texture.
- This pie can be made a day in advance and refrigerated.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg