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The Best Pumpkin Custard Pie

A creamy and flavorful pumpkin custard pie that brings warmth and comfort, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pie crust (store-bought or homemade)
Pumpkin Filling
  • 1.5 cups pumpkin puree (canned or fresh)
  • 3 large eggs
  • 1 cup condensed milk
  • 0.75 cups sugar
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the pie crust in a 9-inch pie dish.
  3. In a large mixing bowl, combine the pumpkin puree, eggs, condensed milk, sugar, and salt. Blend until smooth and creamy.
  4. Incorporate the cinnamon, nutmeg, ginger, and vanilla extract. Stir until well combined.
  5. Pour the pumpkin filling into the prepared crust.
Baking
  1. Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is set but slightly wobbly.
  2. Remove the pie from the oven and let it cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Notes

For extra flavor, let the pie chill overnight. Cover pie with plastic wrap or foil to store in the refrigerator for up to 3-4 days. If freezing, wrap tightly and store for up to 3 months.