This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

  • Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.

  • Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.

  • Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Nutrition Facts

326 calories; 20.1 g total fat; 88 mg cholesterol; 298 mg sodium. 33.6 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2004
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie but creamy and very yummy! Needs time to set up. Read More
(40)

Most helpful critical review

Rating: 3 stars
12/26/2006
It tasted pretty much like regular pumpkin pie to me. I was hoping it'd be nice and light and fluffy but it wasn't. Maybe I didn't cook it on the stovetop long enough but I cooked it for a good 10 minutes. I'll try another recipe next time. Read More
(7)
55 Ratings
  • 5 star values: 41
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2004
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie but creamy and very yummy! Needs time to set up. Read More
(40)
Rating: 5 stars
12/05/2004
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie but creamy and very yummy! Needs time to set up. Read More
(40)
Rating: 5 stars
12/26/2005
Pumpkin pie is my favorite and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice"... I've always done that and I have no idea if it's better or worse that way. Read More
(31)
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Rating: 5 stars
10/29/2008
The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year old even liked it! Read More
(29)
Rating: 5 stars
11/30/2006
This is a very light and tasty pumpkin pie-a big hit with my family at Thanksgiving. In place of the milk though I used eggnog which gave it an extra nice taste. Read More
(18)
Rating: 5 stars
11/26/2007
Our family has always preferred the custard pumpkin pie vs. the regular pie. It has a very mild flavor with a nice creamy texture. We made it exactly like the recipe called for - it turned out perfect. Make sure to let it come to room temperature before slicing it. Read More
(16)
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Rating: 4 stars
11/23/2004
nice texture and very tasty.. be sure to let it cool completely before cutting or it will be oozy... Read More
(14)
Rating: 5 stars
12/14/2012
I have been baking from scratch since I was a kid. (I'm 63 now) I learned from my Mom. With a couple modifications this pumpkin custard pie really turned out excellent for me. As suggested by other reviewers I omitted the 1/2c. milk. I found that I had to stir the pumpkin about 1/2 an hour over medium heat to get it to the desired consistency. A reviewer mentioned that theirs came out thin and soupy in the middle. I think that by cooking the pumpkin for 1/2 an hour on the stove this problem is eliminated. I also baked my pie for 45 minutes till the center was just slightly jiggly and cooled the pie on a wire rack completely. The texture is phenomenal! I couldn't ask for better. I will definitely be making this recipe many many more times. thank you Sara for this magnificent recipe. Yashu Read More
(10)
Rating: 5 stars
10/04/2010
This is EXCELLENT Pumpkin Custard Pie and it is gone as soon as it is cool enough to eat...LOL! Read More
(10)
Rating: 5 stars
02/22/2006
Wow! This was good! I even forgot the sugar the first time and it tasted fine anyway. Great recipe! Read More
(9)
Rating: 3 stars
12/26/2006
It tasted pretty much like regular pumpkin pie to me. I was hoping it'd be nice and light and fluffy but it wasn't. Maybe I didn't cook it on the stovetop long enough but I cooked it for a good 10 minutes. I'll try another recipe next time. Read More
(7)