Pumpkin Custard Pie


This pumpkin custard pie has delicious flavor, thanks to caramelized pumpkin puree and fall spices. Baking the hot filling in a chilled crust produces a smooth and shiny, good-textured custard and a well-baked crust for this holiday dessert. Works well with crumb crusts too, such as graham cracker or gingersnap.

close up view of Pumpkin Custard Pie in a glass pie pan on yellow and white kitchen towel
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
1 9-inch pie

This decadent pumpkin custard pie will be the star of your holiday dessert table. With its creamy texture and autumnal spices, the pie will find a permanent home in your recipe box.

Pumpkin Custard Pie Ingredients

These are the ingredients you'll need to make this pumpkin custard pie:

· Pumpkin puree: Use store-bought pumpkin puree or make your own at home.
· Sugar: About ¾ cup of white sugar adds all the sweetness you'll need.
· Spices and seasonings: This cozy pumpkin custard pie is spiced with cinnamon, ginger, and a pinch of salt to bring out the other flavors.
· Cream: A cup of heavy whipping cream makes this pumpkin custard pie extra rich.
· Milk: Whole milk is best, but reduced-fat will work well.
· Eggs: You can't have custard without eggs!
· Pie crust: Use a store-bought pie crust or try our top-rated Butter Flaky Pie Crust recipe.

How to Make Pumpkin Custard Pie

close up of pumpkin custard pie with pastry crust
Danielle Walker

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this indulgent pumpkin custard pie:

1. Cook pumpkin: Cook the pumpkin puree in a saucepan over medium-high heat until it's slightly dry and caramelized.
2. Make filling: Stir the sugar, cinnamon, ginger, and salt into the pumpkin until well-combined. Mix in the cream, milk, and eggs.
3. Bake pie: Bake in a preheated oven until the crust is golden brown and the filling is mostly set.

Can You Make Pumpkin Custard Pie In Advance?

Yes, this pumpkin custard pie makes a great make-ahead dessert. Make it up to two days in advance and store in the fridge until you're ready to serve.

How to Serve Pumpkin Custard Pie

This pumpkin custard pie is absolutely delicious as it is. But, of course, you can't go wrong with a dollop of homemade whipped cream or a scoop of vanilla ice cream.

How to Store Pumpkin Custard Pie

Loosely wrap the cooled pumpkin custard pie in storage wrap and store in the refrigerator for up to four days.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Allrecipes Community Tips and Praise

"We paired this recipe with a gingersnap crust and it was so delicious," according to rockchalk. "The pie filling is smooth and the pumpkin flavor is there, but not in your face. This is my family's favorite pumpkin pie recipe."

"Really creamy delicious pie," raves karmanitrate. "I prefer mine with a touch more of ginger and nutmeg for an extra kick!"

"This is a very light and tasty pumpkin pie — a big hit with my family at Thanksgiving," says JAS666. "In place of the milk, though, I used eggnog, which gave it an extra nice taste."

Editorial contributions by Corey Williams


  • 1 ¾ cups pumpkin puree

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • 1 cup heavy whipping cream

  • ½ cup milk

  • 2 large eggs, beaten

  • 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.

  3. Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.

  4. Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.

  5. Remove from the oven and allow to cool completely on wire rack before cutting.

Nutrition Facts (per serving)

326 Calories
20g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 326
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 47%
Cholesterol 89mg 30%
Sodium 298mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 20g
Protein 5g
Vitamin C 3mg 14%
Calcium 57mg 4%
Iron 1mg 7%
Potassium 203mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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