This pumpkin custard pie is an old-fashioned favourite. We love it because it's so simple to make. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake! The hardest part is waiting for the pie to cool and chill before slicing.
We use our all butter basic pie crust recipe for this pie, but you can easily use a store-bought crust if you want. We also highly recommend making a batch of Chantilly cream (sweetened whipped cream) to top this beloved holiday dessert!
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Ingredients
Ingredient Notes and Substitutions
- Pumpkin Purée: is not the same thing as pumpkin pie filling. Look for canned pumpkin purée or learn how to make homemade pumpkin purée (it's super easy).
- Canned Milk: also called evaporated milk, not the same as sweetened condensed milk.
- Molasses: adds a nice subtle flavour but is completely optional. Omit if desired.
- Pumpkin Spice: if you can't find pumpkin pie spice make your own with ½ teaspoon allspice, ½ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch of ground cloves.
Method
Step 1: add the pumpkin purée and eggs to a mixing bowl.
Step 2: whisk until smooth and the eggs are well combined.
Step 3: add the pumpkin pie spice, molasses, vanilla, and salt. Stir to combine.
Step 4: stir in the sugar.
Step 5: add the evaporated milk.
Step 6: mix well to combine.
Step 7: pour the custard into the unbaked pie shell.
Step 8: bake the pie then let it cool to room temperature. After, chill the pie in the fridge for 2 hours or longer before slicing and serving.
Top Tips
1. Placing the pie shell on a baking sheet makes it easier to transfer it to and from the oven.
2. Do not open the oven until the pie is almost set or the custard could collapse.
3. Make a batch of pie crust cut outs (we made small leaves) or these candied walnuts with cinnamon & brown sugar to top your whipped cream garnish.
Recipe Notes
Because pumpkin custard pie is made with dairy and eggs, it's important to keep it refrigerated until ready to serve.
While you can par-bake the pie shell, note that the edges will probably burn during baking in that case. Use a pie protector or scrunch some tinfoil around the edges of the pie to prevent over-browning or burning if you choose to par-bake.
How to Store
Storage: keep leftover pie in the fridge on a covered plate or in an airtight container for up to 4 days.
Freezing: pumpkin pie can be frozen for up to one month and thaws beautifully. Use an airtight container or wrap very well.
Recipe FAQ
What's the difference between pumpkin pie and pumpkin custard pie?
There is no significant difference. Any pie filling made with eggs, sugar, and milk can technically be called a custard pie.
What should I do if my pumpkin pie cracks?
Though it may feel devastating to see a huge crack running across the top of your homemade pie, it will still taste delicious! We like to cover cracks with swirls of whipped cream and a sprinkle of candied nuts so no one is the wiser.
Why do you have to chill pumpkin pie?
Because custard pies are made with eggs and dairy, there is a risk for bacteria growth if not kept refrigerated. Chilling also ensures the custard sets, and doesn't run, when slicing.
If you make this Easy Pumpkin Pie or any other pie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Pumpkin Custard Pie
Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Whisk
- baking sheet
- Wire cooling rack
Ingredients
- 1 9-inch pie crust unbaked
- 2 cups pumpkin purée
- 2 large eggs
- 1 ¼ teaspoon pumpkin pie spice
- 1 teaspoon fancy molasses optional
- ½ teaspoon vanilla
- ½ teaspoon salt
- ¾ cup sugar
- 1 ½ cups evaporated milk
Instructions
- Preheat the oven to 450ºF (230ºC). Place the unbaked pie shell on a baking sheet.
- Add the pumpkin purée to a mixing bowl. Mix in the eggs. Add the pumpkin pie spice, molasses, vanilla, and salt. Whisk to combine.
- Add the sugar and evaporated milk to the bowl. Whisk until smooth.
- Pour the custard into the pie shell. Place the pie in the preheated oven and bake for 12 minutes. Reduce the oven temperature to 350ºF (180ºC) and continue to bake for 38 to 40 minutes more or until the pie is almost set (wobbly in the middle but not wet).
- Transfer the pie to a wire rack to cool for at least 2 hours, or better yet, until it cools to room temperature, then place it in the fridge to chill for 2 to 3 hours more. Serve slices topped with a dollop of Chantilly cream.