"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." — SARALAUGHS52
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1 3/4 cups
heavy whipping cream
1 (9 inch)
unbaked pie crust
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.
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.
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.
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!
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.
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.
nice texture and very tasty.. be sure to let it cool completely before cutting or it will be oozy...
This is EXCELLENT Pumpkin Custard Pie, and it is gone as soon as it is cool enough to eat...LOL!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
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