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Pumpkin Custard Pie


"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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servings 326 cals
Original recipe yields 8 servings (1 pie)


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
  3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
  4. Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
  5. Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

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Read all reviews 42
  1. 51 Ratings

Most helpful positive review

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.

Most helpful critical review

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 goo...

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Least positive

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.

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 i...

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 o...

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 ...

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!

Wow! This was good! I even forgot the sugar the first time and it tasted fine anyway. Great recipe!

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...