Pumpkin Custard Pie Recipe - Allrecipes.com
Pumpkin Custard Pie Recipe

Pumpkin Custard Pie

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"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 Edit and Save

Original recipe makes 1 pie Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
Dec 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.

Dec 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.

Oct 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!

Nov 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.

Nov 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.

Nov 23, 2004

nice texture and very tasty.. be sure to let it cool completely before cutting or it will be oozy...

Oct 04, 2010

This is EXCELLENT Pumpkin Custard Pie, and it is gone as soon as it is cool enough to eat...LOL!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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