Make this Easy Homemade Pumpkin Custard Pie with a shortbread crust, creamy filling, and warm fall spices. A cozy autumn dessert.

Easy Homemade Pumpkin Custard Pie

This Easy Homemade Pumpkin Custard Pie is smooth, creamy, and filled with cozy fall spices. Baked in a buttery, shortbread crust. It’s the perfect dessert for Thanksgiving or any autumn gathering. Simple to make yet full of comforting flavor, this pie is a seasonal fall favorite your family will love. An oven bake Dessert, and chilled to serve family for a treat.

FAQ’s

Is pumpkin pie filling a custard?

Yes, the pumpkin pie filling, is a dessert pie or tart filling, spiced with pumpkin spices, and puree. Normally a filling added to a baked pastry crust, and baked, then chilled to serve for fall or Thanksgiving season.

How to tell if pumpkin custard is done?

To tell if your pumpkin pie custard is baked, give it a small jiggle, if the middle still jiggles, and the edges are firmer then its done. It will set further while cooling. You don’t want to overcook the pie.

Should pumpkin custard be refrigerated?

Yes, your baked cooled custard pie should be refrigerated, before serving for at least 3 hours. Firstly seal or cover while stored in the fridge. Then you would garnish with whipped cream and vanilla cinnamon just before slicing and serving.

Why is the filling on my pumpkin pie so runny?

Maybe the pumpkin pie filling was not baked at the right temperature, or you didn’t bake it long enough. Could be you didn’t let it cool and set in the fridge either.

Ingredients for Easy Homemade Pumpkin Custard Pie

Use this shortbread crust recipe or a bought puff pastry roll, or other pastry.

Shortbread crust recipe
pumpkin puree 🎃
cinnamon, pumpkin spices
granulated and brown sugar
eggs 🥚🥚
milk, and cream
vanilla extract

How To make Easy Homemade Pumpkin Custard Pie

Preheat your oven to 190 deg. C (375 deg. F.) Gently fit the shortbread pie crust into a greased pie pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Beat the pumpkin, both sugars, eggs, vanilla, and spices in the bowl of a stand mixer, or in a large bowl using an electric mixer.
With the mixer on low, slowly add the milk and ½ cup of heavy cream, beating until the mixture is smooth and velvety.
Pour the filling into the cooled crust and bake for 40-45 minutes, or until set. The pie will be slightly jiggly.
Cool the pie on a wire rack until it reaches room temperature, then chill in the refrigerator for at least 3 hours before getting ready to serve.

To make this recipe view it's attached.
Cool the pie on a wire rack until it reaches room temperature, then chill in the refrigerator for at least 3 hours before getting ready to serve.

Once you’re ready to serve the pie, whip the remaining 3/4 cup of heavy cream until fluffy. Cover the pie with the whipped cream, then sprinkle with ½ tsp of cinnamon.

Once you’re ready to serve the pie, whip the remaining 3/4 cup of heavy cream until fluffy. Cover the pie with the whipped cream, then sprinkle with ½ tsp of cinnamon.

A delicious and smooth, creamy, pumpkin pie dessert, filled with cozy fall spices. Baked in a buttery, shortbread crust. It’s the perfect dessert for Thanksgiving or any autumn gathering.

A delicious and smooth, creamy, pumpkin pie dessert, filled with cozy fall spices. Baked in a buttery, shortbread crust. It’s the perfect dessert for Thanksgiving or any autumn gathering.
Simple to make yet full of comforting flavor, this pie is a seasonal favorite your family will love.

Simple to make yet full of comforting flavor, this pie is a seasonal favorite your family will love.

Recommendations

(click the highlighted heading for the recipe)

Pumpkin desserts