Easy Homemade Pumpkin Custard Pie
Make this Easy Homemade Pumpkin Custard Pie with a shortbread crust, creamy filling, and warm fall spices. A cozy autumn dessert.
- Prep Time: 20 min
- Cook Time: 55 min
- Total Time: 75 min, chill for 3 hrs
- Yield: 6-8 slices
- Category: Desserts
- Method: Oven cook and baking
Ingredients
Scale
- 1 Shortbread crust for pie
- 15 oz can pure pumpkin
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 cup milk
- 1 1/4 cups heavy cream, divided
- 1/2 tsp cinnamon for topping
Instructions
- 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.
- 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.
Notes
- Use puff pastry for an alternative crust
- Simple shortbread crust is best, best and tasty.
- sprinkle with vanilla cinnamon