Fall has already confidently taken hold, which means that the peak season for using pumpkins has officially arrived. That’s why I want to present to you a recipe for pumpkin custard pie. This is the best way to celebrate the arrival of fall. I want to give you some recommendations that will help you make this dessert tender and airy. I’m sure it will become your favorite treat, where pumpkin and custard are perfectly combined.
What makes this recipe special
There was a time when my wife Linda and I were just getting started in homemaking, we had no idea how to bake a simple pie. Well now, after a few years, this pumpkin custard pie recipe has become our favorite and we always use it in our fall holiday dessert preparations. This pie is more tender and lighter than regular pumpkin pie due to the addition of the custard.
We use organic pumpkins grown on our two-acre plot. But if you don’t have your own pumpkin patch, don’t worry, canned pumpkin is acceptable in this recipe.You can rest assured the result will be excellent and just as delicious.
Necessary ingredients
- 1 cup pumpkin puree (homemade or canned)
- 1 cup heavy cream
- 2 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ready-made pie crust (or make your own if you want a completely homemade version)
Tip. To make the pie healthier, then replace the sugar with maple syrup or honey. We’ve experimented several times and the result has always pleased us. Plus, the natural sweetener adds an extra distinctive flavor to the pie.
Step-by-step guide. How to prepare pumpkin pie with custard
1. Preheat the oven
Preheat the oven to 350°F (175°C). Controlling the temperature is important to ensure the pie bakes evenly.
2. Prepare the pie crust
Roll out the crust piece and place it in the pie dish. Be sure to prick the bottom with a fork to prevent puffing when baking.
3. Mix the filling and custard together
In a large bowl, mix the pumpkin puree, heavy cream, eggs, sugar, vanilla extract, add all the spices – cinnamon, nutmeg, ginger and salt. Mix everything thoroughly.
Scientific Reference. The heavy cream acts as an emulsifier here, giving the cake a delicate, silky texture. According to a study on custard stability, the fat in the cream helps stabilize the eggs, resulting in a more tender consistency.
4. Pour the filling into the pie crust
Once the mixture is smooth, gently pour it into the prepared crust.
5. Bake the pie crust
Bake for about 45-50 minutes. The center of the pie should jiggle slightly when you take it out. – This means it will firm up to the perfect texture once it cools.
Secret from a pro. I always remember the advice from Alice Waters, the legendary chef, who said: “Always give your pie a chance to continue cooking outside of the oven.” That’s been my rule ever since, too.
6. Cool and serve
Allow the pie to cool for at least an hour. The custard needs time to set completely. Once cooled, you can slice and serve with whipped cream or a drop of caramel, whichever you prefer.
Why pumpkin custard pie in particular
Someone might wonder why you should choose a recipe pumpkin custard pie over a classic pumpkin pie. It’s all about texture. Classic pumpkin pie can be a little dense, but pumpkin pie with custard is lighter, more delicate, with a creamy texture that literally melts in your mouth. If you want to impress your guests, this dessert will be a win-win.
Well, pumpkin lovers know that they are rich in beta-carotene, an antioxidant that is good for the skin and eyesight. According to the National Institute of Health, eating foods rich in beta-carotene improves overall health. I think no one would turn down a dessert like this.
Product recommendations and finds on Amazon
Pumpkin Spice Mix. You can make it yourself, but if you’re short on time, I recommend an organic pumpkin pie spice mix. It will save you a good amount of time.
Ceramic pie mold. For perfect baking, try using a ceramic pie mold. It distributes the heat evenly and this is essential for a perfect crust. You don’t want to skimp here.
Mixer. A reliable whisk, such as this one from OXO, will make mixing the custard easier. I’ve broken a few whisks in my day, and this one has served me well over the years.
Tips for storing and serving
You can store your pumpkin pie with custard in the refrigerator for up to 4 days, assuming you keep it that long. Just cover it tightly with cling film to keep it from drying out and keep it fresh.
The pie is best served chilled, so keep it in the fridge for about an hour before serving if you prefer a thicker cream. And by the way, the pie will taste even better the next day when all the flavors have melded and soaked into each other.
Final Thoughts
Using this pumpkin custard pie recipe you will feel like a true professional in your kitchen. Not only is it incredibly delicious, but it brings the real smell of fall into the house. And what could be better than making a pie with a little bit of custard, a little bit of pumpkin, and a whole lot of love.
Well, get to it. Get your ingredients ready and go for it! And don’t forget to tell me in the comments how it turned out for you.
I’d love to hear your story!
