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Pumpkin Custard Pie

Pumpkin Custard Pie Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 3 to 4 tablespoons ice water
  • 1 (15 oz) can pumpkin puree
  • 3 large eggs
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon vanilla extract

Method
 

  1. Roll the dough into a 12-inch circle, fit it into a 9-inch pie dish, crimp the edges, and freeze for 15 minutes. Blind bake at 425°F with weights for 15 minutes, remove the weights, and bake 5 minutes more. Set aside to cool slightly.
  2. Whisk the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk smooth, then whisk in the pumpkin, evaporated milk, and vanilla until uniform.
  3. Pour the filling into the warm crust. Bake at 425°F for 15 minutes, then lower to 350°F and bake 40 to 50 minutes, until the edges are set and the center jiggles slightly.
  4. Cool the pie on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.

Notes

If the crust edges start to brown too quickly, cover them with foil. The pie can be made a day ahead and refrigerated; just slice and serve chilled.