Pumpkin Pie (Custard)
A classic pumpkin pie with warm spices and creamy custard filling, perfect for festive occasions or cozy fall desserts that appeal to all ages.
Ingredients
Instructions
- Mix all ingredients, adding eggs last, until well combined.
- Pour the mixture into a prepared pie crust.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until set and a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If fresh pumpkin isn't available, canned pumpkin puree can be a great substitute. Make sure to adjust the sugar depending on the sweetness of your pumpkin. For a different flavor profile, try adding a dash of ginger or swapping out the spices with a pumpkin pie spice blend. Ensure your pie crust is well-chilled for the best texture.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a warm cup of spiced chai or coffee. For a festive touch, sprinkle some extra cinnamon on top before serving. This pie is a perfect dessert for Thanksgiving, making it a delightful addition to your holiday table.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered, for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also enjoy it cold straight from the fridge, as the flavors continue to develop over time.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie (Custard) contains roughly 515 calories, with 7g protein, 62g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (72% of the Daily Value), vitamin A (37% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of potassium and protein. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pumpkin pie filling instead of fresh pumpkin?
Yes, you can use canned pumpkin pie filling, but be sure to adjust the sugar and spices accordingly. Canned filling is already sweetened and spiced, so taste the mixture before adding more sugar or spices to ensure it suits your preference.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle when you shake it gently. A knife inserted into the center should come out clean or with just a few moist crumbs. If the crust is browning too quickly, cover the edges with foil.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie! To do so, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. Just note that the texture may vary slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).