Smooth, spiced, and comforting — this pumpkin custard pie is a classic dessert perfect for any season!

Why You’ll Love This Recipe

• Classic Fall Flavor – Perfectly spiced with cinnamon, ginger, and cloves.

• Creamy & Silky Texture – A luscious custard filling that melts in your mouth.

• Easy to Make – Simple ingredients and straightforward steps.

Ingredients

• 1 (9-inch) unbaked pie crust

• 2 cups pumpkin puree

• ¾ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 2 large eggs

• 1 can (12 fl oz) evaporated milk

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Servings: 8
Calories: ~320 kcal

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and place the oven rack in the center.

Step 2: Prepare the Pie Crust

Place the unbaked pie crust into a 9-inch pie plate and set aside.

Step 3: Make the Pumpkin Mixture

In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.

Step 4: Add Eggs and Milk

In a separate bowl, lightly beat the eggs. Add them to the pumpkin mixture and stir. Gradually pour in the evaporated milk, mixing until smooth and creamy.

Step 5: Fill and Bake

Pour the filling into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes.

Step 6: Lower Temperature and Finish Baking

Reduce oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.

Step 7: Cool and Serve

Cool the pie on a wire rack for at least 2 hours before slicing and serving.

Tips & Variations

• Use Fresh Pumpkin – Roast and puree fresh pumpkin for a deeper flavor.

• Make It Dairy-Free – Replace evaporated milk with coconut milk for a creamy, dairy-free alternative.

• Add Toppings – Serve with whipped cream, candied pecans, or a drizzle of caramel sauce.

Frequently Asked Questions

1. Can I make this pie ahead of time?
Yes! Bake the pie a day in advance, let it cool, and store it in the fridge until ready to serve.

2. How do I know when my pumpkin custard pie is done?
Insert a knife or toothpick near the center — if it comes out clean, the pie is ready.

3. Can I freeze pumpkin custard pie?
Yes, let it cool completely, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 2 months.

• Reheat: Warm individual slices in the microwave for 20–30 seconds or enjoy cold.

Final Thoughts

This Pumpkin Custard Pie is a timeless dessert filled with warm spices, silky custard, and buttery crust. Perfect for holidays, family dinners, or any time you crave a cozy, comforting treat. One slice and you’ll understand why this recipe has been a classic for generations!