Description
Imagine the smell of a pumpkin pie baking in the oven, filling your home with the warm, spicy aroma of cinnamon and nutmeg. That’s the magic of our Pumpkin Custard Pie—a dessert that’s as comforting as it is delicious.
Ingredients
Scale
- 1 pie crust
- 15 ounces canned pumpkin puree
- ¾ cup packed brown sugar
- 1 cup evaporated milk
- 3 large eggs (beaten)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 375ºF. Place unbaked crust in a pie pan, and place onto a rimmed baking sheet. Line the crust with a sheet of aluminum foil, then cover with a layer of pie weights or dried beans.
- Parbake the crust in preheated oven for 20 minutes. Remove pan from the oven and remove the weights and foil. Using the tines of a fork, poke several venting holes in the bottom of the crust. Return crust to the oven and continue baking, uncovered, for 10-15 minutes, or until lightly golden in color.
- Remove crust from oven and set on a wire rack to cool while you prepare the filling. Keep the oven heated at 375ºF.
- To a large mixing bowl, add pumpkin puree, sugar, milk, eggs, spices, and salt. Using a hand mixer set at medium speed, mix the filling until smooth, about 2 minutes. (Alternatively, use a hand whisk to mix the filling.)
- Pour pumpkin custard filling into the baked pie shell. If desired, cover the edge of the crust with a crust guard or use foil to cover it. *This helps prevent the crust from burning or becoming too dark.
- Return pie to the oven and bake for 55-60 minutes, or until the edges of crust are deep golden in color, the filling is puffy, and the center barely jiggles when shaken.
- Cool at room temperature for at least 2 hours before serving. **Alternatively, place the pie in the refrigerator to speed up the process.
- Prep Time: 15
- Cook Time: 1h30
Nutrition
- Serving Size: 8
- Calories: 268