Silky Spiced Pumpkin Custard (Print view)

A smooth spiced pumpkin filling in a flaky crust, perfect for warm autumn occasions.

# What You'll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground cloves
11 - 1/2 tsp salt
12 - 1 tsp pure vanilla extract

# Cooking Steps:

01 - Set the oven to 425°F and position the rack in the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp edges, then chill in the refrigerator while preparing the filling.
03 - In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and homogenous.
04 - Pour the prepared filling evenly into the chilled pie crust.
05 - Bake at 425°F for 15 minutes; then reduce temperature to 350°F and bake an additional 40 minutes, or until the center is mostly set with a slight jiggle.
06 - Remove from oven and allow to cool completely on a wire rack for at least 2 hours before slicing.
07 - Serve plain or topped with whipped cream as desired.

# Expert Ideas:

01 -
  • The spice balance hits differently when you skip pre-made pie filling and start with real pumpkin—it actually tastes like pumpkin, not just sweetness.
  • This is the one dessert everyone asks for, and once you nail it, you become the person who makes it.
  • It's deceptively easy despite looking fancy, which means you can serve it without stress.
02 -
  • Overbaking is the enemy—that slight jiggle in the center is intentional, not underdone, and it firms up beautifully as it cools.
  • Pure pumpkin purée and pie filling are not interchangeable; one is a blank canvas, the other is a finished product, and the difference shows immediately.
03 -
  • If your crust starts browning too quickly, loosely tent the pie with foil for the last 15 minutes of baking.
  • The difference between a good pie and a great one is often just cooling it fully before slicing—patience matters here.
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