Enjoy this Pumpkin Custard Pie any time of year: It’s not just for Thanksgiving!
Did the Pilgrims and the Wampanoag feast on pumpkin pie at the first Thanksgiving? Not really. Despite this dessert being a mainstay of our holiday dinners today, the people at that first Thanksgiving dinner did not have traditional ovens. So baking a pie was out of the question. It’s possible that they enjoyed a pumpkin dessert. Four hundred years ago, cooks would deseed and hollow out a large pumpkin, fill it with goat’s milk, warm spices, and honey, and cook the whole thing over a coal or ash fire, low and slow. Once it was cooked, it was basically a custard-filled pumpkin, which they would then cut into wedges and eat.
Nowadays, our pumpkin desserts might look a little different, but there are some similarities. You have the soft, cooked pumpkin mixed with some of the same warm spices, sweetened with sugar, and enriched with half-and-half instead of goat’s milk. Pumpkin custard pie is a warm, cozy dessert any time of year. Just be glad you have an oven and don’t have to cook over a fire!
You will love this pumpkin custard pie because it is easy to make, uses simple ingredients, and can be as fancy or as plain as you like. Feeling festive? Pipe some whipped cream around the perimeter to create a lovely look. Or, you can just enjoy it plain. The flavors are a perfect match for the melt-in-your-mouth texture, and the sweetness is not overpowering. It’s a warm, delicate sweetness. Since it’s made with canned pumpkin and served chilled, it can even be a dessert in the spring or summer if you wish.
Pumpkin purée
Technically, you can either buy canned pumpkin purée or make your own from an actual pumpkin. However, in general, the canned pumpkin purée makes for a smoother texture and has a better flavor for a pie. Homemade pumpkin purée is usually more yellow in color, less intense in flavor, and can be more watery than you want. For store-bought purée, just be sure you are purchasing pumpkin purée and not pumpkin pie filling. They are often placed right next to each other on the grocery store shelf. Pumpkin pie filling has spices and sugar already in it, so it won’t work for this recipe.
How do I store leftovers?
Pumpkin custard pie is best enjoyed within a day of making it. Store it in the fridge up to 24 hours ahead of serving. After 1-2 days in the fridge, the crust will get soggy, so keep that in mind. Our family enjoys the pie chilled, but you can set it out to come closer to room temperature if you like. Freezing is not recommended, as it will affect the texture of the pie upon thawing.
Serving suggestions
To serve pumpkin custard pie, you can decorate it with Sweetened Whipped Cream or serve it with Brown Sugar Ice Cream on the side for something different. Our family enjoys this pie chilled, as it slices easily and the pumpkin flavor is stronger, but you can also serve it slightly warm after the cooling period. For a variation, consider using a graham cracker or pecan crust (the latter is a great option to make this a gluten-free pie). If you want to make your own traditional Pie Crust, it’s worth the time and easier than you might think!
Pumpkin Custard Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 can pumpkin purée (15 ounces)
- 1 1/4 cups half-and-half
- Whipped cream for serving, optional
Instructions
- Place the unbaked pie crust into a 9-inch pie plate, pressing it gently into the bottom and sides.
- Follow package directions to blind-bake the pie crust and allow it to cool.
- In a mixing bowl, combine the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Separately, in a large bowl, lightly beat the eggs until smooth.
- Mix the pumpkin purée and the sugar-spice mixture into the beaten eggs.
- Gradually stir in the half-and-half until the mixture is well blended.
- Transfer the pumpkin filling to the prepared pie crust.
- Bake at 350°F for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. Serve with whipped cream if desired.
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