Silky Spiced Pumpkin Custard (Printable)

Smooth pumpkin custard with warm spices and a crispy, buttery pastry crust.

# 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

# Directions:

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

# Expert Advice:

01 -
  • The filling is impossibly silky because the cream and evaporated milk work together in a way that feels almost magical when you taste it.
  • It actually tastes homemade but comes together in under 30 minutes of hands-on work, leaving you free to do other things.
  • One pie feeds eight people, which means less stress on you and more time enjoying dinner instead of managing the kitchen.
02 -
  • The wobble in the center is your friend; when the filling is completely set, it's overcooked and will taste slightly grainy instead of silky smooth.
  • Chilling the crust before filling prevents it from shrinking up the sides during baking, which I learned the expensive way the first time.
03 -
  • Start tasting your spices early in the season so you know they're fresh—old spices taste dusty and flat, and pumpkin pie relies entirely on them for character.
  • If your filling seems too thick before pouring, it means your pumpkin purée was particularly dry; just whisk in a splash more evaporated milk to loosen it up.
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