Classic Pumpkin Custard Pie

Ingredients

- 1 (9-inch) pie shell
- 3 large eggs
- 1 cup pumpkin purée
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 can (12 ounces) evaporated milk
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
Preheat your oven to 425°F (220°C).

2. Prepare the Pie Shell:
Place the pie shell into a 9-inch pie pan if not already done so. Set aside.

3. Mix Dry Ingredients:
In a medium-sized mixing bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and cornstarch until well combined.

4. Combine Wet Ingredients:
In a separate large bowl, beat the eggs until they are light and frothy. Stir in the pumpkin purée and mix thoroughly. Add the evaporated milk and vanilla extract to the pumpkin mixture, stirring until smoothly blended.

5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture, stirring constantly until everything is well incorporated and smooth.

6. Fill the Pie Shell:
Pour the pumpkin mixture into the prepared pie shell, spreading evenly with a spatula.

7. Bake the Pie:
Place the pie on the center rack of the preheated oven. Bake at 425°F for the first 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40–50 minutes. The pie is done when a toothpick inserted in the center comes out clean.

8. Cool the Pie:
Allow the pie to cool on a wire rack for at least 2 hours before serving. This will help the custard set properly.

Total Time

PT1H30M
1 hour 30 minutes

Type of Dish

Dessert

Keywords

Pumpkin Pie, Custard Pie, Holiday Dessert, Thanksgiving Recipe, Pumpkin Spice, Baking, Easy Dessert, Pie Recipe, Oven Baked, Fall Treat

Recipe Yield

Feeds 4 adults

Calories

1,200 calories (entire pie)

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