Golden Pumpkin Custard Pie
Indulge in the creamy decadence of Golden Pumpkin Custard Pie, an elevated twist on the classic pumpkin dessert that’s perfect for fall gatherings or Thanksgiving feasts. This luscious pie features a velvety custard filling made from real pumpkin puree, heavy cream, and a touch of warming spices like cinnamon, ginger, and nutmeg, all encased in a flaky, buttery crust. Sweetened with a blend of granulated and brown sugar for depth and balanced with a hint of vanilla, this pie bakes to a beautifully golden perfection with an irresistibly smooth texture. Whether served chilled or at room temperature, a slice of this dessert topped with a dollop of whipped cream promises to delight every bite. Perfectly spiced and easy to prepare, this recipe will be the centerpiece of your autumn dessert table.
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Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 425 grams Pumpkin puree
- 240 ml Heavy cream
- 120 ml Whole milk
- 3 large Eggs
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 15 grams Cornstarch
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and flute the edges as desired. Place in the fridge to chill while preparing the filling.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and milk until smooth.
In a separate bowl, beat the eggs. Add the granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
Gradually add the sugar and spice mixture into the pumpkin mixture, stirring constantly to ensure no lumps form.
Mix in the vanilla extract. The filling should be smooth and slightly thickened.
Pour the pumpkin filling into the prepared pie crust, smoothing out the top with a spatula.
Place the pie on the middle rack of the oven and bake for 50–55 minutes, or until the center is set but still slightly jiggly when shaken gently.
If the edges of the crust begin to brown too quickly, cover them with a strip of aluminum foil or a pie crust shield halfway through baking.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the custard to fully set.
Slice and serve chilled or at room temperature, optionally with a dollop of whipped cream.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 379.4 g | 138% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 224.2 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 469 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
