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Pumpkin Custard Pie

Pumpkin custard pie bakes in a flaky homemade crust with a warmly spiced, smooth filling. Chill the dough before rolling, then bake until the edges are set and the center has a slight wobble.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 3 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cut into cubes
  • 4 tbsp ice water
For the filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp salt
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour and salt in a medium bowl.
  2. Cut in the cold unsalted butter with a pastry cutter until the pieces are about pea-sized.
  3. Sprinkle the ice water over the mixture and toss with a fork until the dough holds together when pressed.
  4. Shape the dough into a disk, wrap, and refrigerate for 1 hour.
  5. Roll the dough between sheets of parchment into a 12-inch circle.
  6. Fit the dough into a 9-inch pie plate, trim the edges, and crimp.
Make the filling and bake
  1. Heat the oven to 425°F.
  2. Whisk the pumpkin puree, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
  3. Gradually whisk in the evaporated milk until smooth.
  4. Pour the filling into the unbaked crust.
  5. Bake for 15 minutes at 425°F.
  6. Reduce the oven temperature to 350°F and bake for 40 to 50 minutes, until the edges are set, the center has a slight wobble, and the center reaches 175°F; loosely cover the crust edges with foil if they brown too quickly.
  7. Cool the pie on a wire rack for at least 2 hours before serving.

Notes

For the best custard texture, take the pie out when the center still has a slight wobble. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a suitable dairy swap, use evaporated milk labeled lactose-free.