Pumpkin Custard Pie

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
Pumpkin Custard Pie
Mawmaw’s classic pumpkin custard pie with warm spices, evaporated milk, and a flaky pastry shell. This traditional Southern dessert bakes up smooth and creamy with cinnamon, ginger, and cloves for authentic Thanksgiving flavor.

Ingredients

  • 2 eggs slightly beaten
  • 1 3/4 cup canned pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 2/3 cups evaporated milk or light cream
  • 1 - 9 in unbaked pastry shell

Step-by-Step Instructions

  1. Mix ingredients in order given and pour into pastry shell.
  2. Bake in hot oven (425 degrees F.) 15 minutes.
  3. Reduce temperature to moderate (350 degrees F.) and continue baking 45 minutes or until knife inserted in middle comes out clean.
  4. Cool on a wire rack. Garnish with a dollop of whipped cream before serving.

Common Problems and Solutions

Q: Why is my custard cracking on top?

A: The oven temperature may be too high or the pie overbaked. The knife test should come out clean but the center can still have a slight jiggle. It will set up more as it cools.

Q: How do I know when the custard is done?

A: Insert a knife about 1 inch from the edge - it should come out clean. The very center may still look slightly soft but will set as it cools.

Tips and Techniques

For best results, let the pie cool completely before slicing to allow the custard to set properly. The pie slices much cleaner when fully cooled or even chilled.

Ingredient Substitutions

  • canned pumpkin: fresh roasted pumpkin or sweet potato puree
  • evaporated milk: light cream or half-and-half

Equipment Needed

  • 9-inch pie pan
  • mixing bowl
  • whisk or wooden spoon

Historical Context

The two-temperature baking method for custard pies is a classic Southern technique that ensures a crispy bottom crust and smooth, crack-free custard filling.