When the fall season rolls around, there's nothing I crave more than a slice of homemade pumpkin custard pie. I've been making this recipe for years, and it never fails to impress my family - especially Emily, who requests it even when it's not Thanksgiving!
The first time I made this pie from scratch (crust and all), I was honestly a bit intimidated. But after seeing everyone's faces light up after that first bite, I knew this recipe was a keeper.
What makes this pumpkin custard pie special is the perfect balance of spices and the incredibly silky texture. The combination of heavy cream and sour cream gives it a richness that store-bought pies just can't match.
And the homemade crust? Worth every minute of effort!
Why You Will Love This Pumpkin Custard Pie
- Perfectly spiced filling with a velvety smooth texture
- Make-ahead friendly - actually tastes better after chilling overnight!
- Impressive holiday dessert that's surprisingly doable
- Homemade decorative crust cutouts add a beautiful touch
- The combination of sour cream and heavy cream creates a more complex flavor than traditional recipes
- Can be made up to 5 days ahead for stress-free holiday planning
Ingredients You Need for Pumpkin Custard Pie
For the Pie Dough:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 2½ sticks cold unsalted butter
- 1 large egg (whisked for egg wash)
For the Pumpkin Pie Filling:
- 3 large eggs, room temperature
- ½ cup light brown sugar
- ½ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of ground black pepper (trust me on this one!)
- 1 teaspoon kosher salt
- 1 cup heavy cream
- ⅓ cup sour cream
The Whipped Cream:
- 1 cup heavy cream
How to Make the Best Pumpkin Custard Pie
Make the Perfect Custard Pie Dough
Preparing the Crust Base
- Follow my pie crust recipe until step 6. (Don't have it? No worries - this recipe includes all the steps you need!)
- Position an oven rack in the middle and preheat your oven to 425°F/220°C.
- Take the dough out of the fridge and let it come to room temperature for 5-10 minutes. On a lightly floured surface, roll it out until it's about an inch wider than your pie plate.
- Gently transfer the dough to the pie plate. I find it easiest to lift the dough and place it onto the dish, but you can also roll it onto your rolling pin and then unroll it onto your pie plate.
- Let the dough slump into the plate and press firmly on the bottom and the area where the side and bottom meet. (This prevents that annoying slumping during baking!)
- Tuck the overhanging dough underneath to create a thicker edge. Use your fingers to firmly press the dough into the pie plate. Crimp the edges as desired – I like to use the classic thumb and finger pinch method, but you do you!
Blind Baking the Crust
- Place the pie plate in the freezer for 10 minutes. While it's chilling, roll out any leftover scraps. Cut out shapes using cookie cutters or pie crust cutters. Brush with egg wash (save the rest for later) so they'll brown nicely. Place these cute little pie crust cutouts on a baking sheet.
- Take the pie crust out of the freezer and use a fork to prick the bottom several times to prevent puffing.
- Line the inside of the pie dough with two pieces of foil in an X shape, making sure the foil hangs over the edges (this makes it easier to lift out later and protects the crust from over-browning).
- Fill the pie plate with pie weights, dried beans, or sugar. Bake on the middle shelf for 15-20 minutes. Place your baking sheet with the decorative cutouts just below it.
- Once the edges are light golden, quickly remove the pie and lift out the foil and weights. Remove the pie crust cutouts and let them cool.
- Reduce the oven temperature to 350°F/175°C and return the pie to the oven. Bake for another 10 minutes until light golden brown, then remove and brush the bottom with remaining egg wash. Let cool.
Make the Creamy Pumpkin Custard Filling
- Preheat the oven to 375°F/190°C with a rack in the center.
- In a large bowl, whisk together the eggs, sugars, and vanilla. Add the pumpkin puree, spices, and salt. Then whisk in the sour cream and heavy cream until everything is well combined and smooth.
- Pour the filling into the cooled crust. Tap the pie plate gently on the counter a few times to release any air bubbles.
- Bake for 45 minutes, then check it. The filling should be puffed, and the edges should be set. You might need another 5-10 minutes depending on your oven. (I've learned the hard way that every oven is different, so keep an eye on it!)
- Take the pie out and let it cool completely at room temperature. Then refrigerate for at least 2 hours before serving.
The Whipped Cream
- In a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer), whisk the heavy cream until you have stiff peaks.
- Dollop the whipped cream on top of the whole pie or on individual slices. Garnish with the pie crust cookies for that extra special touch!
Storage & Reheating for Your Custard Pie
- Cover any leftovers tightly with plastic wrap and store in the refrigerator for up to 5 days.
- This pie is best served cold, straight from the refrigerator.
- I don't recommend freezing this particular custard pie, as the texture can become grainy when thawed.
- For the freshest taste, add the whipped cream just before serving.
Pro Tips for Perfect Pumpkin Custard Pie
- Why do I add black pepper? It's my secret ingredient that enhances all the other spices without making the pie taste peppery. (Emily always tries to guess what makes it special, and she never guesses this!)
- Room temperature eggs blend more smoothly into the filling.
- Don't skip the blind baking step! It ensures your crust stays crisp, not soggy.
- For the smoothest filling, make sure all ingredients are well mixed before pouring into the crust.
- The pie will continue setting as it cools, so don't worry if the center still has a slight jiggle when you take it out of the oven.
- If your crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
Frequently Asked Questions
Yes, pumpkin pie is classified as a custard pie because its filling is made from eggs, dairy (heavy cream and sour cream in this recipe), and pumpkin puree that sets into a firm but creamy texture when baked. The eggs act as the thickening agent that gives the pie its custard-like consistency.
Your pumpkin custard pie is done when the edges are set but the center still has a slight jiggle (similar to gelatin). A knife inserted about 1 inch from the crust should come out clean, while the very center might still be slightly jiggly. The filling will continue to set as it cools. Overbaking can cause cracks to form.
Yes, pumpkin custard pie must be refrigerated. As noted in the recipe, after cooling completely at room temperature, refrigerate for at least 2 hours before serving. Leftovers should be covered tightly and stored in the refrigerator for up to 5 days. This is necessary since the filling contains eggs and dairy.
A soggy bottom crust in custard pies is often caused by underbaking the crust before adding the filling. This recipe prevents this issue by blind baking the crust first (using pie weights), then brushing it with egg wash and baking it again until light golden brown before adding the pumpkin filling. This creates a barrier that helps keep the crust crisp.
Recipes You May Like
- Mini Blueberry Muffins - Another delicious make-ahead breakfast option that pairs perfectly with coffee
- Buttermilk Pancake Mix Recipe - Great for a fall morning breakfast before enjoying pumpkin pie
- Homemade Waffle Cookies with Maple Glaze - If you love this pie, you'll also enjoy these maple-glazed treats
Final Thoughts on This Pumpkin Custard Pie
This pumpkin custard pie is one of my absolute favorite fall desserts. The smooth, spiced filling paired with a buttery homemade crust just can't be beaten.
I've made this for countless Thanksgiving dinners, and it's always the first dessert to disappear!
What makes it special is the extra touches - the sour cream for tanginess, the pinch of black pepper that mysteriously enhances all the other spices, and those adorable decorative pie crust cutouts that make it look like it came from a fancy bakery.
I hope you'll give this recipe a try and make it part of your own family traditions.
Don't forget to save this to Pinterest for your holiday baking plans! I'd love to hear how it turns out for you.
Perfect Pumpkin Custard Pie
Equipment
- 9-inch Pie Plate
- Pie Weights or Dried Beans
- Stand Mixer or Hand Mixer
- Aluminum Foil
Ingredients
Pie Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoon sugar
- 2 ½ sticks unsalted butter cold
- 1 large egg whisked for egg wash
Pumpkin Pie Filling
- 3 large eggs room temperature
- ½ cup light brown sugar
- ½ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch ground black pepper
- 1 teaspoon kosher salt
- 1 cup heavy cream
- ⅓ cup sour cream
Whipped Cream
- 1 cup heavy cream
Instructions
- Make the Dough
- Make the dough from my pie crust recipe until step 6. (Or follow the steps below if you don't have access to that recipe)
- Position an oven rack in the middle and preheat your oven to 425°F/220°C.
- Take the dough out of the fridge and let it come to room temperature for 5-10 minutes. On a lightly floured surface, roll it out until it's about an inch wider than your pie plate.
- Gently transfer the dough to the pie plate. Let the dough slump into the plate and press firmly on the bottom and the area where the side and bottom meet.
- Tuck the overhanging dough underneath to create a thicker edge. Use your fingers to firmly press the dough into the pie plate. Crimp the edges as desired.
- Place the pie plate in the freezer for 10 minutes. While it's chilling, roll out any leftover scraps. Cut out shapes using cookie cutters or pie crust cutters. Brush with egg wash so they'll brown nicely. Place these pie crust cutouts on a baking sheet.
- Take the pie crust out of the freezer and use a fork to prick the bottom several times to prevent puffing.
- Line the inside of the pie dough with two pieces of foil in an X shape, making sure the foil hangs over the edges.
- Fill the pie plate with pie weights, dried beans, or sugar. Bake on the middle shelf for 15-20 minutes. Place your baking sheet with the decorative cutouts just below it.
- Once the edges are light golden, quickly remove the pie and lift out the foil and weights. Remove the pie crust cutouts and let them cool.
- Reduce the oven temperature to 350°F/175°C and return the pie to the oven. Bake for another 10 minutes until light golden brown, then remove and brush the bottom with remaining egg wash. Let cool.
- Make the Pie Filling
- Preheat the oven to 375°F/190°C with a rack in the center of the oven.
- In a large bowl, whisk together the eggs, sugars, and vanilla. Add the pumpkin puree, spices, and salt. Then whisk in the sour cream and heavy cream until everything is well combined and smooth.
- Pour the filling into the cooled crust. Tap the pie plate gently on the counter a few times to release any air bubbles.
- Bake for 45 minutes, then check it. The filling should be puffed, and the edges should be set. You might need another 5-10 minutes depending on your oven.
- Take the pie out and let it cool completely at room temperature. Then refrigerate for at least 2 hours before serving.
- Make the Whipped Cream
- In a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, whisk the heavy cream until you have stiff peaks.
- Dollop the whipped cream on top of the whole pie or on individual slices. Garnish with the pie crust cookies for that extra special touch!
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