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.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and milk until smooth.

Step 4

In a separate bowl, beat the eggs. Add the granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix until well combined.

Step 5

Gradually add the sugar and spice mixture into the pumpkin mixture, stirring constantly to ensure no lumps form.

Step 6

Mix in the vanilla extract. The filling should be smooth and slightly thickened.

Step 7

Pour the pumpkin filling into the prepared pie crust, smoothing out the top with a spatula.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Slice and serve chilled or at room temperature, optionally with a dollop of whipped cream.

Nutrition Facts

Serving size	1409.1 grams (1409.1g)

Amount per serving	% Daily Value*
Calories	3385

Total Fat 182.80g	234%
Saturated Fat 82.50g	413%
Polyunsaturated Fat 3.40g
Cholesterol 821mg	274%
Sodium 2552mg	111%
Total Carbohydrate 379.40g	138%
Dietary Fiber 20.00g	71%
Total Sugars 224.20g
Protein 42.30g	85%

Vitamin D 178IU	888%
Calcium 469mg	36%
Iron 14mg	79%
Potassium 1472mg	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.

Source of Calories

Fat: 49.4%

Protein: 5.1%

Carbs: 45.5%