Go Back
Print

Pumpkin Custard Pie

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 pieces
Calories 350
A rich and creamy pumpkin custard pie perfect for fall celebrations. Easy to make with a flavorful spiced filling and flaky crust.

Ingredients

Crust

  • 190 g All purpose flour
  • 0.5 tablespoon Granulated sugar
  • 0.25 teaspoon Salt
  • 110 g Unsalted butter (82% fat, use it very cold)
  • 60 g Water (use it very cold)
  • 15 g Apple Cider vinegar

Filling

  • 1 egg Egg
  • Splash milk Milk (a splash of milk)
  • 425 g Pumpkin puree
  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 3 egg yolk Egg yolk
  • 1 tablespoon Corn starch
  • 170 g Heavy Cream (36% fat content)
  • 1 tablespoon Lemon juice
  • 1 teaspoon Cinnamon or Pumpkin spice
  • 60 g Heavy cream (very cold, 36% fat content)
  • 1 tablespoon Powdered sugar

Decorative & leftover

  • Few Pie Leaves using leftover pie dough Pie leaves (using leftover pie dough)
  • 1 Cinnamon stick Cinnamon stick

Instructions 

  • Prepare the crust by mixing flour, sugar, salt, cold butter, cold water, and vinegar; then chill and roll out.
  • Blind bake the crust until golden, then set aside.
  • Mix pumpkin puree, sugars, egg yolks, cornstarch, lemon juice, spices, and cream to make the filling.
  • Pour filling into the baked crust and bake at 350°F (175°C) for 45 minutes until set.
  • Cool the pie, then whip cold heavy cream with powdered sugar and cinnamon stick; garnish the pie with whipped cream and pie leaves.

Notes

Use very cold ingredients for the crust to ensure flakiness.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin