My Pumpkin Custard Pie is a fan favorite in my house during the holidays. Rich pumpkin baked with eggs, sugar, and heavy cream is a decadent dessert for any occasion.
I love pumpkin pie and it was my go-to pregnancy craving with my older son. I think I ate a slice with whipped cream almost every night during the last month of my pregnancy.
My Pumpkin Custard Pie is one of my favorite recipes. This recipes uses heavy cream and eggs in place of evaporated milk. The result is a rich and creamy pie- packed with spice and flavor!
This pie bakes perfectly in a 9-inch regular crust and does not require a pre-bake. It is easy as.... well pie!
Ingredients
- 9-inch standard pie crust (not deep dish)
- heavy whipping cream
- large eggs
- granulated sugar
- pumpkin
- vanilla extract
- pumpkin pie spice
- ground cinnamon
Instructions
- Pre-heat oven to 375°F.
- Place frozen pie shell on a baking sheet and set aside.
- In a medium bow, whisk together all other ingredients till smooth.
- Pour the pumpkin filling into the shell. Carefully transfer the baking sheet to the oven and bake for 65 minutes.
- The middle of the pie will still slightly jiggle when you remove it from the oven. If it appears to liquidly allow it to bake for an additional 5-10 minutes.
- Remove pie from oven and allow to cool to room temperature before slicing.
- Serve with whipped cream.
- Store covered in the fridge.
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Pumpkin Custard Pie
Ingredients
- 1 9-inch standard pie crust (not deep dish)
- 1 cup heavy whipping cream
- 3 large eggs
- ⅔ cup granulated sugar
- 1 cup pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Pre-heat oven to 375°F.
- Place frozen pie shell on a baking sheet and set aside.
- In a medium bow, whisk together all other ingredients till smooth.
- Pour the pumpkin filling into the shell. Carefully transfer the baking sheet to the oven and bake for 65 minutes.
- The middle of the pie will still slightly jiggle when you remove it from the oven. If it appears to liquidly allow it to bake for an additional 5-10 minutes.
- Remove pie from oven and allow to cool to room temperature before slicing.
- Serve with whipped cream.
- Store covered in the fridge.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Air Fryer Pumpkin Cheesecake Egg Rolls from Blogghetti
- Amish Pumpkin Crunch from Palatable Pastime
- Beef and Pumpkin Pasties from A Kitchen Hoor's Adventures
- Pumpkin Cranberry Bread Pudding from A Little Fish in the Kitchen
- Pumpkin Custard Pie from Cheese Curd In Paradise
- Pumpkin Cinnamon Rolls from The Redhead Baker
- Pumpkin Cookies from Art of Natural Living
- Pumpkin Almond Kheer from Magical Ingredients
- Pumpkin Scones from Karen's Kitchen Stories
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