Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Light and Easy Pumpkin Custard Pie! Imagine a dessert so creamy, so perfectly spiced, that it'll make your taste buds dance with joy. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe promises to deliver a show-stopping pie that looks like it came straight from a professional bakery - but with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked pie crust
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even baking.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, and eggs until the mixture is smooth and fully combined.
- Add ground cinnamon, nutmeg, ginger, and salt to the pumpkin mixture. Whisk thoroughly to distribute the spices evenly throughout the custard.
- Carefully place the unbaked pie crust into a 9-inch pie dish, gently pressing the edges to fit smoothly against the sides and bottom.
- Pour the prepared pumpkin custard mixture into the pie crust, ensuring an even distribution and leaving a small margin at the top to prevent overflow during baking.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the initial crust and create a golden edge.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 30-35 minutes, or until the center of the pie is set but still slightly jiggly.
- To test doneness, insert a knife or toothpick near the center of the pie. It should come out clean or with minimal custard residue.
- Remove the pie from the oven and let it cool completely on a wire rack for approximately 2-3 hours. The custard will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 1 hour before serving to enhance the flavor and texture.
- Serve chilled or at room temperature, optionally garnished with whipped cream or a light dusting of additional cinnamon.
Tips
- • Room temperature ingredients are key! Let your eggs and milk sit out for about 30 minutes before mixing to ensure a smoother custard. • Don't overmix the custard - gentle whisking prevents air bubbles that can cause cracking. • Use fresh, high-quality spices for the most vibrant flavor profile. • For a perfectly crisp bottom crust, consider pre-baking (blind baking) your pie crust for 10 minutes before adding the filling. • The pie might look slightly underdone when you first remove it from the oven - this is normal! It will continue to set as it cools. • Chill the pie for at least an hour before serving to allow the custard to fully set and develop its rich, creamy texture. • For an extra touch of elegance, use a kitchen torch or broiler to lightly caramelize the top before serving.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 35g
Protein: 6g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 65mg
