Perfect Pumpkin Custard Pie
This silky pumpkin custard pie features a perfectly spiced filling and flaky homemade crust. The combination of heavy cream and sour cream gives it a richness that store-bought pies just can't match. Make it ahead for holidays
PREP TIME
30 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
—
Serves: 12
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the dough from pie crust recipe or steps below. Preheat oven to 425°F/220°C.
- Roll dough, transfer to pie plate, shape edges, freeze 10 minutes. Bake with pie weights until light golden.
- Remove foil/weights, bake 10 minutes more, brush with egg wash, let cool.
- Preheat oven to 375°F/190°C. Whisk eggs, sugars, vanilla. Add pumpkin puree, spices, salt, sour cream, heavy cream. Mix smooth.
- Pour filling into crust, bake 45–55 minutes until edges set and puffed. Cool completely, then refrigerate 2 hours.
- Whip heavy cream to stiff peaks. Dollop on pie or slices. Garnish with pie crust cookies.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Coconut Free Dairy Free Desserts Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Pies Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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