Pumpkin Custard Pie

Total Time:
1 hr 45 min
15 min
30 min
1 hr

1 (10-inch) pie

  • 1 recipe Basic Sweet Pie Crust, recipe follows
  • 2 cups canned pumpkin puree
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 4 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup Steen's cane syrup
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon, plus extra for dusting
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Whipped cream, for serving
  • Basic Sweet Pie Crust:
  • 8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into 1/4-inch pieces
  • 2 tablespoons solid vegetable shortening
  • 3 tablespoons ice water

Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour.

Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate. Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate. Decorate the edge with leaf shapes cut from excess pastry dough, if desired. Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.

In a large mixing bowl, combine all of the ingredients. Mix until well blended. Pour into the chilled pastry shell. Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes. Let the pie cool completely before serving.

Serve with whipped cream and dust with cinnamon.

Basic Sweet Pie Crust:

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water, as needed, to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Yield: 1 pie crust

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4.3 20
Excellent! Instead of syrup I used agave. Creamy, smooth, not too pumkin-y. item not reviewed by moderator and published
WAAAAAYYY too sweet. The pumpkin gets completely lost in the sugar overload. Cardamom is a nice addition, though. item not reviewed by moderator and published
excellent! I substituted Agave Nector for the brown sugars and didnt use the simple sugar at all. Next time will even cut back on the amount of Agave Nector I used. It's very yummy! item not reviewed by moderator and published
I can't wait to make this again. It is such a great version of the heavy version of pumpkin pie. item not reviewed by moderator and published
Custard didn't set and way too sweet. item not reviewed by moderator and published
My son's favorite pie is pumpkin and we make it every year for his birthday. Tried this recipe this year and he loved it! I separated the eggs and whipped the egg whites then folded them in the mixture to make it a little "lighter." Great stuff! item not reviewed by moderator and published
My son said,"WOW, there's a lot more going on in this pie than in the regular, standard pumpkin pie." It was superb! item not reviewed by moderator and published
Phenomenal! Served this at Thanksgiving and everyone loved it. The custard texture is a noticable welcomed diversion from the traditional Libby's pumpkin pie recipe, or others in that realm. It's lighter fare, without sacrificing taste, which makes it the pefect choice for feast days- like Thanksgiving. A real crowd pleaser. item not reviewed by moderator and published
Emily, It's only 2 T, so I would think you could leave it out without it affecting the outcome of the pie. However, you could substitute apple juice or cider, perhaps even orange juice would work. item not reviewed by moderator and published
I want to make this pie but do not drink alchohol. Is there anythng that can be subbed for the bourbon? Thanks, beary item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond