Pumpkin Custard Pie has quite a following among many family and friends. It’s the perfect fall pie for parties and dinners because you can take one, or two, and keep the other for yourself. Trust me on this…you will want to keep one for yourself!!! This dessert is hands down my fall favorite! It is rumored that this pie even caused a bit of a friendly dispute when one guest “stole” the extra pie I had brought as a hostess gift to a party. Don’t worry…all pies were eventually accounted for and the thief was sentenced to just one slice! 😉
My Pumpkin Custard Pie is a one of kind dessert that uses those leftover fall decorative pumpkins in a delicious way! Rich, creamy custard is blended with roasted fresh pumpkin to create a unique spin on traditional pumpkin pies. No spices are used, which means that this pie is perfect to serve guests who are not into the trendy fall spice phenomenon. Huge bonus…this recipe makes three regular pies, or two deep dish! Talk about making your holiday baking a breeze! And, they freeze remarkably well for an easy dessert option.
Favorite Autumn Recipes
What kind of pumpkin is used for this pie?
The beauty of this pie is that you can actually use any type of pumpkin you prefer. I have only used the larger orange variety for this recipe because they have a low sugar content and I don’t like the thought of wasting my edible fall decor.
Note: Do not use carved pumpkins for baking. These pumpkins become vulnerable to bacteria and pests when carved and left outside in the elements.
This pie has a high sugar content, so using a smaller “sugar” pumpkin is not needed. The flesh of a large pumpkin variety seems to be stringy until it is roasted. When roasted, the flesh becomes “mashed” with tiny bits of pumpkin mixed in. We want those pieces of pumpkin in this pie! We are not trying to make a smooth filling. And don’t forget about those seeds! Roasted pumpkin seeds are a great healthy snack for autumn munching!
How to roast a pumpkin
Roasting a pumpkin is quite simple. Using a large sharp knife, cut the pumpkin in half. Scoop out all of the seeds and set aside for roasting…Mmmmm roasted pumpkin seeds 😋! Next, scrape off any loose fibrous strands. If some are left, it’s okay, they will remove easily after roasting.
Cut the halves in half, then cut those pieces in half. You will be left with eight pumpkin pieces. Place pumpkin pieces on a large foil-lined baking sheet. Depending on the use of the pumpkin, brush each piece with either water or oil. I use for water for desserts, and oil for savory dishes. Bake at 350 degrees for 40 to 50 minutes, or until tender.
Remove from oven and scrape off the last remaining fibrous strands. Pumpkin should be fork-tender. Then, scoop out the tender flesh of the pumpkin for baking. Again, it will not be a smooth filling. You want those tiny pumpkin pieces in the Pumpkin Custard Pie.
How to make Pumpkin Custard Pie
I think we all agree, that homemade pie crust is best, however; this recipe will make two or three pies depending on the thickness you desire. My Basic All Butter Pie Crust is perfect for two deep dish or two regular pies, but if you are trying to make three of the regular pies then making two batches of homemade crust can be a lot of extra work. So, feel free to use store-bought prepared pie crusts for this recipe with no judgements!
- Baking Sheet – used for roasting the pumpkin
- Mixing Bowls – used to mix ingredients
- Hand Held Mixer – used to blend pie filling
- Pumpkin – the large orange variety used commonly in decorating
- Filling – granulated sugar, butter, self-rising flour, eggs, vanilla extract, evaporated milk
- Pie Crust – either Basic All Butter Pie Crust or store-bought prepared pie shells (Again, this recipe makes 3 regular pies or 2 deep-dish).
After roasting the pumpkin, the rest of this dessert is easy! The ingredients in this recipe are simple and everything is mixed into only one bowl. Clean up is gonna be a snap!
- See above instructions on roasting a pumpkin. Scoop roasted pumpkin into a large mixing bowl.
- Add all other ingredients to the pumpkin pulp and blend with a hand held mixer on medium speed until well combined. Note: The mixture will not be smooth due to the pumpkin pulp.
- Pour pumpkin mixture into 3 regular pie shells or 2 deep dish pie shells and bake until light golden brown or filling is set, about 40 to 50 minutes. To check for doneness, enter a toothpick into the center of the pie. If the toothpick comes out clean, it is done. Note: If the rim of the pie starts to get too dark, cover rim only with aluminum foil to halt the baking process.
- Allow pie to cool completely before serving. Pumpkin Custard Pie is best when served cool. This dessert must be kept in the refrigerator. For freezing options, place pie in a gallon-sized freezer zip-lock bag and freeze for up to 3 months. Allow pie to thaw completely and serve.
Pumpkin Custard Pie
- Preheat oven to 350 degrees. Using a sharp knife, cut down the middle of the pumpkin. Scoop out all seeds (reserve the seeds for roasting) and remove as much of the fibrous strands as you can. Cut the halves in half and then repeat with those pieces. You should have a total of 8 pumpkin pieces.
- Place pumpkin pulp-side up on a large baking sheet lined with aluminum foil. Brush pumpkin with water. Bake for 40 to 50 minutes, or until tender.
- When roasted pumpkin has cooled to touch, scoop out pulp and set aside for pie filling.
- Preheat oven to 400 degrees.
- Using a hand held mixer on medium speed, blend roasted pumpkin pulp, sugar, melted butter, self-rising flour, eggs, vanilla extract, and Carnation milk until well blended. Mixture will not be smooth due to the little pieces of pumpkin pulp.
- Pour pumpkin mixture into either 2 deep dish pie shells, or 3 regular pie shells. Bake for 40 to 50 minutes, or until light golden brown and center is set. To check for doneness, place a toothpick into the center of the pie. Toothpick should come out clean.
- Let pie cool completely prior to serving. Pie should be kept refrigerated.