Creamy Custard Pumpkin Pie

Connie Deitz


A friend of mine loved her Mother's creamy custard pumpkin pies. I searched and searched on how to make a soft custard pumpkin pie. Here's the recipe. My friend loves it and tells me, "This is just like my Mom's!"


☆☆☆☆☆ 0 votes

35 Min
Stove Top


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  • 1
    prebaked 9" pie crust
  • 3/4 c
    packed brown sigar
  • 2 Tbsp
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 2
    eggs (beaten)
  • 1 (16oz) can(s)
    solid pumpkin
  • 1(12oz) can(s)
    evaporated milk

How to Make Creamy Custard Pumpkin Pie


  1. Prepare and bake your pie shell first. Then set aside.
  2. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger and cloves in a 3 quart saucepan until well blended.
  3. Stir in eggs, pumpkin and the evaporated milk until all combined well.
  4. Cook over medium meat stirring constantly until mixture thickens and boils. Boil and keep stirring for only 1 more minute. Remove from heat and cool for 5 minutes.
  5. Pour into the prebaked pie crust and refrigerate for 3 hours before cutting. Can be decorated with whipped topping. refrigerate any leftovers. Enjoy

Printable Recipe Card

About Creamy Custard Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pumpkin pie

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