Pumpkin Pie with Cinnamon Custard

Recipe card

Pumpkin Pie with Cinnamon Custard

Prep 25 minCook 1 hr 5 minTotal 1 hr 30 minYield 8 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

1 whole 23-cm unbaked shortcrust pastry shell 425 g pumpkin puree, preferably thick 150 g granulated sugar 2 tbsp honey 3 whole large eggs 240 ml whole milk 1 tsp ground cinnamon 1 tsp vanilla extract 1/2 tsp fine salt 1/4 tsp ground nutmeg, optional

Instructions

1. Prepare crust

   Heat oven to 200°C (400°F). Set pastry shell on a baking tray. Line with parchment and weights; blind-bake 12 minutes. Remove weights and bake 5 minutes more.

2. Mix filling

   Whisk pumpkin puree, sugar, honey, eggs, milk, cinnamon, vanilla, salt and nutmeg until smooth.

3. Fill crust

   Reduce oven to 180°C (350°F). Pour custard into warm crust.

4. Bake pie

   Bake 45 to 55 minutes until edges are set and the centre wobbles slightly when nudged.

5. Cool

   Cool on a rack at least 2 hours to set before slicing.

6. Serve

   Serve plain or with whipped cream.

How to tell when it is ready

Serve plain or with whipped cream.

Tips

• Heat oven to 200°C (400°F).
• Whisk pumpkin puree, sugar, honey, eggs, milk, cinnamon, vanilla, salt and nutmeg until smooth.
• Reduce oven to 180°C (350°F).
• Bake 45 to 55 minutes until edges are set and the centre wobbles slightly when nudged.

Troubleshooting

• If the crust browns early, cover its edge with foil.
• If the centre is liquid, bake 5 to 10 minutes longer and recheck.

Substitutions

• Use evaporated milk for a richer filling.
• Use a gluten-free pastry shell.

Variations

• Add ginger and cloves.
• Use maple syrup in place of honey.

Serving suggestions

• Serve with whipped cream.
• Add toasted pecans.
• Offer coffee or tea.
• Dust with cinnamon.

Make ahead

Prepare components ahead and store safely. Refrigerate covered up to 4 days.

Storage

Refrigerate covered up to 4 days.

Food safety

Cool promptly, refrigerate pumpkin custard pie within 2 hours and keep chilled.

Frequently asked questions

Can I use homemade pumpkin puree?

Yes, but drain it until thick; excess water can prevent the custard from setting.

How should I store pumpkin pie with cinnamon custard?

Refrigerate covered up to 4 days.

Serve with whipped cream. Refrigerate covered up to 4 days.