Libbys pumpkin custard pie with graham cracker crust is delicious. Best Thanksgiving pie that is tender and moist with Fall flavors you love. Best of our Pumpkin Desserts with Pumpkin Puree you can now make year round, homemade from scratch right at home.
You could make this as a custard Impossible Pumpkin Pie with no crust if you wanted to as well. With this one since it is so delicate I do think that it needs something to hold it together a bit though. With a cinnamon nutmeg crust it adds to the flavor and texture. (affiliate links present)
Pumpkin Pie with Graham Cracker Crust
You could use one of our 3 ingredient pie crusts for this too. I would suggest our sugar cookie version listed in that post. You would need to blind bake it first for a few minutes so it doesnโt get soggy on the bottom with the filling inside. This is our favorite bottom of them all so we included it in the directions below.
The consistency inside is a bit firmer than our No Bake Pumpkin Cheesecake I would say. If you have ever had flan or something similar you know what I mean. Pudding like but should keep itโs shape once completely cooled.
Custard Pie with Pumpkin
We share here How to Tell if a Pumpkin Pie is Done which is basically the same when it comes to this one. Both are quite jiggly when hot and need a lot of time to cool, then more time in the fridge to completely solidify before slicing.
- Pumpkin
- 1/2 c brown sugar
- Pumpkin Pie Spice
- Cinnamon
- 1/3 tsp salt
- Heavy Whipping Cream
- 2 eggs
- 1/3 c milk
- Graham Cracker Crust for Cheesecake
- 1.5 c graham crackers crushed
- 6 tbsp butter melted
- Sugar
- Cinnamon or nutmeg will add Fall flavors to it
Now this was made in a 7.5โณ pie dish which is a bit smaller than others. If you only have a 9โณ then the only difference would be that the filling will be thinner and the crust may not go up as far on the sides. Keep a close eye in this case the last 5 minutes since the thickness is different.
Pumpkin Pie Gingerbread Crust
Remember to incorporate everything in this order and just enough, not over-mixed. The crust needs to be blind baked beforehand too or the consistency of the filling wonโt turn out right, not firm enough. If you want a duo of flavors then crush gingerbread cookies instead of grahams, easy peasy.
Pumpkin Custard
- Mix pumpkin puree with sugar, cinnamon, spices and salt.
- Add eggs, milk and whipping cream. Mix thoroughly with a whisk.
- Mix crushed crackers with sugar, salt and cinnamon. Then pour in the melted butter and mix thoroughly.
- Preheat the oven to 360 F. Place cookie crumbs in a low-sided baking pan about 7-8 inches in diameter.
- Make an even layer of crumbs on the bottom and sides of the baking dish. Bake it in the oven for 9 minutes.
- Let the crispy crust cool slightly, then pour the filling into it.
- Place in the oven and bake the pie for another 25 minutes or until top begins to crack and middle no longer looks liquid.
- Let the pie cool (the filling inside may be very soft). Then cut into slice sand serve.
For leftovers I like to wrap in plastic wrap with it touching the top so that doesnโt get excess moisture and get mushy.
Pumpkin Spice Custard Pie Recipe
The primary feature of a custard pie is its filling, which is made from a mixture of eggs, milk or cream, sugar, and flavorings. The eggs and dairy are combined to create a smooth, creamy, and semi solid texture when baked.
1. Avoid overmixing the custard mixture, as excessive agitation can introduce air bubbles, which may result in an uneven texture.
2. Ensure that your pie crust is properly pre-baked (blind-baked) before adding the custard filling. A partially baked cru
3. Test the custardโs doneness by inserting a knife or toothpick into the center of the pie. It should come out clean or with just a few moist crumbs attached. The custard will continue to set as it cools.
Pumpkin Custard Pie
Equipment
- 2 bowls
Ingredients
Pumpkin Custard
- 1.5 c pumpkin
- 1/2 c brown sugar
- 1 tsp Pumpkin Pie Spice
- 1 tsp cinnamon
- 1/3 tsp salt
- 2/3 c Heavy Whipping Cream
- 2 eggs
- 1/3 c milk
Graham Cracker Pie Crust
- 1.5 c graham crackers, crushed
- 6 tbsp butter, melted
- 1/4 c sugar
- 1/2 tsp cinnamon, optional
Instructions
- Mix pumpkin puree with sugar, cinnamon, spices and salt. Add eggs, milk and whipping cream. Mix thoroughly with a whisk.
- Mix crushed crackers with sugar, salt and cinnamon. Then pour in the melted butter and mix thoroughly.
- Preheat the oven to 360 F. Place cookie crumbs in a low-sided baking pan about 7-8 inches in diameter. Make an even layer of crumbs on the bottom and sides of the baking dish. Bake it in the oven for 9 minutes.
- Let the crispy crust cool slightly, then pour the filling into it. Place in the oven and bake the pie for another 25 minutes or until top begins to crack and middle no longer looks liquid.
- Let the pie cool (the filling inside may be very soft). Then cut into slice sand serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect recipe for the fall season!
I love this take on pumpkin pie, so delicious! Iโve always loved pumpkin pie but this is an elevated version that takes it to the next level. Thanks for the recipe!