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–+ servings
Pumpkin Custard Pie in a white dish with a brown crust, next to a pink cloth and utensils.
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5 from 2 votes

Pumpkin Custard Pie

Libbys pumpkin custard pie with graham cracker crust is delicious. Best Thanksgiving pie that is tender and moist with Fall flavors you love.
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: custard, graham cracker crust, pie, pumpkin
Servings: 12
Author: Justine

Equipment

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

Serving: 1oz | Calories: 205kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 252mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1655IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg