EASY PUMPKIN CUSTARD PIE

with cardamom

WHY YOU SHOULD MAKE THIS PIE

The filling is smooth & creamy. It's perfectly spiced! The pie comes together quickly. It's perfect for parties & holidays.

INGREDIENTS

PIE DOUGH EGGS BROWN SUGAR WHITE SUGAR CANNED PUMPKIN VANILLA EXTRACT PUMPKIN SPICE CINNAMON CARDAMOM SALT HALF & HALF

01

Crimp the pie dough. Use parchment paper & pie weights to par-bake the crust. Brush it with egg wash & bake for 5 minutes.

02

Combine the eggs & sugars. Add the pumpkin, vanilla extract, spices, & salt. Then, whisk the half-and-half into the filling.

03

Add the pumpkin custard to the par-baked pie crust. Tap it to pop any air bubbles.

Bake the pie until it's set on the edges, dark orange, & still a bit jiggly in the middle.

04

Let the pie cool in the oven for at least 30 minutes. Then, cool completely & refrigerate until chilled. Decorate, slice, & enjoy with whipped cream!

PRO-TIP

To keep the pie from cracking, make sure you cool it properly. Turn off the oven, crack the door, & let it cool for 30-60 minutes before cooling at room temp & chilling.

WHAT PIE DISH SHOULD I USE?

For a crisp pie bottom, I recommend a metal pie plate or stoneware pie plate. You will also want a deep pie plate so it fits all the pumpkin custard.

SERVING IDEAS

Add a scoop of vanilla ice cream or vanilla custard

Drizzle the pie with caramel sauce, toasted pecans, or hazelnuts

Enjoy the pie with fresh whipped cream

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.