Layered Pumpkin Custard Pie aka Pumpkin Sponge Pie

Grandma’s magical Layered Custard Pumpkin Pie recipe bakes into three distinct, incredibly light, and delicate custard-like layers. Also known in our family as “Grandpa’s Favorite Pumpkin Pie,” this recipe is a family tradition.

Grandma's Magical Layered Custard Pumpkin Pie Slice taken from whole pie.

Not sure why, but…

At Thanksgiving, we always have two kinds of pumpkin pie.

RELATED POST: Pumpkin Pie Mini-Tarts

One is the traditional recipe on the back of Libby’s can of pumpkin and the other is my grandma’s magical Layered Custard Pumpkin Pie. Only a couple of spoonfuls of pumpkin are required.

Magic Pumpkin Pie with Incredible Layers--layers labeled

FAQ about this layered Pumpkin Pie recipe:

Is this recipe a sponge pie?

It is. Technically, a sponge pie is a common name for a custard pie that separates into clearly defined layers.

Lemon sponge pies seem to be the most commonly known variety. We prefer this recipe made with pumpkin puree or butternut squash puree.

What can I substitute for the pumpkin?

This pie is known as “squash pie” in our family because of my tendency to substitute mashed butternut squash for the pumpkin. (It’s a little milder.) Although guests are sometimes put off by the name, it is full of memories and good flavors in our family, so we would rather not share anyway.

What can I do with leftover pumpkin puree?

Only 2-3 tablespoons of pumpkin puree are required. If you just made pumpkin muffins or cake and don’t know what to do with the leftover pumpkin, this is it.

On the other hand, if you just opened a can of pumpkin and now have lots of pumpkin puree leftover, check out this post about Three Things To Do with Less than 1/4 cup of Pumpkin.

Can I use any kind of milk in this pie?

Yes. I used to always make it with skim milk. BUT. To no one’s surprise, it’s much better when made with 2% or whole milk.

Do I have to pre-bake the crust?

My grandma never pre-baked the crust. However, most custard pies are better (crispier and flakier) when the crust has been partially baked beforehand. This recipe for A Flaky Pie Crust Made with Greek Yogurt is my favorite.

How to make a “Layered Custard Pumpkin Pie”

egg whites in mixing bowl — Place egg whites in a small mixing bowl.

whipped egg whites — Whip egg whites until they hold a soft peak.

egg yolks, pumpkin, and dry ingredients — Combine remainder of ingredients except for the milk.

mixing pumpkin mixture — Mix together. (I use same beaters as I used for egg whites.)

adding milk to pumpkin mixture — Add milk. (1 cup for 8-inch pie and 1-1/2 cup for a 9-inch pie)

mixed up pumpkin mixture — Again, mix well.

adding whipped egg whites to pumpkin mixture to make layers — Add whipped egg whites to a larger bowl containing pumpkin, etc.

pie filling ready to pour into shell — Turn mixer on LOW and gently mix egg whites into the mixture just until there are no more “marshmallow” lumps.

pie ready to put in the oven — Pour filling into crust. Bake.

Slices of layered pumpkin custard pie — Chill at least 3 hours before serving.

More recipes for holiday pies:

Pumpkin Pie Mini Tarts

These Pumpkin Pie Mini-Tarts are easy to carry to Grandma's house or put them on your dessert buffet. The small size makes them easy to grab and eat.

Swedish Apple Pie: A No-Crust Recipe For Stressed-Out Cooks

Browned-Butter Pecan Pie

Pecan pie containing browned butter--the secret ingredient in this holiday pie.

How To Make a Flaky Pie Crust with Greek Yogurt

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Paula

Grandma's Magic Layered Custard Pumpkin Pie

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A non-traditional pumpkin pie flavored with only 2-3 tablespoons pumpkin pureé. As the pie bakes, it will magically turn into 3 distinct custard-like layers.

Ingredients

2 egg whites
2-3 tablespoons pumpkin pureé (or baby food butternut squash)
3 tablespoons flour
2 egg yolks
2/3 c. sugar
dash of salt
1/8 t. cinnamon
generous pinch of nutmeg
generous pinch of allspice
1-1/2 c. milk (only use 1 cup for 8-inch crust)
9-inch partially-baked pie crust

Instructions

Whip egg whites until stiff and set aside.
Combine pumpkin, flour, egg yolks, sugar, salt and spices. Blend milk into this mixture adjusting amount according to the size of pie pan you are using. 1 c. is plenty for an 8-inch pie but you may need more for a 9-inch pie plate.
Mix in egg whites carefully. Mixture should be completely blended but no more. (I use a hand mixer.)
Pour into partially-baked pie shell. Bake at 350 degrees for 40-50 minutes. Pie should be set with the slightest jiggle when done. The top should be a deep golden brown. If cooked too long, the filling will pull away from the crust as it cools.
Allow to cool and refrigerate before serving. If the layers are distinct when you slice it, you did it right!

Notes

Regarding the crust:

Use a store-bought crust or your favorite recipe for the pie shell. Bake it lightly before adding the pie crust. By that I mean, the crust should be baked but not browned. To be honest, Grandma did not bake hers before adding the filling. I've tried it both ways and prefer a pre-baked crust.