The Pumpkin Custard Pie with Magical Layers that I’ll Never Forget
Sneak Preview: This Pumpkin Custard Pie with magical layers makes a delicate and mildly flavored alternative to traditional pumpkin pie. The recipe only requires three tablespoons of pumpkin puree.
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If you can’t convince yourself to like a traditional pumpkin pie, you must try my Grandma’s Magical Pumpkin Pie. Three layers of goodness, four if you count the crust, will keep you returning for more.
Grandma made this pie every year. We call it “Grandpa’s Favorite Pumpkin Pie.” Eating this magical pie is one of my most-anticipated holiday traditions!!
Three Reasons to Give This Unique Recipe a Chance
- Great alternative to traditional pumpkin pie
- Light dessert with a delicate flavor; won’t leave you feeling stuffed
- Can substitute pumpkin with pureed butternut squash
- Keep squash baby food on hand for convenience
Happy Bakers Speak Up
“This pie is wonderful- smooth, rich custard with a mild pumpkin flavor. I have made it several times and everyone loves it. I do pre-bake the crust, and add a little extra pie spice to the filling- but these are just personal preferences. The recipe is perfect!” —OOLIVIA
The Layers Starting From the Top Down
- A soft, airy golden brown layer on top protects the layers underneath and keeps them a secret until you slice into the pie.
- The second and usually largest layer is a delicate, mildly flavored custard-like affair. I love to use my fork to play with this layer.
- The third layer is thin. Only a couple of tablespoons of canned pumpkin gives this pie the pumpkin flavor (or use butternut squash for a milder taste).
- The fourth layer is the crust—an essential component of any pie in my book.
Ingredients and Substitutions
- EGGS: I use large eggs in all of my recipes. Use medium or extra-large eggs instead if that’s what you have.
- PUMPKIN PUREE: Pumpkin puree contains nothing but pumpkin. Don’t pick up the pumpkin pie filling, which includes many ingredients in a traditional pumpkin pie.
- Try pureed butternut squash, as my father did, if you prefer a milder flavor. You can cook and puree fresh squash or do what I do and use baby food squash. It works perfectly.
- FLOUR: Use all-purpose flour—bleached or unbleached
- SUGAR: I use granulated sugar because it dissolves easily and produces the smoothest texture in the finished custard pie.
- SPICES: Apologies in advance for the tiny measurements involved with these spices. It is the best I could do after watching Grandma make this pie decades ago. Custard pies are delicate in texture AND flavor. Mild spices carry out the theme.
- MILK: Any dairy milk will work. I’ve tried whole milk (fabulous flavor), low-fat milk, and skim milk (not as flavorful, but also not as rich or caloric). I have not tried non-dairy milk, but I think it would probably work.
- PIE CRUST: A store-bought crust is good enough. Even though Grandma didn’t blind-bake her pie crust, I think it’s better when you do. If you need a good crust, try this traditional pie crust (with shortening) or my favorite, Flaky Yogurt and Butter Pie Crust.
How To Make a Layered Pumpkin Custard Pie
FAQ for Pumpkin Custard Pie
Yes, 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. However, we prefer this recipe with pumpkin puree or butternut squash puree.
Our family knows this pie as squash pie because I often substitute mashed butternut squash for pumpkin. (It’s a little milder.) Although the name sometimes puts off guests, this pie is full of memories and good flavors in our family, so we would prefer to eat it all ourselves.
This pie only needs 2-3 tablespoons of pumpkin puree. So this is it if you like to make pumpkin cookies or cake and don’t know what to do with the leftover pumpkin. My latest favorites are this microwave pumpkin butter and these 5-Ingredient Greek Yogurt Waffles made with pumpkin puree instead of an apple.
Yes. I used to make it with skim milk. However, this custard pie is much better made with 2% or whole milk, to no one’s surprise.
I haven’t tried it with almond, cashew, or other non-dairy milk. Let me know how it turns out if you do.
My grandma never pre-baked the crust. However, when the crust is par-baked beforehand, most custard pies are better (crispier and flakier).
The pie should chill for at least three hours before serving. I usually make it the day before when cooking a big holiday meal.
Parting Thoughts: My sister recently pointed out that this pie might not be what somebody would expect if they didn’t grow up with it. I hope you like it as much as we do. If you want more pumpkin flavor, check out my pumpkin tarts with a more traditional pumpkin filling.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Grandma’s Layered Custard Pumpkin Pie Recipe
Video
Ingredients
- 2 large egg whites
- 2-3 tablespoons (30 g) pumpkin puree or baby food butternut squash
- 3 tablespoons (23 g) all-purpose flour
- 2 large (2) egg yolks
- ⅔ cup (133 g) granulated sugar
- dash of salt
- ⅙ teaspoon cinnamon
- a generous pinch of nutmeg
- a generous pinch of allspice
- 1½ cups (341 g) milk use 1 cup (227 g) for 8-inch crust
- 8 or 9 inch par-baked pie crust
Instructions
- Whip the 2 large egg whites until stiff and set aside.
- Combine 2-3 tablespoons (30 g) pumpkin puree, 3 tablespoons (23 g) all-purpose flour, 2 large (2) egg yolks, ⅔ cup (133 g) granulated sugar, dash of salt, ⅙ teaspoon cinnamon, a generous pinch of nutmeg, and a generous pinch of allspice. Blend 1½ cups (341 g) milk into this mixture adjusting the amount according to the size of the pie pan you are using. 1 cup is plenty for an 8-inch pie, but you may need more for a 9-inch pie plate.
- Fold in beaten egg whites carefully. The mixture should be thoroughly blended but no more. (I use a hand mixer.)
- Pour into a 8 or 9 inch par-baked pie crust. Bake at 350˚F (180˚C)for 40-50 minutes. The 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 the pie to cool and refrigerate before serving. If the layers are distinct when you slice it, you did it right!
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.