Magical Layered Pumpkin Custard Pie

This old-fashioned pumpkin custard pie bakes into three distinct layers with only a small amount of pumpkin puree. Lightly spiced and delicately sweet, it's a unique family recipe that's lighter than traditional pumpkin pie and perfect for holiday gatherings.

8 servings

a slice of pumpkin custard pie on a plate with a fork.

Prep Time 10

Cook Time 45

Total Time 55

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 (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 (8 or 9 inch) par-baked pie crust

Instructions

Preheat oven to 350˚F (180˚C).

Whip the Egg Whites: Beat 2 large egg whites until soft peaks form. Set aside.
Mix the Filling: In a large bowl, combine 2-3 tablespoons pumpkin puree, 3 tablespoons all-purpose flour, 2 large egg yolks, ⅔ cup granulated sugar, dash of salt, ⅙ teaspoon cinnamon, a generous pinch of nutmeg, and a generous pinch of allspice. Mix until smooth.
Add the Milk: Gradually blend in 1½ cups milk. For an 8-inch pie crust, use 1 cup milk. For a 9-inch pie crust, use the full amount.
Combine the Egg Whites: Add the whipped egg whites to the pumpkin mixture and mix on low speed with a hand mixer just until blended. Unlike many recipes that call for folding, a hand mixer helps create more distinct layers in this pie.
Fill the Crust: Pour the filling into an 8 or 9 inch par-baked pie crust.
Bake the Pie: Bake for 40–50 minutes, or until the pie is set but still slightly jiggly in the center. The top should be a deep golden brown.
Cool and Chill: Cool completely, then refrigerate for at least 3 hours before slicing.

Notes

Regarding the crust:

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

2. If cooked too long, the filling will pull away from the crust as it cools.

Nutritional Information