There’s something magical about the first bite of a Silky French-Style Custard Pumpkin Pie. It’s smooth, velvety, and lightly spiced with all the flavors of fall. Growing up, pumpkin pie was always on our holiday table, but I wanted something a little more refined, something that balanced the warmth of pumpkin spice with the delicate creaminess of a custard tart. This recipe brings both worlds together—comforting and elegant, familiar yet special. If you’ve ever wanted a dessert that feels homemade but tastes like it came from a Parisian bakery, this pie is it.
In This Recipe
Why Make This Recipe
This isn’t just another pumpkin pie. The custard-style filling is silky and not too heavy, making it a dessert you’ll want more than one slice of. It’s perfect for Thanksgiving but equally lovely for any cozy evening. Using canned pumpkin puree keeps it quick and easy, while the gentle baking method gives you that dreamy custard texture. If you love pumpkin tart recipes or creamy desserts like French silk or chocolate pie, this will be your new favorite.
How to Make Silky French-Style Custard Pumpkin Pie
Ingredients:
- 1 (9-inch) homemade or store-bought pie crust
- 1 ½ cups canned pumpkin puree
- ¾ cup heavy cream
- ½ cup whole milk
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 ½ tsp pumpkin spice blend
- ¼ tsp salt
- Whipped cream, for serving
Directions:
- Preheat your oven to 375°F. Place your pie crust into a tart or pie dish and chill while preparing the filling.
- In a large bowl, whisk together pumpkin puree, heavy cream, milk, and eggs until smooth.
- Add both sugars, vanilla, pumpkin spice, and salt. Whisk until the custard mixture is well combined.
- Pour the filling into the prepared crust. Smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is just set but still slightly wobbly.
- Cool on a wire rack for at least 2 hours before slicing.
- Serve with fresh whipped cream.
How to Serve Silky French-Style Custard Pumpkin Pie
This dessert shines when served chilled or at room temperature with a generous dollop of whipped cream. For a special touch, dust the cream with extra pumpkin spice or a drizzle of caramel sauce. Pair it with coffee after dinner or enjoy a slice with tea in the afternoon. It’s a versatile custard tart recipe that works for celebrations or everyday dessert cravings.
How to Store Silky French-Style Custard Pumpkin Pie
Cover the cooled pie loosely with plastic wrap or foil and refrigerate. It keeps well for up to 4 days. If you’d like to make it ahead for the holidays, bake it the night before and chill overnight. For longer storage, slice and freeze portions in airtight containers for up to 2 months.
Tips to Make Silky French-Style Custard Pumpkin Pie
- Use a glass or ceramic pie dish for even baking.
- Don’t overbake—custard sets as it cools. The slight jiggle in the center is perfect.
- For a richer flavor, substitute half the heavy cream with evaporated milk.
- A homemade pie crust adds a rustic touch, but a quality store-bought crust works beautifully.
Variations
- Chocolate Twist: Swirl melted dark chocolate into the custard before baking for a French silk-inspired version.
- Pumpkin Tart: Bake the filling in a shallow tart crust for an elegant dessert.
- Nutty Crust: Add finely ground pecans or walnuts to your crust for extra flavor.
FAQs
What does French silk pie taste like?
French silk pie is smooth, rich, and chocolatey, with a creamy custard-like filling topped with whipped cream. It’s decadent yet light.
Does pumpkin pie go with custard?
Yes, pumpkin pie and custard are a perfect match. The custard base makes the pie lighter and silkier than a traditional dense filling.
What is pumpkin pie in French?
Pumpkin pie in French is often referred to as tarte à la citrouille, though the French version usually leans toward a more custard-like texture.
What kind of pie is French silk?
French silk pie is a chocolate custard pie with a silky filling, usually topped with whipped cream and chocolate shavings.
Silky French-Style Custard Pumpkin Pie Recipe for a Creamy Fall Dessert
A silky French-style custard pumpkin pie with a smooth creamy filling, flaky crust, and classic pumpkin spice flavor. Perfect fall dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Ingredients
1 (9-inch) pie crust
1 ½ cups canned pumpkin puree
¾ cup heavy cream
½ cup whole milk
3 large eggs
½ cup granulated sugar
¼ cup light brown sugar
1 tsp pure vanilla extract
1 ½ tsp pumpkin spice blend
¼ tsp salt
Whipped cream, for serving
Instructions
1. Preheat oven to 375°F. Prepare pie crust in dish.
2. Whisk pumpkin puree, heavy cream, milk, and eggs until smooth.
3. Add sugars, vanilla, pumpkin spice, and salt. Mix well.
4. Pour custard into crust. Smooth the surface.
5. Bake 45–50 minutes until center is just set.
6. Cool at least 2 hours before slicing.
7. Serve with whipped cream.
Notes
For a richer pie, swap half the cream with evaporated milk.
Don’t overbake; the custard should jiggle slightly in the center.