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Light and Easy Pumpkin Custard Pie Recipe

WebMD Recipe

Light and Easy Pumpkin Custard Pie Recipe


  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 1/2 cups canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 1/4 cup canned evaporated skim milk
  • 2 teaspoons orange zest (orange peel), finely chopped
  • 3 egg whites, lightly beaten
  • 1/4 cup rum (you can substitute orange juice for the rum if you prefer)
  • 1 single pie crust


Step 1
 Preheat oven to 425°F.
Step 2
 In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
Step 3
Beat with electric mixer until nice and smooth. Fold in the rum.
Step 4
 Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325°F and bake for 45 minutes more or until knife inserted in the filling comes out clean.
Step 5
Let cool and refrigerate until served. Serve with a little dollop of light whipping cream if desired.

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