Amish Country Pumpkin Custard Pie

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This Amish Country Pumpkin Custard Pie is the perfect pie for the holidays!   I’ve got a wonderful old-fashioned, delicious fall Amish pumpkin custard pie recipe for you, if you are a custard lover!

This irresistible creamy, baked sweetened mixture of eggs, cream and pumpkin is one of a kind!  For more yummy pies, you would definitely like this Easy Sugar Cream Pie, this Amish Peanut Butter Cream Pie and this Creamy Custard Pie too!

Thanksgiving Dessert Recipes for pumpkin custard pie recipe

Why You’ll Love This Amish Country Pumpkin Custard Pie Recipe

I absolutely love custard!  Look how delicious this Amish Pumpkin Custard Pie looks!  Who wants a slice with me?

Fall is in the air, and with it comes the familiar sights and smells of the season: colorful leaves, crisp air, and the unmistakable aroma of freshly baked pies. But this year, instead of reaching for the classic pumpkin pie, why not try something a little different? Enter the Amish pumpkin custard pie – a delectable twist on a traditional favorite. Bursting with creamy pumpkin flavor and a delicate custard texture, this pie is sure to become a new autumn staple. From its humble Amish origins to its modern-day popularity you can learn how to make it at home.

Get ready to satisfy your sweet tooth and elevate your fall baking game with this irresistible treat. Serve warm or at room temperature and add some whipped cream to top it off.  It’s a must!

Amish Country Pumpkin Custard recipe how to make

Ingredients You Need For Amish Pumpkin Pie Recipe

  • 1 9-inch store-bought pie crust, standard size, not deep dish bake according to instructions for adding fillings to the crust so the crust doesn’t become soggy (blind-bake). You can also make my homemade pastry pie crust recipe and here are some Pie Crust Tips as well!  

Pumpkin Mixture

  • heavy whipping cream
  • eggs
  • pumpkin puree
  • granulated sugar
  • vanilla extract
  • salt
  • ground cinnamon
  • ground ginger, can also use 2 tablespoons chopped crystallized ginger if you love ginger!
  • nutmeg
  • cognac or bourbon can be used if you want to add some zing! add it with the rest of the ingredients in step 2

Instructions How to Make Amish Pumpkin Custard Pie

  1. Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F and make your pumpkin pie filling.

To make the pumpkin pie filling  

  1. In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
  2. Bake in preheated oven for 15 minutes.
  3. Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.
  4. Store leftovers covered in refrigerator.

Amish Country Pumpkin Custard Pie

If you want something a little different than your traditional pumpkin pie with cozy spices during the holidays, but want to keep it in the pumpkin category, you may want to try this Amish pumpkin custard pie recipe! Let’s go whip this up! It’s absolutely delicious with whipped cream or ice cream on top!!
More holiday temptations?  You may want to whip up this Fluffy Pumpkin Dip, these Gingerbread Bars, these Gingerdoodles and these Pumpkin Chocolate Chip Bars!

More Custard Temptations!

Thanksgiving Dessert Recipes

Amish Country Pumpkin Custard Pie

Kim Lange
This irresistible creamy, baked sweetened mixture of eggs, cream and pumpkin is one of a kind! You'll love this Amish Country Pumpkin Custard Pie for the holidays!
3.85 from 151 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8
Calories

Ingredients
  

  • 1 9" bought pie crust, standard size, not deep dish bake according to instructions for adding fillings to the crust so the crust doesn't become soggy (blind-bake)
  • 1 cup heavy whipping cream
  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • ⅓ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger can also use 2 tablespoons chopped crystallized ginger if you love ginger!
  • Dash of nutmeg
  • 3 tablespoons cognac or bourbon can be used if you want to add some zing! add it with the rest of the ingredients in step 2

Instructions
 

  • Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F
  • In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
  • Bake in preheated oven for 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.
  • Store leftovers covered in refrigerator.

Notes

Pie crust should be thawed if using a frozen crust before blind-baking.
Keyword amish pie, christmas, custard, pie, pumpkin, thanksgiving
Tried This Recipe?Let us know how it was by commenting below!

Recipe slightly modified from Allrecipes

 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

42 Comments

  2. Thank you Kim for the old pumpkin pie recipe. That’s the one !! Time to gobble, gobble! Happy thanksgiving

  3. Here is that recipe:
    1 pie crust, baked
    3 egg yolks, beaten
    3/4 cup brown sugar
    1 tablespoon flour
    1 teaspoon cinnamon
    1/2 cup pumpkin
    1/4 cup granulated sugar
    1/4 teaspoon salt
    1 teaspoon vanilla
    Dash of nutmeg
    2 cups whole milk
    3 egg whites, beaten
    Heat milk to boiling point. Add rest of ingredients. Fold in egg whites last and pour into pie crust. Bake at 400 for 15 minutes. Reduce heat to 325 until pie is done, approx 45-50 minutes.

  4. Hey Kim, this recipe has changed. I use to separate the egg whites and mix ingredients. Now heavy whipping cream bake crust (blind bake). It wasn’t the same or am I missing something ????. Why the change ???? no gobble gobble

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  6. The only thing that would be gluten-free is the crust and I don’t have a gluten-free pie crust. You would have to find that recipe somewhere else, Thera. Hope that helps?

  7. I would love to try this! If I were to try to make it gluten free & a mixture I know does not have xanthan in it, would I need to add it? Thanks so much!

  9. In the chocolate chip cookies you listed a small amount of white sugar ?? Most recipes have at least 2 cups please confirm amount

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  12. Perfect Kathy! I love the addition of the orange extract and thank you for your modifications you shared with us. I’m so happy it worked out for you, thank you very much!

  13. Best pumpkin pie ever! I’m not a fan of a regular pumpkin pie’s texture. But, I grew up on egg custard pie… my grandpa’s favorite.

    I’ve been making this pie for the last 3 Thanksgivings…and sometimes when I need to use expiring cans of pumpkin.

    I make a few alterations to adjust to my family’s taste buds though. My mom made a hybred of the Libby’s recipe and another recipe using Blue Curacoa/Grand Marnier.

    Instead of 1 teaspoon vanilla, I use 3/4 teaspoon vanilla and 1/4 orange extract.

    Instead of 1 teaspoon cinnamon, I use 1/2 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon ginger. Sometimes a few extra dashes of cinnamon it’s just for me.

    I also use 1 – 12oz. can of whole evaporated milk and 4 oz. of water. I never have whole milk on hand.

    The temp change from 400 degrees to 325 degrees is a bit tricky for me with an electric oven. After 15 minutes at 400 degrees, I turn off the oven, open the door a crack for 5 minutes, then set it to 325 degrees for 38 minute to test the center.

    I use the “jiggly center” method to determine when the pie is ready to come out…which is usually around 40 minutes for my oven.

    At 45 minutes, there is no “jiggle” and the pie crust is just starting to move from nicely browned towards well done… even with a crust protector.

    I also par bake/blind bake the crust for 12 minutes using pie weights (or dry beans) and parchment paper. I use store bought pie dough and it never fully cooks with this recipe without blind baking.

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  16. I just made the Amish Pumpkin Pie and it is wonderful, best I have ever eaten. The filling is so smooth and tasty.

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  19. Yes you can freeze it. If using a freezer bag, pack the frozen pumpkin into the bags and try to leave in as little air as possible. Hope that helps you out! You might want to measure it before putting in the bag and mark the measurements on the bag for other recipes. 🙂 Not sure about the first question, sorry. Thanks Virginia!

  20. Can I use more of this little pie pumpkin and less milk. Or can I freeze the uncooked pumpkin. Do not feel like baking all day.

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  25. I’m making the Amish Pumpkin Custard pur , my 9in. Pie pan is very shallow, can I use a 8×8 glass square baking dish it’s deeper, wondering if it would need to be cooked a lil longer!

  26. A pumpkin pie is mostly pumpkin, with little dairy, egg and flavorings, whereas a pumpkin custard is mainly a custard with a less pumpkin thrown in for flavoring, richer and creamier. Hope that helps? Happy Thanksgiving!

  27. My husband has to know. What makes this a custard pie? There isn’t any custard in the recipe. I simply told him, I don’t know. Lol!!

  30. Hi Chocola I have a custard pie recipie that makes it’s own bottom crust can I do that with this pie? Thank you and Happy Thanksgiving.

  31. I found if I beat my egg whites too much it made it bubbly. I used a mixer. Not doing that next time.

  33. Thanks for getting back to me. No apology necessary! I’m sorry I missed the note regarding frozen crust. I baked for the minimum recommended amount of time and at the suggested temp but I believe you’re right. My oven is too hot. I need a good thermometer! Next time I’ll thaw the crust or make my own. I also used a stand mixer. Would hand mixing be better?

  34. Ellen, I’m so sorry. All I can think of is too high a temperature or too long cooking will cause the custard to curdle and leave the edges full of holes. I did add a note to the recipe, if using a frozen crust, to make sure it is thawed before baking. That is all I can think of that may have caused this issue and I hope you give it another try! 😀 Thanks so much for commenting. I’m so glad you enjoyed it minus the holes!

  35. I made this pie today and it was delicious! Rich, creamy filling. I added 1/4 teaspoon each of nutmeg and ginger, which added spicier but still subtle flavor. Unfortunately, it tasted far better than it looked since the surface of the baked filling was riddled with tiny holes. I followed your directions to the letter but used a frozen crust. Where did I go wrong?

  40. I have a few questions: When it says “Add rest of ingredients” to the boiling milk…do you pre-combine those ingredients minus the egg whites? Or do you add them all individually stirring as you add? That part just wasn’t very clear. Thanks in advance.

3.85 from 151 votes (147 ratings without comment)

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