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Pumpkin Custard Pie Recipe
Believe it or not, we are already heading toward the fall season again. And I'm starting to think about pumpkin goodies, Amish pumpkin custard pie in particular.
I love autumn! It's one of my favorite seasons!
And by now, I'm getting tired of the extreme summer heat and looking forward to having cool crisp mornings and the scents of pumpkin, apples, and spices in the air. It warms my heart and gives me a feeling of comfort.
Traditional Pumpkin Pie or Pumpkin Custard Pie
My Amish Pumpkin Pie Recipe is not your traditional canned pumpkin and evaporated milk recipe. It is an Amish Custard pumpkin pie - the best pumpkin pie ever!
This pie is an absolute favorite in our home. And I believe that if you were to ask any of my four kids what is their favorite kind of pie, they would probably say "Mom's pumpkin pie". I always get excited responses when they discover that I am baking pumpkin custard pie.
This is the only kind of pumpkin pie that I make.
A couple of years ago I decided to bake a traditional pumpkin pie. You know, the one that's made with the recipe that's on the back of Libby's pumpkin cans.
It turned out perfect. But my kids were like, "Mom why did you make this kind of pumpkin pie? Where's the kind you usually make?" They did not care for my new kind of pumpkin pie. And that was the first and the last time that I made a traditional pumpkin pie.
Autumn
I don't know about you, but whenever I think of autumn, one of the first things that comes to my mind is pumpkins. I love anything pumpkin! Pumpkin and spice is a combination made in heaven. 🙂
And I love to take our kids to visit our local pumpkin patch. They have a cider mill and gift shop as well, and we cannot leave the place without some fresh cider donuts and an apple cider slushie. So good!
Autumn is still at least a month or two away here in Missouri, but sitting here thinking about it is getting me excited. There's just so much to love about fall - the beautiful leaves, the cool mornings, the aromas and flavors, and of course, the holiday season.
Sadly, the season never lasts long enough for me, and all too soon we are getting into winter. But I sure do enjoy it while it is here, and I bake everything pumpkin - pumpkin cookies, pumpkin bread, muffins, etc. You name it, I love it all.
And oh, the joy of cooking pumpkin pie!
What Kind of Pumpkins Do I Use to Make Pennsylvania Dutch Pumpkin Pie?
It's not hard to make homemade pumpkin purée, and there are different kinds of pumpkins or squash that you can use to make your custard pumpkin pie filling.
I have never actually used the giant jack-o-lantern pumpkins, as I have been told that they are not as good for making pies. Typically, I cook and purée the little pie pumpkins. And they are great for making pies.
But you can also use butternut squash for making pumpkin pie. My mom always used butternut squash. She grew them in the garden and then canned the purée for pie filling.
However, one thing to keep in mind when using homemade purée is if it's watery or extra runny, you will need to drain the excess liquid.
You can always take the easy route too and buy a can of pumpkin at the store. Your pie will taste great with any one of these choices.
Amish Pumpkin Pie from Scratch
To create this delectable PA Dutch custard pumpkin pie, with a wonderful balance of flavors, begin by separating the eggs. With a clean beater and bowl, whip the egg whites until slightly stiff, and set them aside.
In a large mixing bowl, combine the egg yolks with the pumpkin. Add the remaining ingredients, and mix well. (If you desire an extra creamy texture, you can substitute some of the milk with heavy cream.)
To make brown butter, melt salted butter in a little saucepan and continue cooking it until it is caramel/light brown in color and has a wonderfully nutty aroma.
I add some of the browned butter to the filling, and then I like to drizzle a bit of it over the top of the pie as well. I like the look it adds but feel free to add all of it to the filling if you want.
Gently fold in the egg whites last. You can use a whisk to get them incorporated, but be sure to not over-whisk it. The goal is to maintain a fluffy and airy texture, especially when introducing the whipped egg whites.
Now, carefully pour this pumpkin custard filling into two unbaked nine-inch pie shells. You can opt for store-bought pre-made crusts, or you can choose to prepare your own flaky pie crusts following my recipe.
King Syrup
The recipe asks for King syrup so I am adding an affiliate link in case you want to purchase some. Whenever you order through my affiliate links, I may get a small commission at no extra cost to you. Thank you!
Baking Pumpkin Custard Pies
Always bake your pies in a preheated oven. Move one of your shelves to just below the middle. Baking your pies in the lower half will help to ensure that the crust is well-baked and the top doesn't get too dark.
I prefer to start them at a higher temperature because baking at a higher temperature initially causes rapid steam production within the crust, creating small pockets of air. This contributes to the flaky and tender texture that many people desire in pie crusts.
My mom never prebaked her crusts for custard pies, and I don't either. But I know that some people prefer pre-baking the crust for custard pies. It's up to you if you want to bake it first. But if you do, I recommend prebaking the cold empty crust shells, using pie weights, at 425 degrees for 10-15 minutes. Then reduce the temperature to 350 degrees, fill the crusts with the custard filling, and bake until the custard is set.
Pumpkin Pie for Thanksgiving Dinner or Any Time of the Year
This Amish-style pumpkin custard pie finds its way to our table every single year for Thanksgiving. I mean, a Thanksgiving feast would not be complete without homemade pumpkin pie!
But I also make this pie numerous times throughout the year. As soon as it starts to feel like fall my kids are begging for pumpkin pie.
But seriously, why do I need to wait for fall to come around to eat my favorite kind of pie? Obviously, I do bake it more often when pumpkins are in season. But occasionally I buy a can of pumpkin throughout the year, so I can treat my family to a delicious pumpkin pie.
How to Store Pumpkin Pie
Let your pumpkin pie cool completely at room temperature and then keep it loosely covered in the refrigerator for up to 4 or 5 days. I cover mine with a dish towel because if covered too tightly with plastic wrap, the crust will get soggy quickly.
If you would like to top your pies with whipped cream or Cool Whip, add it just before serving for the best results.
It is not recommended to freeze pumpkin custard pies, as it can change the texture.
More Amish Pie Recipes That You May Want to Try...
Amish Chocolate Cream Pie Recipe
Dutch Apple Pie Recipe with crumb topping
Apple Schnitz Pie Recipe
Creamy Amish Pecan Pie Recipe
Amish Raisin Pie Recipe
More Amish Pumpkin Recipes...
Amish Pumpkin Bread Recipe
Pumpkin Roll
Pumpkin Streusel Coffee Cake Recipe
Pumpkin Bars with Cream Cheese Frosting Recipe
Amish Pumpkin Whoopie Pies
Pumpkin Torte Dessert Recipe
Amish pumpkin custard pie has a creamy and delicious pumpkin custard filling. It is a family favorite and the best pumpkin pie ever!! If you try this pumpkin custard recipe, I'd love to hear from you in the comments below. Thank you and Happy Baking!
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Amish Pumpkin Custard Pie Recipe
This Amish pumpkin pie has a delicious creamy pumpkin custard filling. It is the best pumpkin pie you will ever eat!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine Amish
Servings 16 people
Calories 140 kcal
Ingredients
- 1 1/2 c. pumpkin puree
- 3 eggs, seperated
- 1/2 c. white sugar
- 1/2 c. brown sugar
- 1/2 c. King syrup or Karo
- 3 Tbsp. flour
- 1 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 2 Tbsp. brown butter
- 2 1/3 c. whole milk, warmed
- 2 (9") unbaked pie crusts
Instructions
Preheat oven to 400°.
Separate the eggs. Beat the whites until thick with soft peaks (not too stiff) and set aside.
3 eggs, seperated
Mix egg yolks with the pumpkin. Add sugars, syrup, flour, salt, and spices. Mix well.
1 1/2 c. pumpkin puree, 1/2 c. white sugar, 1/2 c. brown sugar, 1/2 c. King syrup or Karo, 3 Tbsp. flour, 1 tsp. cinnamon, 1/4 tsp. pumpkin pie spice, 1/4 tsp. salt
Brown the butter and add it to the mixture. Or you can save some of it to drizzle over the top. I like how it looks with some of the butter drizzled over the top.
2 Tbsp. brown butter
Add the warm milk and mix.
2 1/3 c. whole milk, warmed
Gently fold in the beaten egg whites.
Divide the mixture between the two pie crusts.
2 (9") unbaked pie crusts
Bake in the bottom half of the oven at 400° for 10 minutes. Reduce the heat to 350° and continue baking for another 40 minutes or until set and no longer jiggly.
Notes
To make brown butter, melt salted butter and continue cooking it until it is light brown in color with a few darker flecks at the bottom.
If desired, top with Cool Whip or whipped cream before serving.
See the post above for more details on baking custard pie.
*Nutrition is approximate.
Nutrition
Serving: 1sliceCalories: 140kcalCarbohydrates: 26gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 81mgPotassium: 124mgFiber: 1gSugar: 23gVitamin A: 3581IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword Amish Pumpkin Custard Pie, Pumpkin Custard Pie Recipe
Tried this recipe?Let us know how it was!
Check out my YouTube channel at My Amish Heritage (Learn how to make a pie crust)
More Amish Recipes
- Chickenetti Recipe (Amish Chicken Noodle Casserole)
- Amish Strawberry Pie Recipe
- Easy Amish Chicken Salad Recipe
- Easy Cherry Pie With Graham Cracker Crust
Reader Interactions
Comments
Shelley
I have made your recipe for the last 3 Thanksgivings and everyone says it is THE BEST ever. I also like the way you have the ingredients under the directions so I don't have to constantly scroll! Thank youReply
Anna
Thank you for taking the time to leave a nice comment. So glad you're enjoying it.
Reply
Anne
I love the way you structured the recipe, with the ingredients listed in each section of the instructions. I am generally reading the recipe on my phone when I am making it, and it is so much easier not to have to keep scrolling back up to the ingredients as I mix!
Reply
Anna
I agree, it's so much nicer to have it together. 🙂
Reply
Lina
Hello Anna!!!
I’ve been searching for a recipe like this. I started reading ingredients list and I recognized YOU!!! I began reading your post and loved it. You’re quite a talented writer and pray you’re doing well.Reply
Anna
Well hello! And thank you. Hope you're doing well too.:)
Reply
Rudy Uyy
you say Karo or king syrup. then say may sub maple syrup. Karo syrup has no maple flavor so was that an error or have you used maple syrup?
I want to make this pie and the thought of maple syrup in it does sound awful good. usually first time I try new recipe I follow it, then may experiment with different flavors. so please let me know your thoughts.
thank you
rReply
Anna
Honestly, never tried maple syrup in this pie. But it should work as a substitute, if you are looking for a healthier version. Taste may vary a little, but a little maple flavor should go well with these pies.
Reply
P
Hi can I just use regular maple syrup?
Reply
Anna
I've never tried it, but it should be fine.
Reply
Bunny Munro
That's what I do and it's amazing.
Who in the world wants to ingest Kayro Syrup?
That's pure HIGH fructose corn syrup?
We're not in 1970 anymore:))Reply
Anna
I was under the impression that Karo syrup is not actually high fructose corn syrup. And not as bad for you as a lot of other brands of corn syrup.
Reply
Cathy Hamilton
I'm from the Lancaster county Pa I lived close to Intercourse and also Bird in Hand Pa. and this pumpkin pie recipe is not one of the ones I grew up eating and making. This recipe sounds good but it's not a traditional Amish pumpkin pie if you ever come across a recipe book from Intercourse Pa. buy it The recipes in that book are awesome.
Reply
Sandy
I just made this recipe for the first time and its in the oven now! Can't wait to serve it tomorrow. Question tho... I had a diffuIcult time incorporating the egg whites into the batter. They just seems to float on top. Any hints?
Reply
Anna
I mix mine in a bit with my whisk, although you don't want to mix too much. They do tend to somewhat want to float, So it can be almost like another layer.
Reply
Nan
This pie is absolutely the best Pumpkin Custard Pie......ever!!!! Thanks for sharing this awesome recipe!!Reply
Anna
I'm so glad that you're enjoying it!
Reply
Christine
This makes 2 pies? Also, can you freeze this pie? Make ahead?
Reply
Anna
Yes, two pies. I have never frozen this pie and since it's custard, it may make it watery.
I bake mine a day in advance, but two days should be fine as well. They're good for several days, but the crust tends to get more soggy. Keep them refrigerated, loosely covered.Reply
Christine
Thank you. Can you spilt recipe in two to make just one pie? I have other desserts we are serving also.
Reply
Anna
Yes, divide in half the best you can, it should be fine.
Reply
Christine
Thank you! I am going to make it today!
Anna
Yay! Hope you love it!
Michelle
This pie is so delicious. It reminds me of my childhood. My grandmother would make them every Thanksgiving. I grew up in Mt. Joy and love to go back and visit everyone in Lancaster County. Thank you for sharing all your recipes!Reply
Anna
I'm so glad that you enjoyed it!
Reply
Valerie
Hi I’m wanting to make this pie but I was wondering could I just not use the king syrup or any syrup ?
Reply
Anna
You could try it. It should be fine without. You could also add a bit of maple syrup instead, if you have it. Let me know how it turns out.
Reply
Angie
I am so glad I came across this recipe! I don’t like any pumpkin pie other than this kind. I use to work at Saturday’s Market and the Amish stand across from us sold these. I am going to make this and hope it is the same. Thanks so much for sharing!
Reply
Anna
Yay! I hope it is what you are looking for.
Reply
Rod
I just made this pie. It has a very mousse like texture. It took longe than stated for it not to jiggle. It does taste good
Reply
Anna
Thank you for leaving a comment.
Reply
Mandy
Is the filling supposed to be soupy before baking? Also kind of burnt my butter. Will this impact flavor?
Reply
Anna
The filling is soupy. If the butter is not too burnt, it should be ok.
Reply
Charlotte Scott
Wow! First time I've seen this recipe. My mom made a similar recipe, and now my sister and I make it. I didn't realize it was Amish. We adapted the recipe from the old Libby's ca, added more brown sugar. Your recipe sounds delicious!
Reply
Pamela Silver
I love the Amish food love there recipes thank you so much for sharing them.im gona try them all.ty
Reply
Anna
You're welcome!
Reply
Lori Colgan
How do you make the pumpkin puree?
Reply
Anna
I honestly often just buy cans of it at the store. But sometimes I bake pie pumpkins then just mash the pumpkin. My mom used to use butternut squash. She just peeled and chopped the squash and cooked it on the stovetop in a bit of water, then pureed it in the blender.
Reply
Brooke
I have always preferred not to use canned pumpkin. I buy what they call sugar pumpkins, those are the little ones, you can buy regular pumpkins as well. cut them in half, take out the seeds, put some parchment paper on a baking sheet,put your pumpkins in half side down, your oven should be at 350°. Leave in for 35 to 40 minutes, take it out let the pumpkin cool and then just scoop out your cooked pumpkin. you have instant pumpkin puree it's delicious it's fresh it's all natural it's very easy I hope that helpsReply
Sierra
This is the best pumpkin pie I have ever tried. The others just don't measure up.Reply
Anna
Thank you! So glad that you enjoy it!
Reply
Ethel Samia
Is brown butter just Carmel/cooked butter?
Reply
Anna
Yes, just cook butter until browned/caramel colored. It will have a wonderful nutty aroma.
Reply
Susan Campbell
Thank you so much for sharing this recipe. SusanReply
Anna
My pleasure!
Reply
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