Amish Pumpkin Custard Pie Recipe

Amish pumpkin pie

Pumpkin Custard Pie Recipe

Believe it or not, we are already heading toward fall/autumn 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! 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 the heart and gives me a feeling of comfort.

My Amish Pumpkin Pie Recipe is not your traditional canned pumpkin and evaporated milk recipe. It is an Amish Custard pumpkin pie. This pie is an absolute favorite in our home. 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”. And I always get excited responses when they discover that I am baking Amish 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 and Pennsylvania Dutch Pumpkin Pie

I don’t know about you, but whenever I think of autumn, one of the first things that come to my mind is pumpkins. I love anything pumpkin! Pumpkin and spice is a combination made in heaven. 🙂 I love to take my 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. 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. I bake everything pumpkin that I can think of. And oh, the joy of cooking pumpkin pie!

What Kind of Pumpkins do I use to make Amish Pie Pumpkin?

You can use different kinds of pumpkins or squash 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. I typically cook and puree the little pie pumpkins. They are great for making pie.

You can also use butternut squash for making pumpkin pie. My mom always used butternut squash. She grew them in the garden then canned the puree for pie filling.

Or you can take the easy route 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 make this PA Dutch custard pumpkin pie, start by separating the eggs. Beat the egg whites until stiff and set aside. Mix the yolks with the pumpkin, add the remaining ingredients and mix well. Gently fold in the egg whites last, you can use a whisk to get them incorporated, but be sure to not over whisk it. You want to keep the egg whites fluffy and airy.

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 an amazing nutty smell. I add some of the browned butter to the filling, then I like to drizzle a bit of it over the top of the pie. I just like the look it adds, but feel free to add all of it to the filling if you want.

Pour the mixture into two unbaked nine-inch pie crusts. You can buy pre-made crusts or use my recipe to make your own flaky pie crusts. (Find the recipe here)

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 with no extra cost to you. Thank you!

pumpkin pie ready for oven
pumpkin pie ready for the oven

Pumpkin Custard Pie for any Time of the Year

This Amish pumpkin custard pie finds its way to our table every single year for Thanksgiving. I mean, a Thanksgiving feast would not be complete without pumpkin pie!

But I also make this pumpkin 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 pumpkin pie.

Pumpkin custard pie

More Amish Dessert Recipes

Shoofly Cake Recipe – Amish Molasses Cake

Dutch Apple Pie Recipe with crumb topping

Apple Schnitz Pie Recipe

Check out my YouTube channel at My Amish Heritage (Learn how to make a pie crust)

Amish pumpkin custard pie

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 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Amish
Servings 16 people
Calories 140 kcal


  • 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 1/2 c. warm milk
  • 2 9" unbaked pie crusts


  • Preheat oven to 400°.
  • Separate the eggs. Beat the whites until stiff and set aside.
  • Mix egg yolks with the pumpkin. Add sugars, syrup, flour, salt, and spices. Mix well.
  • 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.
  • Add the warm milk and mix.
  • Gently fold in the egg whites.
  • Divide the mixture between the two 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 30 – 40 minutes or until set and no longer jiggly.


To make brown butter, melt salted butter and continue cooking it until it is light brown in color.
For a healthier option: You can substitute the King syrup for maple syrup.


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
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11 thoughts on “Amish Pumpkin Custard Pie Recipe

  1. Is the filling supposed to be soupy before baking? Also kind of burnt my butter. Will this impact flavor?

  2. 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!

    1. 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.

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