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!
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.
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". And 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.
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. 🙂
And 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, and 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 Pennsylvania Dutch Pumpkin Pie?
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. And they are great for making pie.
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 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, 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.
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 at no extra cost to you. Thank you!
Pumpkin Pie for Thanksgiving or 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 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.
If you try this pumpkin custard recipe, let me know in the comments below.
More Amish Pie Recipes that you may want to try...
More Amish Pumpkin Recipes...
Amish Pumpkin Custard Pie Recipe
- 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. warm milk
- 2 (9") unbaked pie crusts
- Preheat oven to 400°.
- Separate the eggs. Beat the whites until 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. warm milk
- Gently fold in the 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 30 - 40 minutes or until set and no longer jiggly.