This Amish pumpkin custard pie recipe is a fall favorite of mine that goes beyond the usual canned pumpkin and evaporated milk recipes. This version features a creamy pumpkin filling topped with a light, sponge-like layer of whipped egg whites, making it one of the best pumpkin pies you'll ever taste.
It's perfect for cozy fall gatherings, Thanksgiving dinners, or just a sweet treat to enjoy with a cup of coffee or tea.
Jump to:
- Ingredients
- How to Make Amish Pumpkin Pie from Scratch
- Baking Pumpkin Custard Pies
- King Syrup
- What Kind of Pumpkins Do I Use to Make Pennsylvania Dutch Pumpkin Pie?
- How to Store Pumpkin Pie
- Traditional Pumpkin Pie or Pumpkin Custard Pie?
- Autumn
- Pumpkin Pie for Thanksgiving Dinner or Any Time of the Year
- More Amish Pumpkin Recipes
- More Amish Pie Recipes You May Want to Try
- 📖 Recipe Card
Ingredients
- Pumpkin Puree is the star ingredient, providing the pumpkin flavor and texture. It adds moisture and a rich, earthy flavor.
- Eggs, separated - Egg yolks add richness and help bind the filling together, contributing to the smooth texture of the custard. When beaten separately and folded in, Egg whites add lightness and structure to the filling.
- White Sugar adds sweetness to balance the earthy flavors of the pumpkin and spices. It also helps to create a smooth texture in the custard.
- Brown Sugar adds a deeper, caramel-like flavor compared to white sugar.
- King Syrup or Karo adds sweetness and moisture to the filling.
- All-purpose Flour acts as a thickening agent, helping to stabilize the custard and prevent it from being too runny.
- Cinnamon adds warmth and depth of flavor to the pie. It complements the pumpkin and other spices.
- Pumpkin Pie Spice is a blend of spices typically including cinnamon, nutmeg, ginger, allspice, and cloves. It enhances the pie's flavor.
- Salt enhances the flavors of the other ingredients. (I use sea salt.)
- Brown Butter adds a nutty, rich flavor. It complements the pumpkin and spices while adding depth to the overall taste. (Use salted butter.)
- Whole Milk provides moisture and helps to create a creamy texture in the custard. The warmth helps to dissolve and blend the other ingredients more easily. (Feel free to use half and half for a richer custard.)
- Unbaked Pie Crusts form the base and the vessel for the pie filling. It adds a buttery, flaky texture to the finished pie.
How to Make Amish Pumpkin Pie from Scratch
- Prepare the Egg Whites:
- Separate the eggs, placing the whites into a clean bowl.
- Use a clean beater to whip the egg whites until soft peaks form. Set them aside.
- Warm the milk: Place the milk into a microwave-safe container and heat to warm. Or warm it in a kettle on the stovetop. (It doesn't need to be hot, just lukewarm.)
- Mix the Filling:
- In a large mixing bowl, combine the egg yolks with the pumpkin puree.
- Add the milk (or half and half), sugars, syrup, flour, salt, and spices. Mix well until fully combined.
- Brown the Butter:
- Melt the salted butter in a small saucepan over medium heat.
- Continue cooking until the butter turns caramel/light brown in color and develops a nutty aroma.
- Incorporate the Butter:
- Stir the browned butter into the pumpkin filling.
- Optionally, drizzle a bit of the browned butter over the top of the pie before baking, or add all of it to the filling if preferred.
- Fold in Egg Whites:
- Gently fold the whipped egg whites into the pumpkin filling using a whisk or spatula.
- Be careful not to over-whisk; the goal is to maintain the fluffy and airy texture of the egg whites.
- Prepare the Pie Shells:
- Pour the pumpkin custard filling evenly into two cold unbaked 9-inch pie shells.
- Use store-bought pre-made crusts or prepare your own flaky pie crusts following my easy recipe.
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 par-bake it first.
King Syrup
The recipe originally 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!)
Karo syrup works well as a substitution. I haven't actually tried it, but I think maple syrup should work too.
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.
Little pie pumpkins, butternut squash, or long-neck squash are great for making pies. My mom always used butternut squash. She grew them in the garden and then canned the purée for pie filling. However, when using homemade purée, make sure to drain any 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.
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 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.
Traditional Pumpkin Pie or Pumpkin Custard Pie?
This pumpkin custard pie is an absolute favorite in our home. And I believe that if you were to ask any of my four kids what their favorite kind of pie is, they would probably say "Mom's pumpkin pie".
I always get excited responses when they discover that I am baking pumpkin custard pie. And it 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 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 I made a traditional pumpkin pie.
Autumn
I love autumn! It's one of my favorite seasons!
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. 🙂
Sadly, the fall season never lasts long enough for me, and we are all too soon into winter. But I sure do enjoy it while it is here, and I bake everything pumpkin - pumpkin cookies, pumpkin bread, pumpkin rolls, muffins, etc. You name it, I love it all.
And oh, the joy of cooking pumpkin pie!
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 wait for fall to eat my favorite kind of pie? Obviously, I bake it more often when pumpkins are in season. But occasionally I buy a can of pumpkin throughout the year and treat my family to a delicious pumpkin pie.
More Amish Pie Recipes You May Want to Try
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!
Check out my YouTube channel at My Amish Heritage (Learn how to make a pie crust)
📖 Recipe Card
Amish Pumpkin Custard Pie Recipe
Ingredients
- 1 ½ c. pumpkin puree
- 3 eggs, seperated
- ½ c. white sugar
- ½ c. brown sugar
- ½ c. King syrup or Karo
- 3 Tbsp. flour
- 1 tsp. cinnamon
- ¼ tsp. pumpkin pie spice
- ¼ tsp. salt
- 2 Tbsp. brown butter
- 2 ⅓ c. whole milk, warmed
- 2 (9") unbaked pie crusts (cold)
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 ½ c. pumpkin puree, ½ c. white sugar, ½ c. brown sugar, ½ c. King syrup or Karo, 3 Tbsp. flour, 1 tsp. cinnamon, ¼ tsp. pumpkin pie spice, ¼ 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 ⅓ c. whole milk, warmed
- Gently fold in the beaten egg whites.
- Divide the mixture between the two cold, unbaked pie crusts.2 (9") unbaked pie crusts (cold)
- Bake in the bottom half of the oven at 400° for 10 minutes. Reduce the heat to 350° and continue baking for another 40 - 50 minutes or until set and no longer jiggly.
- Cool and serve. Lightly cover and refrigerate leftovers.
Christine Valudes
Hi there.
I’ve made your pie quite a few times and it is delicious. My entire life I have never eaten pumpkin pie because as a kid I tasted it and absolutely hated it! I make one every year for my husband because it is his favorite pie! I came across your custard pumpkin pie and thought I would give that a try one year. He said it was the best pumpkin pie he has ever eaten. He made me take a bite and I couldn’t believe I actually like something that had pumpkin in it. I’m getting ready to make the pies for this Thanksgiving and came on here to get the recipe and it was the first time I saw the video I happened to glance on it and saw when you were measuring out the Karo syrup you added something else to the measuring cup as well. It looked like maple syrup? Do you add two different types or is that an old video?
Again, thank you so much for posting your delicious recipes
🙏🏼❤️
We live in Lancaster so we’ve eaten a lot of Pennsylvania Dutch desserts and let me tell you this is one of the best by far!
Anna
Thanks for taking the time to leave a nice review! Sometimes I add a bit of maple syrup instead of as much Karo. It works either way.
Anna
The best pumpkin pie!!
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 you
Anna
Thank you for taking the time to leave a nice comment. So glad you're enjoying it.
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!
Anna
I agree, it's so much nicer to have it together. 🙂
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.
Anna
Well hello! And thank you. Hope you're doing well too.:)
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
r
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.
P
Hi can I just use regular maple syrup?
Anna
I've never tried it, but it should be fine.
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:))
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.
Cyndie
Karo is not HFCS any more (if it ever was). It is the naturally occurring 50/50(ish) blend of fructose/sucrose.
Karo (light) is now only regular corn syrup, vanilla extract, and a smidge of salt.
Anna
Thanks for that info. I was under the impression as well, that Karo brand is not as bad for you.
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.
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?
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.
Nan
This pie is absolutely the best Pumpkin Custard Pie......ever!!!! Thanks for sharing this awesome recipe!!
Anna
I'm so glad that you're enjoying it!
Christine
This makes 2 pies? Also, can you freeze this pie? Make ahead?
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.
Christine
Thank you. Can you spilt recipe in two to make just one pie? I have other desserts we are serving also.
Anna
Yes, divide in half the best you can, it should be fine.
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!
Anna
I'm so glad that you enjoyed it!
Valerie
Hi I’m wanting to make this pie but I was wondering could I just not use the king syrup or any syrup ?
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.
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!
Anna
Yay! I hope it is what you are looking for.
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
Anna
Thank you for leaving a comment.
Mandy
Is the filling supposed to be soupy before baking? Also kind of burnt my butter. Will this impact flavor?
Anna
The filling is soupy. If the butter is not too burnt, it should be ok.
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!
Pamela Silver
I love the Amish food love there recipes thank you so much for sharing them.im gona try them all.ty
Anna
You're welcome!
Lori Colgan
How do you make the pumpkin puree?
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.
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 helps
Sierra
This is the best pumpkin pie I have ever tried. The others just don't measure up.
Anna
Thank you! So glad that you enjoy it!
Ethel Samia
Is brown butter just Carmel/cooked butter?
Anna
Yes, just cook butter until browned/caramel colored. It will have a wonderful nutty aroma.
Susan Campbell
Thank you so much for sharing this recipe. Susan
Anna
My pleasure!