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    Home » Amish Recipes

    Amish Pumpkin Custard Pie Recipe

    07/30/2021 by Anna 35 Comments

    Jump to Recipe Print Recipe

    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!

    Amish pumpkin pie

    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.

    Autumn

    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 ready for oven
    pumpkin pie ready for the oven

    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.

    Pumpkin custard 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...

    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 Streusel Coffee Cake Recipe

    Pumpkin Bars with Cream Cheese Frosting Recipe

    Amish Pumpkin Whoopie Pies

    Pumpkin Torte Dessert Recipe

    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 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 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 1/2 c. warm milk
    • 2 (9") unbaked pie crusts

    Instructions
     

    • 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 1/2 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.

    Notes

    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.
    If desired, top with Cool Whip before serving.

    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

    • Old-Fashioned Cherry Delight Recipe
    • Amish Chicken Breasts Recipe
    • Chewy Chocolate Chip Bars (Amish Recipe)
    • Amish Chicken and Rice Casserole

    Feel free to share!

    10183 shares

    Reader Interactions

    Comments

    1. P

      December 22, 2022 at 10:09 am

      Hi can I just use regular maple syrup?

      Reply
      • Anna

        December 22, 2022 at 6:23 pm

        I've never tried it, but it should be fine.

        Reply
      • Bunny Munro

        January 21, 2023 at 2:18 pm

        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

          January 22, 2023 at 2:27 pm

          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
    2. Cathy Hamilton

      December 11, 2022 at 7:53 pm

      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
    3. Sandy

      November 23, 2022 at 3:56 pm

      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

        November 23, 2022 at 5:55 pm

        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
    4. Nan

      November 23, 2022 at 12:11 pm

      5 stars
      This pie is absolutely the best Pumpkin Custard Pie......ever!!!! Thanks for sharing this awesome recipe!!

      Reply
      • Anna

        November 23, 2022 at 5:52 pm

        I'm so glad that you're enjoying it!

        Reply
    5. Christine

      November 20, 2022 at 5:12 pm

      This makes 2 pies? Also, can you freeze this pie? Make ahead?

      Reply
      • Anna

        November 20, 2022 at 9:45 pm

        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

          November 22, 2022 at 6:20 am

          Thank you. Can you spilt recipe in two to make just one pie? I have other desserts we are serving also.

          Reply
          • Anna

            November 22, 2022 at 10:51 pm

            Yes, divide in half the best you can, it should be fine.

            Reply
            • Christine

              November 23, 2022 at 9:44 am

              Thank you! I am going to make it today!

            • Anna

              November 23, 2022 at 10:16 am

              Yay! Hope you love it!

    6. Michelle

      November 19, 2022 at 3:00 pm

      5 stars
      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

        November 19, 2022 at 6:33 pm

        I'm so glad that you enjoyed it!

        Reply
    7. Angie

      November 17, 2022 at 7:33 pm

      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

        November 17, 2022 at 7:59 pm

        Yay! I hope it is what you are looking for.

        Reply
    8. Rod

      October 08, 2022 at 7:20 pm

      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

        October 08, 2022 at 8:07 pm

        Thank you for leaving a comment.

        Reply
    9. Mandy

      November 26, 2021 at 11:42 am

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

      Reply
      • Anna

        November 27, 2021 at 10:21 pm

        The filling is soupy. If the butter is not too burnt, it should be ok.

        Reply
    10. Charlotte Scott

      November 21, 2021 at 7:42 pm

      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
    11. Pamela Silver

      November 15, 2021 at 8:56 pm

      I love the Amish food love there recipes thank you so much for sharing them.im gona try them all.ty

      Reply
      • Anna

        November 16, 2021 at 7:56 am

        You're welcome!

        Reply
    12. Lori Colgan

      November 12, 2021 at 10:24 pm

      How do you make the pumpkin puree?

      Reply
      • Anna

        November 13, 2021 at 10:23 pm

        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

          November 01, 2022 at 2:01 pm

          5 stars
          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

          Reply
        • Sierra

          November 07, 2022 at 7:07 pm

          5 stars
          This is the best pumpkin pie I have ever tried. The others just don't measure up.

          Reply
          • Anna

            November 07, 2022 at 7:21 pm

            Thank you! So glad that you enjoy it!

            Reply
    13. Ethel Samia

      August 14, 2021 at 12:48 pm

      Is brown butter just Carmel/cooked butter?

      Reply
      • Anna

        August 18, 2021 at 10:29 am

        Yes, just cook butter until browned/caramel colored. It will have a wonderful nutty aroma.

        Reply
    14. Susan Campbell

      July 31, 2021 at 4:39 am

      5 stars
      Thank you so much for sharing this recipe. Susan

      Reply
      • Anna

        August 05, 2021 at 8:56 pm

        My pleasure!

        Reply

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    Hi, I’m Anna. I grew up Amish in the Lancaster County, Pa. area (the heart of Amish country). I currently live in a small rural town in Missouri and am a homeschool mom to 4 great kids. Some of my favorite things to do are spending time in the kitchen, (baking and preparing meals from scratch), gardening, and spending time with my lovely family.

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