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.
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.
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.
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!
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. whole milk, warmed
- 2 (9") unbaked pie crusts
- 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.