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!
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 1/3 c. whole milk, warmed
- 2 (9") unbaked pie crusts
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 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.
Notes
To make brown butter, melt salted butter and continue cooking it until it is light brown in color with a few darker flecks at the bottom.
If desired, top with Cool Whip or whipped cream before serving.
See the post above for more details on baking custard pie.
*Nutrition is approximate.
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
Tried this recipe?Let us know how it was!