Amish Country Pumpkin Custard Pie
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This Amish Country Pumpkin Custard Pie is the perfect pie for the holidays! I’ve got a wonderful old-fashioned, delicious fall Amish pumpkin custard pie recipe for you, if you are a custard lover!
This irresistible creamy, baked sweetened mixture of eggs, cream and pumpkin is one of a kind! For more yummy pies, you would definitely like this Easy Sugar Cream Pie, this Amish Peanut Butter Cream Pie and this Creamy Custard Pie too!
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Why You’ll Love This Amish Country Pumpkin Custard Pie Recipe
I absolutely love custard! Look how delicious this Amish Pumpkin Custard Pie looks! Who wants a slice with me?
Fall is in the air, and with it comes the familiar sights and smells of the season: colorful leaves, crisp air, and the unmistakable aroma of freshly baked pies. But this year, instead of reaching for the classic pumpkin pie, why not try something a little different? Enter the Amish pumpkin custard pie – a delectable twist on a traditional favorite. Bursting with creamy pumpkin flavor and a delicate custard texture, this pie is sure to become a new autumn staple. From its humble Amish origins to its modern-day popularity you can learn how to make it at home.
Get ready to satisfy your sweet tooth and elevate your fall baking game with this irresistible treat. Serve warm or at room temperature and add some whipped cream to top it off. It’s a must!
Ingredients You Need For Amish Pumpkin Pie Recipe
- 1 9-inch store-bought pie crust, standard size, not deep dish bake according to instructions for adding fillings to the crust so the crust doesn’t become soggy (blind-bake). You can also make my homemade pastry pie crust recipe and here are some Pie Crust Tips as well!
Pumpkin Mixture
- heavy whipping cream
- eggs
- pumpkin puree
- granulated sugar
- vanilla extract
- salt
- ground cinnamon
- ground ginger, can also use 2 tablespoons chopped crystallized ginger if you love ginger!
- nutmeg
- cognac or bourbon can be used if you want to add some zing! add it with the rest of the ingredients in step 2
Instructions How to Make Amish Pumpkin Custard Pie
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Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F and make your pumpkin pie filling.
To make the pumpkin pie filling
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In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
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Bake in preheated oven for 15 minutes.
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Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.
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Store leftovers covered in refrigerator.
More Custard Temptations!
- Raspberry Vanilla Custard Pudding Pie
- Chocolate Heaven Magic Custard Cake
- Very Vanilla Magic Custard Cake
- Creamy Lemon Coconut Custard Pie
- Pumpkin Magic Custard Cake
Amish Country Pumpkin Custard Pie
Ingredients
- 1 9" bought pie crust, standard size, not deep dish bake according to instructions for adding fillings to the crust so the crust doesn't become soggy (blind-bake)
- 1 cup heavy whipping cream
- 3 eggs
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla
- ⅓ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger can also use 2 tablespoons chopped crystallized ginger if you love ginger!
- Dash of nutmeg
- 3 tablespoons cognac or bourbon can be used if you want to add some zing! add it with the rest of the ingredients in step 2
Instructions
- Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F
- In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
- Bake in preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.
- Store leftovers covered in refrigerator.
Notes
Recipe slightly modified from Allrecipes
