This Amish Country Pumpkin Custard is the perfect pie for the holidays! I've got a wonderful old-fashioned, delicious fall 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!
I absolutely love custard! Look how delicious this Amish Pumpkin Custard Pie looks! Who wants a slice with me?
Serve warm or at room temperature and add some whipped cream to top it off. It's a must!
Ingredients You Need
- 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)
- 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
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
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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.
If you want something a little different than your traditional pumpkin pie during the holidays, but want to keep it in the pumpkin category, you may want to try this! OMG Amish Pumpkin Custard Pie Heaven! Let's go whip this up! It's absolutely delicious!
More holiday temptations? You may want to whip up this Fluffy Pumpkin Dip, these Gingerbread Bars, these Gingerdoodles and these Pumpkin Chocolate Chip Bars!
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
This irresistible creamy, baked sweetened mixture of eggs, cream and pumpkin is one of a kind! You'll love this Amish Country Pumpkin Custard Pie for the holidays!
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
Pie crust should be thawed if using a frozen crust before blind-baking.
Tried This Recipe?Let us know how it was by commenting below!
Recipe slightly modifed from Allrecipes
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Kim Lange says
You are very welcome and Happy Thanksgiving to you!!!! xo
B. Baca says
Thank you Kim for the old pumpkin pie recipe. That’s the one !! Time to gobble, gobble! Happy thanksgiving
Kim Lange says
Here is that recipe:
1 pie crust, baked
3 egg yolks, beaten
3/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
Dash of nutmeg
2 cups whole milk
3 egg whites, beaten
Heat milk to boiling point. Add rest of ingredients. Fold in egg whites last and pour into pie crust. Bake at 400 for 15 minutes. Reduce heat to 325 until pie is done, approx 45-50 minutes.
B. Baca says
Hey Kim, this recipe has changed. I use to separate the egg whites and mix ingredients. Now heavy whipping cream bake crust (blind bake). It wasn’t the same or am I missing something 🤔. Why the change 😬 no gobble gobble
Kim Lange says
The only thing that would be gluten-free is the crust and I don't have a gluten-free pie crust. You would have to find that recipe somewhere else, Thera. Hope that helps?
Thera says
I would love to try this! If I were to try to make it gluten free & a mixture I know does not have xanthan in it, would I need to add it? Thanks so much!
Kim Lange says
There are no chocolate chips in this recipe, did you mean recipe? Thanks!
LeAnn L perica says
In the chocolate chip cookies you listed a small amount of white sugar ?? Most recipes have at least 2 cups please confirm amount
Kim Lange says
Perfect Kathy! I love the addition of the orange extract and thank you for your modifications you shared with us. I'm so happy it worked out for you, thank you very much!
Kathy H. says
Best pumpkin pie ever! I'm not a fan of a regular pumpkin pie's texture. But, I grew up on egg custard pie... my grandpa's favorite.
I've been making this pie for the last 3 Thanksgivings...and sometimes when I need to use expiring cans of pumpkin.
I make a few alterations to adjust to my family's taste buds though. My mom made a hybred of the Libby's recipe and another recipe using Blue Curacoa/Grand Marnier.
Instead of 1 teaspoon vanilla, I use 3/4 teaspoon vanilla and 1/4 orange extract.
Instead of 1 teaspoon cinnamon, I use 1/2 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon ginger. Sometimes a few extra dashes of cinnamon it's just for me.
I also use 1 - 12oz. can of whole evaporated milk and 4 oz. of water. I never have whole milk on hand.
The temp change from 400 degrees to 325 degrees is a bit tricky for me with an electric oven. After 15 minutes at 400 degrees, I turn off the oven, open the door a crack for 5 minutes, then set it to 325 degrees for 38 minute to test the center.
I use the "jiggly center" method to determine when the pie is ready to come out...which is usually around 40 minutes for my oven.
At 45 minutes, there is no "jiggle" and the pie crust is just starting to move from nicely browned towards well done... even with a crust protector.
I also par bake/blind bake the crust for 12 minutes using pie weights (or dry beans) and parchment paper. I use store bought pie dough and it never fully cooks with this recipe without blind baking.
Kim Lange says
I'm so happy you enjoyed it! Thank you so much for your feedback Cecelia!! xo
Cecelia Carl says
I just made the Amish Pumpkin Pie and it is wonderful, best I have ever eaten. The filling is so smooth and tasty.
Mike Detzi says
With this recipe I had enough filling for 2 (two) frozen store bought 9" Pies
Kim Lange says
Yes you can freeze it. If using a freezer bag, pack the frozen pumpkin into the bags and try to leave in as little air as possible. Hope that helps you out! You might want to measure it before putting in the bag and mark the measurements on the bag for other recipes. 🙂 Not sure about the first question, sorry. Thanks Virginia!
Virginia Grimsrud says
Can I use more of this little pie pumpkin and less milk. Or can I freeze the uncooked pumpkin. Do not feel like baking all day.
ChocolaTess says
I hope you love it Cakedeliverin! 🙂 Merry Christmas!
cakedeliveryin says
I am going to make it tonight. It's really looking nice. I hope it will be so yummy as looking. Thanks for sharing it here.
ChocolaTess says
Lana, yes you could, if it's deeper and bake 5 to 10 minutes more and keep checking it. 🙂
Lana Edlin says
I'm making the Amish Pumpkin Custard pur , my 9in. Pie pan is very shallow, can I use a 8×8 glass square baking dish it's deeper, wondering if it would need to be cooked a lil longer!
ChocolaTess says
A pumpkin pie is mostly pumpkin, with little dairy, egg and flavorings, whereas a pumpkin custard is mainly a custard with a less pumpkin thrown in for flavoring, richer and creamier. Hope that helps? Happy Thanksgiving!
Melissa says
My husband has to know. What makes this a custard pie? There isn't any custard in the recipe. I simply told him, I don't know. Lol!!
MaryJo says
I ended up with about a cup too much and my pie plate was 10”
ChocolaTess says
I don't see why not Lorie. Let me know how it works out! Happy Thanksgiving to you!!
Lorie says
Hi Chocola I have a custard pie recipie that makes it's own bottom crust can I do that with this pie? Thank you and Happy Thanksgiving.
Wendy says
I found if I beat my egg whites too much it made it bubbly. I used a mixer. Not doing that next time.
ChocolaTess says
Ellen, I didn't use a mixer, I used a whisk in the recipe, so it worked for me well that way. I haven't tried it with a mixer. 😀
Ellen says
Thanks for getting back to me. No apology necessary! I'm sorry I missed the note regarding frozen crust. I baked for the minimum recommended amount of time and at the suggested temp but I believe you're right. My oven is too hot. I need a good thermometer! Next time I'll thaw the crust or make my own. I also used a stand mixer. Would hand mixing be better?
ChocolaTess says
Ellen, I'm so sorry. All I can think of is too high a temperature or too long cooking will cause the custard to curdle and leave the edges full of holes. I did add a note to the recipe, if using a frozen crust, to make sure it is thawed before baking. That is all I can think of that may have caused this issue and I hope you give it another try! 😀 Thanks so much for commenting. I'm so glad you enjoyed it minus the holes!
Ellen says
I made this pie today and it was delicious! Rich, creamy filling. I added 1/4 teaspoon each of nutmeg and ginger, which added spicier but still subtle flavor. Unfortunately, it tasted far better than it looked since the surface of the baked filling was riddled with tiny holes. I followed your directions to the letter but used a frozen crust. Where did I go wrong?
Beverly says
Thank you for the quick response. Happy holidays as well.
ChocolaTess says
Hi Beverly! No, they just get beaten together with a whisk or fork, and then added in. 🙂 Happy Holidays!
Beverly says
Do you beat the egg whites till they get stiff peaks.
ChocolaTess says
Hi Ericka! I updated it to make it more clear. Thank you for the feedback and I hope you love it! 🙂
Ericka says
I have a few questions: When it says "Add rest of ingredients" to the boiling milk...do you pre-combine those ingredients minus the egg whites? Or do you add them all individually stirring as you add? That part just wasn't very clear. Thanks in advance.
ChocolaTess says
Thank so much Carlee! I love the Thanksgiving yumminess! 😉
Carlee says
What a delicious looking pie! I can't wait for Thanksgiving, so much yumminess!