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!
Servings: 8
Calories:
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.