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3.65 from 48 votes

Amish Country Pumpkin Custard Pie

This irresistible creamy, baked sweetened mixture of eggs, milk and pumpkin is one of a kind! You'll love this Amish Country Pumpkin Custard Pie for the holidays!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8
Author: Kim Lange


  • 1 9 " unbaked pie crust
  • 2 cups whole milk
  • 3 egg yolks beaten well with a whisk
  • 3/4 cup brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 cup pumpkin
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Dash of nutmeg
  • 3 egg whites beaten with a whisk, until frothy


  • In a medium bowl, whisk together the beaten egg yolks, brown sugar, flour, cinnamon, pumpkin, sugar, salt and vanilla and set aside
  • Heat milk to boiling point in a medium sauce pan. Remove from heat and add the pumpkin mixture stirring until well combined.
  • Fold in beaten 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.
  • Let cool. Garnish as desired. Store leftovers covered in refrigerator.


Pie crust should be thawed if using a frozen crust before baking.
Beat egg whites and egg yolks separately with a whisk until beaten well, about 30 seconds or so.