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!
- 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.