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Thanksgiving Dessert Recipes
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3.83 from 145 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Keyword: amish pie, christmas, custard, pie, pumpkin, thanksgiving
Servings: 8
Author: Kim Lange


  • 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
  • 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


  • 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.


Pie crust should be thawed if using a frozen crust before blind-baking.