This pumpkin custard pie was a highlight of fall in my Amish childhood. After coming home from our one room school house, Mom would make us individual custards with leftover pumpkin custard from the pies she made for her Amish catering business. This pumpkin custard pie with pretty layers of pumpkin and custard is an old family tradition in the fall and especially on Thanksgiving! See below the recipe for photos and notes on this recipe.
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Amish Pumpkin Custard Pie
- 2 cups pumpkin puree
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 1/2 tablespoons flour All purpose
- 9 large eggs (separated)
- 1 1/2 teaspoons salt
- 3/4 teaspoon pumpkin pie spice
- 3/4 teaspoon cinnamon
- 4 1/2 cups scalded milk
- 3 pie crusts (link to my favorite pie crust recipe below)
Preheat oven to 325 degrees.
- Prepare the pie crusts as directed and then place parchment and dry beans or pie weights onto the lined pie crust. Blind bake until the edges are dry and just beginning to brown. Remove the weight and parchment from the pie crusts and then return to the oven for another 10 minutes, or until the center of the pie looks dry (you will only need to par-bake the crusts as they will continue to bake with the pie filling). *See notes below.
- Combine the pumpkin, sugars, flour, egg yolks, spices and salt in a large mixing bowl, mixing until smooth.
- Place the 4 1/2 cups whole milk in a medium sauce pan and turn the heat to med-high. Cook without stirring only until a skin forms on top and the milk is hot (do not boil).
- Beat the egg yolks until stiff peaks form, then stir hot milk into the pumpkin mixture and fold in egg whites until the mixture is smooth and lump free.
- Fill the par-baked pie crusts up to the fluted edges and bake at 325 for 20 minutes, then increase the heat to 350 and bake for another 25-30 minutes, or until the pie is set in the center. More notes and photos below!
If you would love some more Authentic Amish recipes try out the list below!
- Amish Sugar cookies
- Amish pumpkin whoopie pies
- Amish honey bread
- Amish cinnamon apple pumpkin bread
- Amish pumpkin cookies with caramel frosting
My Mom never blind baked her crust for pumpkin pie. I do believe the gas ovens we used while Amish baked things a bit more slowly than the electric oven I am currently using. I do recommend blind baking the pie crust if you prefer a flaky crust and wish to avoid a soggy bottom. There is no need to perforate the pie crust with a fork before blind baking, as this will only result in the filling soaking into the crust while it bakes. Click the link for more detailed instructions on blind baking the pie crust for pumpkin pie.
Step 3: Scald the milk until a skin forms on top, or until the temperature reaches 180-185 degrees.
Scalding the milk prior to adding to the custard is a crucial step to warm up the ingredients slightly and to prevent the custard from curdling. You will need to keep a close eye on the milk while it is heating to prevent it from getting to a full boil.
Step 4: Beat the egg yolks until stiff peaks form.
Step 4 continued: Stir scalded milk into the pumpkin mixture, then fold in the egg whites until the mixture is smooth and lump free.
My husband enjoys his pumpkin pie with whipped cream/topping. I love to eat mine plain or with ice cream! Be sure to let me know your thoughts in the comments below!
Wow Marilyn, I never knew all these different things about pumpkin pie, as in par-baking and the science behind why we scald the milk. I will want to be trying this recipe. 🙂
I’d love to know what you think of it! 😊
[…] Potatoes and Smoky Crockpot Creamed Corn to your meal. Don’t forget to add a family favorite: Amish Pumpkin Custard Pie or Amish Pumpkin Whoopie Pies for […]
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