Published: · Modified: by Melanie Cagle · 27 Comments
Creamy, sweet cinnamon flavored pumpkin with a finish of nutmeg. This Amish Pumpkin Pie Recipe is my favorite fall dessert recipe.
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This Amish Pumpkin Pie Recipe is made using pantry staples for the most part. Deliciously creamy, sweet cinnamon and a hint of nutmeg give all those great fall flavors.
An Amish recipe is usually easy, fuss free and fresh without the need for the grocery stores (ish). A delicious dessert homemade.
Jump to:
- ❤️ Why you'll love it
- 🧅 Ingredients
- 🥣 Instructions
- 🔄 Substitutions and Variations
- 🔌 Equipment
- 🧊 Storage
- 🥧 More Pie Recipes
- 💡 Tips
- 👩🍳 FAQs
- Amish Pumpkin Pie Recipe
- 💬 Comments
❤️ Why you'll love it
This pie crust recipe is my favorite, it works with any pie and eliminates the need for cutting the butter in. It makes the best pumpkin pie.
It's so pretty that everyone will be impressed, without realizing it was so easy! A perfect fall dessert.
It's the perfect pie for a Thanksgiving feast!
🧅 Ingredients
- All purpose flour
- Unsalted Butter
- Granulated Sugar
- Salt
- Ice Water
- Eggs
- Brown Sugar
- Cinnamon
- Nutmeg
- Whole Milk
- Heavy Cream
- Canned Pumpkin
See recipe card at the bottom of this post for quantities.
🥣 Instructions
- Step 1: Place the stick of butter into the freezer for 30 minutes. Mix flour, salt and white sugar together in a mixing bowl with a whisk.
- Step 2: Once the butter has been in the freezer long enough take it out and using a grater grate it into the flour mixture. Stir occasionally to avoid the butter clumping up.
- Step 3: Add the cold water and mix together until it comes together and you can knead the dough. Add more water a little at a time if needed.
- Step 4: Mold into a flat (ish) disk and wrap in cling film. Place in the refrigerator while you make the filling.
- Step 5: Preheat the oven to 400 degrees f. In another large bowl add the brown sugar and flour and mix well.
- Step 6: Beat the egg whites and egg yolks and add to the sugar flour mixture. Stir well to incorporate.
- Step 7: Add the cinnamon, nutmeg, pumpkin, milk and cream to the bowl and mix well. Set aside.
- Step 8: Remove the dough from the refrigerator and roll out into a large ¼" circle, large enough to cover a 9" pie dish and hang over. Using your fingers and knuckles flute the edges of the pie. Put the pie crust back into the refrigerator for 10 minutes to harden some more, then pour the pie filling into the unbaked pie crust and put straight into the oven.
- Step 9: Bake at 400°F for 10 minutes, then turn down to 350°F and bake a further 45 minutes. Remove from the oven and allow to cool completely before storing in the refrigerator.
Hint: Keep an eye on the pumpkin pie in the oven. If it looks like the crust is getting too dark then cover with some foil (just the crust edges) or a pie crust liner for the remainder of the cooking time.
The top of the pie may darken a little and when you take the pie out it will still jiggle like it hasn't set. It will actually set up as it cools.
🔄 Substitutions and Variations
- Pumpkin Pie Spice - You could use 2 teaspoons of this, instead of the cinnamon and nutmeg.
- Unbaked Pie Shell - feel free to use a store-bought refrigerated pie crust to free up some time. A store-bought crust is not as good as this homemade version - but it will do in a pinch.
- Fresh Pumpkin - if you have some fresh pumpkin and want to make your own pumpkin purée - that's great.
- Cream Cheese - some people add cream cheese to their pumpkin pie.
- Vanilla Extract - you could add a teaspoon vanilla.
- Condensed Milk - often used, or evaporated milk too.
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🔌 Equipment
First things first. You'll need a 9" Pie dish, ceramic or glass is the best. Also some mixing bowls and a rolling pin to roll out the pie crust.
I have some affiliate links in the bottom of this post if you want more information on what I used.
🧊 Storage
Once the Amish Pumpkin Pie has cooled completely it should be stored in the refrigerator, covered to keep the air from drying it out.
It will stay fresh in the refrigerator for 4-5 days.
🥧 More Pie Recipes
- No Bake Snickers Pie
- Southern Lemon Pie Recipe
- Amish Peanut Butter Pie
- No Bake Cherry Pie
- Old Fashioned Chess Pie
💡 Tips
Expert Tip: Due to the quantity of butter in the pie crust it needs to be especially chilled. Don't risk it, if the dough has warmed up even a little it will melt before setting. Follow the refrigeration instructions for best results.
Due to the length of time this pie bakes for there's no need to blind bake the pie crust.
If you like pumpkin desserts then you will love these Pumpkin Truffles from my friend over at Juggling Act Mama. They're delicious.
You could also try my Pecan Pie, it's another traditional fall dessert.
👩🍳 FAQs
Why is pumpkin pie not healthy?
There's a lot of fat and sodium in this pie so, if you are trying to eat healthier you might want to keep this recipe but make mini pumpkin pies to try to cut down on the portion size maybe.
Does pumpkin make you poop?
Lol, pumpkin is an excellent laxative, so yes. It does in fact, especially in the right quantities.
Is pumpkin pie an American thing?
Totally. Especially around Thanksgiving, this Amish Pumpkin Custard Pie Recipe goes back a long way - swapping out the canned pumpkin for fresh cooked pumpkin puree the recipe goes back even further.
What's the difference between an Amish Pumpkin Pie Recipe and a traditional pumpkin pie?
Typically, when you think of Amish cooking then you're looking at simplified, easy ingredients and homemade. A traditional pumpkin pie might have more spices/steps.
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4.62 from 31 votes
Amish Pumpkin Pie Recipe
Creamy, sweet cinnamon flavored pumpkin with a finish of nutmeg. This Amish Pumpkin Pie Recipe is my favorite fall dessert recipe.
Prep Time15 minutes mins
Cook Time55 minutes mins
Butter Freezing Time30 minutes mins
Total Time1 hour hr 40 minutes mins
Servings: 8
Cuisine: Dessert
Author: Melanie Cagle
Ingredients
Pie Crust
- ½ Cup Unsalted Butter cold
- 1-¼ Cups All Purpose Flour
- 1-½ Teaspoons Granulated Sugar
- ½ Teaspoon Salt
- 2-3 Tablespoons Iced Water
Pie Filling
- 1 Cup Light Brown Sugar
- 1-½ Tablespoons All Purpose Flour Flour
- 2 Large Eggs Beaten
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- 1 Cup Whole Milk
- ¾ Cup Heavy Whipping Cream
- 1 Cup Pureed Pumpkin
Instructions
Place the stick of butter into the freezer for 30 minutes.
In a large mixing bowl measure the flour, sugar and salt and mix with a whisk.
Once the butter has been in the freezer for 30 minutes use a grater and quickly grate the butter into the flour. Every once in a while stir the butter shavings into the flour so that it doesn't clump together.
Mix all together then add the cold water. The dough should be coming together so knead together for about 2 minutes. Wrap in cling wrap and place into the refrigerator.
Turn on the oven and preheat to 400°F. In another mixing bowl add the brown sugar and flour and mix together.
Beat the eggs and add to the sugar/flour mixture. Stir together until mixed through.
Add the remaining ingredients and mix well.
Remove the dough from the refrigerator and roll out to a large circle. Line a 9" pie dish with the dough hanging over the sides and using your fingers and knuckles flute the edges of the dough.
Place the prepared pie crust back into the refrigerator to harden some more. Give it about 15 minutes then remove and fill the pie with the pumpkin pie filling. Place in the oven and bake for 10 minutes.
Turn down the oven temperature to 350 and bake a further 45 minutes.
Remove from the oven and allow to cool to room temperature on a wire and rack. Refrigerate before serving.
Video
Notes
You could serve with a swirl of whipped cream on top, sprinkled with cinnamon (like in my image).
You could use a store-bought pie crust if you don't want to go through making a homemade pie crust.
This really is the perfect pumpkin pie recipe and is also great for the holiday season, after Thanksgiving or Christmas dinner. Recipes for pumpkin pie from scratch will always be the best (in my opinion.
If you like pumpkin recipes, you should try my pumpkin spice box mix cookies, or my pumpkin spice donuts.
I'm sometimes asked why I don't use evaporated milk. From what I understand about evaporated milk it was what was used during the war when you couldn't get cream. Making a pumpkin pie with evaporated milk is a mute point now.
If you want to make a homemade pumpkin pie from a fresh pumpkin, I would bake the pumpkin first - then mash to create a homemade pumpkin puree. Then follow the rest of this recipe.
Nutrition
Serving: 1g | Calories: 605kcal | Carbohydrates: 89g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 179mg | Fiber: 3g | Sugar: 26g
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Reader Interactions
Comments
Cheryl Zubel says
Any suggestions for making it dairy free?
Reply
Melanie Cagle says
Sure, although I haven't made it like this I know from other recipes that you could substitute as follows:
1. Eggs - Cornstarch
2. Milk - Coconut Milk
3. Cream - Dairy free creamer
4. Butter - Vegetable Shortening
Due to me not having made it like this I can't advise on exact quantities so if you do happen to make it perhaps you can let me know how it was?Reply
Tiffany says
Can this be made the day before?
Reply
Melanie Cagle says
Definitely, store it in the refrigerator. It will taste great the next day.
Reply
Angela says
This looks amazing! Could you make it with a graham cracker crust?
Reply
Melanie Cagle says
Yes, I believe you probably could, I have not tried it though.
Reply
Natasha says
I made this yesterday and my filling never set. The top formed, but when I went to cut into it .. it was mushy. =(
Going to try again...Reply
Melanie Cagle says
Sorry to hear this. Did you cut into it right away? It does set up more after cooling. Right out of the oven it is usually quite jiggly.
Reply
sharon garofalow says
I haven't heard of Amish pumpkin pie before! Is the flavor and texture similar to a classic recipe?
Reply
Melanie Cagle says
Amish pumpkin pie is very similar to a classic recipe in flavor and texture - the Amish people like to use ingredients that are easy to get hold of and may not need refrigeration. Method may be different - they are less likely to use the kitchen gadgets.
Reply
Brandi says
We often head out to a local Amish community to get our pies for the holidays, so this pumpkin pie recipe is perfect! Strange question, but can you think of anything other than cinnamon and nutmeg that you could use in the pie instead? I have a child who is allergic to both but who loves everything pumpkin.
Reply
Melanie Cagle says
I can't say for sure - as I've never made it with anything other than cinnamon, but I know cardamom and mace have a similar flavor profile?
Reply
Cynthia says
I have only had Amish pumpkin pie one other time and it was so good. Can't wait to make this. Fingers crossed.
Reply
Becky Mansfield says
I grew up near an Amish community in PA, so we could always find Amish pumpkin pie at the local shops. I had never made it myself, and I was nervous that it wouldn't turn out well... but your recipe is amazing! We it & it tasted just like the pie that we bought when I was a kid. 🙂
Reply
Melanie Cagle says
Thanks Becky! Glad you enjoyed it.
Reply
One Crazy House says
I have been craving all things pumpkin spice, so I am definitely going to whip up this Amish pumpkin pie! I am the only one in my house willing to eat pumpkin treats in the summer (their loss, haha!) can I freeze the leftovers? I worry it will ruin the texture of the pie...
Reply
Melanie Cagle says
It actually does freeze well, because it's quite high in fat content. I hope you enjoy it!
Reply
Rita Joy says
Oh, my goodness, this pumpkin pie recipe looks absolutely amazing! What is the difference between a classic pumpkin pie recipe and an Amish pumpkin recipe for pie? Just curious!
Reply
Melanie Cagle says
Amish pumpkin pie is very similar to a classic recipe in flavor and texture - the Amish people like to use ingredients that are easy to get hold of and may not need refrigeration. Method may be different - they are less likely to use the kitchen gadgets
Reply
MARYE AUDET-WHITE says
Give me ALL the pumpkin. I am so ready for pumpkin pie, pumpkin spice, and pumpkin patches and SO tired of 109 degree days!! I haven't seen this pumpkin pie recipe before - thinking maybe I need to test it out before Thanksgiving.
Reply
Melanie Cagle says
Yes Marye, I'm with you on that one! I'm tired of being hot!!! Test it out... you'll love it, I promise.
Reply
Holly says
Love this traditional pumpkin pie recipe. Perfect for any fall occasion.Reply
Holly says
I have never had Amish Pumpkin pie! But loved the traditional pumpkin pie taste. Yum.
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Julie Evink says
This easy Pumpkin Pie Recipe is the BEST. The mix of nutmeg and cinnamon added such a depth of flavor. You have to make it for the holidays!
Reply
Cindy says
One of my kids is really sensitive to 'too many flavors' - this pumpkin pie just might be the answer I've been looking for!
Reply
Kim Oxender says
I made this pie.. it tastes soooo good!
But it took forever to bake, the top got quit dark 🙁
It didn’t look appealing but tasted wonderful!
What am I doing wrong!??Reply
Melanie Cagle says
It sounds like you cooked it for too long. When cooking this pumpkin pie, it will still be jiggly when you take out of the oven... but will continue to set up as it cools down.
Reply
