This simple and from scratch recipe for Amish Pumpkin Pie is silky, perfectly spiced, and perfect for serving throughout the holidays. A custard style pumpkin pie that's made with pumpkin puree, eggs, spices, and heavy cream - no sweetened condensed milk needed!
One of the things I love most about Amish recipes is that they make use of the most basic, everyday ingredients. It's very rare that an Amish recipe calls for a packaged modern ingredient. Instead, they use items that would be familiar to our great Grandmother's. I like this, because I try to keep it pretty simple with real food ingredients around here.
This recipe for Amish pumpkin pie was adapted from a version found in my trusty copy of the "More-with-Less Cookbook" which is a popular and long-standing Mennonite style cookbook. Since the Mennonite's came out of the Amish, there are many Amish-style recipes contained in the book.
This Pumpkin Pie was adapted to make it more silky, decadent, and full of pumpkin flavor, while still staying true to the original recipe. I've included more pumpkin puree, and upgraded the whole milk to heavy cream to make for a decadent holiday treat. I've also included my favorite blend of Fall spices.
I highly recommend that you make this recipe using a homemade Amish pie crust, but you could also use my classic pie crust or sourdough pie crust. Feel free to use your favorite pie crust recipe of course, or even store-bought if you're in a pinch. Don't forget to top with a hefty dollop of whipped cream! I recommend my maple syrup sweetened whipped cream for the occasion.
Why You'll Love This Recipe
- It can be made with store-bought or homemade pumpkin puree, meaning you can make good use of the pie pumpkin you picked up at the Farmer's market.
- Made from scratch using basic, everyday ingredients.
- No sweetened condensed milk or special packaged foods needed to make this old fashioned pumpkin pie recipe.
- A holiday favorite that features a silky, custard filling that's perfectly spiced with a blend of cinnamon, nutmeg, ginger and cloves.
Ingredients
- Pie crust: You'll need a single pie crust - homemade or store-bought. I used my recipe for Amish Pie Crust and it worked perfectly!
- Pumpkin puree: For this recipe you may use either canned pumpkin puree, or fresh pumpkin that has been sieved. If you use fresh pumpkin, you'll have to scale the heavy cream back just a bit to account for the extra liquid.
- Brown sugar: This adds a nice caramel-y sweet flavor and a thickened texture.
- Sugar: We add some granulated sugar to balance the sweetness.
- Heavy cream: This helps create a thick and creamy, custard-like pumpkin pie filling. So decadent!
- Eggs: You'll need 2 eggs that have been separated - the yolks will go into the pumpkin mixture and the whites will be whipped and folded in last.
- Spices: A blend of spices that create that signature pumpkin pie flavor and warmth - cinnamon. ginger, nutmeg, and cloves.
- Vanilla: Adds a subtle vanilla flavor to the pie.
How to Make Amish Pumpkin Pie
Before you get started on the Amish pumpkin pie filling, make sure you have your pie crust prepared. If you're making a homemade crust (like my classic, Amish, or sourdough pie crust recipes), make sure you've prepared it and chilled it for at least 2 hours in advance.
Once you have your pie crust chilled, roll it out and fit it into a pie plate. Crimp the edges to create a fluted edge, and dock the crust with a fork. Then set the entire thing into the fridge to chill as you prepare the filling.
Preparing the Pumpkin Pie Filling
To get started add your pumpkin puree, brown sugar, and white sugar to a large bowl. Give it a whisk until everything is mostly combined.
Grab your eggs and a small bowl. Separate the yolks from the whites, allowing the whites to catch in the small bowl and transferring the yolks to the pumpkin and sugar mixture. Set the egg whites aside.
Add the spices, vanilla, and heavy cream to the pumpkin and sugar mixture and whisk until combined and smooth. Scrape down the sides of the bowl as necessary to ensure the filling is uniform.
Whipping the Egg Whites
Add the egg whites to a medium sized bowl and whip with an electric stand mixer until stiff peaks form.
Once the egg whites hold their shape well, transfer them to the bowl of pumpkin filling.
Fold them in using a silicone spatula, folding and stirring gently until they are completely incorporated. It is important to be gentle, as you don't want to deflate the whipped egg whites.
Pour the pumpkin filling mixture into the chilled pie shell and smooth it into an even layer.
Baking the Pie
To protect the edges of the pie, add a silicone pie shield around the edges of the pie (you can use a rim of foil if you don't have one). This will protect the edges from browning too quickly.
Bake the pie in an oven that has been preheated to 425ºF for 15 minutes. Then reduce the temperature to 375ºF (without opening the door). Bake for an additional 35-45 minutes, or until the filling is set. It will still be a bit jiggly in the center, but most of the pie should be completely set up.
Remove the pie shield for the final 10-15 minutes of the baking time to allow for the edges to brown up nicely.
Serving
Remove from the oven and allow to cool completely before serving. I actually think pumpkin pie tastes best once it has chilled in the refrigerator and THEN brought to room temperature again before serving. It seems a bit extra but I promise the texture is so good when done this way.
Once you're ready to serve, cut into slices and top with ice cream or a dollop of whipped cream (I highly suggest this maple whipped cream).
Store any leftovers tightly wrapped at room temperature for 1-2 days, or in the refrigerator for 3-5 days.
Pie Making Tips
- Make your pie dough at least 2 hours in advance, giving it plenty of time to chill. I like to make it the day before so it's ready whenever I want to bake my pie. You can also freeze your pie dough for extended periods and thaw it in the fridge overnight.
- Use a pie shield to protect the edges of the pie. This prevents them from over browning or burning before the pie itself is done. I like to use a silicone fitted pie shield, but you could use a ring of foil if you prefer.
- If you want to use fresh pumpkin that you have cooked and prepared yourself at home, make sure to strain it with a sieve and/or food mill first. This will make the puree smoother and less liquidy, which is ideal for making pies.
Variations and Substitutions
Using fresh pumpkin: Substitute the pumpkin puree for homemade pumpkin puree that has been cooked and sieved to remove excess liquid. Reduce the heavy cream to ¾ cup
With milk: You can substitute the heavy cream for whole milk if needed. Scale the milk back to ¾ cup instead of the 1 cup of heavy cream.
Dairy free: Substitute the heavy cream for canned full fat coconut milk.
Sweet potato: Substitute the pumpkin for the same amount of cooked, strained and mashed sweet potato. To reduce the amount of liquid, roast the sweet potatoes whole before mashing (versus boiling).
More Amish Style Recipes
📖 Recipe
Amish Pumpkin Pie
Ingredients
- 1 ½ cups pumpkin puree or cooked, sieved pumpkin
- ¾ cup brown sugar
- ½ cup white sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons vanilla extract
- 1 cup heavy cream
- 2 eggs separated
- Homemade pie crust chilled (single crust)
Instructions
- Set your oven rack in the bottom third of the oven and preheat the oven to 425ºF.
- Roll out the pie dough into a rough 12” circle.
- Fit the pie dough into a 9” round pie plate, pressing it into the plate gently with your hands. Fold any excess dough over at the edges and flute the edges using your thumb. Prick the bottom and sides with the tines of a fork, and place in the fridge to chill as you prepare the filling.
- Add the pumpkin puree, brown sugar, white sugar, spices, vanilla extract, heavy cream, and 2 egg yolks to a large bowl.
- Whisk everything together until well combined and smooth.
- Add the egg whites to a clean bowl and beat them with an electric mixer or whisk until they form stiff peaks.
- Add the egg whites to the pumpkin mixture and fold them in gently.
- Once the egg whites have been completely folded in, add the batter to the prepared pie crust and cover the edges with foil or a pie shield.
- Bake the pie in the preheated preheated oven for 15 minutes.
- Reduce the oven temperature to 375ºF and bake for an additional 35-45 minutes, or until the filling is set. It's okay if the center is just a little bit jiggly.
- Remove the pie shield for the final 10-15 minutes of baking to brown the edges of the crust.
Notes
Nutrition
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Aru
My mom was born Amish [she rumspringa'd and didn't go back, I have an entire side of my family that refuses to admit I exist ...] She also makes an apple pie made with apple sauce - as she said, many winters the best way to keep apples was as apple sauce - there was a shortage of sugar in the depression so you made apple sauce and added honey to sweeten it as needed or one could eat the apple sauce as a dressing for roast pork. She would also use dried fruit to sweeten it. I rather like pumpkin pie with raisins, actually.
Dolly
I've never tried pumpkin pie with raisins but I bet it would be delicious! And the apple pie with applesauce seems like such a great way to use preserved apples through the year. It sounds like your Mom was a pretty good cook!
Aru
She was, I grew up cooking with her, and have all her recipes.
Ritschert
Traditional in Mom's [Amish] family, they got over here in the 1640s and it definitely predates that in the Altekirchen area. Modified to be more diabetic friendly.
5 parts Shredded or chopped cabbage
1 part chopped turnip/rutabaga/parsnip/potato as available
1 part chopped onion
1 part chopped carrot
1 part chopped celery
1 part whole cloves of garlic
1 part barley
1 part beans – I prefer canneloni or great northern beans
1 bag = 1 part greens – I prefer baby spinach, Mom preferred mustard
1 bay leaf per gallon of soup
1 teaspoon black pepper coarse ground
1 tablespoon italian herbs – traditionally summer savory, thyme works also
1 gallon water [if you multiply, more water of course. I have made this successfully in my 25 gallon stock pot before]
animal protein note: Whatever you have on hand – had it with everythign from the usual domestic suspects to horse, venison, racoon, squirrel and salmon. I personally disliked salmon. I personally prefer pig. If made with loose sausage, I cheat and use mild italian and you do the fry it up starting in a bit of water and muddle it a lot to make tiny crumbles. If with side meat or muscle meat, just sort of chop it into small bites of perhaps half inch cubes. The country style boneless ribs work really well when chopped but tends to be fatty if fat content is a concern.
Pretty much dump everything into the pot, it it tries to escape you didn't hit it hard enough.
This sort of non-recipe can be seen historically as far back as the original salt mining endeavors in Hallstatt as found in a dig – the bowl had root veggie, greens, barley, onion, cabbage, beans and herbs.
https://www.sciencedirect.com/science/article/pii/S2352409X20304612
I do historical reenactment as a hobby, and specialize in foodways =)
joy
I made this with pumpkins my kids picked from the vine. used my family pie crust recipe. this was the best I've ever tasted. it was gone fast. everyone made sure to tell me how good it was. highly recommend this recipe. thank you!
Dolly | Little Home in the Making
So glad you loved it Joy!