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–+ servings
A slice of pumpkin pie topped with whipped cream.

Amish Pumpkin Pie

This simple and from scratch recipe for Amish Pumpkin Pie is silky, perfectly spiced, and perfect for serving throughout the holidays.
4.67 from 3 votes
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Course: Dessert Recipes
Cuisine: American
Keyword: amish recipes, authentic amish recipes, Christmas recipes, pie recipes, pumpkin pie, pumpkin recipes, Thanksgiving desserts, Thanksgiving recipes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 350kcal
Author: Dolly {Little Home in the Making}

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

Adapted From: The More-with-Less Cookbook by Doris Longacre
Homemade Pie Crust: Use your favorite recipe, or you can use my recipes for Amish Pie Crust, Classic Pie Crust, OR Sourdough Pie Crust.
Cooked, sieved pumpkin: If using home prepared pumpkin, ensure to sieve it to remove excess water. 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).

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 123mg | Fiber: 2g | Sugar: 32g