UPDATED RECIPE

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UPDATED RECIPE 〰️

A pie that has been a family favorite during the fall months and especially for Thanksgiving dinners is Amish Pumpkin Custard Pie. This family recipe is always a treat! Thanksgiving hardly seems right without it.

This is not your standard American pumpkin pie that is brown and loaded down with spices. Rather this creamy yellow pie is a much lighter, more custard-like pie with a light touch of cinnamon and only a few ingredients.

It is the perfect fall dessert and makes a delicious snack! We like to eat it while it is warm and also after it has cooled in the refrigerator — if it manages to last that long!

Make sure to leave a comment below to let me know how you liked it!

NOTE: Due to several reports of problems, I have updated the recipe.

Amish Pumpkin Custard Pie

by Mary Schrock | MarySchrockBooks.com

Servings: 2 pies

Ingredients:

3/4 cup white sugar

3/4 cup brown sugar

5 Tablespoons flour

1 teaspoon cinnamon (adjust to taste)

2 eggs, beaten

2 1/2 cups milk

2 cups canned pure pumpkin (no seasonings added)

2 unbaked pie crusts

Instructions:

Preheat oven to 350º F.

Roll out each pie crust and place in pie pans. Press out bubbles, trim and flute the edges as desired. Set aside.

Combine sugars, flour, and cinnamon in a large bowl. Add ONE cup of milk and the beaten eggs. Mix well.

Stir in the pumpkin until thoroughly combined. Add remaining milk and mix well.

Pour batter into prepared pie crusts, dividing evenly between two pans. Sprinkle with cinnamon as desired.

Bake at 350º F for 50-60 minutes (varies by oven, so keep an eye on it) until the custard is set. Custard is set when it no longer looks like liquid and jiggles very little when the pan is moved. If crust begins to brown too much, gently lay a piece of foil over the pie while baking.

Let cool before serving. Pie will set some as it cools. Refrigerate any leftovers.

Notes:

Due to variations in ovens, you may need to leave it in longer to reach the custard consistency.

This can also be made as a custard by simply omitting the crusts and baking the custard in a 9 x 13" baking dish for the same amount of time.