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.
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What makes this recipe so yummy
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!
Groceries you'll need: 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.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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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Necessary gear: 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.
How to store leftovers
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 I think you'll love
Mel's kitchen notes
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
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.
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.
If you’ve tried these Amish Pumpkin Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Amish Pumpkin Pie Recipe
Video
Ingredients
Pie Crust
- ½ Cup Unsalted Butter cold
- 1-¼ Cups All Purpose Flour
- 1-½ teaspoons Granulated Sugar
- ½ teaspoons Salt
- 2-3 Tablespoons Iced Water
Pie Filling
- 1 Cup Light Brown Sugar
- 1-½ Tablespoons All Purpose Flour
- 2 Each Large Eggs Beaten
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- 1 Cup Whole Milk
- ¾ Cup Heavy Whipping Cream
- 1 Cup Pumpkin Puree
Instructions
- Place the stick of butter into the freezer for 30 minutes.½ Cup Unsalted Butter
- In a large mixing bowl measure the flour, sugar and salt and mix with a whisk.1-¼ Cups All Purpose Flour, 1-½ teaspoons Granulated Sugar, ½ teaspoons Salt
- 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.2-3 Tablespoons Iced Water
- Turn on the oven and preheat to 400°F. In another mixing bowl add the brown sugar and flour and mix together.1 Cup Light Brown Sugar, 1-½ Tablespoons All Purpose Flour
- Beat the eggs and add to the sugar/flour mixture. Stir together until mixed through.2 Each Large Eggs
- Add the remaining ingredients and mix well.2 teaspoons Cinnamon, ½ teaspoons Nutmeg, 1 Cup Whole Milk, ¾ Cup Heavy Whipping Cream, 1 Cup Pumpkin Puree
- 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.
Notes
Nutrition
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Cheryl Zubel says
Any suggestions for making it dairy free?
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?
Tiffany says
Can this be made the day before?
Melanie Cagle says
Definitely, store it in the refrigerator. It will taste great the next day.
Angela says
This looks amazing! Could you make it with a graham cracker crust?
Melanie Cagle says
Yes, I believe you probably could, I have not tried it though.
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...
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.
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!??
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.
Nikki Limani says
It comes out a gloppy mess. Too mushy and tasted horrible. Definitely not the best recipe, and I followed the recipe instructions perfectly. I bake a lot and always looking for new recipes. This one’s a flop 👎🏼