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Home » Recipes » Dessert Recipes

Amish Pumpkin Pie Recipe

close up of an Amish pumpkin pie with a fork having just taken a piece from the front of the pie - a dollop of cream on top
Creamy, sweet cinnamon flavored pumpkin with a finish of nutmeg. This Amish Pumpkin Pie Recipe is my favorite fall dessert recipe.
Prep Time :15 minutes mins
Cook Time :55 minutes mins
Total Time :1 hour hr 40 minutes mins
Servings :8
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a long pin showing two images of an Amish pumpkin pie, one an overhead shot of the whole pie. The other image is a close up of a piece of the pie.

Published: Oct 31, 2023 · Modified: Jul 31, 2024 by Melanie Cagle · 11 Comments

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.

close up of an Amish pumpkin pie with a fork having just taken a piece from the front of the pie - a dollop of cream on top
Amish Pumpkin Pie

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An Amish recipe is usually easy, fuss free and fresh without the need for the grocery stores (ish). A delicious dessert homemade.

Jump to:
  • What makes this recipe so yummy
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • Necessary gear: Equipment
  • How to store leftovers
  • More pie recipes I think you'll love
  • Mel's kitchen notes
  • 👩‍🍳 FAQs
  • Amish Pumpkin Pie Recipe
  • 💬 Comments

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

ingredients needed to make an Amish Pumpkin Pie
  • 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.

Amish pumpkin pie recipe steps 1-4 showing how to make the pie crust
  • 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.
Amish pumpkin pie recipe steps 5-8 showing how to make the pie 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.
A beautiful Amish pumpkin pie on a table decorated with fall decorations

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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

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  • A slice of Amish Peanut Butter Pie on a plate with the pie dish behind.
  • Close up overhead shot of a no bake cherry pie with a graham cracker crust.
  • No Bake Snickers Pie
  • Southern Lemon Pie Recipe
  • Amish Peanut Butter Pie
  • No Bake Cherry Pie
  • Old Fashioned Chess Pie

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.

overhead shot of an Amish Pumpkin Pie with two pieces cut out of it on plates with forks and a dollop of cream on top of each

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.

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.


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!

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close up of an Amish pumpkin pie with a fork having just taken a piece from the front of the pie - a dollop of cream on top
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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
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Equipment

  • Rolling Pin
  • Glass Mixing Bowls
  • 9" Pie Dish

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

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.
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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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Filed Under: Amish Recipes, Christmas, Dessert Recipes, Fall Recipes, Pie Recipes, Snack Recipes, Thanksgiving

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    Recipe Rating





  1. Cheryl Zubel says

    July 14, 2022 at 4:57 am

    Any suggestions for making it dairy free?

    Reply
    • Melanie Cagle says

      July 14, 2022 at 9:33 am

      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
  2. Tiffany says

    September 22, 2022 at 5:43 pm

    Can this be made the day before?

    Reply
    • Melanie Cagle says

      September 22, 2022 at 6:48 pm

      Definitely, store it in the refrigerator. It will taste great the next day.

      Reply
  3. Angela says

    September 28, 2022 at 12:23 pm

    This looks amazing! Could you make it with a graham cracker crust?

    Reply
    • Melanie Cagle says

      September 28, 2022 at 4:24 pm

      Yes, I believe you probably could, I have not tried it though.

      Reply
  4. Natasha says

    October 10, 2022 at 3:07 pm

    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

      October 10, 2022 at 10:23 pm

      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
  5. Kim Oxender says

    November 16, 2023 at 7:45 am

    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

      November 16, 2023 at 7:35 pm

      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
  6. Nikki Limani says

    November 29, 2024 at 2:47 pm

    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 👎🏼

    Reply

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