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.
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
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.
Did You Make This?Please consider Leaving a Review!
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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
