Amish Pumpkin Custard Pie
This Amish Pumpkin Custard Pie is a timeless fall dessert that brings together the rich flavors of spiced pumpkin and creamy custard in a buttery, flaky crust. Simple yet indulgent, it’s the perfect dessert for family gatherings or cozy autumn nights. The smooth, custard-like filling is flavored with cinnamon, ginger, and cloves, offering a warm, nostalgic taste. Baked to perfection, the pie is ready when the filling is set and the crust is golden brown. Enjoy a slice with a dollop of whipped cream for an extra touch of sweetness!
Ingredients:
– 1 1/2 cups canned pumpkin
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 2 large eggs
– 1 cup evaporated milk
– 1 unbaked 9-inch pie crust
Instructions:
1. Preheat your oven to 425°F (218°C).
2. In a large bowl, mix together the canned pumpkin, sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Add in the eggs, beating until the mixture is smooth. Gradually stir in the evaporated milk until fully incorporated.
4. Pour the pumpkin custard filling into the unbaked pie crust, spreading it evenly.
5. Place the pie in the oven and bake for 15 minutes at 425°F.
6. After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 35-40 minutes. The pie is ready when a knife inserted into the center comes out clean.
7. Let the pie cool on a wire rack before serving.
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes
Servings: 8
