Grandma'S Amish Pumpkin Pie
A classic Amish pumpkin pie with a rich, creamy filling and a subtly sweet flavor. Made with fresh pumpkin and a simple custard, this pie is perfect for fall gatherings or holiday desserts, offering comforting warmth and nostalgic taste for family and friends.
Ingredients
Instructions
- Cook and drain pumpkin until good and dry.
- Add beaten eggs and milk to the pumpkin, which has already had cornstarch and sugar added.
- Pour the mixture into an unbaked pie shell.
- Bake in a 400° F oven for 1 hour.
- Test with a silver knife; if it comes out clean, the pie is finished.
Tips & Substitutions
For best results, ensure the pumpkin is well-drained to avoid a watery pie. If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour. To enhance the flavor, consider adding a pinch of cinnamon or nutmeg. This pie pairs beautifully with a dollop of whipped cream for added richness.
Serving Suggestions
Serve this delicious pumpkin pie warm or chilled, topped with a generous dollop of whipped cream. It pairs well with a scoop of vanilla ice cream for a delightful dessert experience. Consider serving with a side of Creamy Potato Salad Dressing for a festive meal or alongside coffee for an afternoon treat.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil. It can be kept for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring the crust remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Amish Pumpkin Pie contains roughly 395 calories, with 3g protein, 89g carbohydrates, and 3g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and drain it properly to achieve the right consistency. Fresh pumpkin should be baked until soft, then pureed and drained well before adding to the recipe.
What if I don't have a pie shell?
If you don't have a pie shell, you can make a simple graham cracker crust by mixing crushed graham crackers with melted butter and pressing it into a pie dish. Alternatively, you can bake the filling in a greased dish without a crust for a gluten-free option.
Can I freeze the pumpkin pie?
Yes, pumpkin pie can be frozen! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To enjoy, thaw it overnight in the refrigerator and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).