Pumpkin Custard Pie I Recipe - Allrecipes.com
Pumpkin Custard Pie I Recipe

Pumpkin Custard Pie I

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"An authentic Amish recipe!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
  3. Bake in preheated oven for 50 minutes, or until set in center.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2004

Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great!

Most Helpful Critical Review
Nov 03, 2003

a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice

Nov 03, 2003

Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring.

Sep 22, 2010

I made a double recipe for 2-10 in. shells. I did not follow the recipe's seasoning because a few people said it was not quite enough. I used 2T of pumpkin pie spice. I still rate this with 4 stars because the brown sugar gave it good flavor and the texture was perfect! I baked it at 350 for 1hr until firm. The custard rose in the oven and cooled to be flat and even, but no thick skin as with other recipes I've tried. This recipe was easy to experiment with-it is a great base recipe for a seasonal favorite.

Nov 28, 2007

This was a tasty recipe that doesn't require lots of ingredients that I don't always have around. I took a short-cut and didn't bake this in a pie shell; I instead simply baked the custard in a casserole dish with no crust. I wanted to use a whole can of pumpkin pie filling, so I increased all ingredients a bit. It is best chilled!

Dec 08, 2009

YUM! This is a great recipe! This recipe does leave a little extra filling so instead of reducing ingredients (I have used this recipe previously) I DOUBLED THEM this time! And I got three pies. I need extra because its goes so fast and I have to give a pie to my in-laws. Oh, and because this is a custard pie, canned milk works best and makes the pie smooth and creamy! This is my permanent pumpkin custard pie recipe! =)

Oct 08, 2002

This quick and easy recipe got rave reviews from my family. Thank you for the praise I recieved which really belongs to you. Cathi32

Nov 29, 2010

I can't believe I finally found the recipe that beats out the store bought kind (you know Mrs. S....!) Couldn't find them in the stores last year. They must not make the pumpkin custard anymore. But hubby says never cook store bought again. This is definitely better! You have to use can milk. Makes its creamier! Thanks Carolyn you made my husband very happy!!!


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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