Pumpkin Pie Amish Recipe Delicious
Indulge in the comforting flavors of fall with this authentic Amish-style Pumpkin Pie recipe, a delightful twist on classic pumpkin pie that's sure to steal the show at your holiday table. Made from wholesome ingredients like velvety pumpkin puree, a blend of warm spices, and a touch of dark brown sugar for added depth, this pie delivers an irresistibly rich and creamy texture. The recipe uses a combination of whole milk and heavy cream for a luscious custard filling, all cradled in a perfectly flaky, golden pie crust. With minimal prep time and a straightforward baking process, this Pumpkin Pie Amish Recipe is an easy yet impressive dessert that serves up to eight and pairs beautifully with a dollop of whipped cream. Perfect for Thanksgiving or any cozy gathering, this pie is a timeless treat that embodies the heartwarming simplicity of Amish baking.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Dark brown sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 Large eggs
- 0.75 cup Whole milk
- 0.33 cup Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 9-inch Unbaked pie crust
Instructions
Preheat your oven to 425°F (220°C) and position the oven rack in the lower third.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, dark brown sugar, and all-purpose flour. Mix until smooth.
Add the ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt to the bowl. Stir well to incorporate the spices evenly.
In a separate bowl, lightly beat the eggs. Add the milk, heavy cream, and pure vanilla extract. Mix until combined.
Gradually add the egg mixture to the pumpkin mixture, stirring well until fully blended and creamy.
Roll out the unbaked pie crust and gently press it into a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Slice and serve as is, or top with whipped cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 392.9 g | 143% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 234.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 517 mg | 40% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
