I’m not huge into making pies, but I really wanted to try to make a real pumpkin pie and avoid all packaging – a Thanksgiving challenge for myself!

I got my hands on some pie pumpkins, which is easy to do, and I really only needed one. Chopped in half, and gutted, they went cut side down into the oven to roast until super tender.

It’s very easy to peel afterwards.

First, I mashed it with a potato masher and this is what it looked like.

Then I gave it the immersion blender treatment.

Much more of a purée now!

It was super thick so I decided I didn’t need to strain it at all.

Obviously I needed to make pie crust. I’ve never figured out what the big deal is with pie crust. I just follow directions and it turns out every time.

This one couldn’t be simpler:

  • 6 ounces butter, cold, diced
  • 2 cups flour, I used white whole wheat
  • 1/3 cup + maybe more of ice water (mine needed more)

Mix flour and butter first, then add ice water and if needed add more 1 tablespoon at a time.

I wrapped mine in homemade beeswax wrap and stuck it in the freezer, then realized I should have put it in the fridge. I had to wait a while to roll it out.

For the pie filling:

  • 2 cups pumpkin
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • Cinnamon
  • Nutmeg
  • Allspice
  • Salt

Whisk together.

I wanted my shell a bit pre-baked so it was in the oven, then I poured the filling into the shell.

Cook at 350 F for about 55 – 60 minutes.

The pie smells amazing, but a little warning here; I was using the oven for sweet potatoes and slid this pie onto a rack that was only 1 away from the one I was using. The pie pan fit perfectly, but then the filling rose a bit and off came some of the top! So, it’s not pretty now and I never make nice pie shell crusts. I’m sharing it anyway to be as real as possible and show the not-so-pretty side of not wasting perfectly good food.

Peace and love,



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