Recipes
Usa

Pumpkin Pie

A cozy autumn classic using homegrown pumpkins, eggs, and spices.

Ingredients

  • 2 cups roasted pumpkin purée
  • 2 eggs
  • 1 cup milk, evaporated milk, or cream
  • ½ cup sugar or maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 tsp vanilla
  • 1 unbaked pie crust

Method

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Swaps & variations

  • Make a crustless version
  • Add pecan topping
  • Add brown butter for richer flavor
  • Sub butternut squash for pumpkin (excellent texture)

Storing & freezing

Refrigerate up to 4 days. Freeze pie (baked) up to 2 months. Freeze pumpkin purée up to 1 year.

Grow it yourself

  • Pumpkins Plant in late spring once soil warms.,Require full sun and plenty of room to vine.,Heavy feeders → add compost and manure.,Water deeply once or twice weekly.
  • Eggs & Milk Backyard hens provide fresh, rich eggs ideal for pie.,Raw milk from goats or cows can be used to make evaporated milk.
  • Neem spray and diatomaceous earth for squash bugs.
  • Plant nasturtiums as trap plants.
  • Rotate pumpkin beds yearly to prevent disease.
  • Keep vines mulched to reduce stress.
  • Pumpkins Ready when skin is hard and cannot be dented by fingernail.,Stem dries and turns woody.,Color deepens fully.,Cut stem with several inches attached to prevent rot.,Cure in a warm dry place 1–2 weeks.

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