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Homemade Pumpkin Pie

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You know Autumn has arrived when people start whipping out their pumpkin pie recipes.  It’s the ultimate in comfort food, with a soft flaky pastry, and to. die. for. when you serve it up with whipped cream. 
 
(This post contains affiliate links for your convenience. )

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
For tips on growing your own pumpkins read my post here How to Grow Your Own Pumpkins and if you’d like to learn how to make your own pumpkin puree, which of course you may as well, read my instruction here DIY Pumpkin Puree
 

Homemade Pumpkin Pie

Ingredients

Pastry
  • 1/3 cup lard
  • 1 cup flour
  • 1/4 tsp. salt
  • 3 tbsp. cold water
Filling
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 2 cups pureed pumpkin
  • 12 oz evaporated milk
* Note that pumpkin pie is easiest to make in a heavy ceramic or glass pie plate.  If you don’t have one, and are using an aluminum pie plate, place it on a cookie sheet for before you fill it with the pumpkin pie filling.  You can put the whole cookie sheet in the over for baking, to avoid spilling the pumpkin-y goodness allover the place.  I have included some handy affiliate links for your convenience.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 

Directions

1. Preheat oven to 425 F.
2. Prepare the pastry:  Mix flour and salt into mixing bowl.  Cut in the lard with the pastry knife, or pastry blender until you get coarse crumbs ( see the image above) Add the cold water and mix it with your hand.  This is how you will get a nice flakey pie crust. When it can be made into a ball, it’s ready.
3. Roll out the pastry with a rolling pin into as large a circular esque type of shape as you can.  Don’t over roll it, you want to do as much as you can in as few rolls as possible.

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
4. Fit the pastry into the pie plate by gently folding it into a semi circle, and carefully lifting the pastry over and onto the pie plate.  Unfold and arrange to suit the pie plate.  Trim the overhang to about an ince from the edge, and roll the pastry under at the edges, all around the pie plate.  Use your thumb and index finger to pinch the pastry (as seen above)

The ultimate in comfort food, with a soft flakey pastry, and fresh from the garden pumpkin. Simply to. die. for. when you serve it up with whipped cream.

 
5. Use the scraps from your pastry to cut out little pumpkin shapes to decorate your pie, set aside.
6. Combine all of the ingredients for the filling into a large mixing bowl.  Mix until well blended.  Pour into prepared pie shell, and place pastry pumpkins on top of the filling.  The filling will be very runny.

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7. Bake for 15 minutes, reduce heat to 350 F, and bake another 45 minutes.
8. Let cool, and serve with whipped cream.  Refrigerate any leftovers.
 

More Than Pumpkin Pie

Got more pumpkin?  Try Mini Pumpkin Muffins, or this super duper yummy (and very rich) Pumpkin Fudge and this family favourite Deep Dish Baked Pumpkin.

And I would be remiss if I did not include 40 Ways to Decorate, Craft, Cook and Play with Pumpkins, from our It’s Friday We’re In Love Series which you should totally be checking out!

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Deep Dish Baked Pumpkin

This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.
 This baked pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert!  It is THAT good.
 This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.

 

 
For tips on growing your own pumpkins read my post here How to Grow Your Own Pumpkins and if you’d like to learn how to make your own pumpkin puree, which of course you may as well, read my instruction here DIY Pumpkin Puree

Ingredients

This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.

 
  • 1/3 cup softened butter / margarine
  • 3/4 cup sugar
  • 2 eggs
  • 5 oz. evaporated milk
  • 1 tsp. vanilla extract
  • 2 cups mashed / pureed pumpkin ( butternut squash makes an excellent substitute)
  • 1/2 cup crispy rice cereal
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 2 tbsp. melted butter / margarine

Directions

1. Preheat oven to 350 F
2. Lightly grease a deep baking / casserole dish
3. Cream butter and sugar.  Beat in eggs, milk and vanilla
4. Stir in pureed pumpkin.  The mixture will be very runny.
5. Pour into prepared baking dish, and bake uncovered for 45 minutes. 

This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.

 
* Note that you can make ahead up to this point.  Refrigerate baked pumpkin up until 1 hour before you’d like to serve it.  Just add the topping and pop into warm oven for 20 minutes.
6. Mix together the remaining ingredients, and sprinkle over the top of the baked pumpkin.  Cook 5 – 10 minutes longer.
 

This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.

 
Got more pumpkin?  Try Mini Pumpkin Muffins, or this super duper yummy (and very rich) Pumpkin Fudge.
And I would be remiss if I did not include 40 Ways to Decorate, Craft, Cook and Play with Pumpkins, from our It’s Friday We’re In Love Series which you should totally be checking out!

 

 This fresh from the garden Baked Pumpkin has been served and enjoyed in our home as a side dish, main dish, breakfast and dessert! It is THAT good.
Enjoy!
 

 
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Pumpkin mini Muffins

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 A nice light muffin made with pumpkin – y goodness! AndwWhat’s better than a mini-muffin for a quick snack?  You guessed it – a pumpkin mini- muffin!

(For your convenience this post contains affiliate links.  For more information see the Disclosures and Copyright on the About Us page)

Mini Muffins made with Pureed Pumpkin ( that you grew yourself, and preserved yourself, too, right? )

 

& the top 10 pumpkin recipes!

It doesn’t get a whole lot better than the smell of baking with pumpkin pie spices.  Pumpkin is
a super duper healthy and yummy ingredient to add to many recipes.  For tips on growing your own pumpkins read my gardening how to here How to Grow Your Own Pumpkins and if you’d like to learn how to make your own pumpkin puree, which of course you may as well, read my instruction here DIY Pumpkin Puree

Ingredients

  • 1 Cup Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 3/4 tsp. allspice
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 cup pureed pumpkin

Directions

1. Preheat over to 375 F
2. Line mini muffin tins with mini muffin liners
3. Mix dry ingredients, set aside.
4. Add melted butter and beaten egg to pumpkin and mix.
5. Stir pumpkin mixture into flour mixture
6. Fill mini muffin tins 3/4 full and bake for 12-14 minutes.
Mini Muffins made with Pureed Pumpkin ( that you grew yourself, and preserved yourself, too, right? )

 

Now for the other ten recipes I promised you….

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Pumpkin Mini Cakes with Streusel Topping – Amanda’s Cookin’

Yummy Pumpkin Bars – Meaningful Mama

Pumpkin Cake with Cinnamon Cream Cheese Icing – Family Food and Travel

Oatmeal Muffins – Playground Parkbench

Easy Pumpkin Dump Cake – Frugelegance

No Bake Pumpkin Cheesecake in a Jar – Red Cottage Chronicles

Delicious Pumpkin Dinners – Sunny Day Family

Pumpkin Bread – Oak Hill Homestead

Chocolate Avocado Pumpkin Cookies – The Soccer Mom Blog

Fresh Pumpkin Fudge – Nemcsok Farms

In case you’re not all pumpkined out yet….

Top 10 Pumpkin and Halloween Crafts Recipes and Activities

 
 

 
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Fresh Pumpkin Fudge

Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge
 

I’m not kidding.  The great big taste of pumpkin pie, wrapped up in a sweet little indulgent square of fudge.  This pumpkin fudge is the ultimate in pumpkin desserts.

 

Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge

 

If you thought growing your own pumpkins was the cat’s pajamas (See my article here on How to Grow Your Own Pumpkins) You can’t even begin to imagine just how happy you will be when you use that same pumpkin that you grew yourself to make your own Fresh Pumpkin Fudge.  Yep.  THAT happy.  For more on Preserving Pumpkins, read my post on DIY Pumpkin Puree

Ingredients

Ingredients for this Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge

 
  • 3/4 cup chopped cold butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 2/3 cup evaporated milk (not sweetened)
  • 2/3 cup pureed pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground cloves
  • 12 oz white chocolate
  • 7 oz marshmallows

 

Directions

1. Combine all ingredients, except the chocolate and marshmallows, in a large heavy pot.  Prepare a 9×13 pan by lining it with foil

Combining the Ingredients in the large pot for this Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge

 
2. Affix your candy thermometer to the side of your pot, and heat on low to medium, until boiling. 
3. Use a pastry brush to wipe the inside of the pot, sweeping the crystals back into the candy ( this is one part of what helps to get that fudgy texture, as opposed to the brown sugar candy texture) 
4. Watch closely!  When your candy mixture reaches 235 on the candy thermometer, removed from heat, and beat in with a wooden spoon the chocolate and marshmallows, until all is melted. Beat the mixture with the wooden spoon until it looks glossy.  This is the second part to making fudge fudgy instead of sugary.

Boiling this Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge

 
5. Carefully pour the candy into the prepared baking pan, and level smooth, cover and let harden at room temperature.  Once hardened, cut and serve. 
 

Rich Creamy Fudge made with Fresh Pumpkin Puree perfect for gift giving or indulging. Like a whole lot of pumpkin pie stuffed into one tiny piece of fudge

 
Check out all of our Garden Fresh Recipes, and all of our Vegetable Growing Tips and Ideas
Don’t forget about our Nature Themed crafts as well – such as our Brilliant Cornucopia