Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

While trolling HOMEGROWN this week in search of delicious dishes to add to the 19 Days of Thanksgiving, I realized we don't have a basic pumpkin pie recipe here on the site. (Or, at least, I couldn't find one. If you come across one, please post a link in the comments below!)

Below is a very simple, very straightforward option: no mousse, no cheesecake, no soufflé flourishes. Just the basics. The delicious, heavenly, pumpkin-y basics.

My fall farm share featured this recipe in its newsletter the week all of us subscribers received a sugar pumpkin. (Pretty smart CSA, huh?) My only tweaks were to lower the amount of cloves from 1 to 1/2 tsp and to add 1 tsp of nutmeg. Because you can never have too much nutmeg.

» 1 sugar pumpkin

» 1 cup sugar

» 1 1/2 tsp ground cinnamon

» 1 tsp nutmeg

» 1 tsp ground allspice

» 1/2 tsp ground cloves

» 1/2 tsp ground ginger

» 1/2 tsp vanilla extract

» 1/2 tsp salt

» 4 eggs

» 1 1/2 12-oz cans evaporated milk

Preheat the oven to 350F. Wash the exterior of the pumpkin—just water, no soap—then cut it in half vertically, stem to bottom. Scrape out the seeds and the stringy pulp. (You can save the seeds for roasting!) Bake the pumpkin halves cut-side-down until they're fork tender. Scoop out the cooked pumpkin flesh from the skin and purée in a blender or food processor.


Make the pie crust using your preferred method. Turn up the oven to 425F. Mix all of the remaining ingredients above into the purée. Pour the whole shebang into the pie crust and don't be alarmed if the mixture is runny. It will firm up in the oven. Bake at 425F for the first 15 minutes, then at 350F for another 45 to 60 minutes, until a knife inserted in the center of the pie comes out clean.

I especially liked this tip, included in the newsletter:

If you don't want to make or buy a pie crust, simply pour your pumpkin mixture into a greased baking dish and bake it. It will disappear before you know it.

Since I ended up with leftover filling that wouldn't fit in the pie plate, I didn't mind if I did! I put the regular pie on the upper rack and the casserole pie on the lower rack and swapped them once during baking.

Got another pumpkin pie recipe? Or any kind of pie recipe? I want to know about drool over it. Add it to the Recipe File!

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