Pumpkin Pie


Pumpkin Pie


Even with our Pumpkin Cake we always make Pumpkin Pie with some of our fresh pumpkin puree (don’t worry you can used canned too!)


Here is my family’s favorite pumpkin pie recipe – enjoy!



Pumpkin Pie

  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 2 cups pumpkin puree or canned pumpkin
  • 3 eggs, well beaten
  • 1 cup light cream
  • 1 unbaked pie shell (check out our favorite pie crust recipe below)


  • Beat all ingredients until smooth – in either a blender or mixer
  • Pour into unbaked pie shell
  • Bake at 450 degrees for 15 minutes
  • Reduce heat to 350 degrees and cook another 30 minutes



Double Crust Sour Cream Pastry

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup cold lard, cubed
  • 1/4 cup ice water
  • 3 tbsp. sour cream


  • In large bowl whish flour and salt
  • Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces
  • Whisk water and sour cream
  • Pour over flour mixture and toss with a fork briskly
  • If necessary add a little more water until ragged dough forms
  • Divide in half and press into 2 disc
  • Wrap discs and place in refrigerator until chilled – about 30 minutes



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