We grow our own Sugar or “Pie” Pump-
kins and they are a very easy keeper.
We grow gorgeous, heirloom pumpkins
that are easy to process and save seed
from! The puree makes outstanding
pumpkin breads and other goodies too!
Join me and I’ll walk you through making
your own pumpkin puree, pie crust, pie
filling and even whipping up your own
whipped cream to top it all off!
Pick and wash pumpkins in cold water. Tools needed: large butcher knife, ice
cream scoop, paring knife/fork, baking
pan, and cutting board. You’ll also want a
hand mixer and Ziploc type freezer bags.
(Canning pumpkin puree is not advised,
otherwise I’d can vs freeze, anytime!)
Cut your pumpkin(s) into big chunks,
take your ice cream scoop and scoop out
all the seeds and mess into a bowl and set
Place the cleaned-up chunks into your
baking dish in one layer. Bake at 350 for
45 minutes to an hour, until pumpkin is
Once your baking is done, set out to cool
for about 15 minutes. Use a small knife or
fork to peel rind away from the pumpkin,
I used a simple hand mixer, and got
this gorgeous puree! Depending on your
pumpkin, it can be really watery (in this
case, hang in cheesecloth to get rid of
excess water) or dry (in this case, add a
tablespoon of water at a time to get to pro-
per consistency), however these pump-
kins turned out perfect puree!
Once I’ve got it mixed up well, I put two
cup portions into my Ziploc freezer bags,
making sure all air is out of the bag. Seal
and lie flat in the freezer.
5 cups flour (I use Wheat Montana Prairie Gold Flour)
2 tsp salt
2 cups butter ( 4 Sticks—must be cold—
cut up into tiny pea-sized pieces)
½ - 1 cup of cold water
Mix all ingredients by hand (or if you have
a strong mixer), reserving ½ cup of water.
Will be dry. Add more cold water as needed to form ball of dough. Divide in 2 balls.
Chill in fridge 1 hour. Roll your pie crust
out on a floured surface, to your preferred
thickness. Place in your pie pan, taking
your time to clean up the edges that drape
over the pie pan. Pour in your pie filling
(allow room for pie to bake: do not fill up
to the very top lip of your pie pan). If you
were just baking the crust only, bake at 425
for 12-15 minutes for a pre-baked crust.
For our Pumpkin Pie—bake as directed in
the Pie Filling instructions.
Pie Filling Recipe
2 cups Pumpkin Puree
3/4 cup brown sugar (packed)
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground clove
½ cup evaporated milk
½ cup heavy cream
Preheat oven to 400 degrees. Mix your
pumpkin, brown sugar, salt, cinnamon,
ginger, nutmeg, and clove until combined
well. Add eggs, evaporated milk, and
heavy cream and mix until smooth. Pour
into your unbaked, deep dish pie crust.
Bake 15 minutes at 400 degrees, then reduce heat to 350 degrees and bake another 45-50 minutes until center is firm (not
soupy). Remove and cool on rack. Chill in
fridge until serving. Serve with whipped
Beat 1 cup of heavy cream until soft peaks
form, add in 1/4 cup of powdered sugar and
1 tsp vanilla until medium peaks form.
Serve immediately or store in fridge.
Lisa Barthuly has
worked for The Old
Schoolhouse® Magazine for over 15 years in
the Sales Department.
She lives in the mountains of the American
Redoubt with family, a
few dogs, and a menagerie of farm animals.
She is a follower of Yeshua, a helpmeet, and
a mama! She enjoys a simple, home-centered
life, enjoys rich coffee and cream, reading,
and loves a round of competitive target practice! Visit her at her ‘homestead on the web’