Desserts/ Fall/ Recipe

Pumpkin Puree = Pumpkin Pie

It’s about bloody well time food bloggers jumped on the mail swap wagon! I know, I know – it’s not quite as easy to mail food as it is to mail crafts or letters or whatever, but I’m super stoked for this!
Welcome to the Great Food Blogger Cookie Swap!, hosted by Julie @ The Little Kitchen and Lindsay @ Love and Olive Oil.
The idea is simple: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Uh, yum! That’s a heck of a lot of cookies! You can eat them all yourself or share with your friends and co-workers. Post your cookie recipe on your blog. Check out everyone else’s cookie recipes. On December 12th, posts & recipes will be revealed! How fun is that??
Now, speaking of baking, how about some delicious home made pumpkin pie just in time for Halloween? Okay, maybe it’s a little late for Halloween but it’s a Fall pie and it’s still Fall so just go with it. This recipe comes from my parents – it’s what I grew up on. And it’s kind of delicious. You can use store bought puree but it’s nothing compared to the flavor of the home made stuff. And the fact that it really is so easy to make yourself, there’s no excuse for anything from a can.

Pumpkin Puree = Pumpkin Pie


For Pie:

  • 1 Pie Pumpkin (the smaller, yummy, more tender ones).
  • 2/3 C Sugar.
  • 2 Tsp Pumpkin Pie Spice.
  • 2 Free Range Organic Eggs, lightly beaten.
  • 1 2/3 C Evaporated Milk.
  • 2 Pie Pastries (find a good recipe here or in a pinch buy 2 from the store).

For Topping:

  • 250 ml Whipping Cream, very cold.
  • Splash of Pure Vanilla Extract.
  • 3 Tbsp Icing Sugar (optional).


  1. Pre-heat your oven to 350 degrees F.
  2. While that heats, slice your pumpkin in half and scoop out the pulp and seeds (save those seeds - recipe to come!).
  3. Place pumpkin open side down in a baking dish and add 1/2 C water.
  4. Place in the oven and bake 40 - 50 minutes or until flesh is tender.
  5. Remove from heat and let cool to touch. Once you can handle the pumpkin, remove and discard the skin and transfer the flesh to a food processor. Blend on high to make a smooth puree - and voila! Home made pumpkin puree!
  6. Turn up the heat on your oven to 450 degrees F & line your pie plates with the pastry.
  7. In a small bowl, sift together the sugar and pie spice. Pour into the eggs and mix well. Add evaporated milk & pumpkin. Stir until fully combined.
  8. Pour mixture into the pie shells and bake for 15 minutes. Turn the heat down to 350 degrees F and continue cooking for 35 - 40 minutes or until a knife inserted close to the center of the pie comes out clean.
  9. As that bakes, pour the whipping cream into a large very cold bowl. Mix with beaters on high for approximately 7-10 minutes or until approaching desired thickness. Add the vanilla and icing sugar if using and blend well.
  10. Return to the fridge until ready to use.
  11. Remove the pie from heat and let cool.
  12. Serve with whipped cream.
  13. Eat.




  • Sam
    November 4, 2011 at 11:55 PM

    I LOVE the cookie swap idea. I always try to get one going locally (just like I always try to get canning and/or jar swaps going locally), but to no avail. Maybe I’ll join this swap!

  • John
    November 5, 2011 at 12:49 AM

    super delicious pumpkin pie. Mmmmm… pie…

  • Kristy Lynn
    November 5, 2011 at 6:48 PM

    @ Sam: Do it!! That’d be fun if we got each other!

    @ John: you would.

  • Megan (Best of Fates)
    November 6, 2011 at 12:39 AM

    OOh, you had me at whipped cream – looks delicious!

  • Kristy Lynn
    November 6, 2011 at 5:32 PM

    @ Megan: whipped cream is never a bad idea. never.

  • Fall Desserts: The Effervescent Pumpkin Pie - 10 Recipes!
    August 27, 2014 at 10:11 AM

    […] photo via […]