Pumpkin Pie!

If I handed you a pie pumpkin, would you know what to do with it? Yes of course you would, because you’re a smart individual who can follow my directions and turn it into pumpkin puree. Awesome, good for you. End of story.



Oh, it’s not the end of the story? Hm. Pumpkin pie, you say. Interesting idea… 😉

Yes, pumpkin pie. Made with a real pumpkin (because you may or may not know that oftentimes canned “pumpkin” is actually another kind of squash). Many pumpkin pie recipes call for canned pumpkin, evaporated milk, and white sugar, so I was super excited to have one that uses cream and honey! Also, it tastes awesome.

Pumpkin Pie

From The Prairie Homestead

  • 2 c. pumpkin puree
  • 3/4 c. honey
  • 1 t. vanilla extract
  • 1/2 t. sea salt
  • 3 t. pumpkin pie spice
  • 3/4 c. heavy cream
  • 2 eggs, lightly beaten
  • 1 unbaked 9″ pie crust


  1. Preheat oven to 375 degrees.
  2. Combine pumpkin, honey, vanilla, salt, and pumpkin pie spice.
  3. Mix in the cream then gently beat in the eggs.
  4. Pour into an unbaked 9″ pie shell, cover the crust with foil or a pie shield, and bake at 375 degrees for 25 minutes. Remove the foil and bake for another 20-30 minutes, or until a knife inserted in the middle comes out clean.
  5. Cool and serve with (real) whipped cream!




How to Make Pumpkin Puree

Jan and Andy gave me a huge pumpkin last week (a Tan Cheese Pumpkin… strange name, but it has amazing color and tastes great!), and I thought I’d share how to make pumpkin puree! 20160902_115204

  1. Preheat your oven to 375 degrees.
  2. Slice your pumpkin in halves or quarters, depending on how big it is.20160908_090938.jpg
  3. Scoop out the pulp and seeds. (You can save them to roast and eat or perhaps plant next year, like I’m doing!).20160908_091038.jpg20160908_091317
  4. If you’ve got a large pumpkin you’ll need to slice it into more pieces for baking. And if your pumpkin is 14 pounds like mine was… you might have to cut it into 12 slices. 20160908_091556.jpg
  5. Lay the slices in glass baking dishes, and bake at 375 degrees for 50-90 minutes, or until they are soft when you stick a fork into them. 20160908_092247.jpg20160908_115124.jpg
  6. Let cool for a bit, then spoon the insides into a food processor (a blender might work too?). Process until smooth. If the pumpkin isn’t blending or seems too chunky, you probably didn’t cook it long enough. Stick it back in the oven for a while. 20160908_120548.jpg20160908_121524.jpg
  7. And there you have it! You can store your puree in the refrigerator for up to a week, or freeze it. But I’d suggest you turn it into pies or bread and eat it. 😉 20160908_123039.jpg

Stay tuned for my pumpkin pie recipe later this week!