Pumpkin Pie for Fall Equinox/Mabon

One of my favourite things this time of year is pumpkin pie. Here is my family’s recipe. You can buy either pure pumpkin in a can (double check it is not “pumpkin pie filling” I have made that terrible mistake and it was not good) or you can buy a “pie pumpkin”. These pumpkins are specifically for making pie. You can’t use just any kind of pumpkin; it has to be a pie pumpkin which is labeled as such in the store. Use whatever pastry you normally would (even if it’s a pre-frozen one).

(This is vegetarian friendly. You can sub the butter for vegan version but unfortunately this particular recipe does not turn out with egg substitute.)

This recipe makes one 9″ pie.

  • 2 eggs, slightly beaten
  • 1 3/4 cups pumpkin (either fresh or canned)
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • a couple shavings of nutmeg (you can omit the nutmeg as not all like the flavour)
  • 1 2/3 cups evaporated milk (do not substitute with condensed milk)

Mix ingredients. Pour into unbaked pie shell. Bake in a hot oven (450F) for 15 minutes. Reduce temperature to 350F and continue baking for 45 minutes or until an inserted knife comes out clean.

Photo by Lady Black

(I had some pastry issues this morning, but as Julia Child said “never apologize in the kitchen”)

Happy baking!

Many blessings,

Lady Black


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