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Pumpkin Love

I love pumpkin pie!

Since living in Europe, I have had to learn to make pumpkin pie completely from scratch. There are no cans of pumpkin that I can pick up from the grocery.

In a post I made last year you can read how to bake pumpkin halves and then scoop out the purée with step-by-step photos. It is easy to do.  I am happy that I was forced to do it because it is worth the extra work.

Believe me when I tell you that it isn’t really much work at all and the results are mouth watering.  Vilay went so far as to tell me it was the best he had ever had.  Keep in mind he loves pumpkin pie as much as I do if not more!

Use a sugar pumpkin for cooking or baking.  Large pumpkins for Jack-O-Lanterns are too stringy.

The kids worked hard to separate the seeds from the stringy insides so that we could toast them.

Heavenly pumpkin pie.

Toasted seeds.

Joy of Baking pumpkin pie recipe – easy directions to make a pumpkin pie crust and all.  The pâte brisée or shortcrust pastry was easy and turned out perfectly.  The last time I made a pumpkin pie the crust didn’t turn out but this time it did.  So, I will stick to the Joy of Baking pie crust recipe.

However, I think the filling recipe from last year was a little better.  It called for honey instead of sugar and that may be the difference.  I have enough pumpkin purée to make another pie and will use the filling recipe from last year with honey and the pie crust recipe from Joy of Baking.   I have a feeling it will be the best pumpkin pie I have made yet!  Well, it will have only been the third in my life so that may not be saying much.  But seriously, it is easy to cook and bake.  Each time I make something from scratch I am amazed at how easy and fast it is.

Making something from the box or can doesn’t save that much time and it isn’t fresh.

I prefer homemade any day.


Joy of Baking pumpkin recipe (I love their pie crust recipe which can be used for another family favorite, a quiche)

How to make pumpkin purée with step-by-step photos and the filling recipe that I used last year.

Recipe for toasted pumpkin seeds that I used (remember – waste not, want not)


Comments on this entry are closed.

  • Anne October 4, 2008, 2:25 pm

    Do you want the recipe for pumpkin bread? It is extremely good. I also love pumpkin pie, pumpkin bread, etc.

  • Pumpkin October 4, 2008, 8:18 pm

    I would love to have a pumpkin bread recipe. I take all the recipes I can get. Pumpkin bread is a favorite of mine right up there with pumpkin pie. My kids want me to try pumpkin cookies but I have never made those before.

  • unbalanced reaction October 5, 2008, 6:28 am

    Oh my gosh, now I’m really craving some pie. That looks so good.

  • Pumpkin October 5, 2008, 10:57 am

    Unbalanced Reaction,
    It is so good. You have to make it!

  • Susie Vereker October 5, 2008, 3:50 pm

    Great photos, Pumpkin!

  • Jessica October 5, 2008, 7:56 pm

    I am so impressed that you made pumpkin pie from scratch… for that alone you deserve an award. Speaking of which…

    I have featured your blog on Swisstory… see here.

    Have a great week!
    Jessia :)

  • Anne October 5, 2008, 8:26 pm

    Here is the pumpkin bread recipe:

    1 C sugar 1/2 t salt
    1/2 C brown sugar 1/2 t nutmeg
    1 C pumpkin gut 1/2 t cinnamon (I use more)
    1/2 C oil 1/2 t ginger
    2 eggs 1/4 C water
    2 C flour 1 C raisins (optional)
    1 t baking soda 1/2 C chopped walnuts (optional)
    Combine sugars, pumpkin, oil and egg. Beat until smooth. Add flour, soda, salt and spices to pumpkin mix. Stir in water, raisins and nuts. Pour in a prepared loaf pan. Bake at 350 for 65-75 minutes.

    The nuts and raisins are optional but I think the bread is better with them. I also add a lot more cinnamon because it is so good.

  • Anne October 5, 2008, 8:28 pm

    If you want the recipe for Reese Peanut Butter cups, let me know. I sent the recipe to my girlfriend in France and now she makes them every time she needs a “fix”. They taste just like the originals. No baking required, either.

  • Pumpkin October 6, 2008, 4:23 pm

    Thank you!

    Thank you for your award. It is very sweet of you to think of me.

    I will be making that pumpkin bread recipe!!! It looks so good. I would love to have a recipe for peanut butter cups. Reese Peanut Butter cups were one of my favorites!

  • Anne October 6, 2008, 4:38 pm

    Reese Peanut Butter Cups
    2 C peanut butter
    2/3 C brown sugar
    1 stk melted butter
    1 lb powdered sugar
    1 t vanilla
    Mix together very, very well. Using clean hands to mush it with your fingers, honestly, is the easiest way. Smush into a 9X13 pan (I don’t know what standard sizes you have there- but slightly larger than this is better- do not go smaller)
    1 pkg chocolate chips (approximately 12 oz)
    1 stk butter
    Melt the chocolate and the butter together (microwave works well)- mix until VERY smooth- work that butter in well. Pour over the peanut butter mixture. Let it harden in the fridge. Hint: before cutting, let the pan sit on the counter for about 10 minutes to soften a bit. Otherwise, you end up cracking the chocolate. These can be frozen, once made. They taste great frozen, too.

  • expatraveler October 7, 2008, 7:30 am

    Oh that’s so yummy! I remember this from last year.. Oh wow, you’ve been doing so much though, and the snow already.. I can’t even imagine that.

  • Pumpkin October 7, 2008, 8:04 am

    We have had a busy month so far. I have done so much baking because we recently had our village festival which I baked several things for. The daycare sold baked goods to raise money. That started it all and I haven’t stopped baking! It is a good way to fight the cold. :)

  • allen vella November 24, 2008, 7:18 pm

    that would be pate brisee ;-0

  • Pumpkin November 24, 2008, 11:12 pm

    I know all about pate brisee now. I use it for all my pies and quiches. I only wish I had known about it last year! I didn’t bake homemade pies and quiches until last year. I have come a long way. :)

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