Chefs on the FarmWelcome to the world premier of the Food Grown Right Pumpkin Pie recipe. Below you will discover the information necessary to create your very own pumpkin pie from “beyond-scratch”:

Step 1: Locate your copy of Food Grown Right, In Your Backyard.  It’s probably on the table next to your bed or in a prominent glass display case in your dining room. 

Step 2: Grow a pie pumpkin (refer to your copy of Food Grown Right, In Your Backyard for full details).

In truth, this blog entry would have proven more useful if posted in May, which is the right time to plant pumpkins. For the time being, we will assume that you either already grew a pumpkin or that you are able to locate one at your local grocery store, farmer’s market or pawn shop. 

Step 1 Revised: Acquire a pumpkin.

Step 2 Revised: Cook that pumpkin. 

Pumpkins on the VineIngredients

  • 1 Pie pumpkin
  • 1 tablespoon vegetable or olive oil



1.  Preheat over to 350ºF
2.  Cut pumpkin in half
3.  Cut out the stem and scrape out the stringy insides
4.  Discard stringy stuff while saving the seeds (for roasting)
5.  Rub the cut edge of each half with a little oil to prevent burning
6.  Bake pumpkin halves (cut side down) until fork tender (about 40-50 minutes)
7.  Remove from oven and let cool (20-30 minutes)

Step 3: Make a piecrust. 

This can happen while the pumpkin is cooking or at some point earlier in the day (or the day before).  There are many variations on the basic piecrust: Replacing half of the butter with shortening will make the crust flakier, but I like to use straight butter…mainly because I don’t ever have any shortening. 


Either way, making a crust much easier than you think:


  • 1 ¼ cup flour
  • 1 cup cold butter (1 stick)
  • ¼ teaspoon salt
  • 4-5 tablespoons cold water


1.  Put flour and salt into a food processor and pulse until mixed 
2.  Chop up butter into small pieces (approx. ½ “) and slowly add to flour mixture while continuing to pulse
3.  Slowly add water 1 tablespoon at a time to the mixture while continuing to pulse
4.  As soon as all of the ingredients are incorporated, stop mixing (over-mixing will make the dough chewy)
5.  Form the dough into a ball (it will try to fall back into pieces), wrap in plastic (or put in a plastic bag) and put in the fridge for at least 1 hour
6. Let dough warm up for a few minutes and then roll it out on a floured surface and put in pie plate
7.  Poke 8-10 holes in the base of the crust with a fork (to prevent it from deforming when it cooks)
8.  Bake the empty crust for 10-12 minutes and set aside


Step 4: Follow the following pumpkin pie filling recipe.



  • 2 cups of pumpkin pulp purée from your sugar pumpkin
  • 1 cup heavy cream
  • ½ cup sugar (brown or white)
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼  teaspoon ground cloves
  • ¼  teaspoon ground cardamon


1. Preheat oven to 425°F
2. Mix sugars, salt, and spices, in a food processor
3.  Beat the eggs and add to the bowl
4.  Stir in the pumpkin purée
5.  Stir in cream
6.  Blend all together until well incorporated. You want it really, really smooth
7. Pour into pre-cooked pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 additional minutes, or until a knife inserted near the center comes out clean.
8. Cool for 2 hours!

 Pumpkin Pie from Scratch

Step 5: Make whipped cream, put it on the pie and serve it to anybody who likes pie.


  • 1 cup heavy cream
  • 1 tablespoon sugar (white or powdered)
  • 1 teaspoon vanilla


1.  Put cream into the food processor and whip until it starts to become firm. 
2.  Add sugar and vanilla and whip a little more (until peaks form). Don’t over-whip.
3.  Eat 6-8 spoonfuls directly from machine to test flavor and consistency.
4.  Use a spatula to remove the rest of the whipped cream and serve with pie.


-- Recipe and images created by the authors of Food Grown Right, In Your Backyard, Skipstone ©

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