Brownifer Bites: Pumpkin Pie (with recipe)

Thursday, October 19, 2017

Pumpkin Pie (with recipe)

Thing #4 desperately wanted to make pumpkin pies this weekend, so we indulged him!  This comes at the perfect time for the season anyway, so we thought we would share our recipe with you!

I got our recipe from our local Co-op and it's always a hit!

This recipe calls for pumpkin puree.  If you want to used canned, that is fine too, but if you want to use fresh pumpkin (as we usually do) - buy 1 or 2 baking pumpkins, cut in half, scoop out the center (save the seeds for roasting later!) and lay flat in a baking dish with a bit of water in the bottom and bake at 400 for 35-45 minutes or until a fork is easily inserted into the flesh of the pumpkin.  Scoop the pumpkin out of the skin and into a blender to make your puree.  You would be surprised the added flavor this adds to your pies!


  • 1 3/4 Cups (or one 15oz can) pumpkin puree (can substitute butternut squash if you prefer)
  • 3 Eggs
  • 1 Cup Half & Half
  • 1/3 Cup Milk
  • 3 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Sugar
  • 1 1/2 Teaspoons Ground Ginger
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 1 9-inch Homemade Pie Crust or pre-made frozen pie crust
  • Whipped Cream for Topping


  • Preheat oven to 400 degrees
  • Put all ingredients into blender and blend until smooth - if you don't have a blender, you can use a large bowl and beat with a mixer.
  • Pour into pie shell and bake at 400 for 15 minutes
  • Reduce heat to 350 and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
  • Cool on a wire rack for 2-3 hours before slicing.
Children are always closely supervised
While cooking and baking in the
Brownifer kitchen.  Especially
when fire is involved.
We let our whipped topping sit on the counter and come to room temperature while the pie was cooling, then spooned it into a piping bag to make the whipped topping look pretty :-) 

The kids have fun making this, it's nice and simple and though I'm not a fan of pumpkin pie, I'm told it's amazing! 

We doubled the recipe for two pies and had some filling left over, so we poured it into ramekins and baked it with the pies in the oven.  When it cooled, we sprinkled it with sugar and torched the sugar like you would for a creme brulee.  We have organic sugar that isn't very fine, so it didn't torch so well.  It was sort of a fail, but it tasted good and they ate it, so .... is it really a fail?  :-)

We'll be making plenty more of these this season, they go FAST!

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