Introduction: Homemade Pumpkin Pie

Pumpkin pie is an essential part of any good Thanksgiving dinner.
It's that 'something sweet to get the grease off your tongue' as my grandmother used to say.

You Will Need:
  • 2 pie pumpkins or 2 cups pumpkin puree
  • pumpkin pie spice;
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 1/4 tsp cloves
    • 1/4 tsp ginger
  • 3 eggs
  • pinch of salt or 1/8 tsp
  • 1/2 cup brown sugar
  • 1/2 cup coconut milkor evaporated milk
  • 1 pie crust
  • whipped cream or dairy-free topping, ice cream, etc

Step 1: Carve Pumpkins

Carve your pie pumpkins into two miniature Jack-o-Lanterns and set aside.

Step 2: Separate the Seeds

Sort out the seeds from the rest of the pumpkin innards.

Rinse & roast the seeds.

Step 3: Pumpkin Puree

Blend the mashed pumpkin on high until smooth.

Step 4: Sugar & Spice & Everything Nice

To the blended pumpkin add 1/2 cup brown sugar, a pinch of salt (1/8 tsp)
and pumpkin pie spice;

1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 ginger

Step 5: Blend

Add 1/2 cup coconut milk and 3 eggs to blender.
Mix until filling is smooth and evenly spiced.

Step 6: Pour

Fill your pie crust with delicious pumpkin mix.

How to make Pie Crust from scratch:

Step 7: Bake

Bake your pie in an oven pre-heated to 450℉ for fifteen-twenty minutes.
Reduce heat to 350℉ and bake for 30-40 minutes more.

Pie is done when the top cracks or when a toothpick comes out of the centre clean.
Let cool.

Step 8: Serve

Cut the pie and serve with whipped cream or the topping of your choice.

For a low-calorie version just remove the sugar completely - the pie will bake fine and the texture will not be affected.


Check out the links below for more seasonal serving suggestions:

Roasted Turkey:

Toasted Pumpkin Seeds:

Cranberry sauce:



Candied Yams (& sweet potatoes):

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