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Real Pumpkin Pie

The title of my blog is the name of a pie.  I’ve baked lots of pies.  But I’ve never made a pumpkin pie.

Why?  Probably because I don’t like pumpkin pie…or at least I didn’t until yesterday 🙂

But this year since I didn’t have anyone else contributing to our Thanksgiving dinner I decided to make one.  I didn’t want to just follow the traditional recipe with a can of pumpkin and sweetened condensed milk (yuck!).  I wanted a REAL pumpkin pie.

I did some searching for recipes and adjusted things to my standards and tastes.  Here’s what I came up with.  I used heavy cream and milk in place of sweetened condensed milk.  And I used extra egg yolks in place of egg whites.

It was delicious!!  I, Mary, ate and enjoyed pumpkin pie!  For the first time in my life.  Even crazier…I enjoyed it with whipped cream on top…I don’t like whipped cream.  Or so I thought.  I guess I actually like REAL whipped cream as well.

A combination of my personal tastes changing over the last few years and using quality, real ingredients means a delicious nutritious dessert that I could finally enjoy.  I even ate some for breakfast today.  It’s actually a really good breakfast in my opinion.

Do you enjoy pumpkin pie?  How do you make yours?

Real Pumpkin Pie

2 cups cooked, pureed pumpkin
1 cup heavy cream or whole milk (can be replaced with coconut milk)
2 eggs OR 1 egg + 2 yolks OR 4 yolks
3/4 cups organic cane sugar (you can substitute maple syrup for some of this)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt

Single pie crust (wheat)**

1 1/4 cups organic whole wheat or all purpose flour

1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening or cold butter or lard
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar

Pie Crust:
Sift flour and salt. Cut in 1/2 shortening until it resembles corn meal. Cut in other 1/2 until it looks like small peas. Add water + vinegar and mix well. (You can do this all in a food processor for a very quick dough). Roll out and place in 9″ pie plate.
**You can make this gluten free using a soaked gf pie crust or a regular gf pie crust.

Pumpkin Pie:

Preheat oven to 425.

Combine all ingredients in a bowl.  Beat with mixer until smooth.

Pour into unbaked pie shell.

Bake for 15 minutes at 425, reduce temperature to 350 and bake for an additional 40 to 50 or until knife comes out clean.

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  1. Sara says:

    Looks great! Real pumpkin pie is so good. It’s the only way I will make it from now on. I don’t think fresh pumpkin is absolutely necessary, though – I think organic pure pumpkin (with no other ingredients) is ok if you don’t have a pie pumpkin to use. I have some puréed pie pumpkin in the freezer that I made a few weeks ago that I am anxious to use for another dairy free pumpkin pie in the future, though! 🙂 I just had a can of organic pure pumpkin that needed to be used up first. 🙂

    Nothing compares to real whipped cream, either! Yum!

  2. The Voogts says:

    I think organic pure pumpkin is fine too. But I can still tell a difference in taste. I use the canned stuff sometimes just to have a different easy vegetable on hand. But it always has a slightly odd taste to me. Nothing beats the real thing 🙂

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