Revolutionary Pumpkin Pie Recipe

Friends Drift Inn Farm – Recipes

Revolutionary Pumpkin Pie Recipe


Homegrown Pumpkins the Secret Ingredient

Until we made pie from our own pumpkins, we only make pumpkin pie out of obligation. You know what I mean; adhering to the Thanksgiving and Christmas family tradition.

To me, pumpkin pie was nothing spectacular. But let me tell you, using fresh pumpkin is a life changer! This is THE BEST pie recipe ever! I cannot get enough of the stuff. Perhaps it’s the use of four eggs, or maybe it’s the pumpkin or a combination of both but this is a creamy light pie, unlike the dense holiday ho-hums.

Fresh baked pumpkin pie

Musquee de Provence pumpkin is an heirloom winter squash with origins in France. The flesh is unlike any other pumpkin I have ever cooked. It’s fine and dense with only a hint of stringiness.

The flesh is so sweet the French sometimes eat thin slices raw. It’s that good!

Hope you have some freshly roasted pumpkin in your kitchen.It will tickle your taste buds….even if it’s not Thanksgiving!

Here’s a how I make homemade pumpkin puree.

(If no fresh pumpkin is available, I beg of you to grow your own ….or tell your local grower you MUST HAVE Musquee de Provence Pumpkins! Commercially canned pumpkin just isn’t the same)


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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.