Easy Peasy Pumpkin Pie from Scratch

Easy Peasy Pumpkin Pie from Scratch

Its never too late for a pumpkin pie from scratch!  I actually bake them year round….I could probably eat a whole one on my own if you let me! haha.  This is my favorite recipe from our local co-op which only take 10 minutes to prep.


Kitchen Gear you will need:

  • Whisk
  • cookie sheet
  • measuring spoons and cups
  • medium mixing bowl
  • aluminum foil
  • pie pan
  • a knife or meat thermometer

Pumpkin Pie ingrediantsPrep time: 10-15 min (I think the bulk of the time is just gathering everything you need!)

Bake time: 45 min

Temperature: Pre-heat oven to 425°

Here we go:

  1.  Measure everything out and dump it into your mixing bowl…seriously.
  2. Whisk it until it is well stirred.  Will look like this: Pumpkin pie mixture
  3. Place pie pan onto the cookie tray…it is much easier to move the pie when it has the mixture on it when it is on the cookie tray.
  4. Place pie crust into the pie pan, press lightly so it forms to the pan.
  5. Pour mixture into pie crust.
  6. Cover the crust with aluminum foil or a crust shield (Pampered Chef has one…I have ordered but didn’t have for this round)   Here is my awesome foil job…pie with foil
  7. Open oven and carefully, slowly put the cookie sheet with the pie on it in the oven.  The mixture is a thin liquid, any sudden movements and you will have a mess!
  8. Bake for 20 min at 425° then turn down the heat to 350° take the aluminum foil off the crust.  I recommend just opening the oven and leaving the pie in there while taking off the foil.  The pie is still very liquid at this point and taking it out and in is asking for a mess.
  9. Bake for another 25 minutes.  Then check to see if it is done…you will be able to see the pie mixture firming up.  You can take a knife and check the middle or use a meat thermometer.  I do the latter because it leaves a small round hole which is less noticeable.  The knife or thermometer should come out clean when done.
  10. Take out, cool and enjoy!

Want to make your own whipped topping?  Check out my new Pinterest page for how to make your own whipped cream topping in a mason jar!

DIY Organic Brown Sugar

DIY Organic Brown Sugar

Organic is $$$$!!  A few years ago when I started to shift more to organic ingredients I couldn’t find myself coughing up the money for some of them- the price difference was too big for me to swallow.  So I started learning that some things that I considered raw ingredients like brown sugar really were not raw ingredients!!  Seriously it is just sugar and molasses!  Here is how you can make your own organic brown sugar for a third of the price of what you would pay at the store.


Kitchen gear you will need:

  • Medium mixing bowl
  • Large spoon for mixing
  • Measuring cups and spoons
  • If you have a Kitchen Aid mixer on the counter I recommend it

Here we go:

  1. Put the sugar and molasses in the bowl (double or triple the recipe if you want).
  2. Mix until blended.  This is about 2 minutes in the Kitchenaid on the lowest speed or a few more minutes if doing by hand.
  3. Store your organic brown sugar in an airtight container so it does not clump or dry out.  I use a Snapware container.
  4. Feel thrifty and super accomplished that you just made brown sugar!!diy brown sugar


DIY Pumpkin Puree…Good Bye Libby’s!

DIY Pumpkin Puree…Good Bye Libby’s!

IMG_2211Ever want to truly make a pumpkin pie out of scratch but have been scared off by the thought of making your own pumpkin puree?  It is easy and so much more appealing than digging pumpkin out of a can….here’s how make DIY pumpkin puree.

You will need a few things:

  • Cookie sheet
  • Sharp big knife (suitable of cutting a sugar pumpkin in half)
  • Food processor or blender
  • Melon baller, grape fruit spoon or just a regular spoon
  • Small bowl for seeds
  • Measuring cup
  • One sugar pumpkin for every 2cups/lbs of puree you want

I started out with about 18lbs of pumpkins (6) and ended up with almost 14 cups of puree.  I harvested my pumpkins almost two months ago, cured them (will post how to later) and stored them in the garage in a fruit box.

Step 1: Turn on oven to 400 degrees.

Step 2: Wash the pumpkins and determine how you want to cut them in half.  Horizontal will mean you need more cookie sheets, vertical works as well you just have to remove the dried vine.  The vine should snap off pretty easy with a little pressure.  I cut mine a mix of ways because I had to fit all of them on 3 cookie sheets.

IMG_2217Step 3: Cut the pumpkins in half and gut them.  Gutting is easiest with a melon baller or grapefruit spoon.  A regular spoon will work but you will need a little more time.  Make sure all the seeds are scooped out, set aside for later to clean and roast.

IMG_2219Step 4: Place the pumpkins face down on the cookie sheet(s).  Put in oven, check after 30 min and then every 10 min after until done.  You want to bake them until you can easily pierce them with a fork and their skin is a little wrinkled. The key is the wrinkle if you want to have a really easy time removing the skin….it will basically fall off which will save you loads of time (vs scooping it out).


Step 5: Take the pumpkins out of the oven, flip them over- careful they are hot!  Allow the pumpkins to cool enough that you can separate them from the skin.  I like to let them cool til they are the temperature of food you would eat.  That way you can immediately start processing them.  You don’t want to put scalding hot pumpkin into a food processor.


Step 6: Puree the pumpkin in a food processor or blender until smooth…when you think it is smooth continue for 2 more minutes just to be safe.  No one wants lumpy pumpkin pie!

Step 7: Measure out pumpkin into batch size you need.  Pies call out for a 15oz can of Libby- use 16 oz of your puree instead.  Cookies use 8oz (1 cup).  Pumpkin bread calls out a 15oz can again so use 16oz again.

Step 8: Freeze what batches you won’t use right away.  I have a deep freeze (chest freezer) that I can get away with storing my extra pumpkin puree and shredded zucchini year round. (If you freeze in ziploc bags always thaw out the bag in a bowl in case it leaks!)

Step 9: Bake bake bake.  Here are my top three Pumpkin recipes at the moment:

What is your favorite Pumpkin recipe?


Too much rhubarb?

Too much rhubarb?

Tis the season for rhubarb to abound!  We eat strawberry rhubarb crisp, strawberry rhubarb pie, rhubarb shakes, muffins etc.  if you are growing you own you probably have more than you can eat.  Fear not like zucchini it can be frozen and used in recipes later 🙂

imagechop up your rhubarb like you would normally and measure out portions by looking at what your favorite recipes call for.  Then ziplock baggie it and push out as much air as you can.  Or if you have a vacuum sealer you can use it.  I have a basic model of a Foodsaver vacuum sealer that works great.

imageI can now enjoy my fav rhubarb dishes year round!

Today is national pretzel day….make your own!

Yes there is a day for everything! I love soft pretzels so I thought I would re-share my pretzel recipe post from earlier this year today…..

Click here to learn how to make pretzels like Aunt Annie 🙂

Pumpkin muffins (or bread) w/ cinnamon cream cheese frosting!

Pumpkin muffins (or bread) w/ cinnamon cream cheese frosting!

I really think it is a shame that some people only eat pumpkin pie, bread, muffins at Thanksgiving!  It should be enjoyed year round and I make sure to do that 🙂  Here is my favorite pumpkin muffin recipe which can also be used to make two loaves of bread if your prefer.  If you want to know how to make your own pumpkin puree visit my post here.



  • 1 can (15 oz) puree pumpkin or one bag of your own puree
  • water- 2/3 cup if using canned puree, if using your own it will probably be more watery so use 1/2 cup
  • 2 Tbsp pumpkin pie spice
  • 2.5 cups sugar (organic)
  • 3.5 cups flour (organic wheat)
  • 2 tsp baking soda
  • 2 tsp vanilla extract
  • 4 eggs (cage free veg fed)
  • 1 cup oil (organic olive oil)

Icing (for thick frosting use amount below, I like thin layer so half it)

  • 1 package cream cheese (8 oz)
  • 1/2 cup of butter, softened
  • 4 cups sugar
  • 2 teaspoons of vanilla
  • 2 teaspoons of cinnamon

Kitchen gear you need:

  • Muffin pans or two bread pans
  • Sifter
  • Medium to Large mixing bowl
  • mixing spoon
  • measuring cups
  • measuring spoons

Time: 15 min prep, 30 minutes for muffins or 60-70 minutes for bread

Temperature: 350 degrees

1. Mix up pumpkin, eggs, oil, water, vanilla and sugar in a bowl.


My defrosted bag of pumpkin puree (2 cups, 16 oz)


Ingredients mixed together…. yes that is a rice cooker spoon I love using it for mixing up recipes!

2. Put dry items into a sifter (sugar, flour, baking soda) and sift over the bowl you mixed up in Step 1.


Sifter filled with dry ingredients

3. Mix together

photo(45)Dry and wet ingredients mixed together, my little dipper is great for scooping mix into the muffin papers.  (It is from a mini crock-pot I have for dips)

4. Pour into greased bread pans or into muffin paper liners in your muffin pans


5. Bake for 30 minutes if you are doing muffins or 60-70 if you are doing bread at 350 degrees.


6. While baking make your icing!  In a medium bowl combine all frosting ingredients.  The best way to mix them together is with an immersion blender.


Click here for more on immersion blenders

Move the blender up and down, in and out of the mix.  Take a spatula and clean off the outside of the blender and repeat until everything is well blended.  Ice cupcakes.  (recommend if you are not refrigerating the cupcakes to ice them as you eat them)