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Soil Born Farms Pumpkin Pie


CRUST (for one nine-inch single-crust pie):
1 ¼ cup flour
½ cup butter
½ tsp salt
ice water

Preheat oven to 325.
Place sifted flour and salt into a mixing bowl. Cut butter coarsely into the flour mixture using a pastry blender or your fingers until the consistency of cornmeal. Allowing a good number of pea sized chunks to remain will allow for a flakier crust. Sprinkle with a few tablespoons of ice water at a time and mix gently by hand or with a spoon. Add water until the dough can just barely stick together when formed into a ball. Place in fridge for 10 minutes to rest.
Roll dough out on a clean, lightly floured surface, flouring the rolling pin if needed until the crust is just a ¼ inch thick. Transfer into pie dish and crimp edges. Bake for 15 minutes or until crust just begins to brown.

1 small Pie Pumpkin, or any other sweet baking squash (2 cups of pureed flesh)
1 cup heavy cream
¼ cup white sugar ¾ tsp salt
¼ cup brown sugar 1 tsp vanilla extract
2 eggs, beaten 1 tsp nutmeg
2 tsp cinnamon Optional: ¼ tsp cayenne powder
2 tsp ginger powder (if you use fresh ginger, use a bit more and puree with the pumpkin)


  1. Slice pumpkin crosswise and scoop out seeds.
  2. Place shell-side up on baking sheet, and bake at 325 until flesh is tender and skin is easily pierced with a fork, about 40-50 minutes.
  3. Remove skin and puree in a blender or food processor until smooth.
  4. Mix 2 cups pureed pumpkin with all other ingredients.
  5. Pour the filling into pie crust and bake at 375 for 10 min.
  6. Decrease oven temperature to 350 and continue to bake for an additional 40 min, or until the center of the pie is just firming up. If the crust is getting too brown, cover with a thin strip of aluminum foil molded around the pie.
  7. Wait for the pie to cool before slicing and serve with whipped cream.