The Perfect Pumpkin Pie

With the holidays just around the corner pies once again have resurfaced to the frontlines of the bakeries. At least where I am from a pumpkin or apple pie is surely to be found on every Thanksgiving table. Even though I did have a blog post planned and posted for this week I couldn’t leave my homesteader and homemaker friends without a recipe to really dazzle their family. Every year I have made this the compliments roll in and it is thanks to how delicious this pie is. 

Pumpkin Puree

For this recipe I will be talking about pumpkin puree but if you have a small round pie pumpkin that will work too! Probably even better since it’s fresh. It will be necessary however to prepare to need extra time since turning a pumpkin into puree takes about an hour for most recipes online. 

Pie Crust

Another note is that I will be using my best homemade pie crust on this dessert. It is without sugar but really the buttery flakey ness is what compliments the spices and pumpkin. You can find my recipe for the pie crust here. Take note though if you do decide to make the homemade crust that you will need 1-4 hours to chill the crust before use. Where often I have found myself not refrigerating the crust it will hold its shape better with a chill of 30 minutes to an hour. 

Use Quality Pie Spice

My last tip for this is to make sure you use quality spices. If you have spices that are ancient and when you open the cap of their container and you can’t smell them…toss them. Too many times we buy spices and use them until the bottle is empty without considering the expiration of the flavors. This is why I will buy in bulk because I can measure out about two tablespoons of each spice. If any remains at the end of the year it is tossed and replaced (it very seldom is). Even though it is cheaper to buy in bulk I do realize sometimes there are no stores nearby that sell it so opt for the littlest prepackaged spices as you can. This won’t save money, but it will elevate your food because the spice is at its full flavor.

The Recipe

As always thank you for reading The Self Sufficient Citizen. I encourage you if you want to learn more about homemaking, homesteading and get recipes like this one to sign up for our monthly newsletter where I send the best of the blogs month to you. Until next time!

-Hannah