I saw a 50-degree day in the forecast, and I could hardly believe it! So nice to be getting these milder temperatures in November. Makes it feel like spring. Other than that, the chickens are starting to lay more. Days on the farm look a little different in the late fall and winter months. More time is spent inside and working on bookwork, etc. I enjoy the slower pace for a few months but then I get eager for another growing season. Tractors moving, garden to plant, warm summer nights.

Continuing on a Thanksgiving trend for the month, I would like to share with you a holiday staple. Pumpkin Pie. Now, you can make this pumpkin pie, 2 ways. One with canned pumpkin, or my favorite way, by baking a pie pumpkin and using fresh pumpkin. I am not huge on all the pumpkin pie spices, so it is subtle on that. I hope you enjoy eating and making memories with your family with this Pumpkin Pie Recipe from our farm to your home.

Fresh Pumpkin Pie from Scratch: A Recipe from the Farm

  • 1 single pie crust for a 9-inch pie
  • 2 cups homemade pumpkin puree or canned pumpkin
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 2 eggs room temperature, beaten
  • Dash of salt
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg (optional)
  1. In a large mixing bowl mix the pumpkin, evaporated milk, cream, sugars, eggs, salt, and spices.
  2. Be sure to beat well and until fully incorporated.
  3. Pour the pumpkin mixture from the large bowl into the unbaked pie shell.
  4. Bake at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees for an hour OR until the center is set. Sometimes this will take another half an hour.
  5. TIP: Watch for when it bubbles on the top all the way to the center of the pie. It is done when it is bubbling all the way to the center.
  6. When the pie is done baking take the pie and set on a wire rack to cool. You want to make sure your pumpkin pie cools completely before serving. After it has cooled some, you can pop it in the fridge to speed up the process.
  7. NOTE: This recipe makes a little bit more than a 9” pie. A great way to use the leftover pie crust and pumpkin filling is using the mini pie plates.

Sure to be a family favorite, my little ones gobble it right up. Serve with a dollop of whipped topping. You can find more recipes from the farm and other topics on thefarmchicken.com. Thank you for reading! Have a great week!

Mariah Nienhuis | TheFarmChicken

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