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Writer's pictureStephanie Denman

From Farm to Fork: Farmer's Pumpkin Pie Recipe



When autumn arrives and the leaves start to turn, there's nothing quite like the comforting aroma of a freshly baked pumpkin pie wafting through the kitchen. What makes it even more special is using pumpkins straight from the farm, where they were nurtured and harvested with care. In this blog post, we'll guide you through a delightful Farmer's Pumpkin Pie recipe, using the freshest ingredients straight from the fields. Get ready to savor the rich flavors and velvety texture of a homemade pumpkin pie that truly captures the essence of the season.


Ingredients:

Crust:

- 1 ¼ cups all-purpose flour

- ½ teaspoon salt

- ½ cup unsalted butter, cold and cut into small cubes

- 3-4 tablespoons ice water


Filling:

- 2 cups pumpkin puree (homemade or canned)

- ¾ cup packed brown sugar

- ½ teaspoon salt

- 1 ½ teaspoons ground cinnamon

- ½ teaspoon ground ginger

- ¼ teaspoon ground nutmeg

- ¼ teaspoon ground cloves

- 3 large eggs

- 1 ½ cups evaporated milk


Whipped Cream Topping (optional):

- 1 cup heavy cream

- 2 tablespoons granulated sugar

- 1 teaspoon vanilla extract


Instructions:

1. Preparing the Crust:

- In a mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

- Preheat the oven to 375°F (190°C).


2. Rolling out the Crust:

- On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish.

- Transfer the dough to the pie dish, gently pressing it against the bottom and sides. Trim any excess dough and crimp the edges for a decorative touch.


3. Making the Filling:

- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.

- Add the eggs one at a time, mixing well after each addition.

- Gradually pour in the evaporated milk while stirring until the mixture is smooth and creamy.


4. Baking the Pie:

- Pour the pumpkin filling into the prepared pie crust, smoothing it out with a spatula.

- Place the pie on a baking sheet and bake in the preheated oven for 40-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.

- Remove the pie from the oven and let it cool completely on a wire rack.


5. Whipped Cream Topping (optional):

- In a chilled mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract together until soft peaks form.

- Dollop or pipe the whipped cream onto the cooled pumpkin pie just before serving.


There's something truly special about using pumpkins straight from the farm to create a homemade pumpkin pie that captures the essence of the harvest season. By following this Farmer's Pumpkin Pie recipe, you can experience the flavors and textures that only fresh, farm-grown ingredients can provide. So, roll up your sleeves, embrace the farm-to-fork journey, and enjoy every luscious bite of this delectable pumpkin pie that celebrates the bountiful harvest and the hard work of our dedicated farmers.


We hope you enjoy making and savoring this Farmer's Pumpkin Pie! If you have any other requests or need further assistance, feel free to ask. Happy baking!

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