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Rustic Pumpkin Pie

November 11th, 2008 · 11 Comments

Somehow I missed reading about the pie challenge at The Kitchn until about 9pm tonight. I’d been planning to roast my beautiful Cushaw pumpkin tonight, so why not throw together a pie? After a mad rush to roast, bake and blog by the stroke of midnight, I completed my entry form at 11:59pm on the dot … only to have my internet connection drop and return a few minutes later to the “error: the entry form is now closed” message. Nooo! Oh well, now that I have this pretty blog post prepared, hopefully you all will enjoy it even if it’s not a prize winner.

To complement my pumpkin, from our Potomac Vegetable Farms CSA in Virginia, I decided to keep it simple and use a few other quality, local ingredients, namely my South Mountain Creamery butter and Hilldale Farms organic eggs.

This summer I tried the Cooks Illustrated vodka pie crust, to rave reviews. It was perfectly light and flaky. This time, I made it with all (local, natural) butter since I generally prefer not to use shortening, and found the resulting dough a little less moist and easier to work with. It still requires chilling, though, before rolling it out, and I rolled it out between two pieces of plastic wrap to facilitate getting it off my cutting board and into the pie plate in one piece.

For the pumpkin puree, I split my pumpkin in half and roasted it cut sides down on parchment paper at 350 degrees for 50 minutes. This pumpkin is more yellow than your traditional pumpkin, but the cooked flesh was so luscious and creamy it barely needed blending. I used a hand blender just to smooth it out. I like my pumpkin pie custardy with a little creaminess, but instead of using condensed milk I used a little local yogurt instead.

Recipe: Rustic Pumpkin Pie


  • 1 9-inch pie crust (Cooks Illustrated, half the recipe)
  • 2 cups fresh pumpkin puree
  • 3/4 cup brown sugar
  • 2 organic eggs
  • 1 teaspoon organic vanilla
  • 3/4 teaspoon powdered ginger
  • 1/4 teaspoon allspice
  • 1/4 cup plain, unsweetened whole milk yogurt

Instructions: Prepare pie crust and set aside. Preheat oven to 400 degrees. In a large mixing bowl, stir together pumpkin puree and sugar until well blended. Add eggs and vanilla and whisk to combine. Stir in seasonings, then yogurt. Blend completely, then pour into prepared pie crust. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and cook until set, about 35-40 minutes more. Makes 8 servings.

Pour yourself a glass of fresh milk (ours was delivered this morning!), and enjoy the perfect midnight snack! Or, you know, save it for a holiday like a normal person. Either way, enjoy!

This is the first in a four-part series of FoodieTots Thanksgiving favorites – starting with dessert first, of course! Stay tuned for a few other turkey day recipes.

Tags: dessert · one local summer · recipes

11 responses so far ↓

  • 1 Jill // Nov 11, 2008 at 9:35 am

    Looks delicious! Your CSA is still going? Ours ended a month ago.

  • 2 foodietots
    Twitter: foodietots
    // Nov 11, 2008 at 5:06 pm

    @ Jill – Yeah, we signed up for the fall season this year, which ends tomorrow. But we had to go to the farm stand for the pumpkins, they weren’t included. First frost comes a bit later down here!

  • 3 P.Price // Nov 11, 2008 at 8:18 pm

    YUM! And pumpkin is so very good for you, too. I’ll have to try the yogurt sub.

  • 4 Mariko // Nov 12, 2008 at 2:19 am

    Oooo. I’m obsessed with pumpkin pie. I am so jealous you have a CSA. I can’t get pumpkin around here at all except during Halloween (and only the carving ones)! I’m still determined to try the yogurt sub with canned pumpkin. Do you find that the fresh pumpkin is really watery?

  • 5 Elizabeth @ Capital Spice // Nov 15, 2008 at 9:14 am

    Oooh, this looks delicious. I was all about making a pumpkin pie with actual pumpking for our Fakesgiving dinner this year. Then I read that Tartine (the venerated bakery in SF) said the pay off isn’t worth the extra effort. I think you could show them a thing or two!

  • 6 Weekend Odds & Ends « Capital Spice // Nov 15, 2008 at 9:55 am

    […] the mood for Pumpkin Pie yet? FoodieTots has a great recipe with fresh local ingredients. No canned pumpkin for […]

  • 7 foodietots
    Twitter: foodietots
    // Nov 17, 2008 at 11:43 pm

    @ P. Price – I thought the yogurt worked well. I wanted to keep with fresh ingredients, rather than canned milk, since I went to the extra effort with the fresh pumpkin.

    @ Mariko – This pumpkin was a little more watery than canned, but you can drain some of the excess liquid using cheesecloth if needed. In this recipe, with the eggs, it firmed up fairly well after cooking and cooling, but was still a little softer than if I had used cans.

    @ Elizabeth
    – Thanks! I thought the extra effort was worth it, but you do have to allow the extra time. But that pumpkin made about 8 cups of puree, so I have some in the freezer ready to go next time!

  • 8 » Blog Archive » Thanksgiving Countdown: Appetizer, Cranberries, Sides & Dessert // Nov 20, 2009 at 2:09 pm

    […] Pumpkin Pie … from a pumpkin! […]

  • 9 abbey1990 // Sep 30, 2011 at 4:03 am

    oh nice! looks delicious. this is perfect for out upcoming party. thanks for sharing the recipe.
    abbey1990´s last blog post post ..Black And White Comforter

  • 10 Wilda // Jul 26, 2013 at 9:27 am

    Hola! I’ve been following your site for a long time now and finally got the bravery to go ahead and give you a shout out from Humble Tx! Just wanted to say keep up the great work!

  • 11 Erica // Nov 21, 2013 at 10:52 pm

    I actually made this pie last year and it was fantastic!! But I have a question. I’m getting better at making my own crust…and I’m wondering if you pre-baked your crust or if it was raw when you added the filling. Thanks for the recipe and your response!