October 25th, 2018 — The Start of Autumn

The Start of Autumn

Pumpkin pie


Different people mark the arrival of Autumn in different ways- for some it’s back to school shopping and sending the kids back to school, others it’s all things pumpkin spice. But for me it is different. Being homeschooled meant no back to school shopping, and with the nearest Starbucks nearly 40 miles away, a pumpkin spice latte isn’t going to happen.

So I mark the start of Autumn differently than most. It’s having a winters worth of hay stacked neatly in the barn. It’s marked by spending the morning cutting and stacking firewood so the house is warm all winter. The bull is out with the cows and with any luck we will have a pasture full of bouncing calves in nine months.

But one of my favorite things about Autumn is how the food changes. It moves from summer salads and cooking on the grill to soups and casseroles filled with root vegetables that spent all summer growing and now fill the pantry. And since you can’t have Autumn food without including pumpkins, here is our recipe for Pumpkin Pie. We use pumpkin puree that we make ourselves with this super easy way.

Pie Crust:

1 cup flour
½ teaspoon salt
⅓ cup + 1 Tablespoon shortening
2-3 Tablespoons ice cold water

Mix flour and salt together in a small bowl.
Cut in shortening with a fork until in pea sized pieces.
Add water 1 tablespoon at a time until dough comes together.
Form into a ball and place on a well floured board. Roll out until ⅛ to ¼ inch thick.
Carefully fold crust into quarters to pick up and place in pie pan. Spread out in pie pan and crimp edges. Trim if necessary

pie crust

Pumpkin Pie:
2 cups pumpkin puree (Get our recipe here)
2 eggs
½ cup brown sugar
1 cup sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
¼ teaspoon cloves

Mix all together and pour into prepared pie crust.

Bake 400F for 20 minutes, then reduce to 350F and bake another 60 minutes until a knife comes out clean.



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