Homemade organic pumpkin pie goes hand-in-hand with a green Thanksgiving, but it’s also great at other times of the year. Not only is pumpkin pie yummy, but organic pumpkins are super-packed with vitamin A, potassium, beta-carotene, vitamin C, folate, calcium and more.
Choosing Your Organic Pumpkin
I’m not very keen on making my own pumpkin puree. It’s a lot of work and I’m not totally down with the texture (grew up on canned). However, be aware that currently there are zero BPA-free pumpkin purees packed in cans. Considering we don’t buy that many canned food items, I don’t feel too guilty about buying canned organic pumpkin. However, if you want to totally avoid BPA from cans, your other options are posted below.
- Find a local organic pumpkin and make homemade pumpkin puree - here’s another recipe for pumpkin puree. SAFETY NOTE: Canning pureed pumpkin is not recommended, you’ll need to freeze your homemade puree.
- You can substitute pumpkin butter oz. for oz. for puree. And most comes in a BPA-free jar. But it will cost more and you’ll have to taste it first, as most comes with spices added, and adjust your pie recipe from there.
Organic Pumpkin Pie Filling Ingredients
*Makes enough for one pie.
- 15 oz of pumpkin puree (almost two cups – using a flat two cups is a-ok).
- 14 oz can of organic sweetened condensed milk - IF you don’t want to use cans, you can substitute 1 and 1/2 cups organic milk + 3/4 cup organic sugar for the sweetened condensed milk.
- 2 organic eggs, slightly beaten.
- 3/4 teaspoon organic cinnamon.
- 1/2 teaspoon organic nutmeg.
- 1/4 teaspoon organic ginger.
- 1/4 teaspoon organic ground cloves.
- 1 teaspoon organic pure vanilla extract.
- 1/4 teaspoon salt.
Organic Pumpkin Pie Crust Ingredients
I’ve already written some tutorials on pie crusts. First read – Organic Pie Crusts 101. Then choose one of the pie crusts below to make.
Note, that I make pumpkin pie with a shortening-based crust, because a butter crust, with pumpkin filling seems way too rich to me.
How To Make Organic Pumpkin Pie
- Mix pumpkin puree, spices and salt.
- Add your milk, eggs and vanilla to the pumpkin spice mixture and blend in gently with a silicone spatula or wooden spoon.
- Pour pumpkin mixture into your prepared crust.
- Cover the edges with foil or a silicone pie crust shield.
- Bake at 425 degrees for 15 minutes.
- Turn oven down to 350 degrees and bake for another 35 to 40 minutes.
- Take your pie out of the oven right away once the middle looks almost set, and a knife inserted comes out almost totally dry, with a wee bit of moisture still on it.
- Allow your pie to cool, then store it in the fridge.
What’s up with organic pumpkin pies cracking?
Many people have issues with pumpkin pies cracking. Usually this is because, one, you over mixed your pumpkin filling, thus messing with the texture. Never beat, whip or otherwise savagely mix your pie filling.
Two, cracking can occur if you over bake your pie. The middle of a done pumpkin pie will still appear a bit jiggly. A knife inserted will come out mostly, but not 100% perfectly clean. Once your pie hits this stage, take it out of the oven. It’ll finish setting up outside of the oven.
Fun Little Organic Pumpkin Pie Touches
Add some EASY cuteness: As noted in organic pie crusts 101, I’m hilariously designed challenged when it comes to shaping pie crusts. That said, to add some easy cuteness, I make sure to set aside a little bit of pie dough when I make my crust. Then I cut cute shapes out of it with cookie cutters, sprinkle them with organic sugar, bake them for a few minutes, then when my pie is done, I place the shapes on top – sometimes just one in the middle, sometimes many smaller shapes on each potential piece. For Thanksgiving, consider sweet autumn cookie cutter shapes – everyone thinks this is adorable and they forget you suck at pie edges.
Add some frozen whipped cream: My son doesn’t like plain whipped cream, but he does like it frozen. Make some organic homemade whipped cream. Place a dollop of the whipped cream on a parchment lined cookie sheet. Sprinkle with a touch of cinnamon if you like and freeze. Once frozen, you can store these mounds in a freezer-safe container, then transfer to pie pieces as you serve.
Make mini pies: People love having their own mini pumpkin pies. Use some cute mini pie dishes or even a stainless steel muffin pan to make tiny personal pumpkin pies. See muffin cup pies or make mini pies in tiny pie plates and simply bake for about five minutes less than a large pie.
Add some spice and flavor: I don’t like pecans, but some do. You can grind up 1/2 cup pecans, and press them into your bottom crust, before pouring in your pie filling. You can also add spices like nutmeg and cinnamon to your dough while making it, to add more flavor.
Other Yummy Organic Fall Recipes
Child with pumpkin image ©Garrison Photography via sxc. All other images ©Jennifer Chait.