One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Saturday, October 1, 2011

Homemade Pumpkin Pies

The crusts were made using crushed homemade whole wheat (honey) graham crackers.  I really need to buy another pie pan.  The clear glass one is a teensy too small.  It's not as big as my other one.  My  9 year-old helped with the crusts.   

I have never baked a pumpkin pie from home grown (or store bought) pie pumpkins.  I used my own home grown ones for these pies, and put more puree in my freezer.  There were so delicious.   Of course our farm fresh eggs went into this pie.  I used a recipe from Allrecipes, that required a can of sweetened condensed milk, but now I am searching for a recipe that uses yogurt instead.

Once I learn to make yogurt from raw milk, I can make these pies even more homemade, avoiding high fructose corn syrup and other unwanted elements.

I found this recipe to try when we do make our own yogurt:

Alton Brown's Yogurt Pumpkin Pie

You can't get more "pioneer" than that.  

(The recipe we used is Perfect Pumpkin Pie)


Candy C. said...

I made from scratch pumpkin pie for the first time last year. I used the recipe in MaryJane's Oct-Nov 2010 magazine. It called for canned evaporated milk but I just used my goat milk and it turned out great! Your pie looks really great and I'll bet the graham cracker crust is just to die for! :)

nancypo said...

Great idea! I'm going to try the homemade graham crackers, and buying fresh pumpkins. Which recipe did you use for the filling with the fresh pumpkins? And I LOVE Alton Brown :)