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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)
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Comments

Candy C. said…
Kristina,
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! :)
October 1, 2011 at 7:00 PM
Unknown 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 :)
October 1, 2011 at 7:11 PM
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