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Homemade Pumpkin Pie

Homemade Pumpkin Pie


You can substitute sweet potatoes for the pumpkin. All manner of winter squash also work well; kabocha squash has a particularly lovely color and texture. White sugar gives the pie the best color.


One 9-inch pie


  • ½ recipe Pastry Crust 
  • 3 tablespoons of arrowroot or cornstarch
  • ½ cup of milk or cream
  • 2¾ cups of puréed cooked pumpkin
  • 1 cup of sugar
  • ⅛ teaspoon salt (optional)
  • 2 tablespoons of ghee or butter
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of ground ginger
  • ⅛ teaspoon of ground cloves



  1. Preheat the oven to 350 ºF. Line a buttered 9-inch pie pan with the pie dough
  2. Dissolve the arrowroot or cornstarch in the milk or cream. Beat in with all the ingredients for the filling; a blender or food processor does a good job.
  3. Pour the filling into the crust and spread evenly.
  4. Bake for 1 hour. Let cool to room temperature to firm up the filling.

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000





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