Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Pumpkin Pie

Makes: 6-8 servings

A hearty dessert that combines the smooth flavour of local pumpkin with a mild medley of spices.


  • 3 cups cooked, pureed pumpkin or squash
  • 4 tbsp brown sugar
  • 2 tbsp molasses
  • ½ tsp cloves or allspice
  • 1 ½ tsp powered ginger
  • ½ tsp salt
  • 2 beaten eggs
  • 1 ½ cups milk
  • Pastry Ingredients:
  • 1 ½ cups flour
  • ½ tsp salt
  • ¾ cup butter
  • ¼ cup ice cold water (must be ice cold)
  • Optional toppings:
  • Whipped cream with rum
  • Vanilla ice cream


  • Mix pumpkin or squash puree in a medium-sized bowl and add other filling ingredients.
  • Beat until smooth
  • Spread into pie crust and bake at 375°F for 10 minutes
  • Reduce heat to 350°F and bake another 40 min or until the pie is firm in the centre when shaken firmly.
  • Cool to at least room temperature before serving.
  • Add desired toppings
  • Pastry:
  • Mix flour, salt and butter together well
  • Add cold water and form into a ball.
  • Let sit before rolling out to form pie shell.
  • Oil pie pan.
  • Roll out the pastry into a circle, place in the pie pan and trim the edges with a knife.
Taken from: "Moosewood Restaurant at Home," by M. Katezen