Pumpkin Pie

We know we still have a few weeks left of summer, but for those of you who are ready to jump into the flavours of fall, try our recipe for Pumpkin Pie made with delicious garden pumpkin!



  • ½ cup cold butter / cold coconut oil

  • ¼ cups all-purpose flour

  • ¼ teaspoon salt

  • 1 tbsp organic cane sugar

  • 3 to 4 Tablespoons very cold water


  • 2 RS eggs, slightly beaten

  • 2 cups pureed fresh RS pumpkin

  • 1/4 cup organic heavy cream

  • 3/4 cup organic cane sugar

  • 1 tbsp organic all-purpose flour

  • 1 tsp pure vanilla

  • ¼ tsp salt

  • 1 tsp ground organic cinnamon

  • 1/4 tsp ground organic nutmeg

  • 1/8 tsp ground organic allspice

  • 1/2 tsp ground organic ginger


  • Place butter, flour, salt, sugar in food processor, pulse until mixture resembles pea-sized crumbs

  • Slowly add water with processor running until dough comes together.

  • Form into a 5-inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle.

  • Roll out dough on a lightly floured surface, into a 12-round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. Place in fridge until filling is ready.

  • In a large bowl stir together eggs, pumpkin, and cream.

  • Stir in sugar, flour, vanilla, salt, and spices.

  • Pour pumpkin mixture into pastry-lined pie plate.

  • To prevent over browning, cover edge of pie with foil.

  • Bake in 375 F oven for 25 minutes.

  • Remove foil.

  • Bake for 40 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack.

  • Cover and refrigerate within 2 hours

  • Serve with fresh whipped cream, enjoy!