Pumpkin Pie

So I had never made a "real" pumpkin pie with an actual pumpkin versus a can of pumpkin etcetera. Have you? And to be honest, the last pie crust recipe I made...well we scraped out the pie and threw away the crust. That's how that went. My philosophy is, if you fail at something the first time get a new recipe and try again. So I did and made a perfect cinnamon graham crumb crust.

That went exquisitely with our homemade homegrown pumpkin pie recipe. Of course, we harvested and cured the pumpkins a back in late summer. Then processed, cooked, pureed, canned and froze the pumpkin meat in September. (Pumpkin processing post.) My daughter made a huge batch of iced pumpkin muffins and I knew we just had to make a pumpkin pie (it's our fave) once I found a pie crust that was actually edible.

Creating the pumpkin pie was just as easy as using a can of pumpkin (well mine was in a jar by this time). But the outcome? Well worth the extra time and effort, I can tell you for sure! I don't know that I've ever tasted a better pumpkin pie than this. We are saving the rest of the frozen pumpkin from the garden for Thanksgiving pies!

Sprinkled graham cracker crumbs on top of the pie, too!

Served warm and topped with butter and fresh homemade sweetened whipped cream. This pie did not have a long life. It was all gone by the next day!

"If you fail at something the first time get a new recipe and try again" ~ Ramsey