Farmer's Pumpkin Pie

Eckert's Pumpkin Pie
Eckert's Pumpkin Pie
Homegrown Pumpkins
Homegrown Pumpkins

Since I am a pumpkin farmer’s wife, I just have to bake pumpkin pie with a real pumpkin this time of year! If you have never attempted a pumpkin pie from fresh pumpkin, give this recipe for Farmer’s Pumpkin Pie a try. It is really pretty simple and the pie will be packed with so much more flavor than if you choose canned pumpkin. I prefer to use the small, pie-size pumpkin because the flesh is denser than a jack-o-lantern size (which equates to more flavor, less liquid in your pie). However, if you ask experienced pie bakers, many of them use other varieties of squash and it is quite interesting to hear what varieties different bakers prefer!


I usually bake my pumpkin the day before I bake the pie. I start by lining a sheet pan with parchment paper, add a little water and bake for about an hour and a half. If you are baking your pie the next day like me, simply scrape the pulp from the skin of the pumpkin and store it in an airtight container in the refrigerator for up 3 days. Bring pulp to room temperature before starting the pie mixture.

The pie mixture is really just a dump and blend step. I use an immersion blender to puree the mixture to a smooth consistency. As for the crust, I find it hard to beat our bakery’s pie shell made from good ole-fashion lard! Grandma B. insists lard makes the best crust so I am paying tribute to her here.

After the batter is mixed, pour it in the shell and bake until firm. If you like a delicious topping with your pumpkin pie, nothing beats home-made whip cream with a couple sprinkles of sugar before beating. I also love pumpkin pie with a side a Eckert’s Frozen Custard.

I hope your family will enjoy fresh-baked, Farmer’s Pumpkin Pie this holiday season, Angie


  • 1 Pie pumpkin, about 5-pounds, washed with stem removed
  • 3 large eggs, slightly beaten with fork
  • 1 1/2 cup plain pumpkin puree, packed-well
  • 1/3 cup + 1 Tbs. brown sugar
  • ½ tsp. ground nutmeg
  • 3/4 tsp. ground cinnamon
  • Pinch of ground cloves
  • 1/2 tsp. table salt
  • ½ cup heavy cream
  • ½ cup milk
  • 1 Eckert’s Frozen Pie Shell (9 inch)



  1. Preheat oven to 375. Split the squash in half, lengthwise, and remove seeds and place in baking dish. Using a paring knife to score the squash flesh in a grid pattern.
  2. To make apple filling, melt butter in a large skillet over medium heat and sauté onions for 3-5 minutes. Add apples, brown sugar, balsamic vinegar, walnuts and salt and continue to sauté for 3 minutes. Remove mixture from heat.
  3. Spoon the filling into each half. To keep the squash moist while baking, add about ½ inch of water to the bottom of the baking dish and cover the filled squash with foil. * Bake for about 1 hour, or until squash is fork tender. Serves 4-6.
  4. *Stop here and refrigerate if you want to make this dish a day ahead.