No-Bake Whipped Pumpkin Pie
This homemade no-bake, whipped pumpkin pie is made completely from scratch and uses real, fresh pumpkin instead of canned pumpkin pie filling. It’s made with a ginger cookie crust and the pumpkin pie filling is mixed with whipped cream to make it light and fluffy. It puts all other pumpkin pies to shame!
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Thanksgiving wouldn’t be Thanksgiving without pumpkin pie. But if I’m being totally honest, I’ve never really liked it!
Not because I don’t like pumpkin pie in and of itself, but because growing up I was subjected to my share of store-bought imposters and a few “homemade” pumpkin pies whose ingredients lists included a can of store-bought pumpkin purée and a pre-made pie crust that may as well have been cardboard. Quite frankly, by the time I was an adult I was all but completely turned off by pumpkin pie, and would regularly skip dessert at Thanksgiving.
When my now husband and I first started hosting Thanksgiving dinners a few years ago, I didn’t bother with a pumpkin pie. So I cooked dinner and I let our guests bring dessert. It didn’t much matter what they brought as I was in the habit of skipping dessert at Thanksgiving anyway, on account of my history with dense, bland and boring pumpkin pie.
And yet, I’m a pumpkin romantic. I, like so many others, go crazy for fall and for pumpkin spice and the pumpkin patch and for all things pumpkin and burnt orange and beautiful this time of year. So naturally, when my husband began reminiscing and raving about the pumpkin pies his mother used to make at Thanksgiving when he was young, I was intrigued.
I voiced my aversion to pumpkin pie to him and listed my reasons for disliking it. But he assured me that his mother’s pie was different. It wasn’t at all dense because it was whipped. The flavours were spot on because it was homemade, and the crust wasn’t that dry store-bought stuff because it was made out of gingersnap cookie crumbs and butter. It sounded pretty good, and after a couple years of him asking me to make it, I decided to give it a go last year.
The pumpkin pie that puts all others to shame
I played around with the spice level a bit and swapped out canned pumpkin for real pumpkins that I puréed fresh, and then I folded in luscious hand-whipped cream to make it all light and fluffy and decadent without the density.
OMG! Not only was that pumpkin pie the BEST pumpkin pie I had ever eaten, it was quickly gobbled up by every one of our guests, even the self-proclaimed pumpkin-pie haters like my former self. And with that, it became a Thanksgiving tradition in our house.
Naturally, I made it again this year with pumpkins that we grew ourselves. Adding the homegrown factor in truly gave it that next-level touch of freshness and tastiness. There’s just something about growing your own food that makes it taste better.
Maybe it’s because of the history we have with the food that we grow ourselves; The connection to food that was sown and grown and harvested with our own two hands. Our pie was months in the making, from the seeds that we started indoors last spring to the struggles we had with pumpkins falling off the vine during a bout of blossom end rot this summer, all the way to the harvest this fall. Knowing exactly where and how the pumpkins were grown (and being a part of the sweat equity that went into growing them) truly made this pie taste all the sweeter.
Even if you don’t grow your own pumpkins, preparing everything from scratch makes everything taste better and helps you to appreciate your food that much more. And that’s what Thanksgiving is all about: good food and gratitude:)
How to make whipped pumpkin pie from scratch (with real pumpkins!)
Prepare your crust
You start by making your own pie crust by combining 2 cups of gingersnap cookie crumbs with ½ cup of melted butter and then press that into a pie plate. You don’t even need to bake your crust! Just refrigerate until solid!
The gingersnap cookies can be store-bought, or if you really want everything to be made from scratch you can make a batch of homemade gingersnap cookies ahead of time and use those! Just throw them in a blender or food processor to make cookie crumbs.
*If you would rather have a traditional pie crust instead of a ginger cookie one, you can easily whip up a batch of this easy homemade all-purpose pie crust. Just pre-bake your crust, allow it to cool and then pour your pumpkin pie mixture in when ready. Refrigerate until solid and then serve!
Prepare your pumpkin pie filling
While you could use store-bought canned pumpkin pie filling for this recipe, I encourage you to try using fresh pumpkins. Preparing pumpkin purée from scratch (whether using your own homegrown pumpkins or organic pumpkins bought from your local farmers market or pumpkin patch) is easy and sooo much better than spooning out a glob of store-bought, canned pumpkin purée that could have come from anywhere. Oh, and did you know that canned “pumpkin” is usually not pumpkin at all?
Dr. Oz himself exposed the canned pumpkin myth on his show last year. Turns out, the USDA is pretty flexible with the definition of “pumpkin,” so often your canned pumpkin will actually be some other type of canned squash. Now, that’s not a big deal, but doesn’t it feel like you’re getting ripped off a bit? Plus, different squashes taste different! There’s no substitute for a true sugar pumpkin, which is what any authentic pumpkin pie is typically made with.
The great thing is you have the power to know (and decide) exactly what is in your pumpkin pie by making your pumpkin purée from scratch. You’ll also know what is not in your pie, including preservatives and added ingredients you didn’t ask for.
The pumpkin purée is easy to make. All you need to do is cut a couple medium-sized sugar pumpkins in half, scoop out the innards leaving the skin and flesh behind (just like when carving a pumpkin), and then roast the pumpkin halves flesh side down (skin side up) on a baking tray.
Once the flesh is nice and soft and not stringy, scoop it out of the skin and toss it in a blender or food processor. Blend until smooth and voilà! You’ve got pumpkin purée!
You’ll need two cups of pumpkin purée for one pie, but you can use any leftover purée to eat fresh, to make put in the freezer, or even to make some homemade pumpkin spice syrup to add to coffees (so much better than Starbucks!)
*Note: If you do your own home canning and food preserving, please note that it is NOT SAFE to can pumpkin purée at home. You may pressure can cubed pumpkin, but puréed pumpkin is too dense to can at home as home canners do not reach high enough temperatures to kill all dangerous bacteria. You can freeze homemade pumpkin purée if you like, or just store pumpkins in your pantry (they keep for a long time) and make this pie filling fresh!
And don’t forget to save the pumpkin seeds! Wash them, dry them and toss them in butter and salt and then throw them on a baking sheet at 300ºF for about half an hour and then eat them like popcorn! Any leftover pumpkin “guts” can be composted along with the skin and stem, meaning every part of your pumpkin gets utilized!
Assemble your pie
Once you have your two cups of puréed pumpkin, add in your pumpkin pie spices (I found the perfect blend is 2 teaspoons of cinnamon and ¼ teaspoon each of ground nutmeg, cloves, ginger and allspice). Add ¼ teaspoon of salt and mix that all into your pumpkin purée.
Then, over medium heat, stir in some heavy cream, a few egg yolks, brown sugar and gelatin (to help your pie filling set), remove from heat, pop in the fridge until cool and then fold in some whipped cream to make your filling light and fluffy. Then spoon it all into your prepared crust and let set in the fridge for a few hours or overnight. When it’s time for pie, it’s all ready to serve and enjoy!
This pie admittedly takes a bit more work than making a homemade pie with store-bought pumpkin pie filling and pie crust, and a lot more work than picking up a store-made pie, but it is so worth every ounce of effort. You get a truly delectable pumpkin pie that will convert even the most die-hard pumpkin cynics. I know because my mom is another pumpkin-pie hater, and after convincing her to try “just a sliver” last night, she went back for seconds and asked for some to go.
So if you have a certain family member (mother, mother-in-law, crazy uncle?) you’re dying to impress without looking like you tried to hard, this is the dessert that will do it. Or if you’re just looking for the best damned pumpkin pie to stuff your own face with, look no further;)
What about you? Do you have any to-die-for pumpkin recipes? If so, please share with us in the comments section below!
Happy Thanksgiving!
No-Bake Whipped Pumpkin Pie (Made from Scratch with Real, Fresh Pumpkin)
Ingredients
For the Pie Filling
- 2 cups puréed pumpkin (if using fresh pumpkin, you'll need 2 or 3 small to medium-sized sugar pumpkins)
- 1 cup whipping cream, divided
- 1 cup brown sugar
- 2 tsp cinnamon
- ¼ tsp each ground nutmeg, cloves, ginger, allspice and salt
- 2 egg yolks, beaten
- 1 packet of unflavoured gelatin
- 1 Tbsp of olive oil (to brush over pumpkins when roasting)
For the Crust
- 2 cups gingersnap cookie crumbs (roughly one package of store-bought cookies or a dozen homemade)
- ½ cup melted butter
Instructions
- Preheat the over to 350ºF. Select 2 to 3 medium-sized sugar pumpkins and, using a large, sharp kitchen knife, remove the tops and then slice the pumpkins in half length-wise. Spoon out the pumpkin "guts."
- Brush a little olive oil over the flesh side of the pumpkin halves and then lay each half flesh-side down on a baking sheet. Bake at 350ºF for about an hour (or until flesh is soft and the consistency of mashed potatoes). Remove roasted pumpkins from the oven and allow to cool.
- While pumpkins are cooling, Use a blender or food processor to pulse your gingersnap cookies until you have 2 cups of cookie crumbs. Then mix cookie crumbs and melted butter together and press into a pie plate. There is no need to grease the pie plate as the butter in the pie crust will help it to not stick. Refrigerate pie crust. *If you would rather a traditional pie crust, this easy all-purpose pie crust is a great substitute. Just pre-bake it, allow it to cool and then pour your prepared pie filling in.
- While crust is setting in the refrigerator, begin making your pumpkin pie filling. First, scrape out all of the soft, roasted pumpkin flesh and discard the pumpkin skins (compost if possible). Next, put all of the flesh into a blender or food processor and purée until smooth. Measure out 2 cups of pumpkin purée for the pie.
- In a pot over medium heat, combine the pumpkin purée, gelatine, egg yolks, sugar, nutmeg, cloves, ginger, allspice, salt and ½ cup of whipping cream. Stir to mix well until all ingredients are evenly combined. Allow mixture to just come to a boil while stirring constantly. Then, remove from the heat and put in the refrigerator until the mixture sets.
- Beat the remaining ½ cup of whipping cream and then whip in about ¼ of the puréed pumpkin. Fold in the remaining puréed pumpkin until well combined.
- Spoon pumpkin pie filling into prepared crust and refrigerate until set (at least 3 or 4 hours. Overnight is best).
- Pie is ready to serve straight out of the fridge!
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
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If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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Thanks for sharing this recipe and the pie.. It truly is delicious!
No problem! Glad you enjoyed it:)