No-Bake Whipped Pumpkin Pie


* This article contains an affiliate link. For more information, please read my Affiliate Disclosure.

 

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!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!

* * *

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

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!
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.

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!

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. 

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!

*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

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!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.

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!

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!)

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!

*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

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!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 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!

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! 

 

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!

No-Bake Whipped Pumpkin Pie (Made from Scratch with Real, Fresh Pumpkin)

Yield: one pie / 8 servings

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

  1. 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."
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon pumpkin pie filling into prepared crust and refrigerate until set (at least 3 or 4 hours. Overnight is best).
  8. Pie is ready to serve straight out of the fridge!

SaveSave


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

2 Comments

  1. Lynda Lu Gibb

    Thanks for sharing this recipe and the pie.. It truly is delicious!

    Reply
    • Anna Sakawsky

      No problem! Glad you enjoyed it:)

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
How to Season Cast Iron Cookware

How to Season Cast Iron Cookware

Cast iron cookware is seeing a comeback. While it’s one of the oldest types of cookware still in use today, cast iron fell out of fashion in the mid 20th century when other types of cookware such as aluminum, stainless steel and Teflon-coated non-stick pans gained...

read more

How to Render Lard (Using a Slow Cooker or Stockpot)

How to Render Lard (Using a Slow Cooker or Stockpot)

When it comes to homesteading skills, learning how to render your own lard is high on the list of things that will have you feeling like you’re channeling Ma Ingalls in your kitchen. Of course, us modern homesteaders know there’s absolutely no shame in using modern...

read more

Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.

But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;

A time to slow down, rest, reflect and dream;

A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;

A time to devour books, soak up knowledge, learn new skills and sharpen old ones.

The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.

Here’s what you’ll find in this issue:

✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!

To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com

P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!

Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com
...

We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.

As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.

This holiday season, why not make your own eggnog instead?

All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.

If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/

What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?
...

One of the things I love MOST about homesteading is that it empowers us to become producers of goods rather than merely consumers.

It allows us to become less dependent on outside sources to provide for us because we can provide for ourselves.

But that doesn't mean we don't need any outside help or resources ever when we're striving to become more self-sufficient. In fact, it's even more important that we have the right tools, equipment and resources on hand so that we can be more self-sufficient and consume less overall.

Every year around this time, I compile a list of my favourite things: Things that I love and use on a regular basis, and things that I know other modern homesteaders will love too!

This year I've narrowed it down to my top 10 favourite things; Things I've been using for long enough now that I know they're a great investment and I can feel confident recommending them to others.

For the most part, these are things you're going to buy once and never have to replace.

I put a lot of thought into this year's list, made some ruthless cuts to last year's list and added a couple new things I've come to love over the past 12 months.

If you're looking to invest your money rather than waste it this holiday season –whether you're taking advantage of sales for yourself or looking to buy for others on your list– you have my personal guarantee that the items on this year's favourite things list are well worth the money.

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/favourite-things/ to check out the full list if you’re looking for the perfect gift for yourself or for another homesteader on your list, or if you’re just curious to see what we use around our place:)

What are some of your favourite homestead-y things??
...

🥧 Wanna know the secret to a perfect, flaky pie crust EVERY TIME??

It all comes down to 3 simple rules…

Rule # 1 - Keep your butter (or lard) as cold as possible.

Freeze it even!

The colder the better when it comes to the fat source in a pie crust because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the crust which is what makes it flaky and light (instead of everybody’s least favourite alternative: chewy and dense).

Rule # 2 - Keep the fat content as high as possible.

Fat equals flavour, and also helps keep the crust light and flaky.

Consider using whole fat milk instead of water, along with your butter or lard.

Rule # 3 - Don’t overwork your dough.

Unlike bread, pie crust should not be kneaded and should actually be handled as little as possible.

The more you work your dough, the more gluten strands will form, and which is what makes bread (and sadly some pie crusts) chewy.

Work your dough only as much as necessary to form a dough ball before you put it in the fridge to chill. The less you touch it, the lighter, flakier and more delicious your pie crust will be!

At the end of the day, homemade pie crust is almost always better than store-bought, but you’ve gotta follow a few simple rules to knock it outta the park.

I’ve spent a lot of time perfecting my own flaky pie crust recipe, which I use for sweet and savoury pies alike.

Link in bio @thehouseandhomestead for more tips and to get the full printable recipe or go to https://thehouseandhomestead.com/flaky-pie-crust/

What’s your favourite kind of pie? Answer with an emoji below!

(Mine’s 🍒;)

#pie #homemadepie #thanksgivingrecipes #homesteadkitchen #piefromscratch #fromscratch
...

The worst part about every holiday dinner is being stuck in the kitchen cooking while everyone else is just enjoying each other’s company.

The second worst part is store-bought cranberry sauce —You know, the kind that makes that oh-so appetizing slurping noise as it slides out of the tin and into the bowl, still shaped like the can it came out of.

Homemade cranberry sauce is stupidly easy to make and tastes SO much better than store-bought. Plus you can add spices to put your own delicious spin on this holiday classic.

While it takes just a few minutes to whip together homemade cranberry sauce on the big day, you can make it ahead of time and either refrigerate it (up to 3 days), freeze it or even can it to enjoy later!

Canning is my favourite method of preservation when it comes to homemade cranberry sauce because I can make it well in advance and I don’t have to worry about remembering to defrost it ahead of time.

Canning it means you’ve always got a jar of made-from-scratch cranberry sauce ready to go in your pantry long before you’re ready to set the table (and trust me, it’s a lot prettier coming out of a Mason jar!)

Plus you can make enough for both Thanksgiving AND Christmas, all in one go, and even keep enough on hand to enjoy mixed into yogurt, oatmeal or over ice cream whenever you like!

Now is the time to start your holiday dinner preparations to ensure you don’t spend all day in the kitchen and get to soak up as much valuable family time as possible.

Yesterday I shared my family recipe for homemade Perogies, which you can make ahead snd freeze. Here’s just one more recipe you can make ahead of time and preserve to make your life easier this holiday season.

Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spiced-homemade-cranberry-sauce/

Have you ever made your own cranberry sauce from scratch, or will this be your first time??

#cranberrysauce #fromscratch #homesteading #homesteadkitchen #canning #preserving #thanksgivingdinner #christmasdinner
...

Did you know that the fragrance industry has a stockpile of over 3,100 synthetic chemicals that they use to concoct their signature fragrances?😬

And get this: Because of trade secrets, they’re not even legally required to disclose the list of chemical ingredients in their products! 😱

Luckily, there’s an easy, affordable synthetic-chemical-free alternative…. Make your own DIY home and body sprays with essential oils and all-natural ingredients!

If you wanna learn how, you can check out my DIY Home & Body sprays Masterclass for FREE today only by joining me and a whole bunch of other simple living bloggers for the last day of A Cozy Gathering.

Learn how to create your own all-natural sprays, craft handmade rope coil baskets, cook delicious and nourishing winter soups, make herbal honey infusions and more!

If you’ve already signed up, be sure to check your email for the links to all of today’s presentations!

And if you haven’t signed up yet, there’s not much time left, so click the link in my bio @thehouseandhomestead or go to https://bit.ly/307P0cT to sign up and watch for free before it ends tonight!

You also have the option of purchasing lifetime access if you miss it:)

I’ll be making more of these for Christmas gifts this year, along with candles and baskets of goodies from our pantry 😊

Let me know if you’ll be making some too!
...

I woke up this morning and it was still dark as night.

The rain was pelting down on our roof and the wind was howling.

Outside it was cold and dreary, but inside I lit my morning candle, turned on the soft white fairy lights we have strung in our kitchen, put a few drops of oil in the diffuser and snuggled back under the blankets with a hot cup of coffee before it was time to “officially” start the day.

I just love this time of year!

I talk a lot about seasonal living, mostly because as a homesteader, you have no choice but to live with the seasons.

You’re either starting seeds and planting in the spring, tending your garden in the summer, preserving in the fall or sitting by the fire in the winter as you eat from the larder full of food you worked so hard to put up the rest of the year, and dreaming about starting all over again in the spring.

Our success as homesteaders really does depend on us changing up our routines and making the most of each season, though this can sometimes feel easier said than done when the weather outside is dark and miserable.

But there’s something magical and deeply nourishing about this time of year, should we choose to embrace it for all it has to offer.

If you’re looking for a little help or inspiration to help you approach the winter months with intention and make this season as cozy, joyous and restful as it can be, I’m so excited to invite you to A Cozy Gathering: a 3-day virtual summit featuring 16 expert speakers, giveaways, and a lifetime’s access to a wealth of information and actionable ideas for simple-living during all four seasons (but especially fall and winter!)

The summit starts on Monday, November 8th and is completely FREE to attend.
OR you can upgrade and get instant, lifetime access to the entire summit, including all of the presentations and exclusive bonuses for just $47 (until Sunday only).

Link in bio @thehouseandhomestead to register for free and save your seat, or purchase instant, lifetime access to A Cozy Gathering!

Tell me, what’s your favourite thing about this time of year??
...

We woke up to a killing frost the other day. If you’re a farmer, gardener or homesteader, you know what that means…

It means our days to get everything done outdoors are numbered.

It means we need to make sure the chickens and rabbits have fresh, warm bedding.

It means we need to finish putting the garden to bed, which includes adding a layer of compost and mulch to feed and protect the soil until we’re ready to plant again next spring.

It means tidying up our tools, putting away our hoses and making sure the water’s turned off so it doesn’t freeze.

So much of life as a homesteader is dictated by the weather and the seasons, and while that can often mean a mad scramble to get everything planted, harvested and/or put to bed, there’s something invigorating about every seasonal transition and shift. It gets my adrenaline going!

But it’s still work. Nobody said that the “simple” life would be easy!

But it’s precisely that hard work that makes falling into bed each night so gratifying. It’s the feeling of a day well spent and a job well done.

If you’re looking for some tips on what to do now before the ground freezes solid to make sure you’re ready for winter AND ready to start all over again in the garden next spring, be sure to check out the fall issue of Modern Homesteading Magazine, which is full of tips and advice to help you wrap up the growing season and get a head start on the coming months.

As always, a little bit (more) hard work right now will definitely make life easier down the line.

Link in bio @thehouseandhomestead to subscribe and read the latest issue if you haven’t yet, or go to www.modernhomesteadingmagazine.com

#homesteading #homesteadersofinstagram #simplelife #selfsufficiency #winteriscoming
...

Fact: You can use a cast iron skillet to cook your food, get extra iron in your diet and even to ward off criminals!

These are just a few of the benefits of cooking with cast iron. Wanna know more??

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron

Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇

#castiron #castironcooking #homesteadkitchen
...

© The House & Homestead | All Rights Reserved | Legal

Skip to Recipe