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!

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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

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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. 
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I don't know about where you're from, but around here the Christmas decorations have been on store shelves since August and the first carton of eggnog I saw at the grocery store was in September! ⁣

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I like waiting until December to decorate and put on Christmas tunes, and I definitely won't take my first sip of eggnog until the advent calendar comes out!⁣

That being said, when it is time for Christmas, I enjoy savouring every bit of the holiday season, and that means that when it comes to eggnog, store-bought just won't do. Instead, I whip up my own homemade eggnog, which is way tastier in my opinion, and has less added and unnecessary ingredients, thickeners, etc. It's just eggs, sugar, milk and cream, some liquor if you choose, and a little nutmeg and a cinnamon stick to garnish!⁣

It's also super quick and easy to make yourself.⁣

Grab the full recipe via the ink in my bio @anna.sakawsky or visit https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/ ⁣

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Yesterday I was in my Stories sharing a bit about emergency preparedness and what I’m doing to get prepared for whatever the future holds.

I also asked YOU what emergency skills or supplies you recommend having in your back pocket “just in case,” and one of the responses I got was to have a bug out bag packed and ready to go.

This got me thinking it was high time to pull out my bug out bag and go through it because it’s been a couple years since I last did so. I decided to share it with you here and show you what I keep packed and ready to go and go through what needs updating and what I’m missing.

If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go: https://thehouseandhomestead.com/15-emergency-preparedness-items-you-need-packed-ready-to-go/

Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit modernhomesteadingmagazine.com)

I’d also love to hear from you!

Do you keep a bug out bag packed?

What do you keep in it?

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With everything going on in the world these days, we’re getting more and more serious about equipping ourselves with the tools, supplies and skills needed to handle emergency situations if the need arises.

Between growing nuclear tensions, the ongoing threat of pandemics, cyber attacks and a looming energy crisis, medical staff and supply shortages, and general “everyday” medical, financial and other miscellaneous emergencies, we’d all be wise to be prepared BEFORE the next emergency happens.

One of our neighbours passed away very suddenly last week (just 50 years old 😔) and it reminded me of just how quickly things can go sideways. As far as we know he suffered a heart attack, and while his wife did everything she could to save him, by the time the ambulance arrived it was too late. It was a wake up call for me, that not only do we need to be prepared with supplies on hand, but with knowledge and skills too. I’m definitely looking into booking a refresher First Aid course and highly recommend everyone reading this do the same if this is a skill you need to brush up on!

This is all part of being more self-reliant, and these skills are becoming more and more important in the world these days.

My hubby @ryan.sakawsky covered many emergency scenarios and how to prepare for them in detail in the latest issue of Modern Homesteading Magazine. If you haven’t had a chance to check it out yet, you can subscribe and read the latest issue via the link in my bio, or by visiting https://modernhomesteadingmagazine.com/subscribe/

I’d also love to hear from you! What are you doing to prepare and/or what skills and resources would you recommend that everyone acquire now before it’s too late?

Comment below 👇
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To read the full story, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com to subscribe or log in and read the latest issue 🍁

(Quote in the reel by Mike Fitzgerald, “Rolling With the Punches,” Modern Homesteading Magazine | Issue 29 | Fall 2022).

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We’ve barely had time to adapt to the “new normal” and still things are continuing to shift, change, and in some cases spiral more each day.

From rising inflation and persistent supply chain issues, to a looming recession and food shortages that are expected to get worse after a very tough farming year, to a war on European soil and the threat of cyber attacks and (God forbid) a nuclear attack, to the future of digital IDs and increasingly pervasive government control over every aspect of our lives, it’s no wonder more people are looking for ways to escape the matrix and “opt out” of the system.

I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.

This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

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Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.

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Doctors are not gods and as mothers we do not co-parent with the government!!!

This hits close to home for me because I too have been through the medical system and had my concerns dismissed, was misdiagnosed and given wrong information, and was treated with obvious contempt when I got a second opinion.

In this day and age of rampant medical coercion and the erosion of bodily autonomy over our own bodies and over those of our children, this story highlights the dangers of the very slippery slope we’re on.

As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”

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I’ve hesitated about posting this reel over and over because I know I’ll probably get backlash, hate and vitriol from some people in return. But I wouldn’t be being true to myself if I didn’t speak the truth that’s on my heart and mind…

If you haven’t noticed, there are currently thousands of Canadians sharing their stories and using the hashtag #trudeaumustgo on their social media posts right now in response to the divisive rhetoric and actions of our prime minister over the past few months. But our media has downplayed the issue and has attributed most of the hashtags to “bot” accounts and foreigners trying to influence our politics.

In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.

I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.

While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”

I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.

So today I’m adding my voice to the chorus of real, everyday Canadians who are taking a stand against tyranny and division in this country. As the saying goes, if we do not stand for something, we’ll fall for anything. I stand for freedom & autonomy, and against division & tyranny.

#trudeaumustgo

(Special thanks to fellow 🇨🇦 homesteader @meggarlandd for inspiring me & giving me the courage to post this:)
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In the fall issue of Modern Homesteading Magazine, contributor Ashley Constance of @dirtypawshomestead and @alittleselfreliant shares her experience voluntarily going without power for the day, and what she and her husband, Shawn learned from their grid down experiment.

You might be surprised at the things they discovered and missed on their prep list, and it might prompt you to reevaluate whether you’re ready in case the grid goes down, or even just Google 😱

Check out the full story in the latest issue of Modern Homesteading Magazine!

Link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com

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The other day when I had a few minutes to spare, I was out in the garden doing a little work when my neighbour said hi over the fence.

I lamented to her about how busy we’ve been and how hard it’s been to keep on top of this year. Very sincerely, she replied “wait until you have another one,” referring to our baby on the way.

“You’ll be moving back to the suburbs so quick, mark my words,” she said.

Now, I don’t for a second think there was any ill intent behind her statement, but still, it took me aback.

“We’ll never move back to the city or the suburbs,” I replied with a laugh. “This may be hard work but we love it.”

She then repeated her statement and followed it up with “just you wait and see.”

I decided not to continue the back and forth. After all, I told myself, it doesn’t matter if she or anyone else knows what’s truly in your heart. It doesn’t matter if she understands that there’s no amount of difficulty that would make me run back to the suburbs and leave this life behind. In fact, our dream is to upgrade to a bigger property someday where we can grow an even bigger garden and add more livestock to our homestead!

Likewise, I visited the city last weekend for a family event and as always, I had at least a couple people ask me “so when are you moving back to the city?”

Seven years later, and still we have friends and family members who think this is just a phase we’re going through, and eventually we’ll come to our senses and move back.

I used to get offended by these questions because I felt unseen; I felt like nobody took this life that I’m so passionate about seriously, and thought it was “cute” that I was “playing farmer” for a bit, but eventually I had to grow up and become part of the “real world” once again.

Now I just smile and reply “never:)”

Can you relate? How do you (politely) respond when someone questions your lifestyle choices or implies that you’ll eventually come to your senses and come back to “reality”?

Let me know below 👇
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The fall issue of Modern Homesteading Magazine just dropped!

In this issue you’ll find:

• Preparedness tips, tricks and advice to help you be ready for anything on the homestead (and in life!)
•The ultimate guide to growing garlic at home and it as both food and medicine
• Drool-worthy recipes that feature garlic as the star!
• Expert advice from A Farmgirl in the Making’s Ann Accetta-Scott on what to look for (and look out for) when buying or selling a homestead property
• Advice on how to learn and grow from perceived homesteading “failures”

And more!!!

Go to modernhomesteadingmagazine.com or click the link in my bio @anna.sakawsky to subscribe or login to the library and read the latest issue if you’re already subscribed!
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