Every fall, the comforting aroma of pumpkin pie seems to fill every kitchen—and for good reason. This recipe, shared by our friend and former plant vendor Sarah Machado of Upstarts Organic Seedlings, adds a farmers’ market touch to the classic Libby’s pumpkin pie. Sarah’s version doubles down on warm spice and includes a secret splash of dark rum for depth and complexity. The result? Two silky, custard-filled pies with a golden crust and just the right balance of sweetness and spice.
For the ultimate flavor, Sarah recommends skipping the canned pumpkin and roasting your own Winter Luxury or Rouge Vif D’Etampes (Cinderella) pumpkin—varieties prized for their naturally smooth texture and rich flavor. Whether you make it for Thanksgiving, a cozy fall dinner, or simply because it’s pie season, this recipe is a guaranteed crowd-pleaser that celebrates the beauty of fresh, local ingredients.
INGREDIENTS:
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon (or two heaping teaspoons)
1 teaspoon ground ginger
1 1/2 teaspoons fresh ginger, finely grated
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 large eggs
1 (29-ounce) can pumpkin or equivalent homemade pumpkin purée
2-3 tablespoons dark rum (optional, but highly recommended)
2 (12-ounce) cans evaporated milk
2 unbaked 9-inch pie shells
METHOD:
Preheat oven to 425°F.
In a small bowl, combine sugar, brown sugar, salt, and all the spices. Set aside.
In a large mixing bowl, beat the eggs lightly with a mixer on low speed. Add pumpkin, sugar mixture, and rum (if using), mixing until smooth and well combined.
Gradually stir in evaporated milk by hand until evenly blended.
Divide the filling between the two unbaked pie shells.
Place pies on the middle rack and bake at 425°F for 15 minutes. Reduce the temperature to 350°F and continue baking for 45–60 minutes, or until a knife inserted near the center comes out mostly clean. If the crust begins to brown too quickly, loosely cover edges with foil strips or reduce oven temperature slightly (to about 340–345°F).
Cool on a wire rack for at least 2 hours before serving.
SERVING SUGGESTIONS:
- Serve at room temperature or chilled with freshly whipped cream or a scoop of vanilla ice cream.
- Pair with hot coffee or spiced chai for the perfect autumn treat.
- Add a sprinkle of candied pecans on top before serving for extra crunch.
YIELD: Two 9-inch pumpkin pies
SOURCE: Recipe and photo courtesy of Sarah Machado, Upstarts Organic Seedlings
