This easy homemade pumpkin pie spice blend mixes cinnamon, ginger, nutmeg, allspice, and cloves—perfect for baking, roasting, and seasonal drinks.Read More

Sarah’s Pumpkin Pie is a farmers’ market take on the beloved Thanksgiving classic, featuring fresh ginger, warm spices, and a hint of dark rum for depth. Silky, custardy, and perfectly spiced, it’s made with real pumpkin for unbeatable flavor and bakes into two gorgeous 9-inch pies. A true holiday essential—simple, nostalgic, and irresistibly delicious.Read More

Nothing says autumn quite like pumpkin pie. This classic recipe uses fresh pumpkin purée, warm spices, and a silky custard filling for a dessert that’s rich yet balanced. Baking it from scratch—rather than using canned pumpkin—adds a fresher, brighter flavor, and blending the filling ensures a perfectly smooth texture. Serve with a dollop of whipped...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More