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

One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...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

This shortcut spice mix is often called for in pumpkin pie recipes, but it is also delicious used in savory baked pumpkin or squash recipes, cookies, sweet potato pie, custard, cheesecake, and more. Made with ingredients most of us have in our pantries, why buy a spice mix when you can easily blend your own?...Read More