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375F, 9.5 inch deep dish round baking pan
Pie Crust:
8 tbsp. (112g) unsalted butter, melted and cooled slightly
1 tbsp. canola oil
1 tbsp. sugar
¼ tsp. salt
1 1/3 cup all-purpose flour, plus more as needed
Pie Filling:
1 15 oz can pumpkin (1¾cup)
½ cup sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
2 eggs, slightly beaten
¾ cup half-and-half, light cream, or milk

Crust: Stir butter, oil, sugar, and salt together in a bowl until evenly combined. Add flour and stir until a soft dough forms. Sprinkle dough in small clumps over the bottom of the pan. Use measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan. Cover with plastic wrap and chill for 30 minutes.

Filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a bowl. Add eggs; beat lightly until combined. Gradually add milk; stir just until combined.

Pour filling into the pie shell and bake at 375F for 50 minutes or until a knife inserted near the center comes out clean.

Made this pumpkin pie recipe using fresh baking pumpkins, but had a hard time finding a place that sells them since then.

Note: 6-pound pumpkin makes about 2 cups pulp.

Cut pumpkin in half, remove seeds, pierce the skin with a fork in several areas. Bake the pumpkin skin side up at 375F for 1 hour or until tender. Blend pulp in blender until smooth.

350F, yield 24 mini
1) 1¼ cup (175g) all-purpose flour
1) 1 tbsp. (13g) granulated sugar
1) ½ tsp. (4g) salt
1) ¼ cup (57g) unsalted butter, room temp
1) ¼ cup (48g) shortening
2) ¼ cup (54g) cold water
3) ¼ cup (42g) brown sugar
3) ¼ cup (48g) granulated sugar
3) 4 tbsp. (56g) unsalted butter, melted
4) 1 large egg
5) ½ cup (108g) whipping cream
5) ½ tsp. (3g) vanilla extract
5) 1 cup (210g) pumpkin purée
6) 1 tbsp. (11g) all-purpose flour
6) ¾ tsp. ground cinnamon
6) ¼ tsp. ground ginger
6) ⅛ tsp. nutmeg


In a food processor combine (1) then add (2). Dough 351g ÷ 24 = 14g. Weigh 14g of dough ad roll into balls and refrigerate for 30min. Using a hamburger press, press each ball to 2 inch diameter and press into pan.


Cream (3) then add (4) beat until incorporated. Add (5) mix then (6). Fill each with filling 521g ÷ 24 = 21g

Bake at 350F for 25 minutes.