October is one of my favorite months. The days are still warm, leaves crunch under foot, and I can still harvest a few things from the garden. Crisp nights and mornings are perfect for sipping on a hot beverage. Fires crackle at night in the fireplace, but I don’t have to keep the stove stoked all day long. And pumpkin, glorious pumpkin, is everywhere!
I have a thing for winter squash, from acorn, to savory baked garlic butternut, and of course, the darling of fall, pumpkin. My kids love roasted pumpkin seeds and people have been known to stand in line for our grandmother’s pumpkin roll.
But as much as I love pumpkin, I have a confession to make. I don’t really like regular pumpkin pie all that much. I adore pumpkin bars, pumpkin cake, pumpkin cookies, and I even made pumpkin sourdough pancakes this morning that were awesome, but pumpkin pie is take it or leave it for me, and usually it’s a leave it.
Until today’s pumpkin pie. Plus, there’s no baking required, even better when I’m in a hurry.
I purchased a medium pumpkin for $3.29 last week and baked it in the oven. It made ten cups of pumpkin puree and a pan full of roasted seeds. Very frugal. Be sure to let the baked pumpkin cool and then squeeze the excess water out before blending it into puree. I use this immersion blender from our affiliate Amazon Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome to puree mine quickly.
I store some in the fridge for immediate use and then freeze the rest in two cup portions. You can’t safely can pumpkin puree at home, even with a pressure canner. Commercial canners reach higher temperatures, but this is one food in order to preserve you have to freeze or dry.
No Bake Pumpkin Cream Pie (Makes enough filling for 2 pies)
2 8oz. packages of cream cheese
1 and 1/2 cups pumpkin puree
3/4 cup brown sugar
1/2 cup powdered sugar
3 Tablespoons organic maple syrup
2 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons nutmeg
Homemade Cool Whip
1/4 cup cream
3 Tablespoons powdered sugar
Graham Cracker Crust
1 package crushed graham crackers or 1 1/2 cup cups crumbs
2 Tablespoons brown sugar
6 Tablespoons melted butter
Break up graham crackers and place in a bag. Take a rolling pin and roll over crackers until they’re crushed into fine crumbs. Mix sugar and crumbs with melted butter until well combined. Press into the bottom of a 9 inch pie dish. Chill in the fridge for an hour or the freezer for a half hour.
Using a blender on high setting, whip the cream for about a minute or until stiff peaks form. Add powdered sugar and blend until combined. Set aside.
In a large bowl, blend cream cheese and sugars together. Add pumpkin puree, maple syrup, and spices. Blend on high until combined. Add homemade cool whip. Taste test for sweetness and spices. Add more sugar or spices if you desire. This was the perfect amount for us.
Pour into prepared pie shell and chill for at least an hour.
This makes enough filling for two pies. I froze the other half to use during the upcoming holidays when I needed a quick dessert. From now until Christmas, anytime I bake, I usually double the recipe and freeze the dough (or filling) so I have some homemade goodness on hand to prepare at a moments notice. This is so good, you might want to quadruple it. 🙂
What’s your favorite pumpkin recipe?
Featured on The Homestead Barn Hop.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.