Never buy canned pumpkin again!!  The flavor of homemade pumpkin filling can’t be beat. . . It is simple to make pumpkin filling and can be frozen for enjoyment all winter.

To Make Pumpkin Pureé-

Slice a long pie pumpkin or winter luxury pumpkin in half, remove seeds, and lay face down on a baking sheet or dish. Roast at 350° until the pumpkin is very soft. Let cool and then dig out pumpkin mash.  Pureé the pumpkin by hand or with a food processor. For extra flavor, try first adding a small chunk of fresh ginger and food process until chopped fine. Then add the pumpkin and puree!  The pumpkin pureé freezes fabulously!

Pumpkin Pancakes~ A favorite Sunday morning treat at the farm! Modified from

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground nutmeg or ginger

1 tsp. ground cinnamon

½ tsp salt

1 ½ cups milk

1 cup pumpkin puree

1 egg

2 tbsp. canola or vegetable oil

2 tbsp. apple cider vinegar


  1. In a large bowl mix milk, pumpkin, egg, oil, and vinegar. Combine flours, sugar, baking powder, soda, nutmeg, ginger, and salt. Stir into the pumpkin mixture just enough to wet all the dry ingredients.
  2. Heat ¼ cup of mix on oiled griddle. Brown both sides and serve with warm maple syrup.


Spiced Pumpkin Pie~ For extra spicy pie, add extra cinnamon, allspice, clove, and/or ginger!

Modified from


  • 1 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 1/2 cups solid pack pumpkin pureé
  • 2 tablespoons mild-flavored (light) molasses
  • 3 large eggs
  • 1 cup whipping cream
  • 1 9-inch pie crust


Place baking sheet in oven and preheat to 450°F. Whisk first 7 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

Maple Pumpkin Pie Supreme~ modified from


  • 1 1/2 cups of pumpkin puree
  • 1/2 cup packed brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2/3 cup real maple syrup
  • 1 1/4 cups half-and-half cream or 1 cup milk and 1/2 cup cream cheese
  • 1 teaspoon all-purpose flour
  • 3 eggs
  • 1 (9 inch) unbaked pie shell


  1. Preheat oven to 350 degrees F (190 degrees C)
  2. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half (or milk/cheese), and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.


Pumpkin Stuffed With Everything Good~

Makes 2 very generous servings

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks

1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.

Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (But it’s hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully — it’s heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you’ll bring to the table.