Recipe of the Month: Pumpkin Pie

Homemade Pumpkin Pie for Thanksgiving Ready to Eat

With Fall season underway, thoughts of mouth watering dishes that will soon be served helps get everyone into the Holiday spirit. Nothing beats the smooth, delicious flavor of a pumpkin pie (with a dollop of whip cream – of course). This recipe will bring smiles to all who taste it.

The Fruit Company’s Pumpkin Pie Recipe


  • Pumpkin (15 oz can or fresh)
    • If you decide to use a fresh pumpkin, preheat your oven to 375 degrees. Cut the pumpkin in half (remove stem and seeds).  Rub olive oil or vegetable oil over the cut sides. Then lay both pieces cut side down on a baking sheet. Feel free to line this with aluminum foil (not required). Bake the pumpkin for 45 minutes – 1 hour, check that the pumpkin is fork-tender before removing to cool.
  •  2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1 unbaked pie crust (9 inches)
  • Salt to taste
  • 1/2 cup heavy cream



Preheat your oven to 425 degrees. Line an unbaked pie crust into a 9 inch diameter glass pie dish.  Ensure that dough covers edges.  You can crimp decoratively to your liking. In a large bowl, combine pumpkin, cream, eggs, maple syrup, cinnamon, nutmeg, ginger and salt (to taste). Pour your pumpkin pie filling into your glass pie dish.  Bake at 425 degrees for the first 15 minutes, then reduce heat to 350 degrees and bake for another 40 minutes or until center of pie is cooked thoroughly (check with a toothpick or fork). Garnish with dollop of whip cream or scoop of ice cream.


This pumpkin pie will be a delicious addition to any meal.  For other gourmet and artisan gifts, visit The Fruit Company.

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