When I planned my Twice as Tasty column for the Flathead Beacon this month, I knew I wanted to share my favorite recipe for pumpkin pie. But I quickly realized I didn’t have enough space to print the full scratch-made version. Instead, I’m breaking down the pie recipe by its homemade components: spice mix, pumpkin puree, pie crust, and the final filling and baking.
There are several advantages to this—beyond staying within my word-count limit. Each component is presented as a standalone recipe, showing you how it can be made in advance and put to other uses. You can also choose how homemade you really want your finished pie to be. You could make your own spice mix but buy canned puree. Or you could mix and roll your own crust but use a store-bought spice blend that’s already in your cupboard.
If you do decide to go entirely homemade, spreading out these recipes over a few weeks will hopefully make the project seem less daunting. You’ll also get to enjoy bonus goodies, like roasted pumpkin seeds, pumpkin cookies, and pie crust snacks, along the way.
Learn to make Roasted Winter Squash Puree