Fresh pumpkin, pumpkin pie

Posted on November 04, 2015 by Skylar & Chloe | 0 comments


A tasty addition to your Thanksgiving table!

We performed an experiment with our family and friends where we baked two pumpkin pies. One using the puree and recipe from a can, the other using puree we made from a ripe sugar pumpkin. Everyone received two slices, one from each pie, without knowing which was which. The winner? They all preferred the pie made from scratch! It had a richer flavour and tasted so much fresher and natural. Needless to say, everyone finished both of their slices, and the whipped cream too!

Fresh pumpkin puree


1kg Sugar pie pumpkin


  1. Preheat your oven to 350f
  1. Remove the top stem from your pumpkin, then slice in half.
  2. Scoop out the seeds and wrap each half in tin foil and place on a baking tray.
  3. Bake for 1-2 hours (depending on the weight and size of your pumpkin). It is done when your pumpkin is the texture of warm Avalon butter. If it is still hard, cook for a little longer.
  4. Carefully scoop the pumpkin from the skin into a food processor until creamy Avalon yoghurt.

Pumpkin pie filling


2 Eggs, beaten
15 oz Fresh pumpkin puree
1/4 cup Avalon cream
3/4 cup Granulated sugar
1 tbsp All-purpose flour
1 tsp Fresh lemon zest
1/2 tsp Vanilla
1/4 tsp Salt
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
1 Large pie shell


  1. Increase the oven temperature to 375F.
  2. In a large bowl stir together the eggs, pumpkin and cream.
  3. Add in the sugar, flour, lemon zest, vanilla, salt, cinnamon and nutmeg.
  4. Pour your pumpkin mixture into your pie shell.
  5. Bake for 40-50 minutes or until a knife inserted in the centre comes out clean.
  6. Cool on a wire rack before serving.


Did you enjoy your pumpkin pie? Tag us in a photo of your pie on Instagram @kidsccg #kidscancookgourmet and find more great recipes from us here.

Posted in awesome, baking, pie


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