I made my first pumpkin pie during the 2018 holiday season. In autumn of the same year my family and I picked our own pumpkin from a local orchard here in Connecticut. Excited about our pick I made sure to capture photos for the Natural Food Art Cafe. When my family and I got our pumpkin home we used it to decorate to bring alive a more festive Thanksgiving. Although, our pumpkin was a medium sized one, after peeling and cutting it, we were able to use it to make a number of yummy foods, including pumpkin pie and pumpkin soup. Usually, for the holidays my mom and I enjoy making and baking our favorite traditional pies, apple, pecan and sweet potato. This year, in 2018, having a fresh pumpkin, we added a pumpkin pie to our list.

Since I’d never made a pumpkin pie, I did what I usually do for a first time food creation, experiment with ingredients. I’ll share the ingredients in the recipe below. Experimenting requires for me intuition and play. Having fun coming up the texture and flavor(s) I’ll most enjoy. The aroma of my pies before and after I put them into the oven is important too. My first pumpkin pie was a success. It was perfectly baked, creamy and delightful. We included it in our 2018 Giving Thanks menu with a decadent apple pie and yummy sweet potato pie (last image below).

Making a pumpkin pie for our 2018 Giving Thanks menu wasn’t in our initial plans. However, we’d gone pumpkin picking and gotten such a gorgeous brightly orange and green gourd (first image). As well, my dad influenced my love for pumpkins simply because he affectionately called me his pumpkin or pumpkin pie. Therefore, I had to make an absolutely yummy pumpkin pie for my dad. And though my mom hadn’t previously enjoyed pumpkin pie, she loved the first I’d made. It was truly a treat to have our first home-made pumpkin pie during a special and joyous time of gathering with family and friends.

Thanks dad for your hugs and kisses and letting me be the best pumpkin pie you could ever have. Thanks mom for loving the pie I’d made and wanting more home-made ones, not just for the holidays but for any time of the year. And thanks life and experience(s) for the inspiration that led me to found the Natural Food Art Cafe, an artistic epicurean endeavor that has influenced countless one-of-a- kind recipes and a myriad of absolutely delectable food creations. I am continually inspired by the foods I’ve prepared and made in my own and others kitchens and too ones made by family and friends all around the world.

The Natural Food Art Cafe has brought so much enjoyment into my life. It’s quite amazing to be part of this foodie journey with my global community. The kinds of plant based foods I’ve learned about, the ways in which plants can be used and the foods made, the variety of styles of presenting food on and in different mediums… and plainly knowing about individuals who love food as much as I do, perhaps more, is immeasurably significant for me. And there’s so much more to come… More pumpkin pie too.

I picked up a small fresh pumpkin while out of town in one of my favorite locations this year 2024. First, it was placed on our dining table to help bring in the autumn season. Then I placed it in the refrigerator to keep it longer to use for the upcoming Giving Thanks holiday. Presently, it is peeled and chopped into medium-small pieces in the freezer. Indeed, another pumpkin pie is on its way, my second home-made, and maybe pumpkin soup… and pumpkin fritters… and pumpkin muffins… and pumpkin pancakes… and pumpkin smoothies… and pumpkin ??? Definitely, the pumpkin pie. I am deciding on the recipe. What ingredients will I use… Will it be a traditionally made pumpkin pie or… I’ll let you know soon…

Following is the recipe for my home-made pumpkin pie. Inspired by my dad, made with my mom, served with love and eaten with enjoyment… A deliciously sweet, delightfully rich and decadently tasteful pumpkin pie..

Dana’s Home-Made Pumpkin Pie Recipe…

Pumpkin Pie Filling Ingredients:

• Fresh pumpkin puree (raw, dehydrated or baked)
• Tenderized white beans (optional)
• Lemon – Lime puree
• Coconut milk
• Egg replacement (vegan)
• Tapioca flour (optional)
• Cornstarch
• Pumpkin spices (of choice)
• Pink sea salt
• Maple syrup or natural sweetener of choice
• Vanilla extract

Combine all wet ingredients and all dry ingredients in separate bowls. Mix together all ingredients in both bowls. Combine all ingredients in one bowl. When thoroughly combined set aside then prepare pie crust. If pie crust is store bought keep frozen or pre-heat before filling or set out crust to reach room temperature. If pie crust is home-made prepare crust by following the same directions preceding. When pie crust is ready pour in pumpkin pie filling then spread evenly throughout crust. Place pie in oven at 350 degrees Fahrenheit for 45 minutes to 1 hour or until crust is golden brown and filling is done.

If interested in a more decadent pumpkin pie make a home-made graham cracker crust. It requires less time in the oven and is easy to prepare. To make your own graham cracker crust mix together the following ingredients in a food processor:

• Cinnamon flavored or regular graham cracker pieces
• Chopped walnuts (optional)
• Chopped pecans (optional)
• Toasted oats (optional)
• Pink sea salt
• Soaked dates and/or natural liquid sweetener of choice
• Coconut oil

Once all above ingredients are processed and well combined place into a pie pan then spread out evenly, including around the sides of the pan. Place crust into freezer to set for at least 30 minutes or more. When pie filling is ready remove crust from freezer, pour pie filling into crust then either dehydrate for 2 or more hours until filling is done. If baking heat oven to 350 degrees Fahrenheit then bake pie for at least 45 minutes to 1 hour or until filling is done. The crust does not require a long time to dehydrate or bake, especially if oats are already toasted. Once pie is out of oven set out to cool down then cut and enjoy.

We are in the autumn holiday season moving toward the winter holiday season here in Connecticut then into the New Year. Early autumn brought us pumpkins to pick and gather and to get us ready for the coming festive decor, fun times and scrumptious feasts. I am grateful that pumpkin pie is on our holiday menu again this year, albeit I am my dad’s pumpkin pie each day of the year. I am reminded of this in many ways and reminded by pumpkin pie the significance of food in our lives. I am too reminded by my mom and dad the value of gratitude and of giving thanks today and every day for family (my relatives and loved ones), friends and food, INCLUDING PUMPKIN PIE. BIG SMILE…

We have the capacity and potential to always be a blessing in our own lives, in the lives of others and in this magical and magnificent world of ours…

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