Bake-At-Home Pumpkin Pie


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For this pie we started by harvesting our Sugar Pie and Snow White pumpkins from our garden. Then we pureed them together with the perfect blend of cinnamon, nutmeg, ginger and clove. The Sugar Pie pumpkin gives this pie it's traditional pumpkin flavour while the Snow White pumpkin adds a sweet and creamy texture.

For the crust we milled fresh Organic Red Fife flour using our stone ground miller. Then we incorporated butter and organic cane sugar and rolled out a beautiful shortbread cookie pie crust.

Most pie crusts use refined white flour which makes the crust bland and flavourless. We wanted our pie crust to standout, so we used our freshly milled organic flour which is full of flavour. This crust is sweet just like a shortbread cookie but with a buttery and flakey texture. It's so good you could eat it on its own.

The final result is a pumpkin pie that's so delicious it'll have your family reminiscing about it for months!

Details About the Pie

Each pie is 10" and serves 8 generous slices.

The pies are frozen so let them thaw on the counter for 3-4 hours before baking. Comes with detailed instructions.


Filling: Sugar Pie pumpkin (Confluence Farms), White pumpkin (Confluence Farms), duck egg (House on the Hill Farm, Kelowna), cream (D’Dutchmen Dairy, Sicamous), organic cane sugar, salt, cinnamon, nutmeg, ginger, allspice.

Crust: Organic Red Fife flour (Fieldstone Organics, Armstrong), butter, organic cane sugar, salt.