ATTENTION: Make sure to put you pie in the freezer as soon as you get it. They will arrive frozen but if it is left out for a couple of hours the filling will thaw and it can easily spill out.

New & Improved! Our Pumpkin Pies of the past have had more of a custard-like filling. And although we loved the flavour this year we wanted to create a filling that had a more classic firm filling. 

To accomplish this we used a special new ingredient - homemade sweetened-condensed milk with real organic vanilla beans. It took us many hours to cook down the milk and cream but it was well worth it. This is the best pumpkin pie we've ever created and we can't wait for you to try it! 

Description: For this pie we started by sourcing heirloom pumpkins - known as Winter Luxury - from our friends at Settle Down Farm in Grand Forks. We then roasted them in the oven until golden brown, giving the pumpkin an added caramelized flavour.

After scraping out the soft pumpkin we pureed it with locally-raised, free range eggs from Sunshine Valley Farm in Creston, homemade sweetened-condensed milk made with real organic vanilla bean pods and Kootenay Meadows dairy. Finally we added the perfect blend of organic true cinnamon, nutmeg, ginger and clove. The end result is a firm, luxurious filling that melts in your mouth.

For the Shortbread Cookie Crust we chose our locally-grown, organic Red Fife flour for its wonderful nutty flavour. We mill the grain right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and organic sugar and rolled it out into a beautiful pie crust. It's sweet, just like a shortbread cookie, but with a buttery flakey texture.

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

Details: Each pie is 9 inches. The pies are frozen so let them thaw on the counter for about 3 hours before baking. For baking instructions scroll to the bottom of this page.


Ingredients:

Filling: Winter Luxury pumpkin (grown by Settle Down Farm, Grand Forks) free-range eggs (from Sunshine Valley Farms, Creston), organic cream and milk (from Kootenay Meadows, Creston), organic sugar, sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt.


Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, organic sugar, pink Himalayan salt.

Baking Instructions:

We recommend baking this pie the day before you want to serve it. This will allow the flavours to blend together more thoroughly and will allow the filling to fully set.

Thaw the pie on the counter uncovered for about 2-3 hours, or until completely thawed. The filling should be liquid. Bake as soon as it is thawed. Letting the thawed, unbaked pie sit for too long may cause the crust to stick to the pan. 

Heat the oven to 375.

Place your baking rack on the middle level. Place a thick bottomed baking sheet in the oven to preheat.

Place the thawed pumpkin pie on the preheated baking sheet. Place the baking sheet back in the oven. Be careful not to tip the pie because the filling will be liquid. 

Bake for 25 min. Without taking the pie out of the oven, turn the temperature down to 350 f and continue baking for another 25 minutes.

Remove the baking sheet with the pie on it from the oven and place the whole thing on a cooling rack. Let the pie cool completely before serving - at least 3 - 4 hours. This will allow the flavours to develop and the filling to firm up.

If you are serving the pie the next day, let the pie cool completely before placing in the refrigerator over night. About an hour before serving, remove the pie from the refrigerator and bring to room temperature before slicing and serving. 

Happy baking!