• Farm To Table: Classic Pumpkin Pie

    Just in time for Thanksgiving- we invite you to join us at the Hillcrest Farmers Market, where you will find a bountiful selection of fruits and veggies for your Thanksgiving feast!  And because we know there is no other autumn dessert that is so definitive for the season as much as a classic pumpkin pie, we’re sharing a classic, farm to table recipe!

    I hope you enjoy this season of gratitude and of the heart, with your family.  Happy Thanksgiving from all of us at the Hillcrest Business Association and the Hillcrest Farmers Market!

    – Eddie Rey, Marketing & Member Services Director, Hillcrest Business Association.

    Farm To Table Classic Pumpkin Pie


    • 1 medium pumpkin from the Hillcrest Farmers Market
    • Pastry for single-crust pie (9 inches)
    • 2 Hilliker’s Ranch Fresh Eggs from the Hillcrest Farmers Market
    • 3/4 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1 cup 2% milk


    • Cut pumpkin in half lengthwise; discard seeds. Place cut side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork tender, about 1 hour.
    • Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond the edge of plate; flute edges. Set aside.
    • Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
    • In a large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger, and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
    • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean.
    • Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. Refrigerate leftovers.
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