Friday, October 04, 2013

Fresh Sliced Pumpkin Pie

Fresh Sliced Pumpkin Pie
Fresh Sliced Pumpkin Pie

Many years ago as a child I read the Little House on the Prairie series and fell in love with it. Since then I've read the entire series again and again countless times; to myself and also aloud to my children. I was fascinated with the way the Ingalls family lived; what they ate, what they wore and how they built their homes.

In one particular book (The Long Winter)  "Ma" makes a pie from a green pumpkin and to everyone's amazement, it tastes nearly like apple pie. I couldn't find a truly green pumpkin here, but when the season is right small pie pumpkins are sold just about everywhere.

I dutifully peeled, seeded and sliced the small pumpkin and layered it with spices and sugar in a pie crust and the result was very good. I wouldn't say it was wonderful or even delicious because I think our mind plays tricks on us when we're so used to something as pureed pumpkin in pies that when we have it in another form, it's just odd.

Making Fresh Sliced Pumpkin Pie
Making Fresh Sliced Pumpkin Pie

I won't say this was odd, either ... it was good. It was definitely worth the try and I do have at least one child who can't seem to get enough! See what you think. I may change it slightly and try again, just for fun.

Fresh Sliced Pumpkin Pie
Makes 1 Pie
Ready In: 1 hour 20 minutes


One double pie crust
One 3-pound pie pumpkin
2 tablespoons flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice


1. Preheat oven to 375 degrees F.
2. Wash and peel pumpkin. Remove insides with a sharp-edged spoon and keep the seeds or discard.
3. Slice pumpkin thinly.
4. Place one pie crust in a 9-inch pie pan and dust with flour. Add half of the sliced pumpkin, half of the spic and half of the sugar. Repeat.
5. Top with second crust and seal edges. Vent top and put on a baking sheet in case of spillage.
6. Bake for 1 hour until crust is browned and vents are bubbling with pumpkin juices.
7. Allow to cool for an hour before slicing.


Anonymous said...

I was just reading that book and thought I would try a google search and see if I could find out if anyone has done this...

Nerd Mom said...

Hmm, I bet this would work well with a kabocha. I'll have to try that the next time I can get my hands on one.

sj said...

This is so unique! I may have to try this one :) Thank you for sharing!

Anonymous said...

Try a thin layer of tapioca on the bottom before you put the pumpkin in (and I tossed the spices & sugar with the pumpkin in a bowl then just tossed it into the pie crust!). The tapioca will absorb a bit of the moisture.
I grew up with this kind of pumpkin pie and the first time I had the mushy stuff that everyone else thinks is normal, I was more than a bit grossed out! Haha! It's all in what you are familiar with I guess!

Rainbows in Wool said...

I've been wondering why can't you make pumpkin pie or pumpkin cobbler with sliced/diced pumpkin. And I haven't found any reason not to, though this is the first sliced pumpkin pie recipe I've come across.

Unknown said...

I live in Maine, and we have sliced pumpkin pie all the's really good if you do half pumpkin slices and half apple slices!

Anonymous said...

I live in Maine I love this pie eat it all the time did I say I love this pie

Cacadogg said...

I LOVE "sliced" or "chunky" pumpkin pie.
I use molasses in place of sugar, add salt + spices and dot w/butter.
Often use KABOCHA (Japanese) pumpkin.
= Delicious.

Unknown said...

Cacadogg - do you also peel the Kabocha? In addition, have you tried to cook the pumpkin first on the stove or bake it before it goes into the pie? Wouldn't this also decrease the liquid at the bottom? Looking forward to making this for Thanksgiving. I had a chunky pumpkin pie in Japan and wanted to make something similar besides the traditional puree. Thanks for the recipe.