Pumpkin Pie!

Jarrahdale Pumpkins

Jarrahdale Pumpkins

Throw away those coupons and get out of the freezer isle!
Store-bought pies? Who needs em?!  We’re bringing back HOMEMADE! (shhh!)
This recipe is on par with, if not leaps and bounds better-tasting than any bland pie you’ve tasted in the past.

Not so confident in the kitchen? It’s ok, really.. everyone starts somewhere.

You just need a few things to get started with this recipe, but don’t let the quantity put you off, they’re all basic spices, you may even possess some or most of them already!

Chunked Jarrahdale Pumpkin

Chunks of Jarrahdale Pumpkin

Let’s get started:


  • Large, sharp knife or someone willing to lend their samurai sword for the arvo
  • Spoons for scooping and stirring
  • Lg microwaveable bowl with a lid
    • If no lid, improvise, I used a silicone pie pan- hey it did the job!
  • 2 Lg deep-dish pie crust or 4 Sm. (9in) crusts or 2 Sm. (9in) crusts, 1 loaf pan, 4 mini dessert dishes!

    Steaming Jarrahdale Pumpkin in the microwave!

    Steaming Jarrahdale Pumpkin chunks

  • Microwave
  • Blender or Electric Mixer or Food Processor or (you get the idea..)
  • Oven and Oven Mitts (I gotta add this!)


  • You need a pumpkin!
    • (The amount varies, sorry! Eyeball your pumpkins- you want to get about 3 cups of flesh for this recipe.)
    • I used Jarrahdale pumpkin because it’s abundant here currently and it has
      Post-steam, pre-scoop!

      After the steam, about to scoop!

      a sweet-tasting flesh. Butternut pumpkin’s pretty versatile also, it’s worked for me in the past.

  • 1C Sugar or Agave or Brown Sugar
    • **Diabetic alternative** 1 1/4C Splenda or 1/3C Stevia
  • 1 Tsp ground Cloves
  • 1 Tsp Allspice
  • 1 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp ground Ginger (optional- tastes fine both ways)
  • 1 Tbsp Vanilla Extract (Vanilla Essance)

    Post scraping and scooping

    Finished scraping and scooping

  • 1/2 Tsp salt (optional- again, it tastes fine both ways)
  • 532 mL (18oz) Evaporated milk (I like Carnation Light and Creamy so far)
  • 4 Lg Eggs
  • Pie crusts (if you’re into that sort of thing..)


  1. Scoop out the pulp and cut your pumpkin into small-medium chunks
    • The smaller the easier it is to separate them from the skins post-steam
  2. Toss those chunks into a Lg bowl and put about 1-2inches of water in the bottom
    Jarrahdale Pumpkin puree style

    Pureed Jarrahdale Pumpkin

    of the bowl

  3. Cover the bowl with a lid (or in my case silicone pan) and put in the microwave
  4. Nuke those chunky munky’s for 15 minutes
    • Repeat another 5 if some fleshy-places seem firm still, etc.
  5. Remove from the microwave and let it rest uncovered for another minute or two to cool
  6. Peel away the skin from the meat in separate containers (This is where spoons come handy)
    • Time to PREHEAT your oven! Set your Preheat-Engines to 210C (425F) !

      All ingredients combined and ready to go!

      All ingredients mixed together

  7. Blend or beat or puree the newly-steamed meat into a smooth consistency
  8. Put your newly smooth pumpkin contents into a large bowl and:
    • One by one go down the list adding everything to the bowl
  9. Mix well. Until you’re satisfied everything’s combined together.
    • It WILL be very soupy looking- NOT TO WORRY! It’s intended.
  10. Add the liquid to your pie pans and place in the oven.
  11. Bake for 15minutes
    • Then reduce oven to 175C (350F) for another 45 minutes.
  12. “Poke check” frequently after 45 minutes until your knife or toothpick comes out
    Jarrahdale pumpkin pie close up

    Jarrahdale pumpkin pie closeup


  13. Fight back the urges to taste-test until it’s cooled a bit. (10 minutes? It may be asking too much when you start to smell it baking.)
  14. You’re welcome!