As the temperature begins to drop and the leaves turn brilliant autumn colors, we welcome the harvest season. At the Grace-Filled Homestead, this is when we throw on cozy flannel shirts, light the campfire, and spend time with our loved ones. We enjoy spice-filled pastries, cast-iron-skillet comfort foods, and
game-day snacks with our closest friends and family.
I look forward to the first brisk morning of fall, when I can light the fireplace and savor a mug of warm goodness beside it. During this season, we layer our sweaters and enjoy the outdoors every chance we get. Each fall is marked with an annual day trip to a pumpkin patch located a few towns north of ours. We
first stop at the apple orchard farmstand for delicious hot apple fritters covered in powdered sugar. Then we head across the lane to pick our pumpkins and love on the farm animals. This family tradition holds a special place in our hearts.
A simple farm-to-table dinner with our closest friends and family is a joyful way to celebrate the harvest and the hard work put in during the spring and summer months. Dining beneath twinkle lights and a canopy of stars can turn any autumn farmhouse dinner into a magical evening. Our Thanksgiving gathering is one of the highlights of our year at the Grace-Filled Homestead. It is beautiful and chaotic with adorable little ones running around, friends and family catching up, and a feast made for royalty. Even in the most difficult of years, autumn ushers in a season of giving thanks, reflecting on God’s goodness, and expressing gratitude for all our blessings.
Pumpkin Pie with Sugared Cranberries
Homemade pumpkin pie is the traditional fall dessert. This recipe makes a vintage treat extra special
with the crust leaves and sugared cranberries. Top with whipped cream for an additional taste of
Thanksgiving goodness.
Prep Time: 20 minutes
Total Time: 1 hour, 25 minutes
Yield: 8 servings
Ingredients:
2 (9-inch) unbaked pie crusts
1 (15 oz.) can pumpkin puree
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Topping Ingredients:
1 cup fresh cranberries
3 T. maple syrup
Granulated sugar, for rolling
Directions:
Preheat the oven to 425°F. Lightly flour a surface and roll one pie crust out to an 11-inch circle. Place the dough into a deep, 9-inch pie dish coated in cooking spray. Fold over the edges of the crust and crimp. Poke holes across the bottom of the pie with a fork for ventilation.
In a medium bowl, whisk the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour the pumpkin mixture into the crust. Bake 15 minutes, then reduce the oven temperature to 350°F and continue baking 35 to 40 minutes or until a knife inserted an inch from the crust comes out clean. Check periodically and cover the crust with foil if it starts to brown too early. Cool.
Meanwhile, make decorative leaves from the second pie crust: Roll out the second sheet of pie crust dough onto your lightly floured surface. Use cookie cutters or a knife to make your desired top crust leaves. Place them onto a baking sheet lined with parchment paper and bake at 350°F for 10 minutes or until lightly browned. Remove and set aside to cool before topping the pie.
To make the sugared cranberries, first dip them in warmed maple syrup and place them on a piece of parchment paper to for 1 minute. Then roll them in sugar and leave them to dry for 30 minutes. Decorate the pie top with the crust leaves and sugared cranberries.
Enjoy!
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The Grace-Filled Homestead Cookbook, by Lana Stenner, invites you to grow connection and savor slow, simple living through the gift of home cooking. From bacon-wrapped asparagus to buttermilk biscuits with sage sausage gravy, these unique and delicious recipes incorporate the best ingredients each season has to offer.
Are you hungry for more wholesome, homemade meals? This cookbook is the fresh start you’ve been looking for.
Learn more about the book and how to purchase here.
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