Making this pie only took about four months, so I’m pretty proud of it and had to share.

Why did it take so long?

Well, in case you’re new here, I had to grow the pumpkins first and that took a fair bit of time (okay almost the entire four months!). Then, it took me a week or so to actually get around to pureeing the pumpkin and finally, this morning I got around to baking it. 😄

Rolling out dough wipes me out some days so I have to really feel up to it.

I guess I should mention that this isn’t really a pie crust or pumpkin pie recipe post, since there are tons of those out there and I have very special dietary needs that you probably wouldn’t want to deal with, but I will say that I substituted things like evaporated cow’s milk for my own almond milk version (which I made using raw, organic almonds and my handy dandy Vitamix blender!).

I don’t know what I would do without that thing! I would be lost without it and my Kitchenaid, which I use almost every single day since I have to make everything from scratch around here.

Literally everything. Ugh.

Anyway, I used fresh eggs we collected from the hen house and opted to do a bit of a fancier crust than usual, just for fun.

At first I was just going to put a few leaves in the center of the pie but then I decided to make enough of them for a ring around the outer edge instead. I had exactly enough dough left over to do it, too!

It took about an hour to cook, but it was well worth the wait and it didn’t exactly come out picture perfect but since I’m not getting paid to write these posts, I figured it doesn’t really matter, right?

I mean, you are welcome to send me a dollar or two OR if you are in the neighborhood, stop by and have a piece of delicious pumpkin pie with me. If there’s any left… 😊