Food

Frosted Cinnamon Pumpkin Pie

Story and Media by
Krisi Koliadko
Media by
No items found.
Written by
Krisi Koliadko

Preparing the Pumpkins

Two Small white Alaskan grown sugar pumpkins, or one ~3 lb pumpkin (enough to make two cups of puree).

Preheat oven to 400º F

Wash and cut pumpkins in half, add a pinch of salt to each pumpkin half.

Place pumpkins face down on baking sheet, bake at 400º for about an hour until the meat is soft.

Gently separate pumpkin meat from pumpkin skin (let it cool off a bit), place in food processor and puree.

Pie Crust

(This recipe is for a double crust, you can freeze one half for another time, or make two pies)

2 1/2 Cups flour

1 tsp Alaskan sea salt

2/3 Cup vegetable oil

6 Tbsp Ice cold water

Add dry ingredients to medium size mixing bowl; mix and set aside.

Add water and oil to a separate mixing bowl, add to dry ingredients, then mix together with fork or hands.

Roll out dough and place on pie dish.

Pie Filling

3/4 Cup granulated sugar

1 tsp ground cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/3 tsp ginger

1/2 tsp salt

2 Eggs

2 Cups pumpkin puree

1 12-oz Can evaporated milk

Mix dry ingredients first, then whisk wet and dry ingredients together.

Place pie filling in pie dish, bake at 425º for the first 15 minutes then reduce temperature to 350º and continue to bake for 40-45 minutes, or until knife inserted comes out clean.

Enjoy!

No items found.

Frosted Cinnamon Pumpkin Pie

Food

Author

Krisi Koliadko

Krisi is a lifelong Palmer resident passionate about outdoor adventures and locally sourced Alaskan recipes. When she is not out on an adventure, you can find her selling kitchen goods at Homespun Alley in Palmer, or you can follow Krisi's Kitchen on Facebook and Instagram to see her photography or locally sourced and foraged Alaskan recipes!

Preparing the Pumpkins

Two Small white Alaskan grown sugar pumpkins, or one ~3 lb pumpkin (enough to make two cups of puree).

Preheat oven to 400º F

Wash and cut pumpkins in half, add a pinch of salt to each pumpkin half.

Place pumpkins face down on baking sheet, bake at 400º for about an hour until the meat is soft.

Gently separate pumpkin meat from pumpkin skin (let it cool off a bit), place in food processor and puree.

Pie Crust

(This recipe is for a double crust, you can freeze one half for another time, or make two pies)

2 1/2 Cups flour

1 tsp Alaskan sea salt

2/3 Cup vegetable oil

6 Tbsp Ice cold water

Add dry ingredients to medium size mixing bowl; mix and set aside.

Add water and oil to a separate mixing bowl, add to dry ingredients, then mix together with fork or hands.

Roll out dough and place on pie dish.

Pie Filling

3/4 Cup granulated sugar

1 tsp ground cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/3 tsp ginger

1/2 tsp salt

2 Eggs

2 Cups pumpkin puree

1 12-oz Can evaporated milk

Mix dry ingredients first, then whisk wet and dry ingredients together.

Place pie filling in pie dish, bake at 425º for the first 15 minutes then reduce temperature to 350º and continue to bake for 40-45 minutes, or until knife inserted comes out clean.

Enjoy!

No items found.

Author

Krisi Koliadko

Author & Media

Krisi Koliadko

No items found.

Read This Next