Now that Thanksgiving is behind us and you’re all deeply entrenched in the seasonal favorite of the moment, peppermint, I feel that it’s safe to bring up a topic that has been weighing heavily on my taste buds.


Pumpkin was last season’s “it-food” and nary a food blog neglected to cover it.  Pumpkin made an appearance on Facebook posts and Twitter tweets, Instagram and recipe after recipe after recipe.  Pumpkin chili.  Pumpkin rolls.  Pumpkin cookies.  Pumpkin oatmeal.  Pumpkin ice cream.  Pumpkin soup.  Pumpkin coffee.  Pumpkin smoothies.  Pumpkin bread.  Pumpkin pancakes.  Pumpkin pasta.  Pumpkin fudge.  And of course pumpkin pie.  Ugh.

Not ugh for pumpkin pie.  I LOVE pumpkin pie.  I even asked for it instead of cake for my birthday this year.  Of course what I got was cheesecake and I had to make the birthday pie myself a few days later, but no worries.  I love making pumpkin pie almost as much as I love eating it.  And that’s pretty much all the time.  I love eating pumpkin pie all the time.  Not just in the fall.

But I segue.  My love of pumpkin pie is not the issue here.  The world’s fickle love of pumpkin only surrounding the Thanksgiving holiday is.

That’s right, I’m calling you all out.

Because here’s the thing.  Here’s the thing that has been bothering me like squash bugs on a zucchini plant.


I’m sure there are a few of you out there who roast your own pumpkins to get your seasonal fix, but I’m guessing the majority of you bust open your can opener and crank open that store bought 15 ouncer to mix in with your morning oatmeal and grande extra gigante foamy latte frappe cappuccino spiced chai soy half caf coconut coffee.

So may I repeat.


Cherries.  Peaches.  Apples.  Who makes cherry pie from a can in June?  Peach pie from a can in July?  Apple pie from a can in September?

Again I say.

CANNED PUMPKIN IS NOT SEASONAL!  It’s available all year round.  January.  February.  March.  April.  May.  You get the point. 


Pumpkin, however, is seasonal.

It’s orange and plump and available in the fall.  It requires a knife for halving, an oven for roasting and a food processor for pureeing.  It does not require a can opener.

But as The Husband just asked as he watched this post unfold over my shoulder, “what is your point?”

What is my point?  It is NOT to persuade you never to eat canned pumpkin.  It is NOT to persuade you only to eat real pumpkin.  I  simply beg of you to either enjoy canned pumpkin all year long or to enjoy real pumpkin in the fall.  If you do enjoy canned pumpkin in the fall don’t go all seasonal on me like it’s going to disappear forever as soon as peppermint arrives on the scene.  It’s not.

Unless there are heavy rains and flooding causing a great pumpkin shortage like there was a few years back, then it might.

Perhaps my point is to keep your pantry well stocked with canned pumpkin.

No.  No, it’s not.  (Although you should.)  It’s simply to remind you all that CANNED PUMPKIN IS NOT SEASONAL!  What you do with that knowledge is up to your conscience.

So, one last time.

In case you were wondering, I absolutely did make pie with that pumpkin posed so gracefully up a tree.

Real pumpkin pie, made from real fresh pumpkin.

I roasted it up.  Instructions with pretty, pretty pictures by the oh so lovely Oh She Glows can be found here.  It’s no different than roasting any other squash.

I pureed it.  Pureed it good.

Weighed out fifteen ounces.  Just like if it had come out of a can.

I followed Libby’s Pumpkin Pie recipe, which in my humble and always right on the pumpkin issue opinion, is the only recipe for pumpkin pie.  All others are sub par so don’t even try.  That means beating 2 large eggs in a bowl.  Then adding in a mixture of 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.  Do not use pumpkin pie spice here.  It may sound the same, but it’s not.

Don’t forget your 15 ounces of pumpkin puree!  This can be canned or fresh.  Whichever.  My tummy is very happy with both.  Just check your calendar and if it’s the middle of November and you picked a can for convenience (no judgement here by the way, I do it all the time), that


Drizzle in one 12 ounce can of evaporated milk.

Pour into a pie shell.  I’m lazy and buy pie crust, but you do whatever makes your not just seasonally loving pumpkin heart happy.

Cover your edges or they will burn.  Burnt crust is not seasonal either.  Bake in a 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for an additional 40 to 50 minutes.  Our new convection oven took 45 minutes, but my experience with most regular ovens is it takes a bit longer than that for the pie to set.  Somewhere in the middle of all that you can remove your crust covers.

Cool your pie.

Enjoy your pie.

Possibly on a real plate, not an upside down candy dish you thought would be fun to photograph.

It was by the way!  Blogger reflection photo bomb.  See, I do put pictures of me on my blog.

Don’t forget the whipped cream.

And there you have it, my friends.


Now that pumpkin season is over and you can’t get fresh pumpkins to make this recipe anymore, go buy yourself a can and make some pie just in time for Christmas.  I might even just leave some for Santa along with his cookies.

Move over peppermint, there’s a new non seasonal available all year round cause it’s not fresh kid in town.

Wait, is peppermint actually seasonal???

– Joanna

P.S.  I’m still planning on a fudge post so stay tuned for that.  The Husband is going to finally share the garlicy salad dressing recipe with you.  And if I get my blogger butt in gear, 23 Paws is coming up on Sunday.

Question of the Day:  What’s your favorite kind of pie?  Where do you stand on pumpkin pie?


  1. Ha ha ha this made my morning. So true! And yes, I did seasonally prepare the Thanksgiving pumpkin pie using real, fresh, roasted pumpkins this year! However, yesterday I called my mom and told her she could buy a freaking pumpkin pie at the store for Christmas if she wanted one. I’m going to be too busy making shortbread and squares and cookies and chocolate fridge cake this time around. Heh.

    “grande extra gigante foamy latte frappe cappuccino spiced chai soy half caf coconut coffee”
    also made me laugh out loud. It kind of resembles my Starbuck’s order, except you forgot “extra hot”, and “no whip”. :p

    • It’s funny you said that because I was thinking about my blogger buddies while typing this, trying to decide who would actually roast a pumpkin. You were one of the first ones on the list!

  2. I am not a big pie person, since my love of chocolate trumps most things, but I might have it occasionally. Now that calories stick to me a bit more, I usually save them for chocolate treats. 🙂

    All of the pumpkin treats are kind of funny, though. And in a way, I think peppermint is seasonal (at least the herb is), but during summer…not winter. Oh well. I make peppermint things all year long because it’s tasty. In summer it’s refreshing, and in winter it makes me think of snow and other wintry things.

    • You sound like Mike. Whenever I bring home any kind of non-chocolate sweet from the store the first thing out of his mouth is always “what, were they out of chocolate?” I like peppermint all the time too. I really don’t only eat “seasonally” unless it’s a cost issue. $7 for a pound of fresh cherries this time of year? Yeah, no thanks.

  3. I love everything about this post. Especially the pumpkin in the tree. 🙂

  4. I’m not a pie fan, though I typically eat one piece of pumpkin pie every year. I do love pumpkin and peppermint everything else. I actually like mint year round, though it’s much easier to work with around Christmas time with all the candy cane stuff (Peppermint Surprise anyone?). I’m a sucker for York Peppermint Patties in the checkout of the grocery. 🙂

  5. Its a good thing I detest pumpkin. The only think i will eat is pumpkin bread and only if it has nuts in it. Not sure what is wrong with me.
    This bothered me so much last year when I started blogging. All these bloggers were talking about pumpkin like it was about to go out of style (since I started reading blogs in November) and I just kept thinking “can you get pumpkin in can all year? What are they so worried about?”
    Chocolate is my #1. If there is none of that, then I go with lemon. If there is neither then I just go home and get under the covers and cry until my best blogger friend sends me chocolate in the mail. 😉

    • Ha! You sound like Mike. I was planning on covering some Oreos in white chocolate for Christmas and he gave me the look of death and asked what was wrong with milk chocolate. Branch out, honey, branch out!

  6. Love pumpkin bread and pumpkin pie, but only in spring. 🙂 Ever tried sugar pie? It’s popular in Quebec. I haven’t had it in a long time, but if I remember correctly it tastes kind of like butter tarts without the nuts.

    • I have not . . . BUT I googled it and now I want to make it. Pretty sure you can’t go wrong when the main ingredients are sugar and heavy cream. I actually bought cream at the grocery. I think I can justify the calories on Christmas day? At least that is what I will tell myself.

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