Pumpkin Recipes: Cream Pie, Custard & Spice Cake

October Tis the Season for Pumpkin Recipes

Pumpkin Recipes

October is upon us. So what does that mean? Tis the season for everything pumpkin! Check out these yummilicious pumpkin recipes.

Pumpkin Cream Pie Recipe


  • 2 cups pureed pumpkin
  • 2/3 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 tsp nutmeg
  • 1 7/8 cups light cream
  • 2 eggs, beaten
  • 2 tablespoons cognac
  • 9 inch unbaked pastry shell

Mix together the pumpkin, sugar, salt, cinnamon, gin­ger and nutmeg.

Gradually beat in 1 cup cream until smooth.

Beat the eggs, cognac and remaining cream. Beat into the pumpkin mixture.

Turn into the pastry shell.

Bake in a preheated 325° oven 50 minutes, or until a knife inserted in the center comes out clean.

Serve warm.

Pumpkin Custard Recipe


  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp powdered ginger
  • 1 cup cooked pureed pumpkin
  • 1 cup heavy cream
  • 1 tablespoon cognac
  • 2 tablespoons grated orange rind

Beat the eggs, sugar, salt, nutmeg and ginger until blended

Mix in the pumpkin, then the cream, cognac and orange rind.

Pour into 6 buttered custard cups. Set the cups in a shallow pan of hot water.

Bake in a pre­heated 325° oven 40 minutes, or until a knife inserted in the center comes out clean.

Remove the cups from the pan. Serve warm or cold, with ginger-flavored whipped cream.

Serves 6.

Pumpkin Spice Cake Recipe


  • 3 Cups sifted flour
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp powdered ginger
  • 1/4 lb butter
  • 3/4 Cups packed brown sugar
  • 2 eggs
  • 2 Cups pureed pumpkin

Sift together the flour, salt, baking soda, cinnamon, allspice and ginger.

Cream the butter; gradually beat in the sugar until light and fluffy.

Add 1 egg at a time, beating after each addition.

Add the pumpkin alternately with the flour mixture, beating until well blended.

Turn into a greased 12-inch loaf pan. Bake in a preheated 325° oven 40 minutes, or until a cake tester comes out clean.

Cool on a cake rack.

Thanksgiving Sunday Update: This morning we made the Pumpkin Spice Cake. It’s in the oven now. Boy does it smell good in here. Figured I’d pop on to share some pics and a video.

It’s an old recipe and so we decided to do it the old fashion way beating it by hand. Which, as you can see in the video we had to take turns doing.

For whatever reason YouTube was being a pain today. So, the silver lining is that the cake was ready before I was done updating the blog post. Which means I’m able to include a picture of the finished cake.

And, that I can tell you it’s chock full of flavour. It’s more like a loaf than a traditional cake texture. I enjoyed my taste test with a dab of butter. It was delish!

Have a favourite pumpkin recipe?

Have a pumpkin recipe or any vegetarian recipe that you’d like to share?We’d be happy to post it on the I Love Cowichan blog. If you make any of the pumpkin recipes above, pretty please send us some pics or videos. We’d love to see and share them. You can get in touch with us on Instagram, Facebook or via our contact form.

As always, we really appreciate you visiting the I Love Cowichan blog. Thank you for your support!