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GoFarm Blog

Recipes: Week of November 22nd, 2020

Simple Pumpkin Pie


2 eggs, plus the yolk of a third egg

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/8 tsp ground cardamom

1/2 tsp lemon zest

2 cups pumpkin, puréed

1 1/2 cup heavy cream

1 pie crust, chilled or frozen


  1. Preheat oven to 350 F.

  2. To make pumpkin purée, cut the pumpkin in half and scrape out the insides (reserving those pumpkin seeds to roast). Line a baking sheet with foil and place the pumpkin halves cut side down on the lined baking sheet and bake until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, and scoop out the pulp. (whatever you don't use in this recipe can be frozen in a freezer tight bag for later!)

  3. Turn the oven up to 425 F.

  4. In a large mixing bowl, make the filling by beating eggs, then mix in the brown sugar, white sugar, salt and all the spices including lemon zest.

  5. Pour mixture into pie crust and bake for 15 minutes.

  6. After 15 minutes, lower the temperature to 350 F and bake for 45-55 minutes.

  7. Check the pie by inserting the tip of a clean knife into the center. If it comes out clean the pie is fully cooked (the center should be jiggly.)

  8. Remove from heat and let cool for 2 hours (will look puffy when first removed from heat but will deflate as it cools.)

Picture and recipe adapted from:


Vegetarian Thanksgiving Stuffing


3 tbsp unsalted butter

1 onion, finely chopped

2 ribs celery, finely chopped

2 carrots, peeled and finely chopped

2 tsp dried thyme

1 tsp dried rosemary

1 loaf of stale bread, cut into ½ inch cubes

1 ¼ cups vegetable broth

1 egg

salt and pepper


  1. Preheat the oven to 375 F. Grease a 9×13 inch baking dish and set aside.

  2. Heat butter in a skillet over medium heat. When melted, add in the onion, celery, carrots, thyme, rosemary, salt and pepper. Cook for about 6 to 8 minutes or until tender.

  3. Add bread cubes to mixing bowl and add butter mixture. Toss gently.

  4. In a small bowl, whisk together the broth and egg.

  5. Pour liquid mixture into the bowl with the bread and toss.

  6. Poor the mixture to the prepared baking dish and cover with aluminum foil.

  7. Bake for 30 minutes. Remove the aluminum foil and bake for another 20 minutes, or until the top layer is golden brown and crisp.

Picture and recipe adapted from:


Carrot Pumpkin Soup


3 Tbsp olive oil

1 onion, chopped

3 cloves of garlic, minced

1 cup pumpkin, chopped into 1-inch pieces (uncooked)

1 medium parsley root, chopped

3 medium carrots, chopped

2.5 cups vegetable broth

1 tsp Herbes de Provence spice mix

1/2 cup half and half, or cream

salt, pepper, and pinch of chili powder to taste

Roasted pumpkin seeds, for garnish


  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook for 2 to 3 min.

  2. Add pumpkin cubes, parsley root and carrot, and cook for another 5 minutes, stirring occasionally.

  3. Add vegetable broth, Herbes de Provence spice mix, and stir.

  4. Reduce heat, cover, and let simmer for 20-25 minutes.

  5. Remove from heat. When cool, use an immersion blender or food processor to puree mixture until smooth.

  6. Add cream and season with salt and pepper. Add a pinch of chili powder and cook until hot.

  7. Serve hot and garnish with pumpkin seeds. (you get the best taste if you roast the pumpkin seeds yourself from your fresh pumpkin!)

Picture and recipe adapted from:


Basil Cranberry Sauce


1 cup sugar

1 cup water

1 12-oz bag fresh cranberries

1 oz basil leaves

pinch of salt

1/4 cup orange juice

Zest from 1 orange peel


  1. In a medium saucepan, bring sugar and water to a boil

  2. Add cranberries to saucepan, return to a boil until cranberries start to burst, about 7-8 minutes.

  3. Reduce heat, add the orange juice and zest and simmer on low heat for 10 minutes until cranberries have cooked down.

  4. Stir in the basil.

  5. Remove from heat, and let cool, serve at room temperature.



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