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Pumpkin Slice (with Pie Options)

I love to serve pumpkin slice for breakfast or lunch.  It’s delicious, super-healthy, nourishing, and easy to make.  If you grow your own pumpkins, it’s also very inexpensive.  And it’s what I need to be making these days to empty our freezer.

  • 2-3 c cooked, mashed pumpkin
  • 2 eggs
  • 1 T honey or sugar (or more if you wish)
  • 1 T cornstarch (or more)
  • 1 t cinnamon
  • ½ t ginger
  • ¼ t cloves
  • 1 c milk
  • 2 T oil
  • ½-1 t vanilla (use the smaller amount if you add more sugar)

Blend all ingredients in a blender.  (You could use a mixer if your pumpkin is already perfectly mashed, but our homegrown, home-mashed pumpkin never is.)

Pour into a greased casserole, pan, or pie dish.

Bake at 400 for 45-60 minutes (or microwave at 50% for 20-30 minutes) until a knife inserted halfway between the middle and the side comes out clean.

Enjoy either hot or cold as the main part of a simple mealDelicious!

If you want dessert, add up to 1/3 c honey or sugar and 2T molasses, and serve with whipping cream or ice cream.  If you bake it in a pie crust you can even call it pie, or you can omit the crust and call it a crustless pie.

We use homegrown pumpkin and have discovered that we can vary the amount of pumpkin in the recipe by a cup to accommodate the size of the pumpkin.  We oven-bake or microwave our pumpkins to cook them, depending on the size.  Right now I’m trying to clear my freezer, so I’m using frozen oven-baked pumpkin. 

One delicious, sugar-free option is to replace the sugar with a mashed, ripe banana. 

For encouragement to eat up your food stores, join Eating from the Freezer and Pantry.  For more kitchen inspiration, see Workin’ It Mondays, Homesteader Blog Carnival, No Ordinary Blog Hop, Sustainable Ways, Encourage One Another Wednesday, Women Living Well Wednesdays, Works For Me Wednesday , Raising Homemakers, Simple Lives, Friday Farm Girls, and Frugal Friday.


  1. Lana in MI says:

    Ok….I seriously just Pinned this! THANK YOU…looks so yummy! Am going to follow your blog! Interested in ANY knowledge you can send my way on Homeschooling. Deciding on doing this w/ 1st and 3rd graders.

    1. Annie Kate says:

      Thank you so much!

      Yes, here are two links to posts I wrote on this very topic.

      The best first book to read:

      Some advice for new homeschoolers, with lots of great comments:

      I hope that helps!

  2. Nicole says:

    Looks yummy! Great job on continuing to clean out your freezer and think of creative things to do with the contents. Thank you for sharing at Workin’ It Mondays 🙂

    Working Kansas Homemaker (.com)

    1. Annie Kate says:


  3. Hi there! Found you through frugal fridays and I like the look of this recipe! I think I have used up all the pumpkin from my freezer (one of our favorite foods, its so diverse!) but Im definitely pinning this for next fall! Thanks!

    1. Annie Kate says:

      I’m sure you’ll love it!

  4. IllinoisLori says:

    Mmmm, how fun to do pumpkin in June! I always think of it as November, but why not summer? Last year or year before that, they warned of a major pumpkin shortage in the stores…my Whole Foods had a sale on organic canned pumpkin, so I stocked up. I have so much still on my storage shelves, I think I might make this! Thanks! (Nice to visit with you again!!!) 😀

    Blessings and {{{HUGS}}},

    1. Annie Kate says:

      Pumpkin in June is wonderful…and this pumpkin slice is delicious with raspberry sauce.

  5. Jenn says:

    I adore anything pumpkin. I am all out. I hope to get some fresh ones to freeze from my dad’s garden. And, tomorrow the new oven arrives! I’ll be back to making pumpkin muffins, soon, I hope.
    PS. I got The Wedding Dress from the library. So far it is interesting.

    1. Annie Kate says:

      I hope you like it. It was definitely an unusual book, but a lot of fun.

  6. JoAnn says:

    Sounds very yummy. I have some frozen pumpkin puree in the freezer, I’ll have to try it with this recipe. 🙂

    1. Annie Kate says:

      It’ll be a great way to get some more veggies in. 🙂

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