Wiccan Sabbat Ritual Recipes — Harvest Pumpkin Pie Recipe

Pumpkins are plentiful in the fall and early winter. And with all the jack-o-lanterns being carved in late October, there is certainly no shortage of pumpkin flesh. In this creative recipe, either canned or homemade pumpkin purée can be used.

This recipe has been created specifically with Wiccans and Pagans in mind. It uses the spices of the season, in addition to the pumpkin that is so common in the fall. It is the perfect addition to either a Autumnal Equinox or Samhain feast.

Making the Crust and Decorations for the Pumpkin Pie

The following ingredients should be gathered close at hand:

• 2 deep-dish unbaked pie shells; if frozen, they should be thawed; they must be deep-dish, with a 4-cup capacity, or additional shells will be needed
• 1 egg yolk, lightly beaten

Directions:

1. Preheat oven to 350° F. Roll out one of the pie shells on a well-floured surface, or between two sheets of wax paper. Using a very sharp knife, cut out leaves and a large pumpkin, as shown in the picture. Feel free to get creative. Leaves and pumpkins are not the only designs that are possible. Perhaps ghouls and ghosts, and other symbols of the dead, for Samhain?
2. Place all these cutouts on a baking sheet and brush with the egg yolk. Bake until browned. They brown fairly quickly, so watch carefully. Once finished, remove the decorations from the baking sheet and cool completely.
3. Increase the heat of the oven to 400° F. Take the second pie shell and line the crust with foil after placing it in a pie plate. Fill the foil with dried beans to hold the foil in place. Bake for 8 minutes, then remove the beans and foil. Prick the dough in several places with a fork, and bake for 6 minutes longer. Cool completely on a wire rack.

Making the Filling for the Pumpkin Pie

The following ingredients should be gathered close at hand:

• 16 oz pumpkin purée (homemade or canned)
• 2/3 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1 tablespoon flour, all-purpose
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 2 teaspoons ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1/3 cup milk
• 1 cup heavy cream
• 2 eggs, lightly beaten

Directions:

1. Combine pumpkin purée, brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl, mixing well. Add vanilla, milk, cream, and eggs and blend completely. Pour mixture into the cooled crust. Bake at 400° F until the filling is set and a toothpick inserted into the center comes out clean, approximately 45 minutes. Transfer to a wire rack and cool completely.
2. Arrange the decorations on the top of the pie. In the case of the example shown, place the leaves around the edge of the pie, and the pumpkin in the center. The decorations can be pressed into the filling slightly, if necessary, to keep them in place. This pie is excellent when served with whipped cream.

Pumpkin pie is a favorite in the fall of most Wiccans and Pagans, especially around the time of the Autumnal Equinox and Samhain. Though it can be served all year round, in the fall it is especially appropriate, and makes a wonderful addition to the ritual feast table, especially when paired with Harvest Mead and stuffed potatoes.