pumpkin pie

Hillside Homestead Pumpkin Pie

An original recipe from Susan Odom Read the Traverse Magazine feature about Susan Odom and her historic inn, Hillside Homestead.


  • 2 cups Hubbard squash or pumpkin cooked till smooth. Canned works too.
  • 1 cup milk
  • 3 eggs
  • 1 cup sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon mace


Preheat the oven to 350 degrees. Line a pie plate with a pie crust. Beat the eggs and then add the milk to the eggs and mix well. Add the egg and milk mixture to the squash and blend well. Add the sugar and mix well. Add the salt and spices and mix well. You might want to taste the mixture to determine if you should add more sugar and spice. Pour this mixture into the prepared pie plate and bake at 350 degrees for 1 to 1.5 hours or until a knife or toothpick inserted in the middle comes out clean. (This recipe is gleaned from many historic cookbooks and practice.)