Recipe – The Long Winter Green Pumpkin Apple Pie

If your daughter {or you} is a fan of the Little House on the Prairie book series, you should probably make a green pumpkin pie this fall.  I absolutely LOVED the Little House on the Prairie when I was younger and so did my daughter.

The first recipe is from the Little House cookbook.  The second is my own recipe.  I chose to treat the pumpkin just as I would apples and simply followed my favorite apple pie recipe instead {I did add a wee bit more sugar than I normally do as well}.  The thought of apple cider vinegar and a whole cup of brown sugar in my pie did not appeal to me.  Buy hey, if you are brave enough to try the original recipe, let me know how it turned out.

Who knew you could turn a green pumpkin into something so delicious?

Ingredients {as per the Little House Cookbook}

{1} 4 lb green {unripe} pumpkin
1 cup brown sugar
1 pinch each of ground nutmeg, cloves, and cinnamon
1/3 cup Apple Cider Vinegar
1 teaspoon butter

Ingredients {as per Mavis}

{1} 4 lb green {unripe} pumpkin to yield about 5 cups
5 cups peeled, sliced pumpkin {slice them to look like apple slices}
1 cup sugar
2 tsp. cinnamon
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
3 tbsp. flour
3 tbsp. butter, divided into 6 pieces
1 double pie crust {ready-made or homemade}
1 egg {for egg wash}

Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I LOVE Crisco!}
1 teaspoon salt
6 tablespoons cold water


Preheat oven to 375

Peel the green pumpkin, cut it in half and the quarters. Cut pumpkin quarters in to pieces that resemble apple slices to measure 5 cups and place in a large bowl. To the bowl add sugar, cinnamon, cram of tartar, nutmeg, flour and butter and toss.  Pour pumpkin mixture into a prepared pie crust, add the top crust, crimp edges, and brush with egg wash.  Bake at 45-50 minutes or until the pie crust is golden brown.  Cool  and serve with a big ole’ fat scoop of ice cream.

Have you ever tried Zucchini {Apple} Pie before?  Here is the recipe.


The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories $9.99 ~ Amazon

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  1. Desi says

    So was this yummy or no? Figured I would post this hear also since this is a desert.

    Basically zucchini cake with toffee pudding on top.

  2. Helen in Meridian says

    We used to make vinegar taffy, which tastes great, especially warm while pulling at a taffy pull. So, I bet the vinegar recipe is great with the pumpkin, adding the tang that comes from apples. Maybe they served this at Nellie’s Cafe, baked by Ma Ingalls, not Nellie.

  3. says

    Have cooked a lot of sweet and savoury with pumpkin and zucchini but never a sweet pie, it looks good. As, Helen in Meridan says we have also made vinegar taffy, my mum always made pulled toffee as we call it. Would love to know how the pie tasted. Night Jon Boy

  4. Elizabeth F says

    I would think you would need the cider vinegar (or lemon juice) to give the tartness the apples would normally have. The recipe I have for zucchini mock apple pie has lemon juice.

    The books are fun. LITTLE HOUSE IN THE BIG WOODS takes place not that far from here in WI. There are some additional series that have been written , sanctioned by the family, of other family members. There are the Rose books about her daughter, the Caroline Books about her mother and the Martha books about her grandmother.

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