Since 1987, the Allen family has been creating wonderful treats at Meredith’s Bread. The bakery offers both standard and gluten-free products made in a dedicated facility, handmade, preservative-free, and made with sustainably grown New York ingredients whenever possible.
Fall is a special season at Meredith’s, bringing together harvest bounty with holiday favorites—and as co-owner and baker Amanda Allen explains, pumpkin plays a starring role.
“After the fall harvest is complete, our walk-in freezers—filled to the brim with local pumpkin, summer berries, apples, and stone fruit—provide us with an echo of warmer days that carries us through the snowy months.”
“For bakers in the Hudson Valley, few ingredients are as charming as pumpkin,” Allen says. “Its natural moisture helps keep muffins and cookies soft and breads wonderfully rich, while its warm flavor captures the spirit of the season. It’s exceptionally helpful in gluten-free baking, where texture and moisture are key.”
“We’re fortunate to neighbor so many local farms and take advantage of their harvests every year for our pumpkin products, including our pumpkin pie. From field to oven, it's a delicious and humble reminder of the connection between local farms, local food, and the communities we proudly serve.”
pumpkin products at meredith’s bread
• Pumpkin pie
• Pumpkin-nut muffins and quickbreads
• Pumpkin scones
• Pumpkin cookies
• Pumpkin bread (yeast)
• Pumpkin explosions (almond wafer and pumpkin ganache, dipped in dark chocolate)
For a home-baking experience that satisfies and delights, why not try making Meredith’s pumpkin pie at home?
meredith' s pumpkin pie
Serves 6-8
Prep: 10 min- Cook: 50 min
ingredients
• 1 (9-inch) store-bought pie shell (deep dish, unbaked, frozen) or a home-made shell
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 teaspoon sea salt
• 3/4 teaspoon vanilla extract
• 1-1/2 cups pumpkin puree
• 1 (12-oz) can evaporated milk
• 2 large eggs
directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, gently whisk the pumpkin puree, eggs, and vanilla extract until smooth.
3. In a separate bowl, combine the sugar, cinnamon, cloves, and sea salt and mix together to remove all clumps. Add to pumpkin mixture.
4. Slowly stir in the evaporated milk and let it sit for 5 minutes. Skim off excess bubbles with spoon. Pour mixture into unbaked pie shell.
5. Bake at 350 degrees F for 40-50 minutes, or until pie is set. Gently wiggle the pie; it will jiggle slightly and will finish setting as it cools. Alternatively, insert a sharp knife into the center; it will come out clean when pie is done.
6. Cool fully on a wire rack.
pie choices at meredith's this fall
Classic Apple
Apple Blueberry Crumb (GF)
Apple Crumb (GF)
Apple Raspberry Crumb
Cherry (GF)
Coconut Custard (GF)
Key Lime (GF)
Mixed Berry Crumb (GF)
Mince (no meat)
Pecan (GF)
Pumpkin (GF)
Strawberry Rhubarb (GF)
Sweet Potato
Unsweetened Apple
Unsweetened Blueberry
Unsweetened Cherry
Unsweetened Peach
GF, available in gluten-free (different flour) version.
All made with locally grown and milled organic unbleached white flour and dairy/fruit sourced from the Hudson Valley.
Meredith's Bread
415 NY-28, Kingston
845-331-4318 meredithsbread.com
