For the first time in several years (back when we had less members) we are able to give everyone in the CSA a pie pumpkin. Our cultivation of the crop, along with a warm, dry stretch in June/July did the trick.
These pumpkins are not Jack o' lanterns so don't let the small size discourage you. They are meant to be eaten. A hearty soup, casserole, or creamy pie is the reason for the season with these. We hope you enjoy them.
Rebecca put her baking skill to work this weekend, making a pumpkin pie that tasted like it could have been served at the first Thankgiving. The recipe below is from the 1961 edition of the New York Times Cookbook.
We used a small/medium pumpkin and got exactly 2 cups of pumpkin puree out of it. It was more than enough to fill a store-bought 9 inch pie shell. As some of the pumpkins may not give you a full 2 cups, we recommend seeing how much pumpkin you have first, and then adjusting the ingredient amounts down some if need be.Ingredients:
Unbaked 9-inch pie shell
2 large or 3 small eggs
1/2 cup sugar
2 tbsp molasses or sorghum
1/2 tsp salt
1 tsp powdered ginger
1 to 2 tsp ground cinnamon
1/2 tsp ground cloves or allspice
2 cups cooked pumpkin
1-1/2 cup milk, light cream or evaporated milk
- To cook the pumpkin: cut in half and scoop out the seeds, place face down on a baking sheet, poke pumpkin skin with a fork or knife, add some water to the baking sheet and bake at 350 deg F for 40 minutes or until tender. Let cool and scoop out pumpking pulp. You can run the pulp through a food processor if you want it to be smoother.
- Prepare the pie shell with a fluted standing rim. Brush lightly with egg white or shortening.
- Preheat oven to 450 deg F
- Beat eggs with the sugar, sorghum, salt and spices until well blended. Add the pumpkin and milk and mix well. Adjust the seasonings.
- Turn the mixture into the prepared curist and bake on the lower shelf of the oven for 10 minutes. Lower the oven temperature to 400 deg F and bake until a knife inserted in the center comes out clean, or about 30 minutes longer.
- Let cool. Serve with whipped cream topping.
If you have extra pie filling you can fill small custard cups and bake them along with the pie.