Roasting and storing Pumpkin

Written By Kathy Somers

I have been longingly looking at the Winter Sweet Pie Pumpkins…. down at the farm stand… By the way, the best variety for making pumpkin puree! Well, that is a bit biased — but my criteria for pumpkin puree is high. 

There are pie pumpkins and then there are  Pie Pumpkins!

The variety at Somers Family Farm we love the most is WINTER LUXURY! Very easy to spot amid all the pumpkins, because they have a rough skin, light orange color, and the perfect size for roasting and making at least 2 pies with a bit left over for some other special pumpkin treat. The flesh— stringless- the seeds if you want to save and roast— delicious and the texture— not watery— the perfect amount of dryness — (if you are used to the texture of pumpkin from the can— you will be very pleased)

Here is a great simple recipe for Pumpkin Pie: By all means, use your tried and true version… simply substitute approx 2 cups of fresh pumpkin puree for each can of pumpkin.

Okay! Why take the time to ROAST your own pumpkin when it’s so easy and convenient to purchase a can of pumpkin puree off the grocery shelf?

Consider these reasons….

  • Fresh from a local farm

  • Taste! #1 in my book! There is NOTHING that tastes as good as a fresh roasted pumpkin

  • Relationship with your farmer/ assurance there are no unwanted sprays/chemicals. (Do you know where your canned pumpkin is from? )

  • Yours will be the most flavorful pumpkin pie on the holiday dessert table!

    (Well…. I guess this last one is subjective… but at the same time… fresh pumpkin… You just can’t beat it! ) 


Pumpkin Pie

1 — 9” Pie Crust

1/2 Cup Dark Maple Syrup
1/8 Cup Molasses
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon ground cloves
2 Large Eggs
2 cups fresh Pumpkin Puree
1 (12 oz. Can) evaporated milk (you can substitute 1/2 -milk and 1/2- half and half

Mix well (I use a food processor to make it super creamy) 

Put in unbaked pie shell

Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees — bake for 40-50 min.  

You will know it’s done when a knife inserted in the middle comes out clean.

HOW TO ROAST A PIE PUMPKIN

Simply choose a ripe pie pumpkin… or two. Wash the outside and just cut in half from top to bottom. (Truly try a winter luxury… they are like none other)

Scoop out the seeds and place the cut side down on a parchment paper-lined baking sheet. (You can do at least a few pumpkins at 1 time if you have room) — great to freeze all you don’t use immediately!

Bake at 400 degrees until a fork pierces through the skin and flesh easily…

That’s it! I like to scoop out and freeze in 2 cup bags for quick use… 1 pie or 2 loaves of pumpkin bread…

Happy Pie Pumpkin Season!

Kathy






Somers Family Farm - Winter Luxury Pie Pumpkins

Kathy Somers
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