Sugar Pie Pumpkin Recipes

Sugar pie pumpkins are great for eating as well as for making cute, little Jack O’ Lanterns. Once roasted, steamed or baked the flesh is ready to be made into any number of tasty, seasonal dishes, sweet and savory. To get started, try this sugar pie pumpkin preparation recipe from Alice Waters of Chez Panisse!

"Oven-Roasted Pumpkin Puree"

  • Choose a sugar pumpkin that is dense and heavy for its size.
  • Cut it in half horizontally.
  • Scrape out the seeds and place the halves cut side down on a baking sheet.
  • Sprinkle with a few tablespoons of water and roast in a preheated 350° F oven for 1 hour, until the pumpkin collapses and is tender through.
  • Remove from the oven and cool.
  • Scrape the flesh from the skin and purée. Season with salt and pepper, and with a bit of butter or cream, if you like. Serve as a savory vegetable with grills or roasts, or use the puree, unseasoned, to make fresh pumpkin pie.

Now, use this Moosewood Recipe to create a delicious seasonal treat!

"No Fault Pumpkin Pie"

  • 3 cups pumpkin purée
  • 3/4 cup of honey or maple syrup
  • 2 tablespoons molasses
  • 1/4 teaspoon powdered cloves
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 can evaporated milk or 2 cups scalded milk
  • Mix in order given.
  • Pour into whole wheat pie shell.
  • Bake 10 minutes at 450° F.
  • Reduce heat to 350° F and continue cooking for 40 minutes or until set.

ENJOY!

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

Agriculture is the most healthful, most useful and most noble employment of man.
~George Washington
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