Skip to Content.
Sympa Menu

market-farming - Off Topic question - Squash Pumpkin Pie

market-farming AT lists.ibiblio.org

Subject: Market Farming

List archive

Chronological Thread  
  • From: Alliums <garlicgrower AT earthlink.net>
  • To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
  • Subject: Off Topic question - Squash Pumpkin Pie
  • Date: Wed, 23 Oct 2002 19:56:27 -0400


Hi, Folks!

The canned "pumpkin" one buys in the store is really what is called a Neck Pumpkin which is C. moshata (sp, but you get the drift -- it's not C. mixa or C. pepo). Most of that species (which includes butternut and Tahitian) make really great pies. Around here, it's quite common to grow Neck Pumpkins for baked goods and "face" pumpkins (the traditional pumpkin, like Connecticut Field) for Jack-0-Lanterns.

Supposedly, in New England, they grow "sugar" pumpkins for baked goods (which are smaller and supposedly sweeter) and the "face" pumpkins for Jack-0-Lanterns.

The original settler PA Dutch considered pumpkins only fit for winter fodder for cattle. What with the vine borer being a serious problem, it's just easier (and they taste better) to grow the C. moshata varieties and eat them instead (with recipes imported for New England! ;-)).

I always spice my pies with cinnamon, nutmeg, ginger and cloves (and plenty of it!). Since there's so much moisture in the squash I grow, I use powdered milk instead of regular milk. For sweetner, I use either honey or (real) maple syrup. If you mix it up in the food processor, it's fast and very smooth.

An Italian friend of my mother's always makes her pies with ricotta cheese -- it's *quite* good!


Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden

A mission of
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA 19460






Archive powered by MHonArc 2.6.24.

Top of Page