This pretty white pumpkin isn’t orange at all, but will make at least 4 fine orange pumpkin pies! I never knew there were other colors of pumpkins until a few years ago. Pumpkins come in all shades of orange and tan, and even white, gray, blue, and purple. Yet most are orange meated.
The pumpkins we grew up seeing were round and bright primary orange. The rounded orange ones usually for sale around Halloween are thin-walled and easier to carve so they are just right for the season. The squatty tan pumpkins have thicker meat and are good for pie baking. I have tried all colors even the blues.
I like a pie made from the fresh pumpkin instead of the canned pumpkin. Why not try it?
Plan for two pies. Make two crusts and place those into pie plates and crimp the edges.
Crust recipe: 2 cups flour, 3/4 cup of lard, shortening or butter. 1/4 teaspoon salt. Cut the shortening or butter into the flour until crumbly. Add 7 tablespoons of ice water. Stir into a ball. Knead until mixed well then divide in two balls and roll out.
Cut up and clear the seeds and strings from inside your pumpkin and place it in a stock pot over boiling water to steam for about 30 minutes. Then cut out the soft pulp. You will need three cups for two pies. Add the cooled pumpkin pulp to 2 cups of sugar and 4 egg yolks and 2 cups milk. Mix together. Add spices: 2 teaspoons of cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Beat the egg whites until fluffy and then fold them into the pumpkin mixture. Pour into the two pie crusts and place in preheated oven (350 degrees) for 40 minutes.
This makes a wonderful couple of from-scratch pumpkin pies with a nice custard and flavor. Freeze one for later. Serve with whipped cream.
still bubbling hot in their jars, cool on the a checkered dishtowel.
The red is a sight to excite the eyes in the hot dragging days of late summer.
I love canning.
It gives a sense of accomplishment––lifting the jars from the boiling water and setting them to cool. I know they will make good meals in the winter ahead.
They will be labeled and sit in the pantry shelves waiting for a soup recipe or a spaghetti sauce I want to make.
They will still taste of summer and garden and long sunny happy days even in February when I am weary of winter.
So today, I peel tomatoes and load them into jars with a slurp and a few drips (and a half teaspoon of salt). Come winter, they will be waiting––and so good!
Today the wind is blowing and the wind chimes clang so loud their music has turned into racket. I may have to go take them down and lay them across the porch swing seat for a day or two. The wind is gusty and it is the kind that comes from the south in the morning, then seems to come from the east, later from the north, and then brings cold from the northwest.
So begins a new season––our autumn is coming to us. Our summer has overstepped it’s boundaries and the themometer on the porch reads eighty degrees even today. Tomorrow is forecast sunny with a high of seventy.
Change of season, like all change, seems to come suddenly even when behind schedule, even when past due. We expect it and watch for it, dread it and then long for it. Finally––we open hearts to it and hug it to us joyfully.
I walked out among the peacn trees this morning and saw it is nearly time for the shucks to dry and begin splitting. Soon the ground will be littered with pecans and we’ll be filling buckets and baskets with the treasure. Our mama cows are delivering three new calves to us this fall. Autumn comes and always makes us feel rich indeed.