Celebrate a birthday at the farm this October! Rent our tent for a couple hours. Bring a cake and something to eat (please no cooking on-site) and enjoy your own space on the farm. 
We regret that pets are not allowed on the farm for insurance and health reasons. Please NO dogs, cats, ferrets, hedgehogs, skunks (you get the picture).Pumpkin Recipes
Here are a few interesting pumpkin recipes that we've enjoyed.
| Pumpkin French Toast | Custard-like French toast with a pumpkin slant. A great way to start the day. | |
| Pasta & Pumpkin | A surprisingly tasty dish made with fresh pumpkin shavings, garlic and parsley. The combination sounds odd, but the taste is dynamite. This recipe is lighter than some which use yogurt or soft cheeses. | |
| Fresh Pumpkin Pie | A how-to for making pumpkin pie that's not from a can. | |
| Pumpkin Pie Cake | This dessert is like having cake with pumpkin pie in the middle. We don't really have a good name for this because the recipe came from a friend of a friend. We're told it's a delicious dessert. |
Fresh Pumpkin Pie
Pumpkin pie can be made with any type of pumpkin, but the sweeter varieties are best. It does not take a very big pumpkin to make a pie. A 5" pumpkin will produce about 1 cup of puree.
Fresh pumpkin pies tend to be lighter in color than their canned pumpkin counterparts, but we think they have a fresher taste. The small round Sugar Pumpkins make excellent pies and are a perfect size if you only bake one or two pies. French Pumpkins are sweeter and lighter in color, but they are also bigger.
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Ingredients Filling Pie crust 9-inch pie pan (4-cup volume) Preheat oven to 425ºF
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Directions Grandma Carleton's Pie Crust: Combine flour and salt. Cut in shortening using a Pastry Blender or fork. Mixture should be crumbly and even. Add cold liquid all at once and stir. Knead with hands until smooth. Roll into ball and press onto lightly floured surface. Roll out with a rolling pin, alternating directions and turning over pastry each time it doubles in width. Be sure to keep the surface floured to prevent sticking. Roll until it is about 1" larger than the pie pan on all sides. Press pastry into pan and create an edge along with rim by pressing the excess dough with your fingers. Cooked Pumpkin: Cut the pumpkin in half and scrape off all seeds. Be sure to scrape off all stringy material as this will affect the smooth texture of the pie. Lay face down in roasting dish. Bake uncovered at 325°F until very, very soft. Separate pumpkin from skin and mash. Cooked pumpkin may be made ahead of time and refrigerated. Filling: Combine all dry ingredients in a small bowl. Beat eggs lightly in a large bowl and stir in pumpkin. Add sugar mixture, then gradually stir in evaporated milk. Pour into unbaked pie shell. Bake at 425ºF for 15 minutes. Reduce temperature to 350ºF and bake for 45 - 50 minutes longer, or until toothpick inserted near center comes out clean. Cool to allow pie to set before serving. Source: Grandma Carleton |
Pumpkin French Toast
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Ingredients 24 slices French bread |
Directions Blend eggs, pumpkin, milk, spices and sugar together. Soak bread in mixture overnight. Cook on lightly greased medium griddle until brown on both sides. Serve with warm maple syrup. |
Pumpkin Pie Cake
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Ingredients 5 oz can evaporated milk Preheat oven to 350ºF |
Directions Crust: Set aside 1 cup cake mix for topping. Mix remaining cake mix, 1 egg and 1/2 cup melted butter. Press into greased 9"x13" pan or 2-8" pie plates. Filling: Combine canned pumpkin, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 3 eggs, 1/2 cup brown sugar and evaporated milk. Mix until smooth and pour into pan. Topping: Combine 1 cup reserved cake mix, 1/2 cup sugar and 1/4 cup butter (not melted) using a fork or pastry blender. Sprinkle over top of pie. Bake at 350ºF for 1 hour. Source: Heather |
Pasta & Pumpkin
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Ingredients 1 cup grated fresh pumpkin (raw) |
Directions Prepare noodles as directed on the package. Crush garlic (or push through a garlic press) so that it is fine. Sauté in olive oil or butter and salt until soft. Add pumpkin and sauté 2 - 3 minutes. Toss with pasta and serve.
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