Before I worked at Red Wagon I was a staunch believer that pumpkin pie made from ‘real’ pumpkins, not in a can, were watery and gross. If I made a ‘pumpkin’ pie I would make it from a winter squash, not a pie pumpkin. I felt that way until I met this gorgeous thing.
I couldn’t decide what photo I liked better so I used both. Pretty huh? This variety of pumpkin is called Winter Luxury. It wins pumpkin pie contests all the time. It is beautiful and delicious.
We grow two varieties of pie pumpkins. Winter Luxury and another one call New England Pie. The New England Pie Pumpkin is delicious too, but this is my favorite.
Both varieties will keep for at least a few weeks on your counter or in your garage. Don’t refrigerate them or they will start to rot.
I am going to leave this post incomplete and add pumpkin recipes later. I just wanted to let you know you don’t have to use your pumpkin up this week, that it will be fine for a while.
My daughter is getting married on Saturday. I have salads and cakes to make for that, and I have to make the chili for the end of year CSA party on Sunday. So, I am up to my eyeballs in cooking projects.
I hope you all can make the party! It’s this Sunday starting at 3pm.