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The Telegram
  • Savor the flavor of pumpkin

  • That’s why we headed to Kingsway Pumpkin Farm in Hartville, Ohio, to badger Mary King for her pie recipe. It took some finagling, but she finally caved. She even served up some of this signature dessert of hers, and I have to say, it is outstanding.

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  • When you’ve grown thousands of pumpkins, you know a thing or two about pumpkin foods, especially pie.
    That’s why we headed to Kingsway Pumpkin Farm in Hartville, Ohio, to badger Mary King for her pie recipe. It took some finagling, but she finally caved. She even served up some of this signature dessert of hers, and I have to say, it is outstanding.
    “A lot of people like it because it’s not overdone on the spice. I don’t put any cloves in it at all, the spice flavors are more subtle,” said Mary, who owns the farm with her husband, Lloyd. The couple farms 350 acres, 30 acres of which are dedicated to pumpkins and gourds.
    Mary has a few other pie tricks up her sleeve, one of which is fresh pumpkin.
    “It makes all the difference,” she said. “And it’s not hard to make your own fresh pumpkin.” Mary shared her technique, as well as a recipe for pumpkin stew, dip, and pumpkin roll, which is from her Amish Aunt Naomi. Enjoy the flavors of fall with the King family recipes.
    See D- 2.
    GRANDMA MARY’S PUMPKIN PIE
    Dry ingredients:
    1⁄2 teaspoon allspice
    1⁄2 teaspoon nutmeg
    1⁄2 teaspoon ginger
    1⁄2 teaspoon pumpkin pie spice
    1 teaspoon cinnamon
    1⁄2 teaspoon salt
    2 cups sugar
    10 tablespoons flour
    1 3-oz. box cook-and-serve vanilla pudding
    In a medium bowl, blend together and set aside.
    Wet ingredients:
    2 cups very well-drained fresh pumpkin puree (see Mary’s pumpkin puree)
    4 eggs
    41⁄2 cups plus 1⁄3 cup milk
    Blend well. Add to dry ingredients and blend well to combine.
    Preheat oven to 400 degrees. Place three deep-dish frozen pie crusts (Mary prefers Yoder’s) on a cookie sheet. Pour filling into crusts. Transfer sheets to oven. Bake for 10 to 15 minutes until pies begin to set on the edges. Turn oven down to 350 degrees and bake for approximately 45 minutes or until toothpick comes out clean and pie is golden brown.
    PUMPKIN STEW
    2 pounds beef stew meat, cut into 1-inch cubes
    3 tablespoons cooking oil, divided
    1 cup water
    3 large potatoes, peeled and cut into 1-inch cubes
    4 medium carrots, sliced
    1 large green pepper, cut into 1⁄2-inch pieces
    4 garlic cloves, minced
    1  medium onion, chopped
    2 teaspoons salt
    1⁄2 teaspoon pepper
    2 tablespoons instant beef bouillon granules
    1 can (141⁄2-ounces) tomatoes, undrained, cut up
    1 pumpkin (10 to 12 pounds)
    In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.
    Page 2 of 2 - Wash pumpkin; cut a 6 to 8-inch circle around top stem. Remove top and set aside. Discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top.
    Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overbake. Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8 to 10 servings.
    SWEET PUMPKIN DIP
    4 cups confectioners’ sugar, sifted
    2 8-oz. packages cream cheese, softened
    1 30-ounce can pumpkin pie filling with seasonings (or the equivalent in fresh pumpkin)
    1 teaspoon cinnamon
    1  teaspoon ginger
    Blend sugar and cream cheese, add remaining ingredients. Hollow out pumpkin, serve with gingersnaps or vanilla wafers. Makes plenty to share as gifts.
    AUNT NAOMI’S PUMPKIN ROLL
    Cake:
    3 eggs
    2⁄3 cup pumpkin
    11⁄2 cup sugar
    1 teaspoon baking powder
    1 teaspoon cinnamon
    3⁄4 cup flour
    1⁄2 cup chopped nuts of choice
    Filling:
    1 8-oz. package of cream cheese, softened
    1⁄4 cup margarine or butter, softened
    1 cup confectioners’ sugar
    Grease a 10x151⁄2-inch cookie sheet and a piece of wax paper the same size. Place paper on cookie sheet and crease.
    Mix cake ingredients, except nuts, in mixing bowl. Pour onto cookie sheet. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Let cool. Turn onto a well sugared (confectioners’ sugar) towel. When completely cool, spread cake with filling and carefully roll up like a jelly roll. Be careful, cake can crack.
    MARY’S PUMPKIN PUREE
    You will need two average-sized cooking or pie pumpkins. Wash pumpkins. Slice in half. Gently scoop out seeds and loose fibers. Preheat oven to 350 degrees. Place 1⁄4-inch water in baking pans, then place pumpkins on sheets. Bake until pumpkins are soft. Remove. When cool enough to handle, scoop out flesh and place in food processor. Process until smooth. Get a good sized bowl, and place a fine wire mesh strainer over it. Place pumpkin puree in mesh strainer. Cover strainer with plastic wrap and place in refrigerator overnight. In the morning, discard pumpkin water and reserve puree for cooking. Two average pumpkins will yield about 5 cups puree, which will last up to a week in the refrigerator.
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