I live on Pumpkin Hollow Farm. We love to grow all types of pumpkins. We love the movie, “It’s the Great Pumpkin Charlie Brown” in this house. We love all things kid-friendly Halloween and we certainly love pumpkins. Here are two pumpkin recipes I developed last week so that you can make the most of those delicious orbs in the garden.
Grilled Pumpkin “Pie”
We were throwing steaks and tomatoes on the grill anyway, may as well throw on the pumpkin slices too! What resulted was a smoky, savory, sweet treat to go with supper.
Split one small pie pumpkin in half and remove seeds and pulp. Slice each half in half to make fours. Place on grill side down on far end of heat or on upper rack. Turn a few times until tender.
Meanwhile combine 8 Tablespoons of brown sugar with 2 teaspoons of pumpkin pie spice, and a pinch of salt.
When tender, with flesh side up put a pat of butter in each and split up sugar mixture among the slices. Let melt and transfer to plates. Pour cream or goat’s milk that has been brought to near room temperature over the pieces. Tastes like a sweet and savory piece of pie!
Pumpkin Buttermilk Pie
Buttermilk or custard pie is one of my absolute favorites. I wanted to incorporate pumpkin into it for the season.
Melt 1/2 cup of butter
Add 2 cups of sugar and cream together with a wooden spoon
Add 3 Tablespoons of flour and a pinch of salt and blend
Add 3 farm fresh eggs and mix well
Add 1/4 cup of pureed pumpkin and combine.
Slowly add in 1 cup of buttermilk.
Pour into prepared or store bought pie crust that has been sprinkled with sugar. Sprinkle cinnamon on top of pie and bake at 400 degrees for 10 minutes then lower heat to 350 degrees and continue baking for 40 minutes or until knife in middle comes out clean.