Valley Flora Farm (Langlois) is growing a new variety of sweet pie pumpkins: Pie Pita, a delicious, high Brix (Brix=sugar) pie pumpkin with the added bonus of hulless seeds inside. Each fruit yields on average ¼ lb of seeds, which are perfect lightly salted and roasted for snacking while you’re waiting for your pie to bake! According to farmer Zoe, these new Pie Pita Pumpkins are a petite variety, averaging around 1.25 to 1.5 pounds each.
Now, these are not the same as the pumpkins you carve for Halloween; rather, pie pumpkins are very sweet and perfect for pies (of course!), but also for other recipes for which a local pumpkin puree is needed. In fact, to work with your pie pumpkin, just treat it like any other hard winter squash: Roast it whole, steam it, or cut it into smaller pieces before cooking into soups and curries.
For baking, make your own pumpkin purée by baking or roasting it before using in recipes. Pumpkin purée freezes very well, so make a big batch to save for another baking project! Try this link for recipe ideas: The Best Pumpkins for Baking.
Your pumpkin can be stored in your pantry (or perhaps on an unheated porch), and should keep through Christmas at least! 🙂
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