Beyond-the-Pumpkin Pie

The name “pumpkin” pie can be a little misleading. Pumpkin is really just a cuter word for any thick-skinned winter squash, and lots of chefs will use other varieties of squash aside from the common pie pumpkins that initially come to mind. 

“For the most part, most winter squashes can be a good substitute for your traditional pie pumpkin in this recipe,” says Inn Pastry Chef Veronica Bartolacci. “What’s most important is the squash gets enough time to cure and sweeten up. Squash right off the vine will likely be too starchy — almost like you mixed your puree with flour. I usually like Kabocha for its vibrant red/orange color, and North Georgia Candy Roaster squash for its super sweet flavor and creamy texture.” Other heirlooms that are worth a try? Long Island Cheese and East Montpelier, an indigenous Abenaki variety.

Allowing time to sweeten up informs the Market Garden team’s harvesting practice, too. “We wait until most of the leaves have died back on the winter squash plants before harvesting,” explains Market Garden Assistant Manager Lynn Wolfe. “The squash sort of magically reveal themselves with all the large leaves gone! It also gives the squash more time to cure. The curing process begins in the field as the skin hardens and starches convert to sugar. The process continues in storage at the Market Garden until it is ready for eating.” That way, the product is ready for cooking when you get it to your kitchen!

And don’t forget about those pumpkin seeds when making your own puree! “Seeds can serve as a nutrient packed crunchy addition to salads, garnish for soup or hummus, or a nut replacement in a fresh herb pesto,” shares Shelburne Farms Director of Community Programs Tre McCarney, who is a lifelong learner of all things food and nutrition related. “Aside from the fruit, the seeds are a great source of protein, omega-3 and omega-6 fatty acids, and also contain a good range of nutrients including iron, calcium, B2, vitamin E, magnesium, and zinc.”

Shelburne Farms Pumpkin Pie

Makes one 9-inch pie

Ingredients

• ½ cup evaporated milk
• ⅓ cup caramel/dulce de leche
• 1 cup brown sugar, packed
• ¼ cup maple syrup
• One 15 ounce can or scant 2 cups squash puree*
• 1 tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• 3 eggs 

Method

1. Whisk or immersion blend the evaporated milk, caramel, brown sugar, maple syrup, puree, salt, cinnamon, and nutmeg together until smooth. 
2. Whisk or immersion blend the eggs one by one into the pie filling.
3. Bake at 250°F for 1 hour in a pre-baked crust. 

*Want to experiment with different squashes and make your own puree? Here’s how:

Pumpkin or Winter Squash Puree

Prep time: 10 minutes | Cooking time: 45–60 minutes

Ingredients

• 1-2 small pumpkins or winter squash
• olive oil

Method

1. Preheat oven to 375°F.
2. Cut squash in half and scrape out seeds and pulp (reserve seeds). Coat halves with olive oil and place them face down on a sheet pan. Roast for 45-60 minutes, until soft.
3. Once cooled, scrape flesh from the skin. Puree flesh in a food processor until smooth.

Still have more squash to use? Try some recipes inspired by our early childhood program, Adventures! Or, make a big pot of Three Sisters Soup with a recipe from Anna Roy-Wiseman and served during a 2019 harvest dinner in celebration of the traditional Abenaki agricultural year in the Farm Barn Courtyard.