#11 Pumpkin Pie
We are big fans of our Long Island Cheese pumpkins and although we admit we’re biased, we really think we know what we’re talking about. When it comes to making your holiday pies this year don’t even think about the canned stuff! The LI Cheese pumpkins you’ll find at the Siena Farms South End and at the Farmers’ Market at Copley are your dream come true. There’s lots of pumpkin flesh in there and they’re nice and meaty – not watery! Once you steam and puree your pumpkins you’ll be ready for anything…
- Packed into a gingersnap crust and buried in a cloud of heavenly meringue – this pie will pack a wallop!
- Oranges and pumpkin were made to be together… like in this pie with orange peel and rum.
- How about swirling our pumpkins with nutella? Need we say more?
- You could always add cranberries and pecans to take it to the next level.
We’d like to thank one of our favorite bakers on the planet, Maura Kilpatrick, for sharing the magic that is Pumpkin Jam with us… just a little pumpkin-y bonus on this cold Wednesday:
SOFRA’S PUMPKIN JAM
Yields 8 cups
This has become a signature item for us each fall. The formula is simple, equal parts of pumpkin by weight and sugar, spices are added after the jam is cooked.
Cooking the Pumpkin:
The pumpkin can be steamed in a basket over boiling water or roasted in the oven. Once the pumpkin is cooled, scoop flesh and weigh. Cook some of the pumpkin for jam and puree the rest for pumpkin bread.
The following recipe is based on 3 pounds of cooked pumpkin. Adjust as needed:
Combine the cooked pumpkin and sugar in large pot. Heat over medium heat, stirring well until sugar is dissolved. Reduce heat and cook until mixture thickens and turns a darker orange color – approximately 20- 30 minutes.
Cool jam and add:
- 2 teaspoons salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
If larger chunks of pumpkin remain, you can use a hand blender directly in the pot. Taste and adjust seasoning if desired.