Nantucket pie pumpkins go by several names: Long Island pie pumpkin, pie pumpkin, long pie pumpkin, even The Pie Pumpkin. Whatever you prefer to call them, these these oddly shaped pumpkins make delicious pies. They are an heirloom variety that are believed to have been brought to Nantucket in the early 19th century by whalers. After falling into obscurity for many years the heirloom movement has brought these precious seeds back into popularity.
Pine Row Farm will be selling Nantucket pie pumpkins at the Geneva Green Market, NFP this week. Enjoy them now or bake and freeze the puree for Thanksgiving pies.
Famous Pumpkin Pie
Serves 8
Adapted from Rick Rodgers’ “Thanksgiving 101″ (William Morrow. $15.95 paperback.) This pie, delicious chilled and topped with whipped cream, can be made a day ahead of time. Be sure to refrigerate leftovers.
- Dough for 1 (9-inch) single crust pie shell
- 2 eggs, slightly beaten
- 1 3/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (12-ounce) can evaporated milk or 1 1/2 cups half-and-half
Line a 9-inch pie pan with the pie dough. Pre-heat the oven to 425 degrees.
Meanwhile, beat all remaining ingredients together in a large bowl. Pour into the pie shell. Place on a baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake the pie until a knife inserted near the center of the pie comes out clean – 40 to 50 minutes. Cool completely.
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