How to prepare a Dickenson Field pumpkin for recipes
- Wash pumpkin. Cut top and bottom off of pumpkin. Clean the seeds and stuff out of pumpkin.
- Cut into cubes and cut outer skin off of pumpkin cubes.
- Place cubes in Pyrex/baking dish.
- Put about 1/2 to 1 cup of water into bowl. Cover with aluminum foil
- Bake on 250 for about 4 to 5 hrs. Bake till a fork will pierce the pumpkin cubes easily/softened.
- Drain water from bowl. Let cool so the pumpkin cubes and be frozen into containers. Measure 2 ¼ cups of pumpkin cubes. Place in containers.
- Measure amount needed for recipe into freezer containers or bags. Keeps well in the freezer.
- Make your recipe in the blender or blend pumpkin before using in recipe.
- Pumpkin needs to be puree by blender or food processer.
Gail’s Famous Pumpkin Pie
Make the pumpkin pie in the blender.
3 eggs
2 ¼ cups cooked pumpkin
Blend on medium
1 cup brown sugar
2 Tbsp. sugar
Blend on medium
1 ½ tsp cinnamon
¾ tsp ginger
½ tsp nutmeg
¼ tsp cloves
Blend on medium
Then add 1 small can evaporated milk (5 fl.oz.) and 1/3 cup milk
Blend well on medium to high until well mixed.
Pour into unbaked pie crust.
Bake 400 for 15 minutes and then 375 for 45 minutes until knife comes out clean. Serve with ice cream or whipped topping.
