Thanksgiving Pumpkin Prep

Fourth-generation family farm shares pumpkin pie recipes.

The owners of Stuckmeyer's Farm Market and Greenhouse in Fenton, a fourth-generation family-owned vegetable farm, share its recipes for pumpkin pie, including tips for how to turn a whole pumpkin into a cooking ingredient.

There are two methods for preparing pumpkin: the oven method and the stove method.

Stuckmeyer’s uses the oven method. First, wash the pumpkin and remove the seeds. Halve the pumpkin and bake it at 325 degrees with the cut side down on a cookie sheet until they pierce easily. When cool, quarter the pumpkin halves and peel off the outer skin. If the skin doesn’t peel off easily, it should bake a little longer. Mash or puree the pumpkin pulp.

The stove method also works. Wash, peel and remove the seeds. Cut the pumpkin into sections and steam it until soft. Mash or puree the pulp.

Once you’ve got your pumpkin ready, try one of Stuckmeyer’s pie recipes.

Pumpkin Pie

  • 1 ½ c. cooked pumpkin
  • 1 tsp. cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ½ tsp salt
  • ¾ cup sugar
  • 2 eggs lightly beaten
  • 1 2/3 cups evaporated milk
  • 1 unbaked pie shell

Mix pumpkin, cinnamon, ginger, allspice, salt and sugar. Add eggs with evaporated milk and mix well into pumpkin mixture. Pour into pie shell. Bake in oven at 325 °F for 40-45 minutes or until knife inserted comes out clean. 

Pumpkin Pecan Pie

  • 3 eggs, slightly beaten
  • 1 c. cooked pumpkin
  • 1 c. sugar
  • ½ c. dark Karo syrup
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 1 unbaked pie shell
  • 1 c. chopped pecans

Combine eggs, pumpkin, sugar, Karo syrup, vanilla, cinnamon and salt. Pour into unbaked pie shell. Top with pecans. Bake 350°F for 40 minutes or until knife inserted in center comes out clean.


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