THE pumpkin for making pumpkin pie is Sugar Pie (though I have to say that I like to make my pie from the Buttercup squash).

First halve the pumpkin & remove seeds. Place cut side down in baking dish w/ ½“ of water in pan. Bake at 375 till completely soft to touch (30-45 min.)


2 cups pumpkin pulp
2 eggs
3/4 cup sugar
½ tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 ½ cups whole milk or evaporated milk

Blend all ingredients together in a blender of food processor. If you use Buttercup Squash cut back on the squash by 1/4 cup and increase the milk by 1/4 cup. Pour into pie crust and bake at 350 for 45 min. or till knife inserted in middle comes out clean.

Photo credit: CSA member, Lea Krutel