Organic 'New England' Pumpkin Pie
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'New England' Pie Pumpkin (Cucurbita pepo) – Offered by Ferme Tourne-Sol
The 'New England' pie pumpkin is a traditional, sweet variety, perfect for desserts and purées. Smaller than decorative pumpkins, it produces round, slightly flattened fruits weighing 2 to 3 kg , with dense, fine flesh , ideal for baking. Its naturally sweet taste and velvety texture make it the ingredient of choice for a delicious homemade pumpkin pie .
Type : Winter squash
Plant habit : Creeping
Spread : 2 to 3 m
Plant height : 40 to 50 cm
Quantity per pack : 20 seeds
Maturity : 90 to 100 days
Companion plants : Corn, beans, sunflower
Enemy plants : Potato
? Sow directly in open ground after the last frost or start seedlings indoors 3 to 4 weeks before transplanting .
? Plant in pockets of 2-3 seeds , spaced 1.5 m apart, and keep the most vigorous plant.
? Mulch around plants to retain moisture and limit weed competition.
? Harvest when the skin becomes hard and deep orange , then let dry for a few days to improve storage.
Recipe: Homemade Pumpkin Pie
Ingredients :
• 1 shortcrust pastry
• 500 g cooked and pureed 'New England' pumpkin flesh
• 2 eggs
• 200 ml of cream or evaporated milk
• 100 g of brown sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 pinch of salt
Preparation :
- Preheat the oven to 180°C (350°F) .
- Spread the dough in a pie dish and prick the bottom with a fork.
- In a bowl, mix the pumpkin puree, eggs, cream, sugar, spices and salt.
- Pour the mixture onto the dough and smooth the surface.
- Bake for 40 to 45 minutes , until the filling is set.
- Let cool before enjoying, with a little whipped cream if desired.
Rich in beta-carotene, fiber and vitamins A and C , the 'New England' pumpkin is not only delicious, but also nutritious and beneficial for your health.
With its sweet flesh, its long shelf life and its multiple uses in cooking , it is a must-have in the vegetable garden and the kitchen.
