Jack O Lantern Pumpkin Pie filing served as a desert with a drizzle of honey. (Photo by Charlotte Ekker Wiggins) — Jack O Lantern Pumpkin Pie filing served as a desert with a drizzle of honey. (Charlotte Ekker Wiggins photo)

Jack O Lantern Pumpkin Pie Recipe

Actually this is a basic pumpkin pie recipe you can use with a variety of pumpkins, I have tried it with all of the following:

Canned pumpkin, which is a mix of pumpkin and squash. The traditional pumpkin pie.

Cushaw pumpkin, the original native North American pumpkin most likely served at the first Thanksgivings between the Native American Indians and European settlers. More of a light custard-kind of filing.

Baking pumpkins, which have a more dense consistency compared to

Jack O Lantern pumpkins, which is lighter than baking pumpkins and also can be baked and turned into a pumpkin pie or desert.

Baking the Pumpkins

Regardless of what kind of pumpkin you use, wash it; cut open; remove seeds; fill with water and bake at 325F until you can prick it with a fork.

Allow to cool. Remove the inside pulp. I saved mine in 13 ounce servings in a jar in the refrigerator. Or you can freeze in similar quantities for easy use later.

Basic Pumpkin Pie Recipe

2 eggs, slightly beaten

16 oz. pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon gloves

1 2/3 cups (13 fluid ounces) evaporated milk or light cream

To make: Mix the ingredients in the order listed. I use my beater on low speed.

This is baked and blended Jack O Lantern pumpkin getting mixed in the traditional pie recipe. (Photo by Charlotte Ekker Wiggins)

You can pour into a 9” unbaked pie shell with a high fluted edge - the filing will rise a little. I bake mine in bread pans.

If in a pie shell, bake in preheated 425F oven for 15 minutes, then reduce temperature to 350F and bake for another 45 minutes or until a knife inserted in center of pie filing comes out clean. Cool. Garnish with whipped cream and serve.

If you are baking just the pie filing, bake at 325F for 45 minutes or until a toothpick in the center comes out clean.

I bake the pumpkin filling in bread pans without a pie crust. (Photo by Charlotte Ekker Wiggins)

I fill my bread pans half full. You can fill it fuller but it may take longer to cook all of the way through.

This is the baked Jack O Lantern Pumpkin pie filing cooling off. (Photo by Charlotte Ekker Wiggins)

So the question most people ask, what does it taste like?

Jack O Lantern Pumpkin pie tastes like - well, pumpkin pie. A lighter, more custardy version than the canned version that is in even better cold the second day.

The baking pumpkin has a little more body to the baked pumpkin filing but not much difference otherwise.

The Cushaw pumpkin pie is lighter than both so I tend to add a few more seasonings.

All are delicious and make both a great desert and, my brothers favorite, next day breakfast. If there is any left!

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Baking Blue Pumpkin

I’ve seen these blue pumpkins around for a number of years, usually offered as fall decor along with Jack O Lantern and baking pumpkins. These blue pumpkins are Queensland Blue pumpkins, an old Australian heirloom blue-skinned pumpkin ideal for growing in the subtropics. The year that Queensland Blue pumpkins were first grown in Australia is unknown but they predate when they were first grown overseas in 1932.

A friend who is a great cook said I will be surprised when I try this baked pumpkin and I was. Queensland Blue is a versatile pumpkin variety that is great roasted, chopped in curries or blended into soups.

I kept my first try of this lovely pumpkin simple, I baked it in a water covered dish in 350F oven until the center was soft enough to be pricked with a fork, about half an hour.

For comparison, I also baked a small yellow baking pumpkin, visible in the back.

Queensland Blue Pumpkin baked and out of the oven against baking pumpkin in back. (Photo by Charlotte Ekker Wiggins)

First, the Queensland blue pumpkin had a much thicker inside flesh.

The seeds were easy to remove, without the thick fibers that hold baking pumpkin seeds.

Once I removed the blue peel, I cut the sections into small pieces, sprinkled with extra virgin olive oil and a dash of salt.

Delicious sprinkled with extra virgin olive oil and a dash of salt. (Photo by Charlotte Ekker Wiggins)

Oh, my was this good, I even appreciated the flavor without oiive oil.

My new favorite side dish, baked Queensland pumpkin! (Photo by Charlotte Ekker Wiggins)

The squared Queensland pumpkin pieces have been individually frozen so I can enjoy a serving later.

My research shows the Queensland pumpkin can also be incorporated into soups, which I enjoy making during winter.

The Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

So pretty in the garden and delicious on the table, I may just have to grow some Queensland pumpkin next year. And yes, I saved some seeds!

Charlotte