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Oakley Farms Produce - Pumpkins
Hall Road, Outwell, Wisbech, Cambridgeshire, PE14 8PE
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Pumpkin Facts
Pumpkin seeds can be roasted as a snack.
Pumpkins contain potassium and Vitamin A.
Pumpkins are used for feed for animals.
Pumpkin flowers are edible.
Pumpkins are used to make soups, pies and breads.
Pumpkins originated in Central America
Pumpkins are 90 percent water.
Pumpkins are fruit.
Native Americans used the seeds for food and medicine.
The largest pumpkin ever grown weighed 1,140 pounds.
Pumpkins range in size from less than a pound to over 1,000 pounds.
Pumpkins are members of the vine crops family called cucurbits.
In early colonial times, pumpkins were used as an ingredient for the crust of pies,
not the filling.
Pumpkins were once recommended for removing freckles and curing snake bites.
The name pumpkin originated from "pepon" – the Greek word for "large melon."
Eighty percent of the pumpkin supply in the United States is available in October.
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds.
It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk,
spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.
Pumpkin Pie Recipe
Description: Traditional Pumpkin pie is a must for
Thanksgiving. But, try not to forget it during the other times of the year. It
has the same taste regardless of season.
Ingredients
1 1/2 cups Cooked, strained pumpkin
2/3 cup Sugar
1/4 cup Brown Sugar
1 1/2 cups Evaporated Skimmed Milk
3 Eggs
3/4 teaspoons Cinnamon
1/8 teaspoons Ground Cloves
1/4 teaspoons Ginger
1 teaspoons Grated Orange
1/4 teaspoons Nutmeg
1/4 teaspoons Salt
1 Unbaked Pie Shell
Variations:
Substitute allspice for nutmeg.
Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.
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Preparation Directions:
1) Preheat oven to 425 degrees.
2) Mix pumpkin, sugars, orange peel and spices in large bowl.
3) Add evaporated milk and eggs.
4) Mix all ingredients well.
5) Pour pumpkin filling into pie shell.
6) Bake at 450 degrees for fifteen minutes.
7) Reduce heat to 350 degrees and bake for 45 minutes more.
TIP: If crust begins to get too brown, loosely cover crust only with foil.
Serving Tips and Suggestions:
Everyone likes a little whipped cream with their pumpkin pie. Try putting a cherry
on top of the whipped cream for some extra colour.
Fresh blueberry or shaved chocolate is also effective in adding colour. Use chocolate
sparingly as too much affects taste.
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