Popcorn to Pumpkin Pie for Thanksgiving

The holidays are fast approaching and we have what you need to make either your Charlie Brown Thanksgiving (popcorn, of course!) or traditional Thanksgiving dinner with Pumpkin Pie!

Visit us at the Madison County Food Arts and Crafts Shows on November 22 and December 13, the Forest Lakes Farmers Market on December 14 or on the Farm this Sunday, November 22 from 12-3.

Our popcorn is a huge hit with many repeat buyers! We now have it available in jars as well as on the cob. Remember to get your squash and pumpkins for pies, stuffing and soups! We have the following squash varieties available:  Delicata, New England Sugar Pie Pumpkins, Blue Hubbard Squash, Long Island Cheese Squash, Butternut, Acorn and more!

We are also offering Gift Baskets for Christmas. Visit us or contact us at info@libertymillsfarm.com to personalize your gift! Favorite items include our Strawberry Salsa, Strawberry Butter, popcorn and Jalapeno Pepper jelly!

Pumpkin Pie

Prepare moschata squash (butternut types, neck pumpkin or cheese) either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you’re essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don’t let the pumpkin filling over cook or scorch.

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