When Life Gives You Green Pumpkins
It’s so great to be back home at Old Stone Well Farm, just in time to enjoy autumn’s arrival. And what better way to cozy up to a new season than with a delicious recipe I discovered — one that I make using unusual ingredient.
Come. Pull up a chair. Get cozy. Join me as I see God’s provision right in my little shabby garden. Click on the video below.
And never miss a visit at Old Stone Well Farm, subscribe to this growing YouTube channel, and share with your friends. There’s always room in my old kitchen for more!
And here’s the recipe I mention in the video. Let me know if you make it and what you think of it!
Long Winter Green Pumpkin Pie
(As featured in the Little House Cookbook)
Four pound unripe green pumpkin
1 cup brown sugar
1 pinch each of ground nutmeg, cloves and cinnamon
1/3 cup apple cider vinegar (or you can substitute hard cider or apple cider)
1 teaspoon butter
Pie Crust (You can make your own or cheat like I do…using premade pie crust. I have yet to master the art of a flaky crust.)
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water
Preheat oven to 375 degrees. Peel the green pumpkin, cut it in half and the quarters.
Cut pumpkin quarters into pieces that resemble apple slices to measure 5 cups and place in a large bowl. Add to that, the sugar, cinnamon, nutmeg, cloves, apple cider vinegar and butter. Stir.
Pour pumpkin mixture into a prepared pie crust, add the top crust, crimp edges and brush with egg wash. I have also seen recipes where cook the pumpkin mixture on the stove for about ten minutes. That might ensure the pumpkin slices will be tender.
Bake at 45-50 minutes or until the pie crust is golden brown.
You can order the Little House cookbook here on Amazon,