“Hello! Welcome to the pumpkin patch! Are you getting a pumpkin today?”
“Yes sir! We came last week but I wanted to get one of those beautiful white pumpkins from you.”
“Oh yes, let me let you in on a secret…they make the best pies!”
Clearly this isn’t as much of a secret as I had thought, I thought to myself.
“I think we only have a couple left! Better get some now. I was just telling some cute little girl last week with a chicken shirt on, that they make the best pies, and that she should come back and get some for her chickens on November 1st.”
Woman Wanting White Pumpkin…who wore the chicken shirt last week:
“Oh yeah? That’s awesome! Well we will be back again!”
After checking out and walking back to the truck….
“Yeah, I remember that girl in the chicken shirt. She was sexy….”
How To Roast and Puree A Pumpkin
How to Make a White Pumpkin Pie
White Pumpkin Pie
4 Farm Fresh Eggs, beaten
3.5 cups pureed white pumpkin
1 cup sugar (optional for more sweetness)
1 tsp. pink Himalayan salt
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp all spice
1 (14 ounce can) sweetened condensed milk
1 can (5 ounce) evaporated milk
- 3 cups unbleached flour
- 1 cup cold salted butter
- 1 large egg
- 1/3 cup cold water
- 1 tbsp apple cider vinegar
- Measure out flour in a large bowl.
- With a hand grater, grate butter into flour. Once completed, cut in butter quickly until flour mixture is coarse.
- Add egg, water, and vinegar. Mix until just combined. Do not over mix. Do not add more liquid.
- Toss out onto a lightly floured surface and knead until completely combined. Pie crust will be a bit crumbly. Do not over knead; only knead until completely combined.
- Divide into two dough balls, flatten into discs, and freeze until ready to use (or put in the refrigerator for 10 minutes before rolling if you want to use it immediately).
- When ready to use, flour surface and roll out pie crust to desired thickness, or about 1/4 inch.