Vicky King is a long time member of our CSA and several years ago she shared her Grandmother’s secret Pumpkin Honey recipe with me. Vicky’s Grandmother always won 1st Prize at the fair with her Pumpkin Honey and kept the recipe secret! I have special permission to share it with the CSA! It has the consistency of apple butter. It makes a lot so you can make a big batch and give it as Christmas Presents or you could half the recipe. Everyone who tastes it likes it. Especially lemon lovers.

Pumpkin Honey

10 cups cooked strained mashed pumpkin
8 cups white sugar
1/2 pound butter
grated rind and juice of 4 lemons

Simmer all together 20 minutes or until thick – do not boil

Pour into hot sterile jam jars and seal . (I cover the jars with an inch of boiling water in a large pot and bring to a boil for 10 – 15 minutes. Remove from water and make sure the lids are tight.)

The old fashioned way is to boil the pumpkin in lightly salted water, drain and mash. You can microwave it and put it in the food processor if you wish. ( I just poke the pumpkin to break the skin and bake it whole in the oven until it is soft. I then let it cool, cut it open, remove the seeds, scoop out the pumpkin flesh and puree it in the food processor. Long Pie pumpkins work well for this recipe.)

Great on toast, biscuits and in tarts.

Amazing Squash Pie

Cook a variety of squashes.
1 1/4 cups cooked squash
3/4 cups brown sugar
3/4 tsp. salt
3/4 tsp. nutmeg (freshly grated is best)
3/4 tsp. ginger
1 1/4 tsp. cinnamon
3 eggs, beaten lightly (but not abused)
1 tin of evaporated milk (370 ml or 1 1/2 cups)
Mix together and beat until fluffy. Pour into chilled pie shell.
Pre-heat oven to 450 degrees; put pie in oven and reduce to 350 degrees.
Bake for 50-55 minutes. Check to make sure the centre is not runny.

This recipe is sent in from Don Ditmer. He told me in the pick-up room that it was the best “Pumpkin” pie ever and promised to share the recipe with the “Blog”.