Our Recipes

 Ackerman Farms Favorite Pumpkin/Squash Pie Recipe

                     Courtesy of Mary Selig

 4 eggs

1 1/3 c. sugar

1 t. salt

1 t. cinnamon

1 t. nutmeg

1 t. ginger

4 T. melted butter

1 1/3 c. hot milk

4 c. pumpkin or squash (cooked) *

 

Beat the eggs slightly and add the pumpkin, sugar, salt and spices.  Mix well.  Add the melted butter and hot milk, and stir thoroughly.  Pour into uncooked pasty shells (2 deep dish).  Bake in hot over (about 450 degrees) for 15 minutes.  Reduce heat to 350 degrees and bake for an additional 45 minutes or until filling is set.  Baking time can vary depending upon the amount of moisture in the pumpkin.

 

Mary and I both love cooking this pie with cushaw squash, but John grows a pumpkin called “Winter Luxury Pie,” and I prefer it.  To cook fresh pumpkin or squash, cut into large pieces (leave the skin on).  Scrape out the seeds.  Lay cut side down in a baking pan with about a ½ inch of water in the pan.  Cover with foil, and bake at 350 degrees until a fork can insert easily into the pulp of the pumpkin.  When cool, scoop out pumpkin with a metal spoon, and process in a food processor.  Any extra pumpkin can be frozen for a later date.