We have 2 large pumpkin patches that are located along our farm lane just past the corn maze. You can grab a wagon and walk out to the patches. If you are not interested in walking to the patch we do have pre-picked pumpkins available for purchase at our market pavilion. We grow many different varieties of pumpkins, gourds & winter squash, as well as many ornamentals.
After finding and picking all your favorite pumpkins in the patch you will take your wagon to the pumpkin weighing station located next to the wooden bridge near the corn maze entrance. Pumpkins are priced at .50 a lb.
* We do not use any pre-emergent herbicides on our pumpkin patches. Please excuse our weeds.
***Pumpkins are individually priced and are not included in admission or hayride price***
Please refrain from picking pumpkins that you do not intend on purchasing.
Anyone destroying pumpkins will be asked to leave the property.
Blue Hubbard Pie
1 blue hubbard squash, baked and pureed (see below) - 15 ounces of puree will be needed for one pie
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 can (12-ounce) evaporated milk
1 10" pie crust
Preheat oven to 400 degrees. Cut the hubbard squash into several large chunks and arrange on jelly roll pan. Spritz with olive oil. Bake for 45 minutes or until fork easily pierces flesh. Scoop flesh from peel, and puree.
Prepare pie crust in 9" pie pan.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in squash puree and spice mixture. Gradually stir in evaporated milk. Pour pie filling mixture into shell.
Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
Notes: By reputation, the blue hubbard squash makes a better pumpkin pie than pumpkin. According to tasters, the pie sure seemed to prove the case. This was my first pumpkin pie from scratch. It went over very well. Thanks Margaret Liskey.