- Pie Crust for 1 Pie
- 1 Lena’s Pie Pumpkin (2 cups cooked meat)
- 1 can sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Break off stem of pumpkin. Make a few knife blade insertions through sides of pumpkin. Microwave whole pumpkin (about 10-15 min.) until it is soft when a knife blade is inserted. Let cool. Cut in half and scoop out seeds. Remove 2 cups of pumpkin. Line a 9″ pie pan with crust. Place all ingredients in blender and mix completely. Pour into shell and bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes or until center jiggles slightly when pan is shaken. Cool and serve with whipped topping.
About this recipe
The Story: PUMPKINS
Lena Gilbert has farming in her blood. She worked on farming cooperative in Israel in the late 70s. Local farmers markets rooted her while living in San Francisco during the 80s. After a total of nearly 20 years away from Iowa, Lena returned to Linn County in 2002 and returned to her working farm roots. Once back in her hometown, she started at a truck farm. Soon enough however, she started her own place and Lena’s Farmstand & Pumpkin Patch justlena.com, opened 2005.
“We grow and harvest vegetables from A to Z,” Gilbert said of her nine acres in Springville, just north of Mount Vernon. When other farm stands are beginning to pack up for the season, The Lena’s Pumpkin Patch is in its full fall glory, with a variety of pumpkins, gourds and squash that are hard to find at any grocery store. Gilbert aims for family friendly, with a junior corn maze that’s free to visitors and a small gift shop also featuring locally made jam, specialty books for children, cookbooks and decorative items.
Of course, Lena has a favorite recipe for each one of her crops. But this pumpkin pie recipe, she claims, is the best ever. And she should know!
Recipe courtesy of:
Lena’s Farmstand, Pumpkin Patch and Gift Shop
835 Bolton Manor Road