From Patch to Pie: A Buttermarket Pumpkin Delight!

There’s nothing quite like the aroma of a freshly baked pumpkin pie wafting through your home, especially when that pumpkin comes from your very own harvesting adventure!

This year, the Buttermarket Pumpkin Patch is offering free pumpkins, making it the perfect opportunity to create a truly homemade treat.

So, grab your comfiest boots and let’s get ready to turn those beautiful pumpkins into a delicious dessert.

The Hunt for the Perfect Pumpkin

First things first, head to the Buttermarket Pumpkin Patch! While all their pumpkins are free and wonderful, for baking, you’ll want to select a smaller, denser pumpkin. They have less stringy flesh and a sweeter flavour, making them ideal for cooking.

Give them a good once-over; you want one with a firm skin and no soft spots.

Extracting Your Pumpkin for Pie: A Step-by-Step Guide

Once you’ve brought your prized Buttermarket pumpkin home, it’s time to get it ready for the pie. This process might seem a little daunting, but it’s incredibly rewarding!

• Wash and Prep: Start by thoroughly washing the outside of your pumpkin to remove any dirt or debris from the patch.
• Careful Carving: Using a sturdy, sharp knife, carefully cut around the stem of the pumpkin, just as you would for a jack-o’-lantern. Make a wide circle to ensure you can easily access the inside. Remove the top.
• Scoop it Out: Grab a large spoon or an ice cream scoop. This is where you’ll remove all the seeds and stringy bits. Scrape the inside walls until they are relatively clean. Don’t throw those seeds away – they’re delicious roasted!
• Chop and Roast: Cut the pumpkin into manageable pieces, typically wedges or chunks. Don’t worry about peeling the skin yet, as it will soften during roasting and be easier to remove later. Place the pumpkin pieces on a baking tray, skin-side up. You can add a little water to the bottom of the tray to help steam and soften the pumpkin.
• Bake Until Tender: Roast in a preheated oven at 190°C for about 45-60 minutes, or until the flesh is very tender when pierced with a fork. The exact time will depend on the size and density of your pumpkin pieces.
• Cool and Peel: Once roasted, let the pumpkin cool slightly. Once it’s cool enough to handle, the skin should peel off easily. Discard the skin.
• Purée Time: Now for the fun part! Place the cooked pumpkin flesh into a food processor or use an immersion blender. Blend until you have a smooth, creamy purée. If your purée seems a bit watery, you can drain it in a fine-mesh sieve lined with muslin for an hour or two to remove excess moisture. This will result in a firmer, richer pie filling.

Now that you have your homemade Buttermarket pumpkin purée, you’re ready to make the most delicious pie imaginable!

The Ultimate Buttermarket Pumpkin Pie Recipe

This recipe is designed to let the natural sweetness and flavour of your fresh pumpkin shine through.

Ingredients:

Instructions:

1. Preheat your oven to 220°C. If using a shop-bought crust, prepare according to package directions.
2. In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until smooth and well combined.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake for 15 minutes at 220°C.
5. Reduce the oven temperature to 175°C and continue baking for 35-45 minutes, or until a knife inserted near the centre comes out clean.
6. Let the pie cool completely on a wire rack before serving. This is crucial for the pie to set properly. Serve with a dollop of whipped cream or a sprinkle of extra cinnamon, and enjoy the taste of your Buttermarket harvest!

Happy baking, and enjoy your incredibly fresh, homemade pumpkin pie!

---

Check out our Halloween Events!