I've never had wonderful luck with pumpkins in my yard, but I try each year anyway. This year I planted a Cinderella pumpkin (Rouge Vif D’Etampes for you qui parle heirloom squash). The result was a single beautiful red fruit. It sat on the dining room table for weeks, waiting for the livery-clad mice.
No rodents arrived, so by Thanksgiving, I decided to try to make pie from my solitary squash. Chopped and roasted initially in a 400 degree oven until soft. However I noticed as I scooped it out of the skin it seemed a bit juicier than the old canned Libby's. Onto the stove it went, then 4 hours of simmering until one pumpkin yielded about 2 cups of pumpkin meat.
From that point, I followed the Libby's recipe for pumpkin pie (thanks chickens for the eggs). Of course adding more ginger and cinnamon than the recipe recommended(no supertaster, I) .
The result was delicious--creamier and with a fuller, earthier taste than my traditional pie. All eaten in warmth with new friends and old. Thanks Cinderelly!
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