Pick a pie pumpkin to make pies

Posted on Oct 13, 2009 by Angie Holmes.

Angela Holmes/The Gazette A pie pumpkin is darker than a decorative pumpkin and has a thicker stem.

Not all pumpkins are created equal. Some are meant to be jack-o-lanterns and some are meant to be in pies.

Any pumpkin can be cooked, but pie pumpkins are generally sweeter, less stringy and meatier, says Dick Olson of Hillcrest Garden Market near Marengo.

Pie pumpkins are usually 2 to 4 pounds and have darker skin and a thicker stem than decorative pumpkins. The mini pumpkins are about 3 inches in diameter and delicious, Olson says.

He suggests taking the stem off, poking a small hole in it and microwaving for a few minutes.

Cut off the top, take the seeds out, put a little butter or brown sugar in it, salt and pepper, and eat the meat straight out of the shell.

If you don’t want to mess with pumpkins, Sharon Beam of Marion suggests using squash. She made “pumpkin” pie with butternut squash while her kids were growing up.

She cuts off the rind, then cuts the squash like potatoes and boils for about 20 minutes or until tender. Mash or puree the squash and follow the directions for pumpkin pie.

Beam’s daughter, Chris Long of Olin, won first place in the Anamosa Journal-Eureka’s annual Pumpkin Recipe Contest at Pumpkinfest in Anamosa. Here’s her recipe:

PUMPKIN CAKE WITH ORANGE GLAZE

1/2 cup raisins

2 cups sugar

Angela Holmes/The Gazette Pumpkin Bundt Cake with Orange Glaze by Chris Long from Olin.

1 cup creamed butter

4 eggs

16 ounces solid pack pumpkin, or 2 cups cooked pureed pumpkin

2 cups flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 teaspoon salt

Pour 2 cups boiling water over raisins in colander. Drain. Press lightly to remove excess water.

Combine sugar, creamed butter, pumpkin and eggs in large bowl. Beat at medium-high speed with electric mixer at least 5 minutes.

Combine flour, cinnamon, baking powder, baking soda, ginger, cloves and salt in medium bowl. Add to pumpkin mixture 1 cup at a time, beating at low speed after each addition until blended. Sir in raisins with spoon. Pour into greased, lightly floured Bundt pan.

Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 to 20 minutes before removing from pan. Place cake top side up on wire rack to cool. Cool completely. Place cake on serving platter.

For orange glaze: Mix 1 cup powdered sugar with 4 teaspoons orange juice and 3/4 teaspoon grated orange peel. Stir with spoon until well blended. Spoon over top of cake. Sprinkle with ground pecans or walnuts over glaze before it hardens.

From Chris Long, Olin