Happy National Pumpkin Day! Pennsylvania Dutch “hausfraus” became celebrated in verse: “She stews and she fries, she makes pumpkin pies, she shines pot and pan, she darns for her man, she sews and she knits, dries cherries and snitz.” “At the food stalls in the farmers’ markets of Lancaster, Mennonite and Amish ladies in trim bonnets preside over the most appetizing array of food to be found anywhere—fresh butter elegantly stamped by a mold which is a family treasure, bursting white cauliflowers, mountains of golden pumpkins, and stacks of gay cakes and cookies, shoo-fly pies, smoked hams, and sausages.” Cucurbits moschata, Pennsylvania Dutch crookneck, a popular staple in Pennsylvanian Amish kitchens, provides flavor and nutritional value similar to that of a butternut squash or pumpkin. This winter squash is used to create a variety of pies, breads, butters and soups. Often referred to as a neck pumpkin, due to its lengthy, hook-shaped neck and pumpkin-like base, the Pennsylvania Dutch crookneck can reach 20 pounds or more. Like most winter squash varieties, the mature crookneck squash sports a hard rind and may be stored for up to six months in a dry room with temperatures between 45 and 50 degrees Fahrenheit. Pumpkins are very important to us Pennsylvania Dutch as is evidenced in these 3 offerings. In honor of the day here is my Granny’s Pumpkin Pie recipe from our family cookbook that I put together. Enjoy! ~};0) “This is Granny’s Pumpkin Pie recipe that she made and my Mom made also. One of my favorite childhood memories is of helping my Mom at Thanksgiving time to make several of these pies. This is exactly the way the recipe was given to me.” Granny’s Pumpkin Pie 1 – 29 oz can pumpkin 1 ½ cup white sugar 1 tsp salt 6 to 8 egg yolks 1 can evaporated milk (rinse can out and mix into pie mix) 3 tsp cinnamon 1 ½ tsp ginger ¾ tsp cloves (Put spices in before milk it mixes better) 1 tbsp flour Beat whites until fluffy and add 1 tbsp white sugar. Fold into pie mix. Preheat oven to 425°. Put pie in and bake at 425° for 15 minutes. Then reduce temperature to moderate 350° and continue baking for 45 minutes or until knife inserted in center of pie comes out clean. This recipe will make 2 deep dish pies or 3 – 9” pies.
Posted on: Sat, 26 Oct 2013 14:30:10 +0000
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