October, Halloween and then Thanksgiving, will be here before you know it! Make your Halloween experience a special one. See Recipe Below!
Come check us out on our Opening Day: The First Saturday in October. 10/05/19
Spending an afternoon at Nancy’s Ranch pumpkin patch is what fall is all about. While all pumpkins share some similarities they’re round and orange and gourd-y ones. There’s a big difference between pumpkins used for carving and pumpkins used for baking. If you try to bake a pie out of a carving pumpkin, you’re not going to like what you end up with. Try to carve Pie Pumpkin, well… Good Luck!
It’s pretty easy to tell the difference between a jack-o’-lantern pumpkins and pie pumpkins once you know what you’re looking for. So, for lovers of fall and all things pumpkin spice. Not to worry. If you need help. just ask Nancy or one of her friendly staff.
Nancy’s Ranch will have the best Jack-o’-lantern pumpkins, also called carving pumpkins. They are less fleshy and easier to carve,
In contrast to the flesh-packed pie pumpkin, carving pumpkins, commonly referred to as jack-o’-lantern pumpkins, are easier to, carve. Jack-o’-lantern pumpkins have a thinner shell and typically have less flesh (the insides).
The flesh is grainy and stringy. The inside of a carving pumpkin tends to contain more water than pie pumpkins.
Contain more water than pie pumpkins
Nancy’s Ranch has Pie pumpkins as well!
Pie pumpkins, also called sugar pumpkins, are smaller in shape than the monstrous pumpkins you’d find at your typical pumpkin patch. Pie pumpkins are commonly found in the grocery store in the produce section or at farm stands. This small, round pumpkin is packed full of flesh that makes it a good choice for cooking. The pulp also has a better texture (less grainy) and is sweeter.
Compared to carving pumpkins, pie pumpkins, aka sugar pumpkins, are smaller and easier to bake:
Small and round
Normally found in the grocery store or at farm stands
Full of flesh that’s good for cooking
Pulpy, sweeter flesh on the inside
Nancy’s Ranch | 25039 Magic Mountain Parkway | (661) 255-6943 | www.nancysranch.com
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon flour
- 1 cup hot milk
- ½ teaspoon salt
- Heaping ¼ cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 3 large russet potatoes cut into ¼-inch thick slices (3¾ cups ¼-inch sliced potatoes)
- Preheat oven to 350 degrees. Butter or grease a 1 quart oval casserole dish.
- In a medium saucepan, melt butter over a medium heat. Add garlic, cook until soft and fragrant, 1-2 minutes.
- Whisk in flour. Cook 1 minute. Slowly whisk in milk. Add salt. Bring to a boil and reduce to a simmer until thickened, about 3-4 minutes. Remove from heat and whisk in pumpkin puree. Season to taste with salt and pepper.
- Layer half of the potatoes in the bottom of the prepared dish, pour half of the sauce over. Cover with half of the cheese. Repeat for next layer. Place on a rimmed baking sheet.
- Cook until potatoes are fork tender and top is golden brown, about 1 hr. If the top starts to get too brown, cover with foil and remove a few minutes before the potatoes are done cooking.