Sugar Pumpkins, Jack-o’-lanterns… More | Nancy’s Ranch SCV Favorite


This October 5, Make your Fall Season experience a special one during opening day at Nancy’s Ranch.

The First Saturday in October is always a very Special Day at Nancy’s Ranch, Santa Clarita’s Original place to get Holiday Pumpkins, Gourds and Seasonal Squash.

Nancy’s Ranch will have the best Jack-o’-lantern pumpkins, also called carving 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. 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.

 

Thinner shell
Less flesh/insides
Grainy/stringy flesh
Contain more water than pie pumpkins

 

Come and get em’ at Nancy’s Ranch | 25039 Magic Mountain Parkway | (661) 255-6943 | www.nancysranch.com

Scratch Sugar Pumpkin Pie

Pumpkin:
1 medium sugar pumpkin (about 3 pounds)

Canola oil, for oiling pumpkin

Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring

1/4 teaspoon salt

2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Filling:
One 14-ounce can sweetened condensed milk

1/2 cup whipping cream

2 tablespoons cornstarch

2 tablespoons molasses

2 tablespoons canola oil

1 tablespoon ground cinnamon

1 teaspoon ground ginger

3 large eggs

INSTRUCTIONS

1. For the pumpkin: Preheat the oven to 375 degrees F.

2. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

3. For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

4. Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

5. Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

6. For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.

7. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.