Holly shows how to make a pumpkin pie from a pumpkin you already have.
1 pie, sugar or jarrahdale pumpkin
pinch of salt
1 12 oz can of evaporated milk
1 tbsp vanilla extract
1 tsp pumpkin pie spice
1 unbaked pie crust
To prepare pumpkin:
Preheat oven to 400 degrees F. Remove stem, cut pumpkin in half. Scoop out seeds, sprinkle with salt, place both halves face down on a cookie sheet covered with parchment paper. Bake in oven 30-40 minutes until skin of pumpkin can be easily pierced with paring knife. Let pumpkin cool for 45 min to an hour so can be easily handled.
To prepare pie:
Once pumpkin is cooled scoop out and measure about 2 cups of pumpkin puree. Freeze the rest for later use.
Preheat oven to 425 degrees.
Mix rest of the ingredients into a bowl with the pumpkin, stir well.
Put pie shell in 9 inch pie plate, form a nice crust.
Pour pumpkin pie mix into pie shell.
Bake at 425 degrees for 14 minutes. Reduce heat to 350 and bake for 40 to 50 minutes more.
Let cool and serve with fresh whipped cream.
Joey and Holly show how to harvest horseradish and make horseradish sauce. They also talk about black rot on the stems of winter squash.
Recipe for Homemade Horseradish Sauce:
1/3 cups grated horse radish
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon vinegar or lemon juice
pinch of salt
pinch of pepper
Mix all ingredients well. Store in air tight container for 2 months in the refrigerator or 1 year in freezer.
Questions email them to https://thewisconsinvegetablegardener.com/question-or-comment/