Washington Farms

This past weekend we decided to check out Washington Farm's pumpkins. We have been there to pick strawberries and blueberries before but we have never been there for pumpkins. We have usually gone to Burt's Pumpkin Farm but we just didn't have time to make the drive this time.

Michelle & Kelly joined us in the perfect pumpkin hunt. Eric and I came home with one big, one small, four mini pumpkins, and two pie pumpkins.

Picking out pumpkins was fun. I really wanted a green pumpkin but I didn't think the farm would be happy with me picking one before it was ripe.
 
After going to the farm we at lunch out and then went to Michelle & Kelly's to watch the UGA game. While watching the game Kelly made a home made pumpkin pie with one of their pie pumpkins. It was AMAZING!!! And it was super easy! I always assumed making a pumpkin pie from scratch would be hard but it wasn't.
I will definitely be making it for
Thanksgiving this year!

Here is the recipe in case you are interested in trying it!

Ingredients

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

 

 

Directions

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

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