• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Up a Story

Cooking Up a Story

A Show about Food and Sustainable Farming

  • Written Contributors
    • Kathleen Bauer
    • Liz Crain
    • David Gumpert
    • Heather Jones
    • Mark Keating
    • Joe Miller
    • Joya Parsons
    • Lynn Torrance Redlin
    • Rebecca Thistlethwaite
    • TwoJunes
    • Nathan Winters
  • Videos
    • Stories
    • Interviews & Talks
    • Growing Food
    • DIY food
  • Recipes
  • About Us
    • Privacy Policy
    • Terms of Use
    • Store Policies:
    • Contact Us
  • Instructional DVDs
  • Show Search
Hide Search
Home - CUPS Videos - The Remarkable World of Winter Squash and Pumpkins

The Remarkable World of Winter Squash and Pumpkins

Key essentials for the home cook and shopper:

One of the things I really love about Fall is the new crop of winter squash and pumpkins.

And not just for their beautiful colors, but also for the flavors they bring to soups, side dishes, and especially pies. Usually I bake a Sugar Pie pumpkin, but this year I made a pie using a Queensland Blue squash. In other parts of the world the name ‘winter squash’ is interchangeable with ‘pumpkin’. That’s one of the many things I learned from Vicki Hertel, of Sun Gold Farm, when I went out to film this video. The Hertel’s grow over 25 varieties of winter squash and pumpkins, several of which I have purchased over the years at the farmers market.

Vicki knows her squash, and she was kind to share a lot of good information about how to cook one for a pie, how to store them for winter use, along with practical tips about their different textures and sweetness too. Watch the video and you’ll discover why winter squash and pumpkins are “almost a perfect food” too.

The Remarkable World of Winter Squash and Pumpkins

Below is Vicki’s favorite Fresh Pumpkin Pie recipe. A Sugar Pie pumpkin works great, but consider trying a different variety – maybe Long Island Cheese, Galeux d’Eysines, or a Queensland Blue like I did recently.

Fresh Pumpkin Pie
Fresh Pumpkin Pie Made from Real Pumpkin
 
Recipe Type: desserts,cakes & pies
Author: Vicki Hertel, Sun Gold Farm
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: serves 8
This delicious pie recipe can use the standard Sugar Pie pumpkin variety for fresh meat. There are other pumpkin varieties that can be substituted, for more information about Long Island Cheese, Galeux d’Eysines, and the Queensland Blue pumpkins.
Ingredients
  • 2 cups cooked pumpkin
  • 2 eggs, lightly beaten
  • 
3/4 cup sugar
  • 1-12 oz. can evaporated milk
  • 1/2 tsp salt
  • 
1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 
1/8 tsp ground cloves
  • 
1/4 tsp ground nutmeg
Instructions-(makes one 9 inch pie)
  1. Preheat oven to 350 degrees.
  2. Wash pumpkin and remove stem.
  3. Cut in half and remove seeds.
  4. Place cut side down in baking dish filled with 1/8 in water.
  5. Bake in oven for about 1 hour or until soft to the touch. 
Cool. Scoop out flesh and puree.
  6. Preheat oven to 425 degrees.
  7. Combine pumpkin, sugar, salt and spices.
  8. Blend in beaten eggs and milk.
  9. Pour into unbaked pie shell.
  10. Bake 15 minutes.
  11. Reduce heat to 350 degrees and bake 45 minutes more (until knife inserted into center comes out clean).
 
3.2.2807

By:
Cooking Up a Story
Published on:
October 7, 2014

Categories: CUPS Videos, DIY food, Growing Food

Primary Sidebar

Advertisement

Flower Farmer, Dori Clay Sculpture - Rebecca Gerendasy Clay - Art
Flower Farmer, Dori -clay sculpture
Rebecca Gerendasy Clay - Art

Footer

Copyright ©2025 Potter Productions. All Rights Reserved.

Cooking Up a Story Logo
"Bringing the people behind our food to life"

A 10-year exploration of our food system through original videos, and written posts by CUPS contributors. Explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories as experts and passionate foodies share their first-hand knowledge of food and sustainable farming.