AETN > Programs > Cook With Brooks > Country Pumpkins
"Country Pumpkins," makes a visit to McGarrah Farms in Pea Ridge, Arkansas, to learn how pumpkins can bring a lot of kids to the country. Brooks joins Dennis "Farmer" McGarrah for a hayride and trip to the pumpkin patch. The pumpkin pie pumpkins lead Brooks to the kitchen to make a dessert the whole family will enjoy.
2 hrs 15 mins Serves 8
- 2 eggs
- 1 egg yolk
- 1/2 cup dark brown sugar, packed
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 2 cups pumpkin pulp puree from a sugar pumpkin
- 1 1/2 cup heavy cream or 1 twelve-ounce can of evaporated milk
- 1 pre-made pie crust
Prehead oven to 350 degrees Fahrenheit. Prepare pie crust by using a fork to perforate the crust’s base, and pre-bake it for 5 minutes. Set aside.
To make the pumpkin puree from scratch, cut a medium-small sugar pumpkin in half and scrape out the seeds and “insides.” Increase baking temperature to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking sheet or aluminum foil. Place the pumpkin halves cut-side down on the lined baking sheet and bake until they can easily be pierced by a fork, roughly an hour to an hour-and-a-half. Remove from oven, let cool, and scoop out the pumpkin flesh.
In a large bowl, combine the eggs, sugars and spices. Mix well, then add the pumpkin meat and heavy cream or evaporated milk. Mix well and pour into prepared shell. Allow oven temperature to rise to 425 degrees Fahrenheit and bake for an additional 45 minutes. The pie filling should not shake when done. Cool for at least 1 hour before serving. Enjoy!