I think one of my favorite pumpkin variety to use for baking is the long-necked kind (also called Pennsylvania Dutch Crookneck, or just simply neck pumpkins)  – they are basically stringless and have nice color and great taste.  I had two large neck pumpkins this weekend, courtesy of Jens & Grace’s garden and used all of it for baking.

After peeling and seeding, we cut the pumpkins into chunks, rinsed them and put them into a large pot to which we added some water.
We boiled them until tender – just a few minutes – drained them and let them cool a bit.  I then used my trusty immersion blender, and mashed them into a smooth pulp.  This can be substituted for any canned pumpkin that recipes call for.

Since it was Jens’s birthday (and he brought the pumpkins)  I made pumpkin pie.  Here is my basic recipe:

PUMPKIN PIE

Single 9″ Pie Crust:
 – 1/3 cup butter
 – 1 tablespoon Crisco
 – 1 cup flour
 – 1/2 teaspoon salt
 – about 3 tablespoons of cold water
I use my Kitchenaid paddle attachment to cut the butter and shortening into the flour/salt mixture, until crumbs are the size of small peas.  The slowly add water, until dough resembles the consistency of bread dough.  Roll out into a circle on floured surface (I use a clean smooth kitchen towel).  Pick up dough by loosely rolling it around the rolling pin and unroll into 9″ pie plate.  Set aside and heat oven to 425 degrees.

Pumpkin Pie Filling (for 9″ crust)
 – 2 eggs
 – 2 cups cooked mashed pumpkin
 – 3/4 cup sugar
 – 1/2 teaspoon salt
 – 1 teaspoon ground cinnamon
 – 1/2 teaspoon ground ginger
 – 1/2 teaspoon ground cloves
 – 1 large can evaporated (NOT condensed) milk
Beat eggs with whisk attachment until foamy, add pumpkin.  Mix sugar, salt and spices in a small bowl and then add to egg/pumpkin mixture.  Slowly pour in the milk until well blended.
Pour filling into prepared pastry and carefully place in oven.  (some people prefer to put the pie plate into the oven – on a pulled out rack – and then pour the filling in – but I make more of a mess trying to slide the rack back into the oven, so I take my chances the other way)

Bake for 15 minutes at 425 degrees, then reduce temperature to 350 degrees and bake an additional 45 minutes (until knife inserted in center of pie comes out clean).  Let cool and serve with whipped cream.

Here are two of our favorite winter vegetable stews – I often double the recipe and freeze several meals.  Heavy cream biscuits go well with either soup and that recipe is below.

Potato-Corn-Cheddar Stew
(about 12 servings)

Ingredients:

• 12 oz bacon, chopped
• 1/8 cup olive oil
• 6 cups chopped sweet onion
• 4 tablespoons butter
• 1/2 cup flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon turmeric
• 12 cups chicken stock
• 6 cups medium cubed potatoes
• 10 cups of frozen sweet corn (thawed)
• 2 cups half&half
• 8 (or more) oz of grated cheddar cheese

Preparation:

• cook the chopped bacon in the olive oil in large pot over medium low heat until bacon is crisp (5-10 minutes)  Remove the bacon with slotted spoon and save for decoration later
• add the onions and butter (don’t be scared by mixing the 3 types of fat, it does work!) and cook until onions are translucent
• Mix the flour with the salt, pepper and turmeric and add to the onions, stirring well for a minute or so (making a basic roux), then add the chicken stock and blend it in well
• Add the potatoes and bring everything to a boil.  Boil for about 15 minutes, until the potatoes are tender
• Add the corn to the stew, and return to a boil.  Boil for several minutes (I once skipped this step, and the soup turned sour – not pretty)
• Add the half&half and cheddar cheese and cook for a few more minutes, until the cheese is completely melted (I usually bring it back to a boil, it seems that something is added to cream and half&half to prevent separation when added to hot liquid, so it does not seem to matter).
• Season to taste with more salt and pepper if needed
• Ladle into soup bowls and garnish with bacon

Chickpea-Wintersquash-Lentil Stew
(Can be made as a vegetarian dish – about 8 servings)

Ingredients:

• 3/4 to 1 cup of dried chickpeas that have been soaked – see below  (or 1-2 cans of chickpeas), depending on how much you like chickpeas
• 2 1/2 lbs of long neck or butternut squash – peeled, seeded and cut into 1 ” pieces
• 3 large carrots – peeled and cut into 1″ pieces
• 1 large onion – chopped 
• 1 cup lentils
• 4 cups of either beef broth or vegetable broth
• 4 cups of tomato juice
• 1 1/2 tablespoon minced fresh ginger (or 1 teaspoon ground dried ginger)
• 1 clove minced garlic
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon cumin
• 1/2 teaspoon ground fresh pepper
• 1 teaspoon salt
• 1/4 – 1/2 cup smooth peanut butter
• (optional) 1/4 cup lime juice and cilantro to add right before serving

Preparation:

• If using dried chickpeas, either soak them overnight by covering them with water – about 2 ” above peas, and soak for at least 6 hours.  Or use the quick soak method by again covering the peas with at least 2″ of water in a pot, bring to a boil (if you like soft chickpeas, boil for 5 minutes), remove from heat and let stand 1 hour. Drain before use.  If using canned chickpeas, just drain 🙂
• In a large pot, saute onions, ginger and garlic in some vegetable oil until onions are tender
• Add all other ingredients (except the option lime and cilantro)
• Bring to a boil and reduce heat to a gentle simmer.
• Cook until the chickpeas are soft and the lentils have started to break down, about 2 hours.

Optional:  right before serving, stir in lime juice and garnish with cilantro leaves. If planning to freeze any of the stew, remove that portion before adding the lime juice, and reduce the amount of juice accordingly.

Serve as stew in bowls, or serve of cooked white or brown rice.

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 1/4 cup heavy cream (whipping cream)

• Preheat oven to 425 degree F
• mix dry ingredients, then add cream until stiff dough forms (I use the kitchenaid mixer)
• knead slightly, then roll out on floured surface, just enough to make 8 biscuits with a biscuit cutter
• Bake for about 8 minutes – less is better than too much