The Cinderella Pumpkin ‘Rouge Vif d’Etampes’ is a beautiful French heirloom pumpkin. It first became available in the U.S. in 1883. It is a deep orange pumpkin with pronounced ribs and is quite flat. I can see why Cinderella used it as a coach to get to the ball, it truly is a lovely pumpkin!
I bought this one at our local farmer’s market this past fall. The lady that runs the farm said they make the best pumpkin pies, and since Mr Chiots and I love pumpkin pies I bought it.
This pumpkin was so beautiful I was reluctant to cut it up. It graced our dining room for the past several month. This past Saturday I decided it was time; the momentous occasion was Mr Chiot’s birthday. So out came the butcher knife and that was the end of our beautiful pumpkin.
Carving a whole pumpkin is a bit of a task. It’s definitely much easier to use a can opener to get your pumpkin purée, but this is much tastier and it’s local!
So into the oven it went. After it was baked and cooled I got out the old Squeezothat my mom lent me. This food mill has been used for years in our family. As kids we always thought making applesauce was fun, just because of the Squeezo.
I ended up with a huge bowl of pumpkin purée, much more than I would have been able to purchase canned for $3. I only needed 30 oz for my recipe, so I’ll freeze the rest for soup or muffins or perhaps another pie (the pets are also enjoying some of it mixed with butter).
I settled on a recipe from Use Real Butter because it called for freshly ground spices and cream. I happened to have some cream I skimmed from our local milk and pastured eggs from the local farm, so besides the spices it’s almost an all local pie. It has a lighter more custard like consistency than most pumpkin pies, and the freshly ground spices just put it over the top. It’s been a big hit here at Chiot’s Run. I’ve used freshly roasted pumpkins in pies before, and I must say, this is by far the best tasting pumpkin purée I’ve ever had.
I also love that her recipe is crustless. I’ve always made my pumpkin pies sans crust, there’s just sometime about that soggy crust I don’t like. I would much rather have a few crushed gingersnaps on top of my pumpkin pie that a soggy crust underneath.
I made sure I saved the seeds from this pumpkin so I could try to grow a few in my gardens. How great would these be gracing my front hillside! I am in the habit of saving seeds from things I buy as long as they are heirloom open pollinated plants. I even made up my own seed packets to put them.
Anyone else saving seeds from things they buy to grow in their gardens?Filed under Edible, Going Local, Pumpkin | Comments (53)