We have enjoyed the growing season in Adams County this past year – from asparagus to strawberries, cherries, summertime veggies, peaches and apples – it’s been a delicious year. And with fall now here, and the growing season coming to an end, we are fully embracing pumpkin season. To celebrate the season, we felt inspired to get to the kitchen to bake a tasty treat, using homegrown Adams County pumpkins. We turned to the Inns of the Gettysburg Area cookbook, where we found a fabulous recipe from the Historic Fairfield Inn 1757 for homemade pumpkin pie filling. This is a recipe that the Historic Fairfield Inn makes from scratch and serves during the fall months.
We headed to Hollabaugh Bros. Fruit Farm and Market to get our pumpkin, where we found a perfect butterkin squash to use. A butterkin squash is a mix between a pie pumpkin and a butternut squash, and we could not have been happier with the result. If you give this recipe a try, feel free to use any type of pie pumpkin or squash that you can find!
The recipe starts with roasting the pumpkin. Leave plenty of time for it to roast and soften, and then puree it until it’s extremely smooth. You’ll then mix the pureed pumpkin with the normal pumpkin pie fixings – eggs, sugar, evaporated milk and a ton of warm, fall spices – cinnamon, ginger and cloves. This pie smells phenomenal while baking, and if you ask us, is so much tastier than a normal pumpkin pie!
We hope that you get inspired this fall and give this pumpkin pie a try. Make your experience even richer and head out to the Adams County countryside to pick out your own pumpkin, as well as other fall goodies, at one of our countryside markets – Hollabaugh Bros. Fruit Farm and Market, McDannell Fruit Farm and Market, the Historic Round Barn and Farm Market or Boyer Nurseries and Orchards.
And if you’re looking for other experiences in the Gettysburg area that celebrate the great pumpkin, be sure to check out our restaurants for seasonal specials featuring the delicious ingredient. If you’re in the mood for a beverage, try Mason Dixon Distillery‘s pumpkin pie martini, Battlefield Brew Works‘ bock-style pumpkin beer, or Adams County Winery‘s Dancing Pumpkin wine. If you’re looking for a seasonal cup of joe, head to the Ragged Edge Coffeehouse for a steaming cup of pumpkin roast. And if you’ve got a sweet tooth, try Mister Ed’s Elephant Museum and Candy Emporium‘s pumpkin spice fudge, or the Farnsworth House Inn‘s pumpkin fritters.
Homemade Pumpkin Pie Filling
From the Inns of the Gettysburg Area cookbook
Recipe from the Historic Fairfield Inn 1757
29 ounces of peeled, cooked and pureed pumpkin (approximately 3.5 cups)
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 – 12 ounce cans evaporated milk
Hand mix ingredients until well blended. Divide and pour into two nine-inch pie crusts and bake at 375° for 15 minutes. Reduce the heat to 325° and bake an additional 45 minutes or until done.
Note: I used two small butterkin squashes for my pie. I cut them in half, scraped out the seeds, and roasted them in the oven on 400° for about one hour. I then scooped out the pumpkin and pureed it in a food processor until very smooth.