All Things Pumpkin

Jan D’Atri | Oct 3, 2012, 11:12 a.m.


Jan D’Atri

I had to kick off the fall harvest season with two of my very favorite pumpkin recipes. Grandma Gertie’s Pumpkin Pie will put a grin on your face while you’re licking the plate clean. Many thanks to Sharman Hickman of Hickman’s Family Farms for sharing her Grandma’s treasure.

The second recipe is from Arizona cotton and wheat farmer Tiffany Shedd. If ever you take a tour of this wonderful working ranch, you may find Tiffany’s Pumpkin Pie Cake waiting for you.

Two great recipes from two great members of the Arizona Farm Bureau and two more reasons to hug an Arizona Farmer this month! (Please visit www.hickmanseggs.com, www.cottonshedd.com and www.fillyourplate.org.)

Grandma Gertie’s Pumpkin Pie

This cherished recipe comes to us from the matriarch of Hickman’s Family Farms, Arizona’s family-owned egg farm since 1944. “Grandma” Gertie Hickman, her husband Bill and the Hickman family are the last remaining egg producers with chickens and a USDA-inspected processing plant in the state.

(Makes 2 pies)

6 egg yolks, large or extra large (reserve whites for another use)

2 cups sugar

2 (12 oz) cans evaporated milk

1/3 of can (29 oz) Libby’s Pure Pumpkin

1 1/2 teaspoons pumpkin pie spice (see below for homemade)

1/8 teaspoon salt

1 teaspoon pure vanilla

2 uncooked pie shells

Preheat oven to 350 degrees.

In small bowl, blend canned pumpkin, pie spice and sugar. Set aside.

In a mixing bowl on low setting, blend egg yolks, salt and vanilla. Add, alternately, milk and pumpkin mixture until all ingredients are thoroughly blended, about 5 minutes.

Pour mixture into 2 small, uncooked piecrusts or 1 large crust. Bake for 45-50 minutes until golden brown and does not jiggle. (Note: pie will be soft but will continue to firm up as it cools.)

Cotton Shedd Pumpkin Pie Cake

It’s a fall harvest winner from The Cotton Shedd in Southern Arizona. The farm run by Rodney and Tiffany is a working farm that produces cotton, wheat and beef as well as offer country living classes, art classes, handmade soaps and Tiffany’s original artwork.

1 boxed yellow cake mix

1 stick butter (1/2 cup), room temperature

4 large eggs

2 cans (15 oz. each) pumpkin

1 can (5 oz.) evaporated milk

1 cup sugar

2 teaspoons cinnamon

1/2 stick butter, cut into small pieces, chilled

1 cup chopped pecans

Whipping cream

Preheat oven 350. Grease and flour 9x13 pan.

Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, 1/2 cup butter and one egg in mixing bowl. Beat until fully combined.

Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.

Filling: Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.

Topping: Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans. 

Distribute topping over the filling.

Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour. Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.

Store this cake, without the whipping cream, covered in the refrigerator for up to a week.

Homemade Pumpkin Spice

If you ever run out of Pumpkin Pie Spice, making your own is delicious!

Mix together:

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

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