Pumpkins for Carving (and Eating)

Pumpkins - Goffle Brook Farms

Pumpkins at Goffle Brook Farms

Teal Pumpkin - Goffle Brook FarmsIt’s the time of the year to carve spooky pumpkins… Goffle Brook Farms has all sorts of shapes and sizes of pumpkins for this fall season. We are also carrying teal pumpkins, the Teal Pumpkin Project was created to raise awareness of food allergies and promotes inclusion of all trick-or-treaters throughout the Halloween season. Simply place a teal pumpkin – the color of food allergy awareness –in front of your home to indicate you have non-food treats available. Pumpkins are not a great Halloween decoration, but you can cook many delicious food with pumpkin… here are just two we thought we would share for you pumpkin lovers!

Pumpkin Pie

Yields: 1 pie

Time: 55 to 60 minutes

Pumpkin Pie - Goffle Brook Farms

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

 Preparing Pumpkin Pie

Simply mix together your sugar, salt, cinnamon, ginger, and cloves into a small bowl. Beat two eggs in a large bowl, then stir in your pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Once well mixed, pour it all into a pie shell.

Bake the pie in your oven for 15 minutes at 425° F. After that, reduce the temperature to 350° F and bake your pie for another 40 to 50 minutes, or until a knife inserted near the center comes out clean. Let it cool for 2 hours, and serve immediately or refrigerate.

Pumpkin Scones

 Yields: 16 scones

Time: 40 to 45 minutes

         Scone Ingredients

Pumpkin Scones - Goffle Brook Farms

  • 2 cups (280 grams) all-purpose flour
  • 1/3 cup (65 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (115 grams or 1 stick) cold, unsalted butter
  • 1/2 cup (115 grams) pumpkin puree
  • 1 tablespoon molasses
  • 3 tablespoons half and half or cream
  • 1 large egg
  • 2 teaspoons vanilla extract

    Sugar Glaze Ingredients

  • 1 cup (125 grams) powdered sugar, sifted
  • 1 to 2 tablespoons half and half or cream

    Pumpkin Glaze Ingredients

  • 1 cup (125 grams) powdered sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons half and half or cream

Preparing Pumpkin Scones

Center a rack in the middle of your oven and pre-heat the oven to 400ºF. Next, line your baking sheet with parchment paper or with a non-stick cooking spray. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until well-mixed.

Cut the butter into small cubes and place pieces over the flour and sugar mixture. Use two knives or a pastry cutter to chop up the butter into the flour until the mixture for about 5 minutes or until butter pieces are pea sized. In a separate bowl, whisk together the pumpkin puree, molasses, half and half, egg and vanilla extract.

Stir the pumpkin mixture into the flour and sugar mixture until you get a soft dough. Transfer the dough to a floured board. Knead the dough three to four times to allow it to come together.

Using either a rolling pan or your hands, pat the dough down to a 10 inch x 7 inch rectangle. Then cut the dough in half, lengthwise. Next cut into 4 even pieces across, making eight rectangles. Cut each rectangle into two triangles, giving you 16 delicious pumpkin scones. Bake scones at 400ºF for about 10 to 15 minutes or until golden brown. A toothpick inserted into the middle comes out clean when done.

Preparing Glazes

The glazes are very simple. Just add sugar to a medium sized bowl with one tablespoon of half and half. Stir, and judge the consistency. When you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half. If it is too thin, add a little more sugar.

In another medium sized bowl, prepare the pumpkin spice glaze. Combine sugar, pumpkin puree, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as done with the sugar glaze. Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack. Using a spoon, drizzle the pumpkin spice glaze across each scone. Now just wait 15 minutes or until the glaze has set then dig in!

There are so many more ways you can use pumpkins than just these two recipes… whether you need nice pumpkins for carving, or need pumpkins for great recipes like these; Goffle Brook Farms has all your produce needs at a great price. Make sure to come get pumpkins soon, they’ll be gone quick!

Bergen County’s Best Kept Gardening Secret

Goffle Brook Farms – Garden Center/Farmer’s Market

425 Goffle Road Ridgewood,NJ 0745
(201) 652-7540
By |2018-12-01T16:59:54+00:00October 15th, 2017|Hard Goods, Recipes, Seasonal Color, The Farmers Market|0 Comments

About the Author:

Goffle Brook Farms
After 50 years of serving Bergen County, Goffle Brook Farm is successfully managed by founders Richard and Dancy’s daughter, Donna Dorsey, along with their son-in-law Kurt Dorsey. The family traditions remain alive and well. Kurt and Donna have two boys, Clinton and Kyle and there’s reason to believe there might be a third generation running Goffle Brook Farm someday.

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