Pumpkin Patches and More.org

 Where you can find a pumpkin patch, corn maze, safe trick-or-treating, hayrides and other Fall and Halloween fun near you! Many are still open in November! Be sure to scroll down the page, some are big! ! Click here to see what a trip to a pumpkin patch or corn maze is like!  Looking for Pumpkin festivals and weigh-offs in your state? Click here!
NEW: How to make your carved pumpkin last longer! - A few farms still have pumpkins in bulk for sale - click here for info.
 Farmers: Write me if you will have bulk pumpkins in 2009 to sell locally or to ship!
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Click on the links below for illustrated recipes!

I know it's trendy to try to put pumpkin in almost anything and everything; but I've skipped the mediocre recipes - these are only the best of the best.

Pumpkin recipes

And you can bet that if your guests don't like pumpkin, they WILL like apple desserts and products!

Apple recipes:

Other Recipes

 

Other recipes, canning and freezing directions

 

Low Sugar Pumpkin Pie

Traditional recipe usually has more than 300 calories per serving. Yikes! here is a lower calorie version!

The recipe calls for one chilled, uncooked pastry shell, three eggs, one teaspoon pumpkin pie spices, two tablespoons melted margarine, one and a half cups cooked or canned pumpkin, one and a half cups scalded skim milk, and one tablespoon sugar substitute.

Beat eggs and add, in order, spices, salt, sweetener, melted margarine, pumpkin and scalded milk. Pour into pastry shell. Bake at 450 degrees for 10 minutes. Turn oven to 325 and continue to bake for 30 minutes.

The recipe yields six servings. Each piece has 204 calories, 18 grams of carbohydrates, 7 grams of protein, 12 grams of fat and 226 milligrams of sodium.

This recipe makes about 10 servings and can easily be eaten by diabetics due to its low sugar content.

1. Mix flour, 1 tbsp salt and 1 tbsp of sugar in a medium bow. Cut in shortening and margarine until mixture forms coarse crumbs. Mix in ice water until mixture comes together and forms a soft dough. Wrap in plastic and refrigerate for 30 minutes.

2. Preheat oven to 425 degrees. Roll out pastry on floured surface to 1/8 inch thick. Cut into a 12 inch circle. Place in 9 inch plate and press edge.

3. Mix pumpkin, remaining sugar, egg whites, milk, cinnamon, ginger and remaining salt. Pour into pie shell. Bake for 15 minutes.

4. Reduce oven temperature to 350 degrees. Bake for 45-50 minutes or until center is set.

5. Let stand at least 30 minutes before serving

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