Heirloom Pumpkins
What is the difference between heirloom pumpkins and regular pumpkins?
Thicker walls, which results in more pulp, is the biggest difference between heirloom pumpkins and typical grocery store varieties. With a more solid texture, not the stringiness of regular pumpkins, heirloom pumpkins also have a sweeter taste, making them popular for pies.
Can I use heirloom pumpkin seeds like I can with regular pumpkin seeds?
Seeds of heirloom pumpkins are larger and thicker than regular pumpkin seeds. They can be roasted and used like other pumpkin seeds. Though larger, the taste is very similar.
When are Heirloom pumpkins in season?
Planted after the danger of frost has passed, Heirloom pumpkin harvesting begins in late September and early October. If stored in a cool dry place, the pumpkins will keep for 2-3 months.
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Apothic Rosé
Versatile, refreshing and fruit forward, this Rosé pairs perfectly with sweet caramelized pumpkin without being overpowered.
Caramelized Pumpkin and Pear Crumble
Ingredients
- 2 large ripe pears, peeled, cored, and cut into 1/2-inch cubes
- 14 tablespoons unsalted butter, cold
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 2 15-ounce cans pumpkin puree
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup walnut pieces
Instructions
- In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from the heat.
- Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add the walnuts and combine well.
- Heat oven to 375° F.
- In a 9-by-13-inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling, about 40 to 50 minutes. Serve warm.
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