Now at the Farm

Open Mon, Wed, Thurs, Fri, 12-6pm. Sat & Sun, 11am-6pm. Closed Tuesdays.

Hours and Details Click Here

Jones Family Farm FacebookJones Family Farm TwitterJones Family Farm Instagram  Jones Family Farm Youtube


Call the Crop Report for the Farm and Winery Updates 

Jack-Be-Little Pumpkin Pies

The perfect fall dessert!


16 Jack-Be-Little Pumpkins or 2 (9”) frozen pie shells
2 (15 oz) cans solid pack pumpkin or fresh cooked pumpkin puree
1 ½ cups brown sugar + extra for dusting
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon freshly ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
6 eggs
2 cups heavy cream
1 cup whole milk 



1.  Preheat oven to 425F.

2.  Wash Jack-Be-Littles well and cut off the tops scooping out the flesh and seeds.  Sprinkle the insides of the pumpkins with extra brown sugar.  Line them up on a parchment-lined cookie sheet.

3.  Meanwhile, whisk pumpkin, brown sugar, salt, spices, vanilla, eggs, cream and milk puree in a large bowl.  Don’t over whisk!  Avoid foam from developing; otherwise it will bake on top of the custard’s surface.

4.  Pour pumpkin pie mixture into the Jack-Be-Littles.  Bake at 425 for 15 minutes, then reduce the temperature to 350.  Continue to bake until centers are set but slightly wobbly, about an additional 25-30 minutes.  Allow to cool before serving.

Yield: 16 Jack-Be-Little Pumpkin Pies OR two 9" pies

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912