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Call the Crop Report for the Farm and Winery Updates 

Jack-Be-Little Pumpkin Pies

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

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. 
  3. Line them up on a parchment-lined cookie sheet.
  4. 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.
  5. 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.

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912