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Fairytale Pumpkin purchased off of trailer.jpg

My Favorite Recipes


Fairytale pumpkin cut in half.jpg

Preparing Fairytale Pumpkin for freezing

The pumpkin at top of page is from the family of Fairytale Pumpkins.  Their meat is sweet and excellent for use in baking. Wash outside, then cut in half and scoop seeds and membrane out.

Place cut side down in pan. 

Fairytale pumpkin roasted.jpg

Pumpkin is Ready to Cool

Bake in 350 degree oven until soft, but firm when  pricked with fork.  Time will be determined by how large the pumpkin is.  This one took 2 hours.  Remove and allow to cool until able to handle.  Pull peel off.  Use blender or food processor to process the meat in batches, until smooth. 

Fairytale pumpkin pureed and frozen.jpg

Pumpkin Puree

I place 1 1/2 cups into freezer bags. (Enough for one 9" pie)  Keep in freezer 3-6 months.  Made 7 bags.

Thank  you Tammara! Note:  If too juicy after blending, let drain from cheesecloth covered fine sieve until thickened.  It should be mushy, but not runny.



3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1-14 ounce can
(or 2 1/2 cups pumpkin from freezer, thawed)
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda


Preheat oven to 350°

Grease and flour 3 loaf pans (5 x 9 or use more smaller ones or combine sizes to use all batter)

Mix together with mixer.  Divide into loaf pans.

Bake 1 hour, then test with toothpick.

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