Mom's classic pumpkin pie

October 15, 3:23 PMDC Heirloom Food ExaminerSue Browning

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Photo/Sue Browning

October is the best time to seek out heirloom pumpkins to turn into a classic pumpkin pie. And because heirloom pumpkins will make a great addition to your garden next year, don't forget to save some seeds!

Here are just a few heirloom pumpkin varieties to look for and enjoy right now:

Connecticut Field pumpkins were used by New England Settler and Indians. This golden pumpkin weighs 20-25 pounds and is a delicious choice for traditional American pumpkin pie.

Rouge Vif D'Etampes is a flattened, dark orange-red fruit. Often called the "Cinderella pumpkin" because of its deep ribs, it makes impressive fall displays and is very good to eat.

Cornfield Pumpkins are planted between corn rows by farmers trying to make the best use of all available growing space. The traditional pumpkin-orange color and perfectly rounded shape of these 10-15 pound fruit make them great for pies and jack-o-lanterns.

Mom's Classic Pumpkin Pie
Ingredients:
2 eggs, slightly beaten
2 cups of cooked or canned pumpkin - do NOT use pumpkin pie filling
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove
1 2/3 cup evaporated milk or light cream
1 9-inch unbaked pastry shell

Directions:
Mix ingredients in order given.
Pour into pastry shell.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in center comes out clean.

While still slightly warm, garnish with thin-shaved cheddar cheese and serve.

Here are few places to look for heirloom pumpkins:

Freshfarm Markets - DC Metro area

The Lamb's Quarter - Owings, MD

Ticonderoga Farms - Chantilly, VA

Tripple Springs Farm - Baden, MD

Norman's Farm Market - Chevy Chase, MD