Hello Faithful Club Members.
It's the PIE of the MONTH: Green Pumpkin Pie
But I have yet to find a source for green (unripe) pumpkins,
so I haven't actually tried this one.
You pumpkin growers out there
Try this pie and let us all know (email@example.com)
if you can find green winter squash you can substitute
(you know… like butternut, Hubbard, buttercup etc)
double crust for a 9” pie
1 green (unripe) pumpkin ~4 pounds
1 C. brown sugar
½ tsp. Nutmeg
¼ tsp cloves
1 tsp cinnamon
1/3 C. apple cider vinegar
1 TB. Butter (cut into ¼ inch cubes)
Scrape skin and seeds from pumpkin and cut into ¼” slices (like apple slices). Line pan with bottom crust. Cover bottom of crust with brown sugar and spices. Pile in the pumpkin slices.
Pour the vinegar over and dot with butter. Cover with top crust and vent.
Bake @ 425° F for 15 minutes, then reduce heat to 350° and bake for 35 – 40 min longer.