Where is it?
The two pumpkin patches can be found beyond the hayride corral, just along the farm lane
Find on the Map- 2Pumpkin patchesAlong the farm lane
- $0.50Per poundFor pumpkins from the patch
- 8+VarietiesOf pumpkins
- $0.00FeeTo use our wagons
Pricing
Pumpkins from the patch are priced at:
$0.50 / pound
20 lb
A car tire
🎃
$10.00
Pay at the weighing station, on your way back from the patch
Cash and cards accepted
Transportation
If you want to pick multiple pumpkins, you may want to use a wagon
You can grab a wagon from the entrance, or bring your own. Don't be afraid to share wagons!
Variety
We grow a diverse range of pumpkins, including:
- Traditional carving pumpkins (Cronus, Adonis, etc.)
- Blue Hubbards
- Acorn Squash
- White Pumpkins (Casper)
- Batwing Gourds
- Apple Gourds
- Gooseneck Gourds
- And More!
Do's and Don'ts
Don't
- Destroy Pumpkins
- Abuse the carts
- Pick pumpkins you don't intend on purchasing
Do
- Pick ripe pumpkins
- Haul pumpkins in a cart (or carry them)
- Take and share photos
Blue Hubbard Pie Recipe
Ingredients
- 1 Blue Hubbard pumpkin, baked and pureed (see below) - 15 ounces of puree will be needed for one pie
- ¾ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
- 2 eggs
- 1 can (12 fl. oz.) evaporated milk
- 1 10" pie crust
Directions
- Preheat oven to 400°F
- Cut the hubbard squash into several large chunks and arrange on jelly roll pan. Spritz with olive oil and bake for 45 minutes or until fork easily pierces flesh.
- Scoop flesh from peel, and puree
- Prepare pie crust in 9" pie pan
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl.
- Stir in squash puree and spice mixture. Gradually stir in evaporated milk. Pour pie filling into shell.
- Bake in 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack 2 hours.
- Enjoy!
Notes
By reputation, the Blue Hubbard squash makes a better pumpkin pie than the standard pumpkin. According to tasters, the pie sure seemed to prove the case. This was my first pumpkin pie from scratch. It went over very well. Thanks Margaret Liskey!