**I LOVE plants that can be neglected and still thrive well!**
**GROWN ON OUR FARM HERE IN TENNESSEE **
The long time favorite and standard for pies..! ....
*** Pumpkin Cheesecake ! ***
None grows any sweeter..!
Fruits small, 6-8 lbs; round, flattened at the ends and a good keeper.
Skin is deep orange, smooth but plainly ribbed..!
Flesh is thick, deep yellow, fine grained and has a deliciously sugar flavor..!
Sometimes called New England Pie Pumpkin!
Sugar Pies are the best baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer-grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.
This is the best pumpkin for baking and cooking in all of your favorite recipes. It has a sweeter taste than other varieties. It is also a smooth texture.
Here's a Mouth ~ Watering Delicious Pumpkin Cheesecake Pie Recipe!
2 packages (16 ounces total) cream cheese, softened
1/2 cup sugarpie pumpkin
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 large eggs
1 9-inch graham cracker pie crust
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.
The Sugar Pie Pumpkin has a wonderful pumpkin flavor with sweet and fine grained texture!
It is the best pumpkin for cooking!
Pumpkins are used in many recipes, pies, soups and casseroles!
And don't forget to use the seeds for roasted pumpkin seeds!
A tasty and nutritious treat!
WE OFFER COMBINE SHIPPING ALL OVER