The pumpkin variety we grow at Rabbit Hill is Winter Luxury. According to the vegetable rights activist and author Amy Goldman, Winter Luxury “is the finest pie stock pumpkin in the land.” We certainly agree!
In her book, “The Compleat Squash; A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds” Amy writes that the Winter Luxury Pie was introduced to the general public in 1893 by Johnson & Stokes of Philadelphia. This special strain makes the smoothest and most velvety pumpkin pie ever.
We harvest our pumpkins in late September and early October, curing the fruit in the greenhouse. Then the pumpkin is baked, seeded and pureed before we set to work making Pumpkin Maple Butter.
We cook the puree with organic Maine maple syrup from Jackman Maple, a touch of brown sugar, spices and lemon juice. As this mixture cooks, it becomes smooth and velvety, with a tremendous pumpkin flavor.
Pumpkin Maple Butter is now available in a jar for you to enjoy!
Some of our favorite recipes include:
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