When these beautiful, slender pumpkins arrived on our shipping dock a few weeks ago - we were certain they were simply giant orange zucchinis. We've since learned that it's <em>THE </em>pumpkin for making smooth, rich pumpkin pie filling. The flesh is essentially stringless and the sheer size of it is perfect for creating an abundance of pie filling with one single roasted pumpkin. <a href="http://blog.theorganicbox.ca/wp-content/uploads/2015/10/longpiepumpkin_preroast_filter.jpg"><img class="aligncenter size-large wp-image-5616" src="/media/original_images/longpiepumpkin_preroast_filter-1024x768.jpg" alt="longpiepumpkin_preroast_filter" width="680" height="510" /></a> <strong><span style="text-decoration: underline;">How to roast a Long Pie 'Nantucket' Pumpkin:</span></strong> Preheat your oven to 350˚F. Carefully pierce your pumpkin a few times with a fork and place the entire, uncut pumpkin onto a rectangular baking sheet. Place in oven and roast, rotating once, for approximately 45 minutes. When it is soft to the touch, remove from oven and let cool for approximately 10-15 minutes. Cut the cooled pumpkin in half, lengthwise, remove the seeds with a spoon. Remove the skin. The skin should peel away from the flesh very easily and can be done by hand. In a bowl, mash flesh of the cooked pumpkin with a potato masher or a large fork. Yields: approx. 2 cups of mashed pumpkin. <a href="http://blog.theorganicbox.ca/wp-content/uploads/2015/10/longpiepumpkin_roastedcut_filter.jpg"><img class="aligncenter size-large wp-image-5617" src="/media/original_images/longpiepumpkin_roastedcut_filter-1024x768.jpg" alt="longpiepumpkin_roastedcut_filter" width="680" height="510" /></a> <b><u>Long Pie 'Nantucket' Pumpkin Pie Filling:</u></b> <ul> <li><strong><label><span data-id="4491" data-nameid="4491">2 cups mashed, cooked <a href="https://membership.theorganicbox.ca/HDMI.aspx?page=Market&idCategoryTop0=274" target="_blank">long pie 'Nantucket' pumpkin</a></span></label></strong></li> <li><strong><label><span data-id="16347" data-nameid="16347">1 (12 fluid ounce) can evaporated milk</span></label></strong></li> <li><strong><label><span data-id="16317" data-nameid="16317">2 medium eggs, beaten</span></label></strong></li> <li><strong><label><span data-id="1525" data-nameid="1525">1 cup packed brown sugar</span></label></strong></li> <li><strong><label><span data-id="16386" data-nameid="16386">1 teaspoon ground cinnamon</span></label></strong></li> <li><strong><label><span data-id="16397" data-nameid="16397">1 teaspoon ground ginger</span></label></strong></li> <li><strong><label><span data-id="16401" data-nameid="16401">1 teaspoon ground nutmeg</span></label></strong></li> <li><strong>1 teaspoon vanilla</strong></li> <li><b>1 teaspoon salt</b></li> </ul> <span class="recipe-directions__list--item">In a large bowl, mix pumpkin together with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt with an electric mixer or immersion blender. Mix well. Pour into your favourite, prepared pie crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.</span> <a href="http://blog.theorganicbox.ca/wp-content/uploads/2015/10/longpie_ingredients.jpg"><img class="aligncenter size-large wp-image-5620" src="/media/original_images/longpie_ingredients-1024x768.jpg" alt="longpie_ingredients" width="680" height="510" /></a>
