Long Pie Pumpkin


Awesome Pumpkin Pie Recipe

The Story of the Long Pie Pumpkin

Probably the same variety as Nantucket Pie Pumpkin. Said to have migrated in 1832 from the Isle of St. George in the Azores to Nantucket on a whaling ship whence it was picked up by various seedsmen and came north to Maine. Burpee offered it in 1888 as St. George. It was and remains highly esteemed as the best pumpkin for Yankee pumpkin pies. It was so widespread a couple of generations ago that many people who grew up on Maine farms never saw a round pumpkin

before leaving home. Widely grown in Androscoggin County 60 years ago (an old-timer remembers them stacked up on porches like firewood), it was nearly forgotten and narrowly saved from extinction.

LeRoy Souther, a Livermore Falls, ME, native who had been maintaining it for more than 30 years, sometime in the late 1980‘s brought seeds to cucurbit aficionado John Navazio at his Common Ground Fair squash booth. Navazio took them with him to Garden City Seeds in Montana where he re-introduced them to commerce. 3–5 lb. fruits look like overgrown zucchinis to the

uninitiated, but the telltale sign is an orange spot where the otherwise all-green elongated fruit rested on the ground. In storage, the whole fruit first blushes, then glows bright orange, signaling that its deliciousflesh is ready to be turned into incomparable pies. One of the best for continued

ripening after picking, Long Pie stored at 10C degrees keeps all winter.

What makes it a “Pie Pumpkin”? Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the jack-o-lantern types. The Long Pie pumpkin is a dark zucchini-green ripening to pumpkin

orange. It is one of the very best for pies—if we had to choose only one pie pumpkin, this would probably be it. The fruits are almost a perfect cylinder, slightly rounded at top and bottom. Do not hesitate to pick this even if it is still dark green—the idea is that it will orange up in storage, letting you know when it is at its best for making a fantastic pie. Long Pie has virtually stringless,

smooth and brilliant orange meat.

Pumpkin Pie Recipe

Pumpkin Bread


1 ½ cups unbleached, all-purpose flour

1 ¼ tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

1 cup pumpkin puree

1 cup firmly packed brown sugar

½ cup buttermilk

1 large egg

2 tbsp. canola oil

¼ cup chocolate chips, raisins, walnuts, or


Preheat oven to 350 degrees. Grease loaf pan.

Mix dry ingredients in a small bowl.

Beat wet ingredients together until combined.

Add dry mix to wet. Stir only until just moistened

(over mixing will cause it to become tough). Add

chips and bake until toothpick comes cleanly

out of center of loaf