Corn Mazes, Bonfires, Pumpkin Chunkin’


Fun and more fun! This time of year is one of my favorites! Sinkland Farms offers a variety of fall events that are bound to please everyone. I particularly enjoy the trebuchet or “pumpkin chunkin’ events” but if you are in the mood to get lost you might try the corn maze or enjoy an evening bonfire. I think that I will pick up some pumpkins for a pie!  Here is their website:

Check out their schedule of events!  My recipe for “yummy pumpkin pie” is below:




·       2 cups of pumpkin pulp filling from a sugar or pie pumpkin* or from canned pumpkin

·       1 1/2 cup heavy cream

·       1/2 cup packed dark brown sugar

·       1/3 cup white sugar

·       1/2 teaspoon salt

·       2 eggs plus the yolk of a third egg

·       2 teaspoons of cinnamon

·       1 teaspoon ground ginger

·       1/4 teaspoon ground nutmeg

·       1/4 teaspoon ground cloves

·       1/4 teaspoon ground cardamon

·       1/2 teaspoon of lemon or orange zest

·       1 pie crust


* Pumpkin Filling: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides and discard it. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Or you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.


1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes, reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream or vanilla ice cream!


Hope you enjoy this season and its bounties!