“Princely” is defined as being sumptuous and splendid; this AAS Winner lives up to its name! For any edible entry to become an AAS Winner, it must outperform the comparisons and Blue Prince Pumpkin certainly scored high in the areas of maturity (earlier), yield, fruit size, and uniformity, color, taste, and texture. Vigorous trailing vines produce 7-9 pound beautiful blue flattened pumpkins with non-stringy, deep orange flesh with savory sweetness. These pumpkins are as pretty as they are delicious; after fall decorating, bake the flesh for a smooth and creamy treat. Of all the varieties trialed, Blue Prince was first to flower and fruit which is beneficial for gardeners with a shorter growing season. Plus, this winner has slightly better disease resistance than the comparisons. A judge’s testimonial: “Overall, if I was looking for a blue pumpkin to display AND eat, I’d pick this entry every time!”
Retailers: Download 8×10″ benchcard
Sow seeds in garden setting leaving enough of room for five-foot vines. Plant as soon as soil temperatures reach 65 degrees to ensure maturity in 110 days. Seed in sunny location. Vigorous trailing vines produce 7-9 pound beautiful blue flattened pumpkins with wonderful deep orange flesh.
- “Overall, if I was looking for a blue pumpkin to display AND eat, I’d pick this entry every time!”
- “Smooth and creamy texture of flesh is nice.”
- “Very decorative size, shape and color.”
- “Entry was the first to flower and fruit and had the largest fruit. It was also the most consistantly shaped.”
- Really enjoyed trialing this variety. Much earlier maturing than the comparisions, which I think should be worthy of mentioning since an early variety that lasts through the season is a huge bonus! Flavor is excellent!”
Mickey Penrod –
Great fresh pumpkin pie for Thanksgiving! AAS Blue Prince
Mickey Penrod –
Homemade Fresh Pumpkin Pie made with #AAS Blue Prince.
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Prep:20 mins Cook:40 mins Total:1 hr Yield:1 pie
Homemade Fresh Pumpkin Pie
Ingredients
Pastry for Single-Crust Pie:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
Filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Directions
Instructions Checklist
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
Step 3
With lightly floured, hands shape dough into a ball. On a lightly floured board roll the dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
Step 4
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Tips
To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut the pumpkin into chunks. In a saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool, and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
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Printed from https://www.allrecipes.com 12/02/2020