When you buy a ticket to the Fun Farm, included is your hayride out to our vast pumpkin patch. We have over 60 varieties of pumpkins to choose from on our farm, so get pickin'!
True to its name, the Atlantic Giant is the largest growing pumpkin in the world. The current world record is 2,624 pounds. It takes some serious farming (a lot of TLC) like the right weather conditions, soil, fertilizer, and a little bit of luck to grow these babies at the Fun Farm. We're still trying to beat that 1,500lb mark! This pumpkin is great for decorating, carving, eating, and bragging.
This pumpkin is dark orange, deep ribbed, and has a nice thick handle! If you're looking to win the prize for "Largest Jack O' Lantern in the Neighborhood" this is definitely the pumpkin for you. Here at Fun Farm, Cronus comes in from the fields weighing up to 60 pounds! Good for decorating, carving, eating, and bragging.
Field Trips are a deep orange color and a round-round/flat shape. It comes in weighing at about 6 pounds, and you can carry it by its dark green handle. This type of pumpkin suits well for decorating, carving, and eating.
The Warty Goblin is dark orange in color with green warts (hence its name). With a dark green stem, it truly stands out among the other pumpkin varieties. They weigh about 20 pounds and we love them for decorating and carving.
This is the baby brother pumpkin to the Warty Goblin, but out-performs his big brother when it comes to his warts. It weighs about three pounds and is absolutely covered in warts. They're pretty cute, if you ask us!
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
Preheat the oven to 350ºF. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20–25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10–15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over-mix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
For the meringue, combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Slice and serve!