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 Honestly, I’d never heard of a Neck Pumpkin, also called a Crook-Neck Pumpkin, but my friend, Cindi, swears it’s the best for making pumpkin pie. Once I got over the visuals (some big redneck guy getting ready to toss a pumpkin at a house), I decided to do a little investigation. It turns out this is a favorite pumpkin for lots of pie bakers. It’s a good thing I have friends who cook. Here is her recipe:

AmishNeck Pumpkin Pie Recipe
You need

1 large Neck Pumpkin, not to be confused with butternut squash, although they are very close. Bake/steam it in oven. When it cools, puree the flesh in a blender or food processor. You’ll need 2 cups for one pie.

Next, puree in blender:

3 eggs

3/4 cup sugar

1/2 tsp. salt

1 tsp. ginger

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 13 oz. can of evaporated milk

Add 2 cups of pumpkin puree

Pour into unbaked pie shell.
Sprinkle nutmeg over top. Bake at 350 degrees for 1 hour or until filling is set and lightly brown on top.My preference is to make a homemade crust. It makes the pie taste all that much better.
Homemade Pastry Crust Recipe

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, cold, cut in chunks

1/3 cup ice water

1 egg yolk, lightly beaten

1 tablespoon lemon juice

Pulse dry ingredients in food processor until combined. Add butter and pulse to blend. Mix ice water, egg yolk and lemon in bowl. Add, a spoonful at a time, to processor mixture, and blend until moistened.
Divide pastry in half, and shape into discs. Wrap in plastic wrap and chill 30 minutes. Roll out on lightly floured surface until it fits a pie pan. Transfer to pie pan,trimming edges to fit. Proceed with pie recipe.