Pumpkins

Photo of child picking a large pumpkin at Shenot'sThe “Perfect Pumpkin” for your porch or pie we have produced to be picked from our ten-acre patch. (written by Paul, Peter’s Pal)

Browse our large market display or visit Shenot Farm for hayrides to the Pumpkin Patch and Corn Maze

Hayrides to the Pumpkin Patch and Corn Maze begin the last weekend in September and continue every Saturday and Sunday from 11:00 A.M. until 5:00 P.M.  through October. On Columbus Day, we offer hayrides from 1:00 – 5:00 PM.  While enjoying the ride munch on a complimentary apple. 

We also grow pie pumpkins specifically for cooking. Their flavor and texture are superior to that of a  jack-o-lantern or anything out of a can! Pumpkins for cooking are available September – January.

Pumpkin Recipes

To prepare fresh pumpkin for recipes is quite simple:

  • Remove the stem and wash a Shenot Pie Pumpkin. Cut the pumpkin in half and remove the seeds. Place cut side down in a glass microwave dish with a little water to cover the bottom of the dish. Microwave on high for approximately 15 minutes until soft, rotating the dish occassionally. Cool. Scoop out the pulp and process in a food processor until smooth.
  • The same instructions apply to oven baking. Bake at 350 degrees until soft.

Pumpkin Bread

1. Sift together:Photo of fresh pumpkin bread made with pumpkins from Shenot Farm in Wexford

  • 2 tsp. nutmeg
  • 1 tsp. pumpkin spice
  • 3 cups sugar
  • 3 1/2 cups flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon

2. Add

  • 1 cup oil
  • 4 eggs
  • 2/3 cups water
  • 2 cups of prepared pumpkin
  • 1 cup nuts or raisins, optional

3. Mix together until smooth, bake in 2 standard size bread pans, greased and floured, at 350 degrees for one hour