Mrs. Sigg's Fresh Pumpkin Pie 

(Michele Gee's favorite recipe for Thanksgiving)


  • 1 sugar pumpkin (2 cups)
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk


Cut pumpkin in half and remove seeds. Place cut side down on cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30-40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from peel. Either mash or puree in small batches in a blender. Increase oven temperature to 450 degrees F. In a large bowl slightly beat eggs. Add brown sugar, flour, salt, 2 cups of pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450 degrees F, then reduce oven temperature to 350 degrees F. Bake an additional 40-50 minutes, or until toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, refrigerate overnight for best flavor.

Gee Family's Farm Fresh Popcorn

Cook Time: Different varieties and sizes of popcorn will differ in cook time length. Listen carefully! When the popping begins to slow, take the bag out of the microwave.


  • 1 dried corn on the cob
  • 1 small paper bag
  • Salt
  • Melted butter


Place your dried corn on the cob in the paper bag. Fold over the bag twice to secure the end. Place it in the microwave for 1 1/2-2 1/2 minutes or until the popcorn starts popping slowly. Transfer your popcorn into a bowl and toss with salt and melted butter. If you decide to shell your popcorn, cook as you would popcorn kernels you buy at the store. 

Crock-Pot Pumpkin Butter


  • 4 cups pumpkin puree
  • 3 cups brown sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 12 tablespoons lemon juice


  1. In a 6 quart crock-pot combine all ingredients and stir well to mix in spices.
  2. Cover crock-pot and cook low for 8 hours; giving it a stir every hour or two to prevent sticking.
  3. Finished pumpkin butter will mound up on the spoon when done.
  4. Store in jars and freeze for 6 months or refrigerator for 4-6 weeks.

Pumpkin Puree

Prep: 45 Minutes | Level: Easy | Cook: 45 minutes | Serves: 6


  • 2 whole small pumpkins


  1. Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.
  2. Repeat until all the pumpkin pieces are largely free of seeds and pulp.
  3. Place pumpkin pieces on a baking sheet (face up or face down; I've done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be light golden brown when done.
  4. Peel of the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
  5. Pulse the pumpkin until smooth. If it looks to dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
  6. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done. 
  7. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use. 
  8. To store it in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, and then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Moist & Sweet Cornbread


  • 1 c. cornmeal
  • 3 c. all-purpose flour
  • 1⅓ c. sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup. melted butter
  • 2 Tablespoons. honey
  • 4 eggs, beaten
  • 2½ cups whole milk



  1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  2. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  3. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
  4. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
  5. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!


Contact Us

Gee's Family Gourmet Sweet Corn Farm
7651 South Whitaker Rd. Amarillo, TX 79118

(806) 346-5677