Brown Long Neck

Another heirloom: the Brown Long Neck pumpkin. This crook-neck pumpkin makes an excellent pumpkin bread or pie. The Brown Long Neck is the pumpkin used by our regional Amish for their markets’ baked goods.

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The neck is solid pumpkin used for cooking and the color of the flesh is a beautiful orange. The rounded end contains a hollow cavity with pumpkin and the pumpkin’s seeds. If you are a seed saver, you will need to scoop them out and dry them for next year’s garden.

To process the Brown Long Neck pumpkin for cooking, cut the neck into manageable sections.

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Slice through the hollow cavity and then cut in half.

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Scoop seeds and any attached pulp and discard pulp, saving seeds. (If you have chickens or a compost pile, you know to reserve this pulp for another use. And chickens absolutely love pumpkins seeds!)

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Peel the tan-colored skin off of each cut piece, then cut into smaller chunks. Place all chunks in covered kettle to slowly cook until very soft and tender. Add a small amount of water so that chunks do not burn while cooking. You will be able to easily drain the water after the pumpkin has cooked.

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Once the pumpkin has cooked and the chunks are soft, it can be mashed or pureed. Be sure to strain extra water off before the pumpkin is mashed.

I chose to puree mine for cooking purposes. To serve as a side dish with a meal, simply mash the pumpkin.

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To make the smooth pumpkin puree for baking purposes,  use a food mill, strainer, or blender to process. Once the cooked pumpkin has been pureed, use this in any pumpkin recipe calling for a can of pumpkin. (A 16-ounce can of pumpkin is the same as 2 cups of homemade pumpkin puree.)

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If you have extra, you can freeze the puree. Be sure to freeze with the appropriate amount for your favorite recipes! Home-made pumpkin puree is so much better than the canned gunk….Like everything else that you make from scratch, once you make your own pumpkin puree, you’ll be convinced. And honestly, isn’t it worth the little bit of extra time for this?

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The 12 pound Brown Long Neck yielded 5 1/2 cups of pureed pumpkin. This is enough for 2 pumpkin pies. I also reserved one half hollowed section that will be cooked for my lunch on Monday.

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Please note: Home canning any pumpkin puree or butter is not recommended anymore, so if you plan to preserve some homemade pumpkin puree, you will need to freeze the batches you make.

22 thoughts on “Brown Long Neck

  1. Great post I learned a lot from this article, thanks! When I was a kid my dad bought squash that looked a lot like rhese brown long necks, it was 42 pounds and huge, we cut it up for weeks making all kinds of pies and such.

  2. What a great looking pumpkin, I have got to try growing it next year. I have been looking for another smaller pumpkin to try growing. I just love the way it looks. We…my wife, made a sugar pie pumpkin pie tonight, I can’t wait to try it. After dinner of course.:)

    • I saved seeds so let me know if you’d like some. I can send them along with the daylily tubers.

      The pie is very good. We had such a large lunch Sunday that I passed on a full meal last night. But I did have a piece of that pie….Great dinner, pie!

  3. I have never seen a pumpkin that look like this. I looks like the u-shaped cushion we put around our necks when in a car. Please pardon my ignorance, but is this a shape natural for a pumpkin?

    • AutumnBelle, I know the neck cushion you’re referring to….yes it does look like that. :-)

      These pumpkins date back to the 1700s in colonial times in America. This is a ‘crook-neck’ type of pumpkin. For this pumpkin, yes it’s normal. Weird, isn’t it?

  4. My first thought was – a neck support.As I see I am note alone. What a funny shape! Lynn, you are so good: pictures and info are great!

  5. does anyone know where you can buy the seeds to plant the brown long neck pumpkins

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  8. Send me a self addressed stamped envelope and I will share my seeds. Mary Kaucz, 486 County Road M, Yutan NE 68073 ♥

  9. About thirty years ago, a helpful Mennonite woman gave me her method for preparing neck pumpins, (or any kind of squash) for pies. Put the pumplin on a baking sheet, pierce it a few times for ventilation, and bake it until it is nearly collapsed. After cooling, the seeds and pumpkin are easily removed from the skin.

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  11. I know it is a pumpkin, But does it taste at all like it looks? We love butternut just roasted in the oven with butter on it. Does this stuff taste at all similar?

  12. Couldn’t agree more. My grandmother swore that neck pumpkins were the best for pies. The first pie I made was fantastic! I’ll never use another type.
    By the way, the easiest way to cook the pumpkin for pie is to bake the raw pumpkin in cut up pieces for about 45 min to 1 hr. in a 350
    oven. Take it out and let it cool. The rind comes right off. If you’re gong to use it for pie I recommend you puree it and strain it to use in the recipe. It’s worth the time it takes. Enjoy!

  13. Does anyone know any places in Northern Virginia that sells longneck pumpkins? I’m from Central PA and my grandmother swears by using longneck pumpkins for her pumpkin pie. I want to continue to carry on the tradition and used baking pumpkins but it’s not the same. Any advice on where I can find longneck pumpkins to purchase in Northern Virginia would be greatly appreciated!

    • Hi Heather. I would suggest the local farmers markets because this pumpkin/squash has been gaining popularity in recent years. You might also contact a farmer or CSA grower and ask if they would consider growing them. I located some seeds for this pumpkin/squash if you want to order it. Please go to Baker Creek Heirloom Seeds for the catalog page http://rareseeds.com/pennsylvania-dutch-crookneck.html — and make sure you are getting the 2012 seeds. This pack is $2.50.

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