A Local’s Guide to #RuralAZ Pumpkin Patches and Making Your Own Pumpkin Spice Soup, Lattes
Apple Annie’s Orchard is a prime spot for picking your own pumpkins and an October day of family fun.
When it comes to pumpkins, most of us think of holiday decorations, a canvas to carve spooky faces, or the pumpkin spice drinks that appear only during the winter months. But, did you know that pumpkins are still one of the more popular crops grown in Arizona?
We’re taking you off the beaten trail to spotlight some pumpkin patches outside of the Phoenix peripheral that we think would make an excellent weekend day excursion with the kiddos, a loved one, or solo.
PS: Keep reading because we’ve included recipes for pumpkin spice latte and a spicy pumpkin soup from Los Sombreros into the mix.
MAKE A DAY TRIP TO THESE PUMPKIN PATCHES
The pumpkin train ride at the Marana Pumpkin Patch
MARANA, AZ: Marana Pumpkin Patch and Farm Festival
With over 50 acres of homegrown pumpkins (courtesy of Post Farms), you can walk through the patch and hunt for the perfect pumpkins to take home. Pumpkins are priced at just $.50 per pound, and the fun doesn’t end there! Enjoy a wagon ride, run through a corn maze, hug a goat at the petting zoo, and much more. This fun pumpkin patch is located about 25 minutes from Tucson and is a great destination for family fun time outdoors. Visit their website for dates and times.
An assortment of pre-picked or pick your own pumpkins at Apple Annie’s Orchard.
WILCOX, AZ: Apple Annie’s Orchard
This little gem is a family tradition for many Arizonians who swing by this pick-your-own pumpkin patch year after year. About 40 acres of beautiful orange pumpkins, from mini pumpkins to super-sized ones, are ready to take home. Take a wagon ride to the pumpkin patch and soak in the beautiful scenery of Mount Graham or the Winchester Mountains that surround the farm. Also, who can leave out the 20-acre corn maze with its passport hints and two levels of difficulty? Everyone is sure to have an adventure. Visit Apple Annie’s Orchard for dates and times:
There’s fun to be had at The Willis Farm Haunted cornfield.
SNOWFLAKE, AZ: The Willis Farm
Pick out a pumpkin and get lost in all the fun things that The Willis Farm has to offer, such as its Agrifact and big corn maze, a train ride through the farm, and laser tag. It’s also a great destination spot for those of us with older kids and looking for something outdoors that gets them off their phone. The Willis Farms haunted cornfield takes place on Saturday nights through October from 7-10pm and is a bone-chilling good time. Click here to get your Haunt tickets!
Picking pumpkins at Mortimer Farms. Photo by Erika Williams (@azsimplelifestyle)
Dewey has all the charm of a quaint, historic Arizona town. A must-stop in the central Arizona area is Mortimer Farms’ annual Pumpkin Fest & Corn Maze. Enjoy a day with the animals and farm-to-table meals. Daytime activities are tailored for everyone and include farm-inspired rides, ziplines, a peddle cart race track, and more. When the sun sets on the weekends, fire dancers, barn dances, and navigating through the corn maze in the dark are offerings that make this day trip memorable. For more info, visit their website here.
Don’t have the time to make a day trip but want all the outdoorsy fun of picking your own pumpkin at a farm?
Check out these nearby farms that have pumpkins in season:
COOKING WITH FRESH PUMPKINS
We’ve decided to break down those pumpkin-eating apprehensions with a tip on how to make your own pumpkin puree that can serve as a healthier base for your favorite pumpkin treats and drinks, as well as a fabulous recipe from a local favorite restaurant, Los Sombreros.
Showing us how to make pumpkin puree from scratch. Photo by Lexi’s Clean Kitchen.
DIY Pumpkin Puree
Pumpkin pie and pumpkin bread are insanely delicious but using fresh puree vs pumpkin-from-the-can will take your baked creations to another level. PLUS it’s so easy to make you’ll never go back to buying.
Here’s how it’s done:
Cut the pumpkin in half longwise. Don’t try cutting the stem—it is way too hard to cut. Instead, cut half way through one side from stem to bottom and then halfway on the other side. Give it a thump on your counter, and it will split in two and away from the stem. Scoop the seeds out.
Place the halves on a lined sheet pan and pop into the oven at 350 degrees for 45 minutes. Once the flesh is tender, let it cool, and then scoop out the orange flesh from the skin. Pulse in a food processor, blender, or use your potato masher to make a nice soft puree.
Use this puree as you might with canned puree for pumpkin bread, pumpkin pie, pumpkin cookies, pumpkin soup, or even pumpkin flan.
Now, Make Your Own Pumpkin Spice Latte
It’s actually really simple: Once you’ve made your pumpkin puree, add some honey, a pinch of cinnamon and clove to taste (and if you’re feeling extra: add a few pinches of ginger and nutmeg, too).
Warm a cup of milk, a tablespoon of sugar, and about two tablespoons of your pumpkin spice puree in the microwave or stove (don’t let it boil) and then whisk for that frothy finish.
Pour it over your cup of coffee or espresso...and voila!
Los Sombreros’ Spicy Pumpkin Soup is currently being offered across their Valley locations.
OR Make A Spicy Pumpkin Soup—LOS SOMBREROS STYLE
Los Sombreros shared this super special Spicy Pumpkin Soup recipe with us. This delicious soup, as well as pumpkin flan, is currently being featured until November at all Los Sombreros locations and is made with locally grown pumpkins from Crooked Sky Farms.
4 cups pumpkin puree (or 6 cups of peeled and diced pumpkin)
6 cups chicken or vegetable stock
3 Tablespoons of butter
2 Tablespoons of Queen Creek light olive oil
4 cups shelled corn kernels
4 cups diced yellow onion
2 cups diced carrots
7 chiles de árbol
Sauté pumpkin, corn, onion, carrots and, chiles with oil and 3 Tablespoons of butter until onion is browned and vegetables are softened. Add 6 Cups chicken or vegetable bullion and 5 Cups of heavy cream. Bring to a soft boil for 10 minutes, remove from heat.
Blend until smooth.
Top with crushed tortilla chips, queso fresco, cilantro, sour cream, & pepitas (pumpkin seeds).
(Serves 4-6)