Pumpkins and Squash
Available September to October
 

Visit us here at the Farm in the fall season when a drive to the country is so beautiful. No matter the weather, you can pick your pumpkin from inside the Pumpkin Barn or heated greenhouse and enjoy a hot snack from our Harvest Cafe.

We donate $1 on your behalf for every Jack-O-Lantern Pumpkin bought from our farm to the the United Way!

Thousands of Perfect Pumpkins
When you enter our heated greenhouse, you'll be struck by the glow of orange from our beautiful piles of perfect pumpkins.  No matter what size or shape you desire, you'll find it at Belluz Farms.
Our Selection Includes:

• Pie Pumpkins
• Jack O'Lantern Pumpkins
• Giant Pumpkins
• Ornamental Red, Blue, White & Green Pumpkins

Some of our wild & wacky looking squash often make unique Jack O'Lanterns as well!

Wonderful Winter Squash
We've got a great selection of squash to tempt your tastebuds. A perfect fall dish, squash is wonderful in soups, stews, or simply roasted with butter or brown sugar, cinnamon & nutmeg.  Some of our selection includes: hubbard, sweet potato, sweet dumpling, acorn, butternut, and buttercup. Try some in your next recipe!  

Cooking Pumpkin
Our Pie Pumpkins make wonderful soups and Thanksgiving Pumpkin Pies.  Their flesh is denser and thicker creating a sweeter, less watery, taste to your cooking.  However, Jack O'Lantern Pumpkins can also be eaten - a great use for your left over Halloween Pumpkin! 

Easy Cook Method for Pie Pumpkins

• Cut in half and scoop out seeds.  Cut each half into wedges.
• Place flesh side down in a baking dish with about 1 inch of water.
• Bake at 350 F for about 45 min.  or until flesh is nice and tender
• Scoop out flesh and puree.  It's ready to use in your favourite recipe!

Tip:  An average size pie pumpkin will give you at least 2 cups of pumpkin puree.

The Harvest Cafe Pumpkin Cheesecake
CRUST

• 1/4 cup (50mL) Butter or Margarine
• 1 1/4 cup (300mL) Ginger snaps, crushed

FILLING

• 2 Eggs
• 2/3 cup (150mL) Granulated sugar
• 2-8 oz. (2-250g) Cream cheese, softened
• 1 2/3 cups (400mL) Belluz Pie Pumpkin puree
• 1/2 tsp. each (2mL) Cinnamon, Nutmeg and Ginger
• 1/2 tsp. (2mL) salt

Garnish: Whipped Cream
Crust: Melt butter in saucepan. Stir in crumbs. Press into ungreased 9"x9" (22x22cm) pan. Bake in 350 deg F oven for 10 minutes.
Filling: Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust.

Bake in 350 deg F oven for about 50 to 60 minutes or until firm. Chill. Garnish with whipped cream. Serves 12. This recipe freezes well.