Culinary Arts
Use the Whole Pumpkin
From pie to gnocchi, find out how to use fresh pumpkin puree.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 10/12/2025 9:00 AM - 12:00 PM
Sun, 10/12/2025
About
Learn how to break down a whole local pumpkin and turn it into a from-scratch pie and other meals!
While your pie is baking, we'll make a rustic pumpkin gnocchi and enjoy a light lunch. We'll discuss other ways to use pumpkin puree for baking or meals.
On the menu
- Pumpkin puree, to take home.
- Pumpkin pie, to take home, with crust options of traditional, chocolate spice, and gluten-free buckwheat.
- Pumpkin gnocchi.
Details
- You'll take home your pie, some homemade puree to use or freeze, and a hefty recipe packet with the instructor's original pumpkin recipes, from sweet to savory.
- For the pie, you'll have a choice to practice one of three types of crust — traditional, chocolate spice, and gluten-free buckwheat.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: dairy (butter), eggs, and wheat.
Materials
A $25 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Ages 14 and up are welcome.
- Closed-toe shoes are required in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Anne Willhoit
Anne is a teacher, food writer, photographer, and enthusiastic baker. For almost ten years, she wrote the biweekly From Scratch column for the Kitsap Sun and now freelances for various magazines, including Edible Seattle and PNW Bainbridge. She tries really hard to only make one big kitchen mess per day but rarely achieves this goal. She likes to collect and play with recipes and is always grateful for the seasonal bounty that our island provides. Anne has been involved with BARN since the beautiful kitchen and concept was just a mere gleam in the founding committee's eye and leans on her teaching background to present classes that are casual, hands-on, and build community. Follow her food journey and maybe learn a few things on Instagram @aawillhoit.
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