If you just step back and look at a pumpkin you can really appreciate the beauty of it. It’s pretty orange color lets us know that pumpkin is packed with beta carotene, which converts into vitamin A in our bodies. Vitamin A is good for our eyes. It also has antioxidant properties, neutralizing free radicals. Pumpkin is also a source of C, K, E, magnesium, potassium, and iron. And pumpkin is a good source of fiber.
Now that you know what it can do for you body, you should know that pumpkin isn’t just for pies. There is baked pumpkin, chocolate pumpkin muffins, pumpkin bread, pumpkin cake, pumpkin cheesecake, pumpkin chili, pumpkin cookies, pumpkin fudge, pumpkin soup, pumpkin pancakes, pumpkin PIE… the list goes on and on. For detailed pumpkin recipes, see the link in the resource section at the bottom of this article.
Keep in mind, that the pumpkin you use to make these recipes doesn’t have to be canned, though canned is fine. You can cut a few slits in a pumpkin and bake it in the oven, then remove the skin and the middle. (Remember to keep the seeds for roasting.)
When selecting a pumpkin look for one on the small side that is heavy. Being heavy indicates that it is not dried out and does not have a large seed cavity.
Pumpkin can keep for up to 6 months uncut, and canned pumpkin can keep for years.
Isn’t it time to go and discover pumpkin for yourself now?