Food For Thought© Pumpkins                     

By Arlene Correll  

All paintings by Arlene Correll

We use it to make Jack-o-lanterns, decorate our porches and tables, and we eat it mostly as a desert.

It is said that pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was nasalized by the French into "pompon." The English changed "pompon" to "Pumpion." Shakespeare referred to the "pumpion" in his Merry Wives of Windsor. American colonists changed "pumpion" into "pumpkin." The "pumpkin" is referred to in The Legend of Sleepy Hollow, Peter, Peter, Pumpkin Eater and Cinderella.

Our American history shows that Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. Native Americans called pumpkins "isqoutm squash" and used pumpkin seeds for food and medicine.

Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved out turnip and has been roaming the Earth with it ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack O'Lantern."

In Ireland and Scotland, people began to make their own versions of Jack’s lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o’lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack o’lanterns.

Few people realize that Pumpkin is a fruit and that they are 90 percent water.  Eighty percent of the pumpkin supply in the United States is available in October.  

Right now, one can drive through the farm land of Kentucky and many other states and see the pumpkins lying in the fields or being harvested.

I always thought a pumpkin was a round orange pumpkin until I went to live in Australia in the middle 80’s. There I discovered Blue Pumpkins which were a big staple in the Australian diet.  I also tasted a delicious pumpkin soup for the first time.

Researching for this article brought me into all kinds of pumpkin varieties such as the following:

Standard Orange (Small)
All 2 to 5 pounds, 100 to 110 days to harvest

Baby Bear (small, flattened shape; fine stem)
Baby Pam; Oz (hybrid, semi-bush; very smooth skin, heavy stem, immature yellow color)
Small Sugar or New England Pie (the standard pie type)
Spooktacular (hybrid; bright orange; ribbed; strong stem)
Sugar Treat (hybrid; semi- bush; bright color)
Winter Luxury (old variety, good for cooking; unique netted skin)

Standard Orange (Intermediate)
All 8 to 15 pounds, 100 to 110 days to harvest

Autumn Gold (hybrid, yellow when immature)
Bushkin (hybrid, bush type)
Frosty (hybrid; smooth-textured skin)
Funny Face (hybrid)
Harvest Moon (hybrid)
Jack-o-Lantern
Spirit (hybrid, semi-bush)
Young's Beauty

Standard Orange (Large)
All 15 to 25 pounds, 100 to 110 days to harvest

Aspen (hybrid, deep orange, uniformly large)
Big Autumn (hybrid, yellow when mature)
Big Tom (selection of Connecticut Field)
Connecticut Field (the old standard, continually reselected)
Ghost Rider (dark orange; very dark green handle)
Happy Jack (uniform, dark orange; good handle)
Howden Field (the industry standard for the last 20 years)
Jackpot (hybrid; round; compact vine habit)
Jumpin' Jack (large, dark orange, heavy, tall fruit)
Pankow's Field (large, variable pumpkins with exceptionally large, long handles).

Rouge Vif d'Estampes is a C. maxima type that is deep red-orange, flattened, heavily sutured. It was the prototype for Cinderella's carriage pumpkin and is sometimes sold as "Cinderella" pumpkin.

Processing
All C. moschata, tan skin color, widely used for commercially canned pumpkin

Buckskin (hybrid)
Chelsey (hybrid)
Dickinson Field
Kentucky Field

Jumbo
All C. maxima, 50 to 100 pounds, or much more; 120 days to harvest

Atlantic Giant (most true giants come from selections of this variety)
Big Max
Big Moon
Mammoth Gold
Prizewinner (hybrid; most uniform size, shape, orange color; not the largest, but the most dependable)

White Painting

Casper, Lumina and Snowball (all C. maxima)
Little Boo (C. Pepo)

Cushaw group

Green-Striped Cushaw, Sweet Potato, Tennessee, and White Cushaw (all C. mixta)
Golden Cushaw (C. moschata)

Naked-Seeded
All C. pepo

Trick or Treat (hybrid, semi-bush, 10 to 12 pounds, good for carving)
Tricky Jack (hybrid; small; bush type)
Triple Treat (thick flesh; 6 to 8 pounds; cooks, carves well)

Miniature                  
All C. pepo

Baby Boo (white)
Jack-Be-Little (standard orange miniature)
Jack-Be-Quick (taller, darker orange)
Munchkin (uniform, attractive orange fruit)
Sweetie Pie (small, scalloped, medium orange fruit)

Skin Vine Features Pumpkins: Giant Prizewinner which takes 120 to grow and weigh between 50 and 200 pounds.

Orange Very Large An excellent display pumpkin with superior shape and color to Atlantic Giant. Big Moon PVP which takes 120 to grow and weigh between 40 and 200 pounds and are quite large in diameter.

Orange Very Large Very large show pumpkin. Bix Max which takes 120 to grow and weigh between 30 and 50 pounds

Orange Very Large Large carver or novelty. Dill's Atlantic Giant which takes 120 to grow and weigh between 100 and 900 pounds! Hence the name Giant!

Orange Very Large The Contest Winner. Giant pumpkin shows. Pumpkins: Large Appalacian - F1 (NEW) take approximately 90 days to mature and weigh approximately 25 pounds.

Dark Orange Semi-Bush A New Peto Hybrid with semi-bush vine with limited runners to replace Happy Jack. High yields and very uniform with excellent handles. Aspen - F1 take approximately 90 days to mature, are 9 to 12 inches in diameter  and weigh between 18- 20 pounds.

Rich Orange Semi-Bush An early semi-bush hybrid that has medium ribs, good handles, with good color. A&C Hybrid #300 reaching maturity within 88 days and weighing in between 16 to 20 pounds.

Dark Orange Semi-Bush Vigorous, nearly full bush plants, early, with smooth fruit and a dark orange color rind and sturdy, strong handles. A&C Hybrid #500 is a 95 day wonder, measuring 12-14" in diameter and is usually between 18 to 22 pounds.

Bright Orange Vine Round medium sized fruit with medium deep ribs, excellent for carving, strong handles. A&C Hybrid #510 takes 95 to mature, the diameter is 14-16" and the weight is 22-26 pounds.

Deep Orange Vine Howden type fruit Round to tall shape, deep rib, very attractive, deeply colored fruit. Shrong handles, excellent for carving. Big Autumn - F1 is ready by the 90th day, with a diameter of 12-15" and a weight of 15-20 pounds.

Orange Medium A big brother to Autumn Gold Howden Biggie is a late variety, 14-20" diameter and a weight of 35-60pounds.

Deep Orange Excellent refinement in a true pumpkin of size Earl Autumn (New) takes 100 days and weigh in between 10-14 pounds.

Md.Deep Orange Vine A new precocious pumpkin from Rogers with mproved color when compared to Autumn Gold Gold Strike - F1(New "Rupp") is another 100 day pumpkin with weight going between 15-22  pounds.

Dark Orange Vine A Howden shaped hybrid pumpkin with similar dark color ribbing, and handles. In trials has averaged about 1 pound lighter than Howden. Mother Lode - F1 also takes approx. 100 says and grows to 18-25 pounds.

Orange Semi-Bush A brand NEW Rupp Hybrid with uniform large pumpkins in Jumpin Jack Class but much more uniform and earlier Shperior handles, yield and uniformity Connecticut Field (Big Tom) takes longer at 115 days, measure 12x14" and weighs 20-25 pounds.

Orange Large Used for canning, carving or stock feed. Gold Rush pvp NEW takes 120 days and can grow up to 20-35 pounds.

Deep Orange Vine A new large pumpkin ariety with handles 4" long and 3" in diameter, thick flesh and heavy. Another premium price pumpkin. Rupp Exclusive. Half Moon at 115 days, diameter of 12x14" and between 14-16 pounds.

Orange Large A very thick fleshed, mostly tall pumpkin. Howden (Harris Moran) comes in around day 105 and weighs 20  pounds.

Dark Orange Vine The leader in commercial production of Jack-O-Lantern Pumpkins. Pankow's Field is a very Late pumpkin, diameter is 13-16" and weight is 20-30 pounds.

Deep Orange Large sturdy handles on medium-large fruits, thick-fleshed, somewhat varied for shape. Jumpin Jack arrives about day 120 with a weight of 20-40 pounds.

Deep Orange Large Vigorous A Rupp exclusive. Very large, well handled, taller than wide variety with medium dark, gold color. Mammoth Gold comes in a little earlier at day 105 and weighs 20-40 pounds.

This just gives you a small inkling of what varieties are available in the United States alone.  I found at least 50 more!

Pumpkins are good for you.  The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Here are some pumpkin nutrition facts:
(1 cup cooked, boiled, drained, without salt) Calories 49,

Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

I have never been successful in growing a pumpkin and I think because I put about 4 hills, each with about 5 or 6 seeds and then the birds come along and help themselves.

Many people grow them in their gardens, successfully.

Pumpkin is a very tender vegetable. The seeds do not germinate in cold soil, and the seedlings are injured by frost. Do not plant until all danger of frost has passed, and the soil has thoroughly warmed. Plant pumpkins for Halloween from late May in northern locations,  to early July in extremely southern sites. If pumpkins are planted too early, they may soften and rot before Halloween.

Pumpkin is a warm-season vegetable that can be grown throughout much of the United States. Besides being used as jack-o'-lanterns at Halloween, pumpkins are used to make pumpkin butter, pies, custard, bread, cookies and soup.

Vining pumpkins require a minimum of 50 to 100 square feet per hill. Plant seeds one inch deep (four or five seeds per hill). Allow 5 to 6 feet between hills, spaced in rows 10 to 15 feet apart. When the young plants are well-established, thin each hill to the best two or three plants.

Plant semi-bush varieties one inch deep (four or five seeds per hill) and thin to the best two plants per hill. Allow 4 feet between hills and 8 feet between rows.

Plant miniature varieties one inch deep, with two or three seeds every 2 feet in the row. Rows should be 6 to 8 feet apart, with seedlings thinned to the best plant every 2 feet when they have their first true leaves.

Plant bush varieties one inch deep (1 or 2 seeds per foot of row) and thin to a single plant every 3 feet. Allow 4 to 6 feet between rows.

Pumpkin plants should be kept free from weeds by hoeing and shallow cultivation. Irrigate if an extended dry period occurs in early summer. Pumpkins tolerate short periods of hot, dry weather pretty well.

early evening when the blossoms have closed for the day and bees are no longer visiting the blossoms. As new blossoms open each day and bees land only inside the open blossoms, these pollinating insects should be safe from contact with any potentially deadly sprays.

Pumpkins can be harvested whenever they are a deep, solid color (orange for most varieties) and the rind is hard. If vines remain healthy, harvest in late September or early October, before heavy frosts. If vines die prematurely from disease or other causes, harvest the mature fruit and store them in a moderately warm, dry place until Halloween. Cut pumpkins from the vines carefully, using pruning shears or a sharp knife and leave 3 to 4 inches of stem attached. Snapping the stems from the vines results in many broken or missing "handles." Pumpkins without stems usually do not keep well. Wear gloves when harvesting fruit because many varieties have sharp prickles on their stems.

Avoid cutting and bruising the pumpkins when handling them. Fruits that are not fully mature or that have been injured or subjected to heavy frost do not keep. Store in a dry building where the temperature is between 50 and 55°F.

Powdery mildew causes a white, powdery mold growth on the upper surfaces of the leaves. The growth can kill the leaves prematurely and interfere with proper ripening.

Cucumber beetles and squash bugs attack seedlings, vines and both immature and mature fruits. Be alert for an infestation of cucumber beetles and squash bugs, as populations build in late summer, because these insects can damage the mature fruits, marring their appearance and making them less likely to keep properly.

If one wants to grow giant pumpkins use only one of the jumbo varieties. Plant in early June and allow 150 square feet per hill. Thin to the best one or two plants. High fertility, proper insect control and shallow cultivation are essential. Remove the first two or three female flowers after the plants

Here are some basic rules to growing a really, really large pumpkin…

Follow them and you might be able to pose with a picture like this one.

Fertilizer and Lime

pounds nitrogen (N), 3 pounds phosphorous (P₂O₂) and 6 pounds potash (K₂O) per 1,000 square feet of growing space. The addition of organic matter (manure, etc.) to the garden is important to establish good soil tilt.

A foliar feeding program should be started after pollination and fruit set have occurred. There are several foliar fertilizers available. Follow label directions and continue application throughout the growing season.

Planting and Space Requirements

seeding. Transplants can be protected from late spring frost using a floating row cover.

Growing space in the garden is important. Each plant should be allowed approximately 2,500 square feet. This area may sound quite large, but it is essential for vine growth. Pumpkins prefer long hours of sunlight, so select your garden site accordingly. Avoid shaded areas and select an area with good surface and internal drainage.

Irrigation

Pumpkins are shallow rooted, so water slowly with at least one inch of water per week if rainfall is not adequate. More water may be required during hot, windy summer days. Water during morning or early afternoon hours so foliage dries by evening. This helps prevent the spread of leaf diseases.

Trickle irrigation is best, but soaker hoses also work well. Overhead sprinklers are effective; however, wet foliage increases the chance of disease, especially mildew.

Cultural

If planting is done in a well-prepared bed, weeds will seldom be a problem and can be controlled by hand-weeding or hoeing. Continue to remove weeds until the vines cover the ground. At this time, the dense foliage will shade out most weeds.

Plastic mulches are very effective for controlling weeds. Plastic mulches also warm the soil, and can maintain good soil moisture levels. The plastic can be installed when the soil is in good planting condition, any time from a few days to 2 to 3 weeks before planting. If you do not use plastic, pumpkins will benefit from organic mulches applied in the summer after the soil has warmed.

complete fertilizer that is high in nitrogen may be substituted for any of the above. Apply the fertilizer when the mulch is moist.

Herbicides are also available for weed control. However, only a trained and licensed applicator should apply these materials.

Windbreaks

Windbreaks are necessary to protect young plants that are not fully rooted. Windbreaks should be positioned on plants most susceptible to southwest winds until late June when side-runners are 3 to 4 feet long. The use of a snow fence and burlap can make an excellent windbreak. Covering the vines at each node with soil will help anchor vines down and promote secondary root development.

Insects and Diseases

The planting site of your plants should be rotated each year to reduce the incidence of insect and disease pressure. Without a regular spray program for insects and diseases, your success rate for producing a giant pumpkin can be significantly reduced. An insect and disease control program must be initiated at transplanting. Insects are the primary vectors for transmitting viruses. Once a viral infection has occurred, there is no way to stop it. There are several pesticides recommended for insect and disease control. Check with your local Extension agent for current rates and compounds. You may refer to Ohio Vegetable Production Guide (Bulletin 672) for current pesticide recommendations. The licensed pesticide applicator will have more options regarding insecticides and fungicides available to them.

Pollination

Although hand pollination is the preferred method to fruit setting, natural pollination by bees will work well. Hand pollination allows for a more controlled genetic cross. Do not begin pollinating until the plant has approximately 200 leaves. Initially it is recommended to allow only 4 to 6 pumpkins per plant. Once pumpkins reach volleyball size, trim back to one pumpkin. The more you reduce the competition for nutrients, the greater your success rate will be for achieving a giant size pumpkin.

Stem Stress

Because of the size and fast growth of these pumpkins, training vines and root pruning is important. This will prevent stem breakage and splitting. While the pumpkin is basketball size, curve the vine 80 to 90 degrees away from the fruit. About 3 feet out from the fruit, curve the vine back in the general direction it was headed. Clip roots 3 feet out on the vine. This will allow the vine to easily move upward as the pumpkin grows. Pumpkins long in shape tend to push the vine forward, resulting in a kink. If this happens, slide the pumpkin back about 4 to 5 inches - this is usually necessary when the pumpkin is about 300 pounds. Pumpkins round in shape are difficult to rotate without damaging the stem.

Shade

To protect the pumpkin from direct sunlight, construct a shade out of burlap or other lightweight material. This will prevent premature hardening of the outer skin and will allow the pumpkin to reach its full genetic potential in terms of physical size.

Cultivars

Be sure to select plant varieties that have the genetics to attain large size. Check seed catalogs and garden centers for possible giant pumpkin seed cultivars.

Harvest/Storing

While there, check out some pumpkins for yourself.  When selecting a pumpkin for cooking, the best selection is a "pie pumpkin" or "sweet pumpkin." These are smaller than the large

Look for a pumpkin with 1 to 2 inches of stem left. If the stem is cut down too low the pumpkin will decay quickly or may be decaying at the time of purchase. Avoid pumpkins with blemishes and soft spots. It should be heavy, shape is unimportant. A lopsided pumpkin is not necessarily a bad pumpkin. Figure one pound of raw, untrimmed pumpkin for each cup finished pumpkin puree.

Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water. The water does not need to cover the pumpkin pieces. Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander. Reserve the liquid to use as a base for soup.

Another method is the oven Method: Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin; cut side down on a large cookie sheet. Bake at 350°F for one hour or until fork tender.

One can also use the microwave method: Cut pumpkin in half, place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary continue cooking at 1-2 minute intervals until fork tender.

Once you have completed one of the above methods, you move on to pureeing the pumpkin.

When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree or use a food mill, ricer, strainer or potato masher to form a puree.

Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions, place in ridged freezer containers, leaving 1/2-inch headspace or pack into zip closure bags. Label, date and freeze at 0°F for up to one year.

Use this puree in recipes or substitute in the same amount in any recipe calling for solid pack canned pumpkin.

Spicy Pumpkin Pound Cake                         

• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom

• 4 eggs, at room temperature, separated
• 1/2 teaspoon cream of tartar
• 1 cup unsalted butter, at room temperature
• 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
• 2 cups lightly packed brown sugar
• 1 cup unsweetened pumpkin puree, canned or fresh
• Powder sugar for dusting the cake

1. Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.
3. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
4. In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.
5. Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.
6. Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
7. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
8. Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.

Pumpkin or Squash Pancakes.                                 

These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.

·        1 cup all purpose flour

·        1 teaspoon baking powder

·        1/2 teaspoon salt

·        1 teaspoon pumpkin pie spice

·        1 egg, slightly beaten

·        2 cups pumpkin puree

·        1/2 cup molasses, or maple syrup

·        3-4 tablespoons buttermilk or milk

·        2 tablespoons unsalted butter, or margarine, melted

·        1/2 cup chopped pecans or hazelnuts, optional

·        Powdered sugar for dusting

1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.

2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.

3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.

4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.

5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.

6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Pumpkin-Amaretto Cheesecake

This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.

·        11 whole graham crackers, crushed (about 1-1/2 cups crumbs)

·        1/4 cup sugar

·        1/3 cup unsalted butter or margarine, melted

·        2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature

·        1 cup packed light brown sugar

·        2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin

·        2 egg yolks and 4 egg whites

·        1-1/2 teaspoons cinnamon

·        1/2 teaspoon nutmeg

·        2 tablespoons flour

·        2 tablespoons: whipping cream and Amaretto

·        Whipped cream, optional

Preheat oven to 325°F.

In a 9-inch spring form pan, mix graham cracker crumbs, sugar and melted butter.

Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.

Bake 8 minutes. Remove from oven and cool.

In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.

Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.

Add 1/2 the egg whites at a time, blending well after each addition.

Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.

Pour mixture into prepared crust. Set spring form pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.

Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.

Makes 10 servings

My Old Favorite is Pumpkin Nut Bread     

Old family favorite, pumpkin nut bread makes a wonderful snack, breakfast or dessert. This recipe makes one large loaf or 2 mini loaves for gift giving. The bread also freezes well. Freeze on a plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months.

·        2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour

·        2 teaspoons baking powder

·        1/2 teaspoon baking soda

·        1 teaspoon ground cinnamon

·        1/2 teaspoon each: salt and nutmeg

·        1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin

·        1 cup sugar

·        1/2 cup skim milk

·        2 eggs, slightly beaten

·        1/4 cup vegetable oil

·        1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)

Preheat oven to 350°F.

Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.

In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.

Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.

Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.

Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.

The Traditional Pumpkin Pie            

This recipe is close to the famous classic pumpkin pie, but with less butter and skim milk instead of cream. The flavor is just as good as Grandma's pie. Make your own crust or buy a frozen crust and allow it to thaw for a few minutes at room temperature.

·        One 9-inch unbaked pie shell

·        2 eggs, slightly beaten

·        2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin

·        1 cup firmly packed brown sugar

·        1 1/2 teaspoon grown cinnamon

·        1/2 teaspoon salt

·        1/2 teaspoon ground nutmeg

·        2 tablespoons melted butter or margarine

·        1 cup skim milk

·        1 teaspoon vanilla extract

Preheat oven to 425°F.

In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand.

Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.

You spent all that time making that pie, so store it correctly.

In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter.

Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable.

The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness.

Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.

Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.

Chiffon Pumpkin Pie with Hazelnut Crunch Topping

This version of pumpkin pie is a delicious difference from the traditional pie but it is so good it may become a new family tradition.

•   2 cups pumpkin puree, or one 16 ounce can pumpkin

·        1/2 cup sugar

·        1 teaspoon ground cinnamon

·        1/2 teaspoon ground ginger

·        1/2 teaspoon ground nutmeg

·        2 eggs

·        1 8-ounce carton low-fat sour cream

·        1/2 cup milk

·        1/2 cup brown sugar

·        3 tablespoons margarine or butter, melted

·        1 cup chopped hazelnuts (filberts) or pecans

·        Pastry for nine-inch single-crust pie or one frozen pie crust

For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well.

Add eggs, one at a time beating lightly with a rotary beater after each addition.

Stir in sour cream and milk. Mix well. Set aside.

For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.

Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.

To prevent over-browning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days.

Serves 8.

Roasted Pumpkin Seeds

·        1 quart water

·        2 Tablespoons salt

·        2 cups pumpkin seeds

·        1 Tablespoon vegetable oil or melted, unsalted butter

Preheat oven to 250°F.

Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.

Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.

Place the seeds in a bowl and toss with oil or melted butter.

Spread evenly on a large cookie sheet or roasting pan.

Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yield 2 cups

Pumpkin Apple Soup 

Serve this soup on a cold winter's night with a green salad and crusty bread. You are guaranteed to become a shining star. You can make the stock below or substitute five cups chicken stock or vegetable stock. You can buy canned chicken or vegetable broth or use what you have in the freezer already. You may want to enhance canned stock by simmering it with the apple peels and other ingredients. If you are saving

seeds for roasting, don't use them in the stock. Listen, as long as you start with about five cups of flavorful stock or broth you can make this soup. Soup making is not an exact science, so relax and do whatever your time and energy level may permit. Be creative and enjoy the soup.

To make the stock (if using prepared stock, skip to Step 3)

·        Seeds and strings from the pumpkin

·        3 crisp, flavorful apples quartered (Granny Smith, Winesaps, etc.)

·        3 cups fresh or frozen pumpkin puree - (see Pumpkin Purchase & Puree Preparation)

·        1 head garlic, unpeeled

·        1 large onion, quartered

·        Zest of 1/2 orange

·        1-1/2 teaspoon salt

·        6 cups water

·        1/2 cup apple juice concentrate, thawed

·        1 apple, washed, cored and diced

·        1 large onion, diced

·        3 tablespoons olive oil

·        1 tablespoon good quality curry powder

·        5 cups prepared pumpkin/apple stock, chicken or other stock

·        3 cups pumpkin puree (fresh, frozen or canned)

·        1 cup evaporated skim milk or half and half

·        Paprika

Place all ingredients in a large pot, bring to a boil, turn heat down and simmer covered for 45 minutes.

Let the stock cool for about 30 minutes, strain and discard solids. Measure 5 cups stock, if it is less add water, if it is more use it.

Sauté onions in olive oil for about 3 minutes. Add the diced apple and sauté for 2 minutes longer. Sprinkle with curry powder and sauté one minute longer. Remove from heat and set aside.

Put half the onion/apple sauté in a large pot. Add the pumpkin/apple stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally. Meanwhile.......

Put the other half of the apple/onion sauté and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again.

Serve the soup garnished with a spoonful of the apple/onion sauté and a dash of paprika.

Yield 6 servings

Pumpkin Soup Tureen                      

Peter, Peter, pumpkin eater
Had a wife and couldn't keep her.
He put her in a pumpkin shell
And there he kept her very well

However, the hollow shell makes a picturesque and elegant soup tureen. A large pumpkin shell can hold enough soup for a family gathering or dinner parties while small pumpkin shells are just right for individual servings.

Preparing the pumpkin shell:

Select a squat pumpkin rather than one that is upright for balance. Field pumpkins used for jack-o-lanterns do not work well. The Cinderella variety or Rouge Vif d'Etampes, as well as many others has the ideal bowl shape.

Start by washing the pumpkin in warm soapy water rinse well and dry.

Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds (reserve for roasting) and stringy mass.

Lightly oil the pumpkin inside and out and sprinkle the inside with salt.

Place the pumpkin and lid on a parchment lined baking sheet or spray with an oil cooking spray. Bake a 325°F for 1 to 1-1/2 hours depending on the size of the shell.

This is the tricky part. An over baked shell will not support the weight of the soup so under-baking is preferred. Bake the pumpkin shell until it begins to soften.

Remove from the oven and cool.

Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Use this cooked portion for the pumpkin soup recipe that follows or freeze it for later use.

Use your favorite pumpkin soup for the "pumpkin tureen" or use this simple recipe. Although this soup is rich and creamy there is actually no cream in it. The thick body of the soup comes from the pumpkin puree and evaporated skim milk.

·        2 cups finely chopped onions

·        2 green onions, sliced thinly, tops included

·        1/2 cup finely chopped celery

·        1 green chili pepper, chopped

·        1/2 cup canola or vegetable oil

·        3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock

·        2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin

·        1 bay leaf

·        1-1/2 teaspoons ground cumin

·        1 cup undiluted, evaporated skim milk

·        Salt and pepper to taste (Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.)

·        Parmesan cheese and fresh chopped parsley

In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent.

Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.

Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.

Pumpkin Cheese Risotto

Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.

·        7 to 8 cups chicken stock, canned or homemade

·        1 tablespoon butter or margarine

·        1 small onion, finely chopped

·        2 cups Arborio rice*

·        1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes

·        6 fresh sage leaves, minced

·        Salt and pepper to taste

·        1/2 cup grated Parmesan cheese

·        4 sage leaves for garnish

In a saucepan, heat stock to a simmer and holds at a very slow simmer.

In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.

Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.

Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).

Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.

Ladle into soup plates and garnish with a sage leaf.

Makes four servings as a main course or six appetizer servings.

*Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.

Pumpkins Crème Brulee                  

·        3 cups milk

·        1 1/2 cup pumpkin puree, canned, frozen or freshly prepared

·        1 cup light brown sugar, packed

·        5 eggs, lightly beaten

·        3 tablespoon unsalted butter or margarine, melted

·        1 1/2 teaspoon pumpkin pie spice

·        1/2 teaspoon vanilla extract

·        1/2 cup sugar, divided

1. Preheat oven to 350 degrees.

2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185ºF).

3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.

4. Gradually whisk in hot milk. Mix well until all ingredients are combined.

5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two 9x13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.

6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.

7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

Makes 12 servings

Fried Squash Blossoms            

Ingredients
12 squash ( pumpkin or zucchini) blossoms
1 egg, beaten
5 tablespoons fine breadcrumbs
4 tablespoons vegetable oil
Parsley for garnish, optional

Instructions
Clean the squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.

Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.

Serve, garnished with chopped parsley, if desired.

Yield: 6 servings

GWIN PWMPEN / PUMPKIN WINE

Decorating with Pumpkins.

Find some really small ones and make a pumpkin wreath. 

Pumpkin Candle Holders

Cut the top off a mini pumpkin, making sure the hole is no bigger than a quarter

Remove the seeds with a small spoon.

Stick a candle into the hole and enjoy dinner by candlelight.

Tiered Pumpkin Holder                                

You need 3 pumpkins, a large, a medium and a small one.

Gut the insides with the spoon. The cleaner the pumpkin, the brighter it will burn -- but go gently on the bottom.

Test-fit the pumpkins. They may need to be trimmed here or there so they sit firmly and squarely in lower pumpkins.

Once the stack fits together properly, start to carve faces. This involves cutting trenches that pierce just far enough into the pumpkin's skin to let candlelight glow through eerily. Use the X-Acto knife for finer details.

Light and stack the pumpkins from the bottom up. If any candles go out, let in more air by carving a discreet hole in back.

When choosing pumpkins, think snowman; a big one on the bottom with progressively smaller ones above. To avoid scorching the lid, make the top pumpkin no less than nine inches deep.

After you are done with the kids and their pumpkin carving and decorating and you have sent them to bed, perhaps it is time to sit down and have a nice Pumpkin Martini or something along those lines.

Smashing Pumpkin                            
- 1 oz Vodka
- Orange juice
- Splash champagne
- Orange slice

In a tall glass, add vodka and orange juice. Top off with champagne and garnish with an orange slice.Ê The Smashing Pumpkin can be served straight up or over ice.

Pumpkin Martini

Skyy Pumpkin Infused Vodka
Cointreau
Ice

Swirl Cointreau in a martini glass, then dump out. Shake Pumpkin Vodka and Ice Strain into martini glass rimmed with pumpkin pie spice. Garnish with whipped cream and cinnamon stick.

Smashing Pumpkin Martini

3 ounces spiced pumpkin vodka
1 ounce Amaretto

Garnish: toasted pumpkin seeds

For pumpkin seeds:
Heat a large heavy skillet over moderate heat until hot. Toast pumpkin seeds, stirring constantly, until they expand and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool.

For Martini:
In a shaker filled with ice, stir spiced pumpkin vodka and Amaretto. Strain into a chilled cocktail glass.

Garnish with toasted pumpkin seeds.

SPICED PUMPKIN VODKA

Try this pumpkin-infused vodka in the Smashing Pumpkin Martini, or use it to invent a holiday cocktail of your own.

The bar at Fifty Seven Fifty Seven in New York City, where it was created, uses a liter-sized Stolichnaya bottle to hold the vodka-pumpkin mixture while it steeps.

1/2 cups (350 ml) Stolichnaya cinnamon vodka
3/4 cup (175 ml) Stolichnaya vanilla vodka
3/4 cup (175 ml) Stolichnaya vodka
2 whole vanilla beans
2 cups raw pumpkin meat, cut into 1/4-inch slices

Combine vodkas in bottle or other glass container. Add pumpkin meat and vanilla beans and let sit for 1 week. If necessary, when mixing cocktails strain the vodka as you pour it into the shaker. Consider using toasted pumpkin seeds or some of the vodka-soaked pumpkin as garnish.

Fills a one-liter bottle (a scant quart).

Pumpkins are available in a lot of countries and pumpkin is treated differently or the same as we in the U.S. do, depending on the country.

In Australia pumpkin is a main course meal, very rarely used in sweets. Roast Pumpkin is the absolute favorite of most Australians. When roasting a piece of lamb, beef, turkey, chicken, etc, place a piece of skinned pumpkin in the meat juices with the potatoes, carrot, etcetera.  There is nothing better in the world than roast butternut pumpkin.

In Belgium most people use them simply for decoration purposes. There are also a few venues (like the cities of Kasterlee and Duisburg) where weight contests are organized and were people try to grow the biggest pumpkin (mostly types like Atlantic Giant)

In the north China the people don't like to eat pumpkin, the people of the south China like it. In Canton, cooks always use it to make congee, soup and some dishes. The pumpkin seed can be baked to eat. In Shandong province they have a factory to made pumpkin flour that they sell to Japan.

Most Chinese pumpkin recipes are for serving like a vegetable. There are dessert recipes, but not too many.

It is also used in medicine: Dispel the pathogenic wind to relieve pain, detoxify

In the UK, Halloween is just starting to take off and is receiving more publicity every year. They follow the same lines as those in the US but on a MUCH SMALLER scale. They have trick or treat and the supermarkets sell small Pumpkins for carving with a carving kit and stencils included. Some Pubs and Restaurants may have Halloween Parties.

In Germany, growing pumpkins has a long (but nowadays nearly forgotten) tradition. Traditionally, pumpkins were consumed as soup or as compote (pumpkin pieces with vinegar, cinnamon, and sugar). But pumpkins - together with the more important turnips - always were poor man's food and gained popularity especially in years of hunger (during wars, etc.)

Today, pumpkins are a (less important) part of the German good home cooking. Some garden plot holders like to grow pumpkins on their compost heaps. In some regions of Germany, growing pumpkins has real commercial importance. In fall, you will find pumpkin auctions, competitions, and exhibitions in which presenting a broad variety of different fruit shapes and colors is more important than showing (Atlantic) Giants (mainly for the reason that we can't grow the REAL BIG ones here in Europe).

Small funny shaped pumpkins are used for decorative purpose: In late September and early October the pumpkins are placed on dishes or in baskets together with corn cobs, autumnal fruit and sheaves of grain.

A few years ago, Halloween was a completely unknown tradition here in Germany, but it gains popularity every year. So many children love to carve pumpkins and the older kids go to Halloween costume parties.

Mexico doesn’t the same kind of pumpkins we're used to in the US. They do grow various kinds of squash, and the zucchini blossom is used a lot in cooking.

Halloween is "celebrated", but mostly by kids who dress up in K-Mart type costumes and beg for money in the Zocalo. Most folks down here think of it as a very disappointing leakage of gringo culture into the local scene.   

Mexico celebrates a similar, yet different tradition. it is called "The Day of the Dead" as they honor their ancestors. Here is a couple of neat sites about this holiday:

In New Zealand they eat pumpkins mostly as a main course meal like in Australia, and trick or treating isn't really a big thing over here so pumpkins are not really used for the joy of carving Jack o Lanterns but just to eat. They also eat them boiled, made into pie, as a soup or just roasted and they are mainly only available around the seasons of autumn and winter.

Pumpkins aren't that common in Poland as a garden product, but one can occasionally buy them at the open market. The seeds that they sell here are for very medium sized pumpkins (10-15 lbs.). They use them for soups mainly, and many people have never even eaten cakes or pies made out of pumpkin. They eat the seeds as a snack. 

They do not have Halloween here as November 1 is a big holiday, All Saint's Day. Many people know what happens on Halloween in the states but they do not celebrate it here, at all

Switzerland's traditions aren't much different as in USA. They use pumpkin for pie, soup, salad and for "gnocchi"  "Gnocchi" are a small ball of pumpkin and flour, cooked in the boiled water. Furthermore they have a chocolate with pumpkin seed and in the northof the Switzerland we have different meat products with pumpkin seed. They make the oil for salad with pumpkin seed too.

As in USA, they carving the pumpkins for Halloween and they introduce a little candle in the middle of it. For giant pumpkin, they don’t have much grower and weight off. The Swiss record of giant pumpkin is 268 kg (591 pd.).

Another great thing about fall, is that there are Pumpkin Festivals all across the United States and Canada.  Check your local area.

 “Tread the Earth Lightly” and in the meantime… may your day be filled with….Peace, light and love, 

Arlene Correll

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