Pumpkin Facts

Pumpkins and squash contain Vitamins A and C, some B vitamins, and iron and calcium.

Pumpkin and winter squashes should be harvested when the skin is hard and the colors darken. The shells should have no cracks, bruises, or decay and be firm. Do not use pumpkins that have been exposed to frost.

Traditional Pumpkin Pie

Ingredients

• 1/8 tsp salt
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 slightly beaten eggs
• 1 1/2 cups cooked mashed pumpkin
• 1 2/3 cups milk
• whipped cream
• plain pastry shell

Directions: Mix together the dry ingredients with the eggs. Add milk and pumpkin. Pour ingredients into pastry shell. Bake at 450 degrees F for 10 minutes, reduce temperature to 375 degrees F, bake for 35 minutes or until center comes out clean. Cool. Add whip cream all around the filling edge.

Variation: Pumpkin Squash Pie : replace milk with evaporated milk, pumkin 1/2 cup - squash 1/2 cup

Roasted Pumpkin Seeds

Scoop out the seeds from the pumpkin, thoroughly clean the seeds by running them under water. Spread them on a buttered cookie sheet, sprinkle with salt. Bake at 475 degrees until golden brown, stirring once. Cool.

Pumpkin Soup

Serves 6

Ingredients:

• 1 egg yolk
• 1 teaspoon sugar
• 4 tablespoons cream
• 1/4 teaspoon nutmeg
• 2 lb pumpkin, (flesh cut into chunks)
• 1 1/4 cup water
• salt & pepper
• 3 1/3 cup milk

Directions: In a saucepan add water, salt and pumkin pieces. Bring to a boil. Simmer for 30 minutes until pumpkin is tender. Then puree in a blender. Add puree to milk, nutmeg and sugar. Heat.

Beat the egg yolk and cream together, add some of the hot soup and continue stirring. Add back to the soup and heat over low heat for 3 minutes. Season to taste. Serve warm.