The pumpkin is the ultimate October-icon. As the fruit of the month, it has been the well-known symbol of the harvest. The name for this fun fall fruit derives from the Greek word ‘pepon,’ meaning large melon. Though these bundles of autumn orange are often reserved for the spooky Halloween holiday, there are several uses for the Pumpkin other than Jack O’lanterns or festive fall decorations. In fact, the Pumpkin is a versatile fruit full of nutrition and history.
Pumpkins are the fruit of winter squash, usually of the Cucurbita pepon variety, which also include cucumbers and cantaloupe. Large, round, and brightly colored, these fruits are believed to be native to North America. The first evidence of pumpkins popped up in 7000-5500 B.C. Mexico. Fast forwarded a few thousand years to Colonial times where Native Americans used pumpkins not only for food, but medicine and material. During this period, the pumpkin was sliced thinly, roasted over a fire and flattened to make mats. The seeds were used for their medicinal properties. Colonists would cut the top of the fruit, remove the seeds and fill it with milk, spices and honey. This was the inspiration for the traditional American treat, pumpkin pie. Today, pumpkins are grown on nearly every continent and remain a popular crop in America, producing more than 1.5 billion pounds of the fruit each year!
‘Tis the season for everything pumpkin inspired. Seriously versatile, most of the plant is edible, including the flowers and skin. It can be boiled, mashed, roasted, pureed, steamed, or baked. With so many different tasty uses for this fruit, the options seem endlessly mouthwatering. Make sure to enjoy your pumpkins to the absolute fullest! Spice up your typical meals by using pumpkin in a variety of hearty recipes, from soups to pastries, pie and even beverages. Each bite will fill you with the taste of autumn.
Pumpkin Cheesecake Shooters:
Ingredients:
3 (1.5 oz total) whole chocolate graham crackers
4 oz 1/3 fat cream cheese, softened
1/2 cup pure canned pumpkin
1 tsp pure vanilla extract
3 tbsp dark brown sugar, unpacked
1 tsp pumpkin pie spice
1/4 tsp nutmeg1/4 tsp cinnamon
8 oz light whipped topping
Directions:
Crush graham crackers in a food processor. Set aside. In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off. To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve. *Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.
*Recipe courtesy of skinnytaste.com
Pumpkin Banana Nut Bread:
Ingredients:
Pam baking spray
3/4 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt • 1 tsp cinnamon
1/2 tsp ground cloves*
1/2 tsp ground nutmeg*
3 very ripe medium bananas, mashed
1/2 cup pureed pumpkin
2 tbsp butter, softened
1/2 cup light brown sugar, unpacked
1 large egg white • 1 large egg
1 tsp vanilla extract
1/4 cup chopped pecans (optional, 5 pts+ per slice if using)
Directions:
Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix. Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.
*Recipe courtesy of skinnytaste.com