Homespun

November 7, 2001

Pumpkins Aren't Just for Halloween!

Pumpkins are not only good for decorating and using them as jack-o-lanterns, but they are also good to eat, including the seeds.

There are loads of nutrients inside these orange vegetables, including vitamin A, vitamin C, calcium and phosphorus. Pumpkins are somewhat low in calories - ½ cup contains only about 40 calories. Choose pumpkins that are sound, blemish-free, bright in color and heavy in size. The rinds should also be hard. Inspect bruised pumpkins for indication of decay that may have penetrated the flesh.

Preserving those pumpkins you don't use for jack-o-lanterns or for holiday baking is a great way of enjoying them all year long. The following are guidelines for preserving pumpkins and toasting pumpkin seeds.

CANNING

Wash pumpkins, cut into sections, peel, and cut into 1" cubes. Add just enough water to cover, and then bring to a boil. Do not discard water. Pack pumpkin into hot jars, leaving ½" headspace. Add ½ teaspoon salt to each pint. Cover pumpkins with the water that it was cooked in, leaving ½" headspace. Adjust jar lids and bands. Process in pressure canner at 10 pounds (240°). Process pint jars 55 minutes and quart jars 90 minutes. (Note: Freezing pumpkin produces a better product.)

FREEZING

Wash well, cut into pieces and remove seeds. Cook in small amount of water until tender. No additional blanching is needed.

Remove pulp from rind by mashing through a sieve. Put in pan and place in ice water to chill. Pack in moisture- and vapor-resistant containers.

TOASTED PUMPKIN SEEDS

Everyone knows that pumpkins make good bread, muffins, puddings, custards and pies. But you might not know that you can toast the seeds and eat them. They are a different, inexpensive snack for the whole family to enjoy.

To prepare toasted pumpkin seeds, remove the seeds from the pumpkin, clean and remove all fibers. Add 1½ tablespoons cooking oil to every two cups of seeds. Spread in a shallow baking pan and bake at 325° until lightly browned, about 15 minutes. Stir occasionally. Salt lightly after toasting.

Make seasoned seeds by sprinkling with onion salt, garlic salt or ¾ teaspoon chili powder mixed with ¾ teaspoon of salt.

PUMPKIN CAKE

½ cup shortening

½ cup granulated sugar

1 cup brown sugar

1 egg

¾ cup pumpkin

2 cups flour

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

3 teaspoons baking powder

2/3 cup nuts, chopped

¼ teaspoon soda

½ cup buttermilk

Cream shortening and sugar. Beat egg and add to pumpkin. Mix with creamed mixture. Sift flour, spices, salt and baking powder together. Mix nuts in flour mixture. Stir soda into buttermilk and add to the creamed mixture alternating with flour mixture. Bake in two 8-inch pans at 350° for 30 minutes. Frost with caramel or other favorite frosting.

PUMPKIN SPICE CHEESECAKE

2 cups crushed gingersnap cookies

¼ cup firmly packed light brown sugar

¼ cup butter, melted

3 (8 oz.) packages reduced-fat cream cheese, softened

2 tablespoons all-purpose flour

1½ cups canned pumpkin

¾ cup egg substitute

1 tablespoon vanilla extract

½ teaspoon maple flavoring

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

1 (14 oz.) condensed milk

1½ cups reduced-fat sour cream

Combine cookie crumbs, butter and 3 tablespoons brown sugar; stir well. Press firmly on bottom of a 9-inch springform pan. Set aside.

Beat cream cheese and flour at medium speed with an electric mixer until fluffy. Add pumpkin, egg substitute, vanilla, maple flavoring, cinnamon and allspice; beating well. Add sweetened condensed milk, beat until smooth.

Pour into prepared crust and bake at 350° for 30 minutes. Reduce oven temperature to 225° and bake for 1 hour. Cool on rack for 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar. Spread evenly over cheesecake; bake an additional 5 minutes. Cool 30 minutes; cover and refrigerate overnight. Yield: 16-18 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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