Miller County Newsletters
Haley's Comment
Pumpkin, More Than Jack-O-Lanterns and Pie
October 24, 2007
It's that time of year when you see pumpkins as decorations, and in
supermarkets, roadside stands and farmers markets. While most will choose to use
their pumpkins as jack-o-lanterns, others will use them for making pumpkin pies
or other pumpkin-flavored favorites.
Pumpkins are big business in America. In fact, the total U.S. pumpkin
production in 2006 was valued at $101.3 million dollars, with October being the
largest month for sales. That's a lot of pumpkins.
The name pumpkin, originated from “pepon”—the Greek word for large melon. In
early colonial times, pumpkins were used as an ingredient for the crust of pies,
not the filling. The origin of pumpkin pie occurred when American 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.
Don't just think of your pumpkin as a pie or jack-o-lantern. Fresh pumpkin
can be substituted in recipes that call for winter squash or sweet potatoes.
Small, immature pumpkins provide the most flavorful dishes. Pumpkins which
are smaller in size are more tender and less stringy than the larger variety.
Five to eight pounds is the best choice if you are using it for cooking
purposes.
Pumpkins are 90 percent water, so when purchasing a pumpkin, look for one
that feels heavy for its size. It should also have a 1 to 2 inch stem. If the
stem is cut too low, the pumpkin will decay quickly or may be decaying at the
time of purchase. Avoid those with blemishes and soft spots as well.
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.
Current research indicates that a diet rich in foods containing beta-carotene
may reduce the risk of developing certain types of cancer and offers protection
against heart disease. It also offers protection against other diseases, as well
as some degenerative aspects of aging.
They are actually a fruit, but many people use pumpkin as a vegetable. They
are a member of the gourd family, which includes squash, cucumbers, gherkins and
melons. They can be substituted for winter squash or sweet potatoes in many
recipes and are used to make soups, pies and breads. Some individuals will cook
the pumpkin flowers since they are edible.
Pumpkins are low in calories, fat and sodium and are high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein and iron. Plus, as an
added benefit, the pumpkin seeds, which provide protein and iron, make a great
snack or lunch box item.
Pumpkin can be diced into chunks, steamed as vegetables, spiced with nutmeg
to enhance the flavor, and served as a side dish. They can also be mixed with a
variety of fruits and vegetables such as apples, pears and rhubarb, or combined
with grains to create a delicious casserole.
For more information on pumpkins, their uses, selection and storage, please
contact me at the University of Arkansas, Cooperative Extension Service Miller
County at 400 Laurel Suite 215, Texarkana; call 870-779-3609; e-mail me at
chaley@uaex.edu, or visit us on the web at
www.uaex.edu/miller.
Pumpkin Praline Cake is so easy to make, and at only 231 calories per slice,
it is easy on your waistline as well.
Pumpkin Praline Cake
1 box yellow cake mix
2 cups fresh cooked pumpkin, mashed
1/2 cup applesauce
3/4 cup brown sugar
1/4 cup water
1 and 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
3/4 cup egg substitute or 3 eggs
Topping:
1 cup chopped pecans
1 stick margarine, softened
1/2 cup brown sugar
Combine first eight ingredients in order given. Slowly add egg substitute.
Pour 1/4 of the batter into a greased tube pan that has been sprayed with
non-stick cooking spray. In small bowl, combine topping ingredients; mix well.
Place on top of batter in pan; carefully pour remaining batter over top of nut
mixture. Bake 1 hour at 350 degrees F or until toothpick or cake tester comes
out clean. Remove from pan and place on cooling rack to cool.
Tried and True Tip:
1 can (16 ounces) pumpkin is equivalent to 2 cups fresh cooked pumpkin.
We appreciate your feedback!
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