Homemade Pumpkin Pie

Pumpkins are Plentiful!

What better time to talk about all the wonderful health benefits, fabulous recipes and fun the pumpkin has to offer than the month of November? Pumpkin flavored “everything” has become increasingly popular throughout the years during the cool fall months. Did you know the name “pumpkin” originated from the Greek word for “large melon”? Throughout the centuries, pumpkins have been used in many different ways from weaving mats to scrumptious pumpkin pies!

The health benefits of pumpkin are remarkable. The bright orange color of the pumpkin is a giveaway that it is loaded with the antioxidant beta carotene. Beta carotene is converted to vitamin A in the body, where is performs multiple functions. Current research shows beta carotene may help reduce the risk of developing certain types of cancer and protect against heart disease and other diseases. But wait! Don’t forget about the seeds! Pumpkin seeds are a wonderful source of vitamins, minerals, dietary fiber, protein and omega-3 fatty acids.

It only gets better! Pumpkins are noted for being one of the lower calorie starchy vegetables, containing only 49 calories per 1 cup cooked pumpkin, containing no saturated fat or cholesterol.

Opt for “Pie Pumpkins” or “Sweet Pumpkins” when selecting pumpkins to cook. These versions are smaller in size, less watery and are known for their naturally sweeter taste. Pumpkins can be steamed, boiled or baked. Start by removing the stem of your pumpkin with a sharp knife. Scrape away the stringy interior and be sure to keep the seeds for roasting! Then turn upside down in a pan and bake in a 350 degree oven for about 40 minutes. When done, season with your favorite pumpkin spices such as nutmeg, cloves and cinnamon.

What else can you do with pumpkins?

Let’s get cooking! There are many ways to incorporate pumpkin into virtually all of your favorite dishes during this season of pumpkin mania. Pumpkins can be used in smoothies, muffins, soups or an Indian Stew. Think outside the box and create pumpkin ravioli, custards, pancakes, soufflé’s, and stuffing. Roast the seeds and eat as a mid-day snack, mix them with cottage cheese, raisins and nuts for a treat, or top your salad off with an extra burst of fall flavor!

Here’s an idea: Homemade Granola Bars – mix together oats, pureed pumpkin, almond milk, egg, chocolate chips, vanilla extract, nutmeg, pumpkin pie spice – bake at 350 degrees F for 20 minutes.

This time of year anything goes when it comes to pumpkin. So get imaginative and artistic with your dishes. In addition, any recipe that contains butternut squash can easily be swapped for pumpkin. Join the fun this fall and become part of this pumpkin maina!

Here’s a recipe that will be featured in new soon to be published cookbook:

Pumpkin Muffins