It’s The Great Pumpkin…

October 28, 2010

Versatile, sweet, savory, decorative – Pumpkins truly represent the fall season and holidays. A member of the gourd and squash family, the pumpkin dates back to 7000 – 5000 BC with pumpkin like seeds that were found in Mexico. Today, eighty percent of the US pumpkin supply is available in October. Recently, the largest pumpkin world record was broken on October 9^th by a Wisconsin grown pumpkin that weighed in at 1810.5 pounds!

Most parts of the pumpkin are edible – flesh, seeds, leaves and even the flowers. Out of all the ways to use pumpkin, the most popular dish has to be pumpkin pie. The infamous pumpkin pie originated when Colonists sliced off pumpkin tops, removed the seeds, and filled the insides with milk, spices, and honey. The pumpkin was then baked in hot ashes. A great way to get pumpkin pie taste without having to bake is Pumpkin Pie Dip. This is my friend Rachel’s signature dish for fall potlucks. A creamy blend of pumpkin, cream cheese, and spices, this dip has all the taste of pumpkin pie without all the fuss. For dippers, Rachel suggests butter cookies, vanilla wafers, or gingersnaps to replicate pie crust.

My signature fall dish is pumpkin cake roll. Check out TSG Pumpkin Roll for a quick and easy version. For presentation, I like to leave the cake roll unsliced — plate it on a festive platter –  dust powered sugar on top and complete the look with a couple mini gourds or pumpkins.

For your next get together try Pumpkin Ginger 3 Layer Loaf Cake and make it your fall signature dessert!

Pumpkin Fun Facts

• The top pumpkin production states are Illinois, Ohio, Pennsylvania and California.

• The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.

• Pumpkins were once recommended for removing freckles and curing snake bites.

• Nutrients found in Pumpkins – Beta-carotene,  Fiber, Vitamins C and E,  Potassium, Magnesium

• A half cup of pumpkin has 5 grams of  fiber! Try Pumpkin Berry Bran Muffins for a healthy breakfast, snack, or dessert.

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Filed under: Baking, Cooking Tips, Easy Entertaining, Easy Meal Ideas, Healthy Living, Holidays, Kid Friendly Food, Kitchen Tips, Uncategorized

Tags: dessert recipes, pumpkin cake, pumpkin pie, pumpkin pie recipe, quick and easy recipes