Gourd-Geous Health Benefits
- Pumpkin has a positive effect on blood pressure; is low-calorie, high-fiber and is full of vitamins.
- Their antioxidants may prevent degenerative damage to the eyes, boost immunity, and you can use pumpkin puree as a replacement for butter or oil in recipes.
- The plant compounds in pumpkin seeds and pulp help the absorption of glucose into the tissues and intestines, as well as balancing levels of liver glucose.
- They are high in vitamin A and C for an immunity boost, and their plant-based iron is said to
support fertility. - Make a quick healthy treat by combining Greek yogurt, pumpkin puree or canned pumpkin,
honey, cinnamon, and cocoa powder. - Pumpkin seeds are high in magnesium, help with sleep, heart health and are high in fiber.
Pie, In a Pilgrim Kind of Way
Pumpkin pie is a popular part of our fall harvest traditions, but, 398 years ago, the Pilgrims found it difficult to grow wheat flour in the stony New England soil. With European flour being expensive and with no ovens to cook in, early settlers had to improvise. Pumpkin pie was cooked inside a pumpkin with milk, honey and spices and roasted whole over ashes. Although we are definitely using an oven, we think you’ll like this amazing dessert.
Cut the top off of a pie pumpkin (not just any pumpkin) and scoop out the insides. Cover loosely with foil and bake at 400 degrees until fork tender — a 15 lb. pumpkin should take about two hours.
FOR THE CUSTARD:
8 eggs 1 cup brown sugar
1 ¼ tsp pumpkin spice 24 fl oz evaporated milk
Whisk ingredients to combine
Using a ladle, remove any liquid sitting in the pumpkin, and then pour in the custard.
Lower the oven to 350 degrees, bake for another hour or until the custard is firm.
LINGUINE AND PUMPKIN SAUCE
1 15 oz. can of pumpkin
1 pint half and half
1 large shallot, minced
2 cloves garlic, minced
1 ¼ tsp curry powder
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper
¾ cup crumbled feta
¼ cup Parmesan cheese
Combine all ingredients in a sauce pan and cook over low to medium heat for about 20 minutes, stirring frequently to keep from sticking to pan. Be careful not to let boil. Meanwhile, cook one box of linguine pasta as directed on the box, add sea salt and butter to taste. Top the pasta with the pumpkin sauce and enjoy!
Want to skip Starbucks?
Hot Pumpkin Spice
Instead of hot cocoa or a pumpkin spice latte, try this recipe! No caffeine, and all the yummy coziness of pumpkin!
INGREDIENTS
2 cups milk (use a dairy-free milk alternative for a vegan option – oat milk, soy milk, almond milk, etc.)
1 1/2 cups pumpkin puree
2 tablespoons light brown sugar (use more or less depending on your taste)
1 1/2 teaspoons pumpkin spice whipped cream – for topping (use a dairy-free alternative for a vegan option)
pumpkin spice – for sprinkling on top
INSTRUCTIONS:
In a small saucepan, heat the milk, pumpkin puree, brown sugar and pumpkin spice on medium heat, until it is just about to boil, stirring frequently. Pour into cups and top with whipped cream and a sprinkle of additional pumpkin spice.
PUMPKIN-TINI
More Boos, please! If you want to be trendy when you’re being trendy, of course there is a cocktail too.
Cinnamon Whiskey 1 oz. • Pumpkin Spice Liqueur 1 oz • 1 1/2 Rum Cream • 1 oz. Half & Half
Rim edge of a martini glass with caramel syrup and graham cracker crumbs. In a shaker with ice, combine ingredients and shake thoroughly.
Strain mix into rimmed glass and top with whipped cream and sprinkles.