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The self proclaimed “Pumpkin Capital of the World” is Morton, IL where Libby has its pumpkin industry and plant.
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Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the exception. A pumpkin is really a squash. Pumpkins are rich in Vitamin A and potassium. They are also high in fiber. The conclusion you should now be reaching is that they are therefore good for you. It’s those other ingredients in many pumpkin recipes that detract from the value of the original ingredient!
Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C. Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. Early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire. Whether they learned this from Native Americans is not known.
They also brought pumpkin seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.
And don’t toss those pumpkin seeds! Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. The seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds, scooped out of your Halloween jack-o-lantern is a popular autumn treat. The shells are edible and a good source of fiber. Pumpkin seeds have many other health benefits, some of which include a good source of protein, zinc, and other vitamins, and are even said to lower cholesterol. Toast or roast pumpkin seeds in your oven in no time at all. Simply clean the seeds, let dry over night. Line a baking sheet with non-stick foil and then roast in a 250 F oven for about an hour, tossing every 15 to 20 minutes, until golden brown. They can be salted or spiced to suit your palate.
Pumpkin Pecan Cake
1 c sugar
1 ½ t pumpkin pie spice
2 eggs
2 c pumpkin
1 can evaporated milk
1 white cake mix
1 stick butter
¾ c chopped pecans
Whipped cream, if desired
Heat oven to 350 F.
In large mixing bowl combine sugar, pumpkin pie spice, eggs, pumpkin and milk. Blend well and pour into ungreased 9×13 cake pan. Sprinkle cake mix on top. Slowly and evenly drizzle melted margarine on top of cake mix. Top with pecans.
Bake for 40-50 minutes until golden brown. Chill before serving.
