Pumpkins Not Just for Carving

My garden was great this year and now I have pumpkins galore! I planted pumpkins for my grandchildren to have them for jack-o-lanterns, but when I harvested my many pumpkins, they were small and round and no one wanted them for Halloween.

Not wanting them to go to waste, I turned to the Internet for recipes. I searched “utah pumpkin recipes” on Google and came up with “Pumpkins: Not Just for Halloween Anymore”. Karen Kolp had written a fun article and had shared some recipes that included Roasted Pumpkin Seeds and Roasted Sugar Pumpkins with Butter and Brown Sugar.

On extension.usu.edu I learned that pumpkins are loaded with the antioxidant beta-carotene and has Vitamin A that is vital for eye health and promotes healthy skin and strong bones. Antioxidants are beneficial for heart health and may reduce the risk of some types of cancer. Pumpkins are also low in fat and sodium and are an excellent source of fiber and a good source of potassium and vitamin C. They had some great healthy recipes that included Pumpkin Sauce for Pasta and Easy Pumpkin Soup.

When I found out all the health benefits, I was so excited to test some of these new pumpkin recipes. I looked at my empty seed packet and found I had planted Sugar Pumpkins: a variety that is sweet, with dark orange-colored flesh and perfect for pies, soups, muffins and breads. I also found that you can bake, steam or boil pumpkin and once it is tender, you can puree the pumpkin and use it in your favorite recipes that call for canned pumpkin.

Cook fresh pumpkin like any other squash. To bake, cut in half, clean out the seeds and place cut side up on a baking sheet that has been sprayed with cooking spray. Bake at 350 to 400 degrees until a fork can be easily inserted. It takes about 50 to 60 minutes this way. You can also cut into smaller chunks, add a little water and cover with foil. Baking time may be a little shorter this way. To steam or boil, cut the pumpkin into chunks and cook covered for 30-40 minutes or until tender. Take off the peel and puree the pumpkin in a blender or food processor. In making pies, cookies or other baked items, put the eggs in the blender first, mash and measure the pumpkin and blend both together until smooth.

For the past week, I have been busy cooking and baking. So far have made Pumpkin Soup, Pumpkin Pie and Pumpkin Cookies. One of my favorite recipes made with my home grown pumpkin puree is my mother's recipe for Pumpkin Nut Bars. My mother, Virginia Moody, had a huge collection of recipes and was more that happy to let me bake as long as I cleaned up my mess. She was a wonderful cook and her tiny little kitchen decorated in yellow and blue is where I got my love for baking. Many of the recipes that I got from her have now become my family's favorites.

Pumpkin Nut Bars
Virginia Moody

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup shortening

1 cup packed brown sugar

2 eggs

1 tsp. vanilla extract

2/3 cups pumpkin puree

1/2 cup chopped nuts (optional)

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside. In a large bowl, cream together shortening and sugar. Add eggs and vanilla and mix well. Stir in pumpkin and dry ingredients alternately, mixing well. Spread in a greased and floured 9x13 inch pan (or spray with a non stick cooking spray.) Bake for 20 to 25 minutes at 350 degrees. Frost with Orange Frosting: 1 1/2 cups powdered sugar, 2 tablespoons soft butter, 1 tablespoon grated orange rind (optional) and 2 tablespoons orange juice or enough to make the desired consistency for spreading.