The Scoop on Pumpkins

Displays of pumpkins signal the fall season. They developed from the squash family and were native to North America. Since Europeans didn't have pumpkins until they arrived in the New World, jack o lanterns, as we now know them, didn't occur until after 1600.  Besides fall decorations and jack o lanterns for Halloween, pumpkin growers also furnish the ones for the traditional pies at Thanksgiving. Even pumpkin seeds have become a well-known snack.

Native American groups throughout most of North America grew pumpkins. The oldest known pumpkin seeds have been found in Mexico and date as far back as between 7,000 to 5,500 BC. There are many different kinds of pumpkins, with some growing near 100 lbs. and more. Usually the lighter colored pumpkins are preferred for pies and the darker orange ones for decorations.

There are also many ways to cook and fix pumpkin. If you google "pumpkin recipes," you may be amazed. Below is one my favorites, pumpkin butter. You can adjust the spices to suit your taste.

Pumpkin Butter

2 quarts prepared pumpkin pulp (see directions)
3 cups brown sugar (I like the taste of dark better, but light may look better.)
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
(alter spices to taste)

Peel, cut into hunks, and boil pumpkin until extra tender. The lighter colored pie pumpkin works best. You can use the dark orange ones, but some of them will be stringy. Drain well; the less water left, the better. Mash into a puree of the consistency you want your pumpkin butter (I use a food processor). Mix in sugar and spices. Cook on a slow boil/simmer for 15 - 20 minutes or until it's the consistency you want. Stir along, so it won't stick. Spoon into jars, wipe rims, add lid and rings, and process in a hot water bath for 10 minutes. Yields about 4 pints.

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