Food Facts ~ Pumpkins

Pumpkins

Did you know that a pumpkin is technically a fruit but is often referred to as a vegetable in cooking?

Speaking of cooking pumpkins. The pumpkin traditionally used in pie is the Sugar pumpkin or cheese pumpkin. It has a stronger pumpkin flavor as well as less grainy texture making it perfect for pies and puree.  If you really can't find anything but jack o lantern pumpkin to cook with, increase the sugar 25%.

The Early settlers learned from the Native Americans to use the abundant pumpkins in cooking.  In efforts to make the pumpkin a tastier treat, Colonists used to slice off the pumpkin top; removing any seeds and then filled with milk, spices and honey.  After being baked in the hot ashes of a fire, it is said this is the origins of the pumpkin to our dessert tables.

Pumpkin pie as we know it today was first introduced in it's pastry shell by the French Chef, Francoise Pierre la Varenne, in his cookbook that was first published in 1653.  The pie recipe eventually spread to American cookbooks in 1796.

To make you own Pumpkin Puree

Preheat the oven to 400 degrees.
Remove the stem and split the pumpkin in half lengthwise.
Scoop out all seeds and pulp.  Reserve seeds for making Toasted Pumpkin Seeds.
Lightly oil the pumpkin halves and a 1 inch deep baking pan.
Place pumpkins cut side down on pan. Bake for 30-45 minutes.
Pumpkin will easily spoon out of the shell when completely cooked. Run through a food processor blender or food mill.  It will store in your Refrigerator for 1 week and in your Freezer for 3 months.

Love the fresh baked Pumpkin scent?
I do. Thankfully Scentsy has some amazing scents to blend to make it smell like I have my own Pumpkin bake shop.  Mix and match to make your own recipes.  To order your scent blends visit my website  Utopian Scents @ Scentsy