Pumpkins - 101

Pumpkins-101

Pumpkins are something we seem to take for granted. They are just there. We like them, we enjoy their uses, especially the culinary uses but what do we really know about this healthful, usefulfruit?

What Are Pumpkins

Pumpkins are actually a sub-specie squash of the genus Cucurbita in the family Cucurbitaceae which also includes gourds. It is a common name of or may refer to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima & Cucurbita moschata.

The word, “pumpkin” originates from the word 'pepon', which is Greek for “large melon". The French adapted this word to 'pompon', which the British changed to 'pumpion' and later colonists in America changed the word to, “pumpkin". The origin of pumpkins is not actually and thus not definitively known, however pumpkins are thought to have originated in North America. The oldest evidence, pumpkin seeds dating between 7000-5500 B.C., were found in northern Mexico. Pumpkins are a squash-like fruit that range in size from less than 1 pound to over 1,000 pounds.

Since a large number of squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. We need to know what characterizes a pumpkin as well as a squash. In general, pumpkins have stems that are more rigid, pricklier, and squarer with an approximate 5-degree angle than squash stems. Squash stems which are generally softer, more rounded as well as more flared where joining the fruit.

Pumpkins most commonly weigh 9–18 lbs with the largest of the species C. maxima often of reaching a weight of over 75 lbs. Pumpkins can and do vary greatly in shape, ranging from oblate through oblong. Their rinds are usally smooth and lightly ribbed. Pumpkins are usually orange or yellow, although some fruits may be dark green, pale green, orange-yellow, creamy white, red or gray.

Pumpkins are monoecious, thus they have both male and female blossoms on the same plant. The female blossom is distinguished by the small ovary at the base of the petals. These bright, colorful flowers have extremely short life spans so they may only open for as short a time as a single day. The color of pumpkins is derived from the orange pigments abundantly found within their flesh and skins. The main nutrients are lutein along with both alpha and beta carotene, the latter of which generates vitamin A in the body.

Pumpkin Taxonomy

Pumpkin is the fruit of the species Cucurbita pepo or Cucurbita mixta . It can refer to a specific variety of the species Cucurbita maxima or Cucurbita moschata, which are all of the genus Cucurbita and the family Cucurbitaceae.[1]

Pumpkin Distribution & Habitat

Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales. Out of the 7 continents, only Antarctica is unable to produce pumpkins. Internationally the biggest producers of pumpkins include the United States, Mexico, Ukraine, India & China. The traditional American pumpkin is the Connecticut Field variety.

Although native to the Western hemisphere, pumpkins are now cultivated in North America, western, central, eastern & southern Europe, Australia, New Zealand, India, and some other countries. The pumpkin is the state fruit of New Hampshire.

USA Pumpkin Cultivation

As one of the most popular crops in the United States, 1.5 billion lbs of pumpkins are produced each year. The top pumpkin-producing states in the U.S. include Illinois, Indiana, Ohio, Pennsylvania & California. Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 3” deep are at least 60 degrees Fahrenheit and soil that holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures in this case, below 65 degrees Fahrenheit; frost can be detrimental & sandy soil or soil with poor water filtration. Pumpkins are, actually very hardy plants. They will, even if many leaves & portions of the vine are removed or damaged, very rapidly re-generate new or secondary vines to replace what was removed.

Pumpkins produce both a male & female flower. Honeybees play a significant role in fertilization. Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably due to pesticide sensitivity, and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m² per hive) is recommended by the United States of America (US) Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development. An opportunistic fungus is also sometimes blamed for abortions.

Many people are now successfully growing pumpkins in container or bucket gardens all over urban areas where until recently pumpkins were not seen except as produce in grocery stores.

Giant Pumpkins

The largest pumpkins are Cucurbita maxima. They were cultivated from the hubbard squash genotype, crossed with kabocha-pumpkin types by enthusiast farmers through intermittent effort since the early 1800s. As such germplasm is commercially provocative, a U.S. legal right was granted for the rounder phenotypes, levying them as constituting a variety, with the appellation Atlantic Giant. Eventually this phenotype graduated back into the public domain, except now it had the name Atlantic Giant on its record (see USDA PVP # 8500204).

Pumpkin Uses

Pumpkin Cooking & Cuisine

Nutritional Value & Health Benefits

The orange-flesh is a dead giveaway that pumpkin is a source of beta carotene which is a powerful antioxidant. Beta carotene is converted to vitamin A in the body. Vitamin A is essential for healthy skin, vision, bone development and many other functions. Pumpkin is also a tasty source of carbohydrates and potassium.

Nutrition Values per 1 cup cooked mashed pumpkin:

Calories 24

Protein 1 gram

Carbohydrates 5.98 grams

Dietary Fiber 1 gram

Potassium 280.6 mg

Phosphorus 36.6 mg

Vitamin A 1320 IU

Vitamin C 5.73 mg

Nutrition Values per 1 cup raw pumpkin:

Energy 10 kcal 60 kJ

Carbohydrates 6.5 g:

Sugars 1.36 g

Dietary fiber 0.5 g

Fat 0.1 g

saturated 0.05 g

monounsaturated 0.01 g

polyunsaturated 0.01 g

Protein 1.0 g

Vitamin A equiv. 369 μg 41%

beta-carotene 3100 μg 29%

Thiamine (Vit. B1) 0.05 mg 4%

Riboflavin (Vit. B2) 0.110 mg 7%

Niacin (Vit. B3) 0.6 mg 4%

Pantothenic acid (B5) 0.298 mg 6%

Vitamin B6 0.061 mg 5%

Folate (Vit. B9) 16 μg 4%

Vitamin C 9 mg 15%

Vitamin E 1.06 mg 7%

Calcium 21 mg 2%

Iron 0.8 mg 6%

Magnesium 12 mg 3%

Phosphorus 44 mg 6%

Potassium 340 mg 7%

Sodium 1 mg 0%

Zinc 0.32 mg 3%

*NOTE: Percentages are relative to U.S. recommendations for adults.Source: USDA Nutrient database

Pumpkin Preservation

Pumpkin can be preserved by freezing, drying, pickling or canning.

Culinary Uses of Pumpkin

Pumpkins are an extremely versatile and useful fruit with so many uses in cooking. We use the fleshy shell, the seeds and even the flowers. Most parts of the pumpkin are edible. Traditionally, pumpkin is a very popular Halloween and Thanksgiving staple in the form of pies, breads, cookies, soups and more. Although most people use store-bought canned pumpkin, homemade pumpkin purée can and often is used serve the same purpose. A can of pureed pumpkin, typically is used as the main ingredient in pumpkin pie.

Ripe pumpkins can be baked, boiled, steamed or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, making its way into soups & purees just to list 2 of its many uses, in Mexico and the U.S., pumpkin seeds are often roasted and eaten as a snack this carries over from the native Americans who taught the settlers how to do this. Pumpkin is made into pies, various kinds of which are traditional staples of the Canadian & U.S. Thanksgiving holidays.

Small green un-ripe pumpkins may be prepared & then eaten in the same way as squash or zucchini. Pumpkins can also be mashed so as to be used in the same manner as mashed potatoes or incorporated into soup. In the Central Asia & Middle East, pumpkin is used in the preparation of sweet dishes & desserts. You may be familar well-known sweet delicacy is called 'halawa yaqtin'. In South Asian countries such as India, pumpkin is cooked with butter, sugar & spices in a dish called 'kadu ka halwa'. In China's Guangxi province, pumpkin leaves are consumed as as cooked greens or steamed vegetable or in soups. In Australia, pumpkin is often roasted in along with with other vegetables & meats. Japanese use small pumpkins in savory dishes, including tempura. In Thailand small pumpkins are steamed with custard inside so that they may be served as a very delicious dessert. Italians use punpkins with cheeses as a savory stuffing for ravioli. Additionally pumpkin is also used to flavor both alcoholic as well as non-alcoholic beverages.

Pumpkin Extract

East China Normal University research on Type-1 diabetic rats, published in July 2007, has shown that chemical compounds found in pumpkins promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research, pumpkin extract may be "a very good product for pre-diabetic people, as well as those who already have Type-2 diabetes," because it reduces or eliminaes the need for insulin injections for some diabetics. It is not known whether pumpkin extract has any other effects on diabetes mellitus at this time.

Pumpkin Seeds

Pumpkin seeds, are also called 'pepitas'. They are small, flat, green, edible seeds. Pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled in grocery stores. However, roasting pumpkin seeds scooped out of jack-o-lanterns is a popular Halloween treat. Pumpkin seeds have many health benefits, some of which include a good source of protein, zinc & other vitamins as well as lowering cholesterol intake. One gram of pumpkin seed protein contains as much tryptophan as an 8 oz. glass of milk. Pumpkin seeds are an outstanding source of manganese, phosphorus, magnesium along with phytosterols.

Pumpkin-Seed Oil

Pumpkin seed oil is a thick, green-red oil produced from roasted pumpkin seeds. This is most often used for cooking or in salad dressings. Pumpkin-seed oil is generally mixed with other oils because of its robust flavor & is often used in cooking in central & eastern Europe. It is a delicacy in Austria & Switzerland where a little is often added in traditional local cuisine in pumpkin soup & on potato salad. In some restaurants in Vienna they are even known to add a few drops on vanilla ice-cream. Pumpkin seed oil has long been used as a folk remedy for prostate problems especially on benign prostatic hyperplasia. Pumpkin seed oil contains fatty acids which help maintain healthy blood vessels as well as nerves & are loaded with essential fatty acids that the body needs to maintain healthy blood vessels, nerves & tissues.

Other Pumpkin Uses

Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs & cats that are experiencing digestive problems. It is the high fiber content that helps to aid proper digestion.

Pumpkin Jack-o'-lanterns For Halloween

Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, a.k.a. rutabaga or swede. It was not until 1837, however, does the term, jack-o'-lantern, appear as a term for a carved vegetable lantern. This carved lantern does not become associated specifically with Halloween until 1866. It is significant that both occurred not in Britain or Ireland but rather in North America. Although every modern chronicle of the holiday repeats the claim that vegetable lanterns were a time-honored component of Halloween celebrations in the British Isles, none gives any primary documentation. In fact, none of the major 19th-century chronicles of British holidays and folk customs make any mention whatsoever of carved lanterns in connection with Halloween. Neither do any of the standard works of the early 20th century.

Pumpkin Competitions

Pumpkin growers often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions.

Circleville, Ohio, holds a huge festival every year, the Circleville Pumpkin Show. Half Moon Bay, California, holds an annual Pumpkin & Arts Festival, drawing over 250,000 visitors each year and including the World Champion Pumpkin Weigh-Off. Farmers from all over the west compete to determine who can grow the greatest gourd. Winning pumpkins regularly tops the scale at more than 1200 pounds. The world record pumpkin in 2007 was 1689 pounds, grown by Joe Jutras in Topsfield, Massachusetts.

Morton, Illinois, the self-declared pumpkin capital of the world, has held a Pumpkin Festival since 1966. This town is where Nestlé's pumpkin packing plant is located & where 90% of canned pumpkins eaten in the US are processed. It was here that the towns-people carved and lit pumpkins in one place. A record that the town held for several years before losing it to Boston, Massachusetts, in 2006. A large contributor of pumpkins to the Keene Pumpkin Fest in New Hampshire is local Keene State College, which hosts an event called Pumpkin Lobotomy on its main quad. Usually held the day before the festival itself, Pumpkin Lobotomy has the air of a large party, with the school providing pumpkins and carving instruments alike although most students prefer to use their own and music provided by college radio station WKNH.

Fiction & Folklore

There seems to be a strong connection in folklore and popular culture between pumpkins and the supernatural. Famous examples include the following:

1. Mother Goose story of Cinderella

2. Charlie Brown's buddy Linus' belief in the Great Pumpkin in the comic strip Peanuts.

3. Harry Potter novels, in which pumpkin juice as a favorite drink of the students

4. "Headless Horseman" in Washington Irving's The Legend of Sleepy Hollow.

5. Jack Pumpkinhead, a character in the Oz books of L. Frank Baum

6. Tim Burton's The Nightmare Before Christmas, the main character is "the Pumpkin King."

Pumpkin Varietals

Small Pumpkin Varieties: 2 to 5 pounds, 100 -10 days to harvest

* Baby Bear

* Baby Pam

* Small Sugar

* Spooktacular

* Sugar Treat

* Winter Luxury

Intermediate Pumpkin Varieties: 8 to 15 pounds, 100 -110 days to harvest

* Autumn Gold

* Bushkin

* Frosty

* Funny Face

* Harvest Moon

* Jack-o-Lantern

* Spirit

* Young's Beauty

* Cheese Pumpkin

Large Pumpkin Varieties: 15 to 25 pounds, 100-110 days to harvest

* Aspen

* Big Autumn

* Big Tom

* Connecticut Field

* Ghost Rider

* Happy Jack

* Howden Field

* Jackpot

* Jumpin' Jack

* Pankow's Field

Jumbo Pumpkin Varieties: 50-100 pounds, or more; 110-120 days to harvest

* Atlantic Giant worlds record for the heaviest pumpkin: 1,689 lbs

* Big Max

* Big Moon

* Mammoth Gold

* Prizewinner

Pumpkin Recipes

Delicious Baked Pumpkin

Categories: Side dish, Vegetable,

Yield: 4-6 servings

4 tb Butter

2 ea Eggs

2 c Pumpkin

1 c Sugar

1 c Milk

½ c Flour

1 te Vanilla extract

1/4 ts Salt

1/2 ts Baking soda

1 ts Ginger ground

Cinnamon ground to taste

Pre-heat oven to 450 deg-F.

Put butter in your small saucepan then melt it.

Put remaining ingredients except cinnamon in blender then blend until smooth.

Pour this into a casserole.

Pour in melted butter, mix well then sprinkle top with cinnamon.

Bake for about 30 minutes.

Serve.

ORIGIN:

Jillian Frobisher, Concord-MA, circa 1990

Pecan-Pumpkin Muffins

Categories: Bread, Dessert, Nut, Vegetable, Pumpkin

Yield: 1 batch

1 c Pumpkin mashed cooked

5 Tb Butter melted

5 Tb Milk

1 ts Vanilla

2 ea Eggs beaten

16 ea Dates chopped & pitted

1 3/4 c Flour

1 ts Baking powder

1/2 ts Baking soda

1 ts Salt

1 ts Cinnamon

3/4 ts Nutmeg

1 c Brown sugar

1/3 c Sugar

Pre-heat oven to 350 deg-F.

Mix sugars together.

Mix together withmashed cooked pumpkin, melted butter, milk, vanilla, beaten eggs & chopped pitted dates

Mix together with flour, baking powder, baking soda, salt, cinnamon, nutmeg & sugars.

Grease muffin pans, or use baking cups.

Pour batter into muffin pans.

Top each muffin with a pecans.

Bake for 20 mins.

Allow to cool before serving.

ORIGIN:

Jeanette Ribaud, Yazoo City-MS, circa 1993

Miss Nerva's Pumpkin Crunch

Categories: Pumpkin, Dessert, Dixie, Southern, Nut

Yield: 1 batch

1 ea pkg Yellow cake mix

1 ea 16oz Can solid pack pack pumpkin

1 ea 12oz Can evaporated milk

3 ea Eggs

1 c Sugar

1/2 c Brown sugar

2 tb Pumpkin pie spice

2 tb Bourbon

1/2 ts Salt

1 c Pecans chopped

1 c Butter melted

2 c Heavy cream

Pre-heat oven to 350 deg-F.

Grease bottom of 9"x13" pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, bourbon & salt in large bowl.

Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.

Sprinkle over top with pecans.

Drizzle with melted butter.

Bake for 50-55 mins. until golden.

Remove from oven & allow to cool completely.

Beat cream until it is of the consistancy you prefer.

Serve with generous dollops of whipped cream

ORIGIN:

Nerva Foster, Tallahassee-FL, circa 1981

Creamy Pumpkin-Broccoli Soup

Categories: Soup, Vegetable, Pumpkin, Side dish

Yield: 4 servings

3 tb olive oil

1 ea onion chopped

1 tb soy sauce

1 ea ripe tomato diced 1/2"

1 ea potato diced 1/2"

4 c chicken stock

1 ea bunch broccoli cut to small florets

3 c pumpkin puree

1 tb maple syrup

1/2 c canned evaporated skim milk

Julienne broccoli stems into strips.

In a skillet, heat olive oil over med-low heat.

Add onions then saute slowly for 5-7 mins.

Add soy sauce & diced tomatoes.

Cook while stirring often until tomato’s juice has evaporated.

Transfer saute to a soup pot.

De-glaze skillet with a little stock then add to pot.

Add remaining stock & pumpkin puree.

Heat while stirring often.

Cook diced potato in 1/2 cup boiling water until tender.

When done, use a slotted spoon to transfer to soup pot.

Add broccoli to potato cooking liquid then blanch for 4 mins. covered.

Add broccoli & your cooking liquid to soup pot.

Then stir in enough milk to bring it to your desired consistency.

Season with salt & pepper to taste.

Allow soup to cook for 8-10 mins. over low heat while stirring occasionally until all flavors have blended.

Do not allow soup to boil.

Serve hot.

ORIGIN:

Cecily Gordon, Toronto-CA, circa 2001

Pumpkin-Tomato Basil Soup

Categories: Soup, Pumpkin, Side dish

Yield: 4 servings

1 ea Small 3 lb Pumpkin

7 ea Tomatoes skinned & chopped

4 c Chicken broth

8 ea Carrots peeled & sliced

1 ea Onion

2-3 Garlic cloves minced

1 c Mushrooms sliced

2 Tb Basil fresh chopped

1/2 ea stick Butter

1 ts Salt

1/3 ts Ground Pepper

1/4 c Cream

Sour cream as required .

Place Chicken stock, pumpkin & carrot into a large pot.

Bring to a boil then reduce to simmer for 30-35 mins.

Put butter in a frying pan then sautee onions & mushrooms until browned.

Add tomatoes then continue to fry for 4-5 mins.

Puree all ingredients in your blender.

Place pureed soup into your soup pot.

Add spices, sugar & cream at this time.

Simmer for 10-12 mins.

Serve with generous dollops of sour cream & croutons.

ORIGIN:

Beatrice Radkin, Atlanta-GA, circa 2000

Colleen's Pumpkin Apple Butter

Categories: Condiment, Fruit, Pumpkin,

Yield: 3 cups

1 3/4 c Solid Pack Pumpkin

1 c Apple Juice

1 cup Apple peeled & grated

1/2 c Brown sugar packed

3/4 ts Pumpkin pie spice

Combine pumpkin, apple juice, apple, sugar & pumpkin pie spice in saucepan.

Bring to a boil.

Reduce heat to low.

Simmer for 1 1/2 hrs. while stirring occasionally.

Pour into container.

Cover & chill.

May be stored in refrigerator for up to 2 months.

ORIGIN:

Colleen MacDougall, Burlington-VT, circa 2004

Magnificent Curried Pumpkin Soup

Categories: Soup, Pumpkin, Side dish, Curry

Yield: 6 servings

1/2 C onion chopped

1 ts garlic minced

1 1/2 ts curry powder

2 tb butter

1 1/2 c pumpkin pureed

1/2 ts nutmeg

1/4 ts sugar

2 1/2 c chicken broth

1 2/3 c milk

1 tb cornstarch or arrow root or tapioca powder (use as thickening agent)

3 tb heavy cream

Chives chopped garnish

Cook onion, garlic & curry in tbutter for 3-5 minus. until onion is tender.

Add pumpkin, nutmeg, sugar & bay leaf.

Stir in the broth & bring to a boil.

Reduce heat then simmer uncovered for 12-15 mins.

Remove bay leaf.

Stir in 1 cup of milk then cook over low heat for 2-4 mins.

Mix together remaining milk & cornstarch until dissolved.

Add this mixture it to pan.

Cook while stirring until thickened & bubbly.

Cook for 2-3 more mins.

Swirl cream on top then garnish with chives.

*NOTE:

You may freeze this after it cools. In the freezer it will be good for up to 3 months.

ORIGIN:

Jenny Ver Planck, Raleigh-NC, circa 2002

Pumpkin Cornbread Recipe

Categories: Bread, Southern, Dixie, Pumpkin

Yield: 1 loaf

1 1/3 c flour

1 ea 16oz can pumpkin puree

1 c ground cornmeal

1 c sugar

1/2 c milk

2 ea eggs

2 ts baking powder

1 ts cinnamon

1/4 ts salt

4 tb butter or margarine

3/4 c pecans

Pre-heat oven to 350 deg-F.

Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.

Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.

Pour mixture into the first bowl, mixing well.

Blend in pecans.

Grease a 9" X 5" pan.

Pour batter into the pan.

Bake for 50 - 60 minutes.

Test with a toothpick, to see if it is done.

Cook in additional 5 minute increments, if needed.

Remove from oven and let cool for 10-15 minutes in the pan.

Remove cornbread from the pan, and place on a wire rack to cool.

Serve warm or cool.

ORIGIN:

Connie Foster, Thomasville-GA, circa 2007

Supreme Pumpkin Roll

Categories: Pumpkin, Dessert, Side dish, Snack

Yield: 1 roll

Cake:

2/3 c Canned Pumpkin

1 c Sugar

3 ea Eggs

3/4 c Flour

1 ts Lemon Juice

1 ts Baking Powder

2 ts Cinnamon

1 ts Ground Ginger

1/2 ts Nutmeg

Salt to taste

1 tb Powdered Sugar

Filling:

6 oz Cream Cheese

1 c Powdered Sugar

4 tb Butter

2/3 ts Vanilla Extract

Cake:

Mix sugars well.

Beat eggs on high for 4-5 mins. while gradually adding sugars.

Stir in at medium or low speed pumpkin & lemon juice.

Mix together dry ingredients: flour, baking powder & spices.

Fold dry ingredients into the pumpkin mixture.

Pre-heat oven to 375 deg-F.

Spread cake mix into a 15"x10"x1" jelly roll pan.

Bake for 15 mins.

Remove from oven then loosen edges with spatula.

Sprinkle powdered sugar onto a cheesecloth then turn cake onto cheesecloth.

Roll warm cake, starting at narrow end into a roll with cheesecloth.

Allow to cool to room temp.

Filling:

In a mixing bowl, mix all ingredients until smooth.

Unroll cake then remove cheesecloth.

Spread filling on cake.

Re-roll your cake.

Chill for 3-8 hrs. or overnight.

ORIGIN:

Lisle Yadkin, Dover-DE, circa 1998

Magyar Baked Pumpkin

Categories: Ethnic, Hungarian, Pumpkin, Vegetable, Side dish

Yield: 6 servings

1 3-4 lb Small Pumpkin skinned & cubed 3/4"

2 Tb Butter

2 Tb Hungarian paprika sweet or hot

Salt & pepper to taste

Sour Cream.

Pre-heat oven to 350 deg-F.

Place pumpkin cubes in small greased roaster pan.

Add salt, pepper, paprika & butter.

Bake in an oven for 30 minutes until it soft.

Serve with generous dollops of sour cream.

ORIGIN:

Mena Hrudsal, Budapest-Hungary, circa 1998

Pumpkin-Pecan Crunch

Categories: Pumpkin, Dixie, Southern, Dessert, Nut

Yield: 1 batch

1 ea 16 oz can pumpkin puree

1 ea 12oz can evaporated milk

3 ea eggs

3/4 c sugar

1/4 Brown sugar

4 ts pumpkin pie spice

1 ea pkg moist white cake mix

1 1/2 c chopped pecans

3/4 c butter

Heat oven to 350 degrees

Grease 13"x9"x2" pyrex baking dish

Mix pumpkin, milk, eggs, sugar & pumpkin pie spice until smooth

Pour into baking dish

Sprinkle dry cake mix over pumpkin mixture

Sprinkle pecans over cake mix

Pour melted butter over top.

Bake uncovered 55-60 mins. until knife inserted in center comes out clean.

Serve with a scoop of ice cream or whipped cream

ORIGIN:

Vicky Sullivan, New Orleans-LA, circa 1999

Pumpkin Products & Resources

Premium Pumpkin Seeds

http://www.NutsOnline.com/Pumpkin-Seeds

Johnny's Pumpkin Seed

http://www.Johnnyseeds.com

Pumpkin Seeds / Pepitas

http://www.BulkFoods.com/PumpkinSeeds.htm

Edible Seeds

http://www.GiantSeeds.com

Roasted Pumpkin Seeds

http://www.gourmetnut.com/pumpkinseeds

Zenobia Co., LLC. in Bronx, NY

http://www.nutsonthenet.com

J.F. Braun Sons Inc in Westbury, NY

http://www.jfbny.com

Pumpkin Seeds & More

http://www.fertilehand.com

The Nut Man Co in Downers Grove, IL

http://www.nutmancompany.com

Grey Feather Toy Creations in New Milford, CT

http://www.greyfeathertoys.com

Barcelona Nut Company, Inc. in Baltimore, MD

http://www.barcelonanut.com

The Hemisphere Group, Inc. in Hauppauge, NY

http://www.greenfarms.com

Somis Nut House in Somis, CA

http://www.somisnuthouse.com

Yankee Harvest,LLC in Hamden, CT

http://www.yankeegardener.com

Johnny's Selected Seeds in Winslow, ME

http://www.johnnyseeds.com

AKC COMMODITIES, INC in Mahwah, NJ

http://www.akcrice.com

Seedworks Inc. in San Luis Obispo, CA

http://www.seedworksnet.com

Wuv'n Acres Gourden in Hulbert, OK

http://www.wuvie.net

Informational Reources:

http://urbanext.illinois.edu/pumpkins/recipes.html

http://www.joyofbaking.com/PumpkinRecipes.html

http://pumpkinnook.com/cookbook.htm

http://www.backyardgardener.com/seedrec.html

http://topics.nytimes.com/topics/reference/timestopics/subjects/p/pumpkins/recipes/index.html

http://ask.reference.com/information/Food_and_Drinks/Pumpkin-Recipes

http://www.pumpkinpatchesandmore.org/pumpkinrecipes.php

http://www.pastrywiz.com/archive/category/pumpkin.htm

http://urbanext.illinois.edu/veggies/pumpkin1.html

http://www.amaxnutrasource.com

http://www.lsuagcenter.com/en/our_offices/parishes/Livingston/Features/ANR/News_Articles/Get+Ready+to+Plant+Pumpkins+for+Halloween.htm

http://www.colorado.gov/cs/Satellite/Agriculture-Main/CDAG/1188376825009

http://findarticles.com/p/articles/mi_m3838/is_1991_August/ai_11903798

Copyright © 2009 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.