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Pumpkin Recipes: Not Just For the Holidays

Back to 2008 Press Releases

Fresh from the Farmers' Almanac Kitchen

For Immediate Release – October 1st, 2008

Media Contact:
Cynthia Greenwood
GreenMark Public Relations
847-404-8404
cgreenwood@greenmarkpr.com


SAVANNAH, Ga. (Sept. 25, 2008) - Pumpkins often conjure up thoughts of fall and oncoming winter holidays. Even though they're technically fruits, pumpkins are considered vegetables for culinary purposes.

Pumpkin usually appears on the table as a pie, but there are many reasons to add it to your diet year round. Pumpkins are full of fiber and contain vitamins C, E and K, potassium, alpha-carotene, beta-carotene and lutein. Studies reveal that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and protect against heart disease.

Delicious and nutritious pumpkin dishes, including breads and casseroles, can be made and enjoyed all year long. Farmers' Almanac, the original sustainable living guide, shares the following recipes:

Roasted Pumpkin Seeds
Next time you carve a jack-o-lantern or cook a pumpkin for pie filling, save the seeds for roasting. Seeds can be used in salads and eaten as a healthy snack.

2 cups pumpkin seeds
1 quart water
2 tbsp. salt
1 tbsp. melted butter or oil

Soak pumpkin seeds in a large bowl of water. Remove any remaining pumpkin flesh by rubbing the seeds with your fingers. Or, leave the flesh attached for added flavor and nutrition. Dry the seeds on a paper towel and coat them lightly with cooking oil or melted butter and salt. Place the seeds on a cookie sheet and bake at 350 degrees for 30 minutes, or until they reach a light golden brown color. Turn occasionally during cooking. Once the seeds have cooled, store them in an airtight plastic container. For a yummy variation, try substituting salt with an equal measure of apple pie spice, or a mixture of cinnamon, nutmeg and allspice, with a dash of cloves or pumpkin pie spice.

Pumpkin Pecan Apple Cake
Submitted by Patricia Vincent, Bordentown, N.J.

3/4 cup pecans
1 1/2 sticks unsalted butter, softened
1 1/4 cups packed brown sugar
3 eggs
1 cup canned pumpkin puree
2 medium Delicious apples, peeled, cored and shredded
2 cups flour
2 tsp. baking power
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt

Preheat the oven to 350 degrees. Place pecans in a small baking dish and toast them in the oven until they are very lightly browned and fragrant, about 5 minutes. Leave the oven on. Coarsely chop nuts. Grease and flour a 9-inch square baking pan.

In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and apples. Add flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Mix until just blended. Stir in toasted pecans.

Spread the mixture in the pan. Bake until top is golden and toothpick inserted in center comes out clean, 45 to 50 minutes. Let the cake set in the pan for 10 minutes, then remove it to a wire rack to cool. Makes nine squares.

Pumpkin Dip
Submitted by Jean Andress, Penns Grove, N.J.

1 can (29 oz.) pumpkin
2 pkgs. (8 oz. each) cream cheese, softened
3 cups powdered sugar
2 tsp. vanilla
3 tsp. pumpkin pie spice

Mix all ingredients together and serve with gingersnaps. Quantities can be cut in half.

Pumpkin Pancakes
Submitted by Donna Smith, Hummelstown, Penn.

2 egg yolks
1 cup canned pumpkin
1 1/4 cups milk
2 tbsp. melted shortening
2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1 cup flour
2 egg whites, beaten until fluffy

Beat egg yolks. Add pumpkin, milk and shortening. Sift baking powder, salt and sugar with flour. Combine two mixtures and gently fold in beaten egg whites. Fry on a hot griddle.

Pumpkin Gratin
Submitted by Gayle Radder, Buffalo, N.Y.

1/8 cup extra virgin olive oil
Freshly ground pepper
Sea salt
3 tbsp. freshly grated Parmesan cheese
1 lb. peeled pumpkin, cut into 11/4-inch chunks

Preheat the oven to 350 degrees. Put olive oil, pepper and a few flakes of sea salt in a large bowl. Stir in Parmesan. Toss pumpkin with this mixture until well coated.

Choose a shallow gratin dish that will fit the pumpkin snugly. Brush the dish with olive oil. Pile in the pumpkin and bake for 45 minutes to 1 hour. If cheese browns before pumpkin is tender, cover dish with foil for last 15 minutes. Makes six to eight servings.

For more delicious and healthy recipes, visit www.FarmersAlmanac.com.

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Editors, please note: For downloadable press releases and photos pertaining to this client, please visit GreenMark online at http://greenmarkpr.com/clients/buythefarm/. If you have additional needs for photos or content, please contact Cynthia Greenwood at 847-404-8404 or at cgreenwood@greenmarkpr.com.

About the Farmers' Almanac:
The Farmers' Almanac, which features an orange and green cover, has been published every year since 1818. Available at grocery and bookstores nationwide, it contains useful and interesting articles, as well as long-range weather predictions, gardening advice, recipes and more. Editors Peter Geiger and Sandi Duncan are available for lively and informative interviews, either by phone or in person. Both love to talk about the weather, share useful Almanac trivia and advice, and offer tips on how to "get back to the simple life." Visit on the Web at www.FarmersAlmanac.com.