All About Pumpkins
on Sep 26, 2016, Updated Jan 01, 2021
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From assorted versions of pumpkin pies to martinis & face scrubs. I’ve been reading many interesting pumpkin recipes of late. It’s the season, no? I thought that it might be fun to dig up some information on the Great Pumpkin.
What they are
Pumpkins are native to the Americas and are actually a type of squash that are considered to be a fruit by many sources, although this seems to be a debatable fact. They can weigh from less then a pound to over a ton. They come in colors from white, beige, green, yellow, red and any combination in between. Their shapes can be oval, round, crooked and stacked with wart like bumps and large humps.
The Pilgrims’ Pumpkin Pie
The pie that that the Pilgrims prepared for Thanksgiving wasn’t made with the flaky pie pastry that we long for at our holiday meal. The pumpkin was the crust. Pumpkins were cut open from the top (as we do for jack o’ lanterns) then hollowed out.
A mixture of cream, eggs, honey or maple syrup and spices were then poured into the pumpkins cavity. The cover was placed back on the the top and the pumpkin was set in hot ashes to cook. When served, the Pilgrims and Native Americans had something that tasted very similar to the pumpkin pie which we enjoy today- consider it a deconstructed pumpkin pie.
If it Says Libby’s Libby’s Libby’s on the Label Label Label...
Libby’s has their own high bred pumpkin that they use. Aa a matter of fact, 80% of the production of pumpkins in the US comes from Illinois. Libby is responsible for nearly 90% of all canned pumpkin product in North America.
How to make homemade pumpkin filling
If you’d like to make your own pumpkin filling, choose a 3 to 10 pound pumpkin that has sweet, smooth flesh,and is generous in flavor. Sometimes labeled as Sugar Pumpkin or cooking pumpkins, there are many names to choose from. Most have a high yield for their size and lower moisture content and are stringless.
As a matter of fact, those large pumpkins, usually 10 to 25 pounds which are are used for Jack O’ Lanterns, although edible, are watery, bland and full of stringy guts. They are pretty much a waste of time and effort for cooking, except for the seeds.
More information
Pumpkin seeds can be quite yummy and they are incredibly simple to prepare.
- Just rinse, pat dry and spread on a buttered or oiled baking sheet with a light sprinkle of salt.
- Bake at 300* for about 1/2 an hour.
- Give them a stir, put back in the oven & give them another 20 minutes or so until golden and crispy.
You don’t have to stop there, though. You can sprinkle with
- granulated garlic
- curry, brown sugar
- cinnamon or
- anything you might have a hankering for.
- Enjoy!
Finally, if you don’t feel like making your own filling for pumpkin pie, don’t fret. One of our best foodie friends and the lady behind Cooking on a Budget, just happens to have one of the most popular pumpkin pie recipes this side of Plymouth Rock. This is a pumpkin pie filling that you are sure to love!
What a great post! That first pumpkin pie the pilgrims made sounds delish! I love roasting pumpkin seeds too. It’s my favorite part of carving a pumpkin every Halloween.
Thanks Lucy. I love roasted pumpkin seeds too!
Terrific post, love this time of year and adding a ‘little bit of healthy’ pumpkin to recipes.
Thanks, Joanne. Glad you enjoyed the post.
Great information! I didn’t know that about the original pumpkin pie. So interesting!
I always enjoy learning historical facts on the recipes we make today. They just dug the cooked pumpkin out with the custard. Thanks.
This is such a great post! I never knew that about the Pilgrims’ pumpkin pie origins. Can’t believe the first Thanksgivings had crustless pies. So tragic. 😉
Tracy, they also made a pumpkin beer. If they had enough mugs of pumpkin beer prior to dinner, perhaps they wouldn’t even miss the crust ; )
I’ve never made pumpkin pie! We went to Canada on holiday recently and I was blown away by the sheer range of pumpkin varieties they had on sale, so amazing!
Kavey, I agree with you. There are so many- really beautiful and sometimes “other worldly” appearing. I love the old heirloom varieties and think that we’ll be seeing more of those reappearing in the US, down the road.
This looks yummy! I will try this.
Have fun!
It is pumpkin season. Great ideas to use it up here. Def gonna try the flavored pumpkin seeds
They are really good! Let your imagination go wild!
This was such a joy to read–such scrumptious recipes! I’ so ready for pumpkin season now!!
That’s a good thing Mahy, because pumpkin season is most definitely here!
Bring on the pumpkin, I’m so ready for it in every form imaginable — great post!
I’m glad that you enjoyed my post, Sue. There is certainly not a lack of creative ways to use pumpkin these days. Their recipes are EVERYWHERE!
Dan and Scott, thanks first for including my pie filling recipe. This was a great post and I am all about history too and learning new things. Thank you.
Patty, Dan & Scott are expert pumpkin pie tasters. When they say yours is the best this side of Plymouth Rock, I have to believe them! PS- I personally loved the way your crust looked. The picture gives me the warm fuzzies!!!