It’s fall – time to eat more pumpkin!

Pumpkin is one of those vegetables that is emblematic of fall; explore some basics about this healthy vegetable.

Did you know … that pumpkin is a vegetable?
Did you know … that pumpkin is chock full of vitamins, minerals, fiber and antioxidants?
Did You know … that pie is not the only way to cook pumpkin? 

Pumpkin is one of those vegetables that is almost emblematic of fall – it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. And yet, the only way it usually gets to the table is in a store-bought pie, or perhaps a can of pie filling that goes in a pie we make ourselves. Pumpkin can be so much more – and since pumpkin keeps for six months whole or for years in a can, it can be a year-round addition to our diets. 

Pumpkin is chock full ‘o goodness. You can tell by its bright color that it’s going to be going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K and E, and lots of minerals, including magnesium, potassium and iron. 

Pumpkin can be used in any squash recipe, but it has a depth of flavor that many other winter squashes don’t. A recipe that adults and children will love is Pumpkin Whip.

What you need:

  • 1 package instant butterscotch pudding mix
  • 1 ½ cups cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 ½ cups whipped topping
  • Gingersnaps

Directions:
In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into dessert dishes. Chill. Garnish with gingersnaps if desired. Makes six servings

Nutritional facts: 1 serving= 160 calories, 5 g fat (4 saturated fat), 8 mg cholesterol, 282 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. This recipe is from Taste of Home.

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