The beautiful orange color means it is full of health promoting phytochemicals and antioxidants.
Here is a super easy way to start using pumpkin in your cooking- given to me by my friend Connie.
Pumpkin Cream Cupcakes
1 package of spice cake mix
1 package of Vanilla Instant Pudding
1 cup of canned pumpkin
1 8 ounce cream cheese softened
1/4 cup sugar
1 egg
To make:
Heat oven to 350.
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin.
Mix well.
Spoon into 24 paper lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg.
Spoon over batter.
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Remove to wire racks. Cool completely.
It is super easy to cook pumpkins. First select a pumpkin good for baking or cooking not carving.
Pumpkins for cooking have thick sides while pumpkins for carving have thin sides.
Cut the pumpkin in half. Place in a baking dish cut side down. Add some water. Bake in an oven set to 300-350 until it is soft. Warning do not try the lazy way of not cutting the squash or pumpkin..the shell will just get really really hard.
Here are pictures of some pumpkins and squash we grew and cooking pumpkins.
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