Did you carve a pumpkin this year for Halloween?
We remember the days of cutting out triangles for the eyes and nose, along with a scary smile all lit up by a candle. It was great fun and when we were pretty small, it was a bit frightening. It was all part of the Halloween experience. The first carving of a vegetables started with the Irish, who would take turnips and carve images in the vegetable and place them in their windows. Upon arriving as immigrants to America, they found the pumpkin and so the first pumpkins were used for carving.
These days, pumpkin carving has taken on dimensions that are endless. Here are a few examples:
Wow! That last one is impressive. It makes us wonder what is the biggest pumpkin grown to date. A little research reveals that the largest pumpkin on record weighed in at 2,032 lbs. In October 15, 2013, Tim Mathison grew this pumpkin in his backyard:
Do you wonder how many pumpkin pies that pumpkin would make? The answer is actually none. And that's because not all pumpkins are created the same. There are a seemingly endless variety of pumpkins, too many to list here, but we've included a link to break it down for you. Each kind of pumpkin is used in different ways.
Pumpkins belong to the same plant family as watermelons, honeydew melon, cantaloupe, zucchini, squash, and cucumbers. Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere, but now are grown on every continent except Antarctica.
Once pumpkins have served their purpose for Halloween, we turn to them as a food source. As a matter of fact, Native Americans roasted long strips of pumpkin on the open fire and ate them. The seeds were also eaten and used as medicine. They would also dry the strips and used them to weave mats. The flowers, seeds and flesh of a pumpkin are all edible. The nutritional value of this plant includes:
- No cholesterol or saturated fats
- High in dietary fiber, anti-oxidants and minerals
- High in vitamin A, C and E
- Good source of vitamin B-complex, like folates, niacin, and thiamin
- Pumpkin seeds are a concentrated source of protein
After you prepare the pumpkin flowers (here's a recipe) and after you roast the seeds (here's a recipe), it's time to make something with the meat of the pumpkin. There are literally hundreds of recipes using pumpkin. You can make everything from muffins to pie to soup to bread and on and on.
With Thanksgiving right around the corner, everyone is expecting a recipe for pumpkin pie. We offer you a link to a variety of images of this most holiday pie. If you click on an image you can visit the page that will offer you the recipe. It is speculated that the first pumpkin pie was actually a whole pumpkin with the seeds removed, filled with milk, spices, and honey. It was baked in hot ashes. Today's pie usually includes a pie crust and a dollop of whipped cream.
Our holiday pie is not at all related to pumpkin. In fact, it is a relative to the potato. We offer you an alternative to the pumpkin pie, a southern staple at celebrations, including Thanksgiving, namely the Sweet Potato Pie. This pie was undoubtedly developed by slaves who came from Africa. The sweet potato is a vegetable very familiar in Africa. Today sweet potato pie is considered among dishes known as soul food.
Here's is the 2 Prickly Pears recipe for Sweet Potato Pie.
Just a side note from PP1: when I made this pie for the post, I didn't realize that I was missing an ingredient. Turns out I didn't have any evaporated milk. I didn't realize this until I had already mixed the sweet potatoes and the eggs. I decided to put all the filling ingredients together and put it in the refrigerator, then finish the pie the next day after I went to the store. When I was ready to finish the pie, I took the filling out of the refrigerator and let it come to room temperature. Then I mixed in the evaporated milk and completed my pie. It may be that my oversight of my ingredient made my pie even better. I was told that the pie had a depth of flavor and "soul." It is safe to say that the spices and other ingredients had a chance to meld together giving the pie better flavor. You can choose for yourself if you wish to use this technique for your pie. I know I will do it again.
What you need:
Unbaked pie crust for 9" pan (pie crust recipe)
1/3 butter, softened
1/2 cup sugar
2 eggs slightly beaten
3/4 Cup Evaporated Milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
What you need to do:
Cream butter and sugar until smooth, add eggs and mix well. Add all remaining ingredients and mix until well combined.
Pour pie mixture in unbaked pie crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30-35 minutes.
This pie can be made a day ahead of your Thanksgiving meal. Add a dollop of whipped cream and a sprinkle of cinnamon......Yummy!
We know the holidays can be hectic. Prepare many of your dishes ahead of time to save some peace of mind. Enjoy yourself!
Now, go out and make something good!!!
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