Do n’t call us the Grinches of Halloween just because we eat ourpumpkinrather than shore it up as a doorstop decoration . Actually , we ’re on a mission to resurrect the reputation of the poor pumpkin and were vibrate to find kindred pumpkin - loving spirits when visited Seed Savers Exchange in Decorah , Iowa , this summer . With more 35 squash racquets heirloom varietal in the their catalog , admit beautiful pumpkin varietals , Seed Savers Exchange shares our mission to bring pumpkins back as a surrender mealtime staple and out of the craft - supply category .
For those wanting to incorporate more local and seasonal foods into their diet during the fall season , turn to the pumpkin vine . These autumn wonder represent key quality to reckon for in seasonal foods this time of year :
1 . Great TasteSteer away from pumpkins breed for Halloween carve because these propose for sizing and not savor . Instead , seek out colorful and poignantheirloom pumpkin varieties . The folks at Seed Savers Exchange recommend Amish Pie pumpkins ( an excellent processing pumpkin with pale orange anatomy up to 5 inches ) or Winter Luxury Pie pumpkin vine for their An American Classic Pie recipe below . We like to grow Long Pie pumpkin at our Wisconsin farm , Inn Serendipity , as they are long and dense and well-to-do to use .
2 . Nutritional DensityThink like a squirrel and stockpile detail in evenfall that will provide powerhouse nutrients into the thin winter month . Pumpkins rank as an important winter vegetable for the seasonal eater , though , technically , pumpkins are botanically sort out as fruit . They provide high levels of an important antioxidant , genus Beta - provitamin A , which converts to vitamin A in the body , in addition to providing high tier of iron and atomic number 19 .
3 . Easy StorageKeep a Cucurbita pepo at a moderate 50 to 60 degrees F ( ironical cellar storage or aroot cellarworks well ) and check that the carapace is operose and the stem is unbroken .
Once a pumpkin starts to yield , we process and freeze the purée . There are various methods for puréeing : We often simply cut off the rind , clear out the inside seeds and pulp magazine and cook the pumpkin by rank small cutting off chunks in a steamer over boiling pee , simmer until tender . We also like theslow - cooker method . For a nice roasted flavor , use the method acting line below in the Seed Savers Exchange formula . After chat up either with a tater masher or in a food processor , the pumpkin purée can be freeze in one - cup proportions for gentle use in soups or dinero all wintertime farseeing . Our pet go - to pumpkin dessert ispumpkin hair mousse cheesecake , but Seed Savers pumpkin vine pie recipe below ca n’t be beat !
formula : An American Classic : Pumpkin PieRecipe courtesySeed Savers Exchange , provided by Rosalind Creasy for their 1992 calendar
Yield:1 pie ( 6 to 8 portion )
Ingredients
PreparationPreheat oven to 425 level F.
Blend all ingredients , minus pie shell . ( You might need to do this in two tidy sum , depend on blender capacity . If so , mix good deal before rain buckets into pie plate . )
pelt into 9 - in pie carapace . Bake for 15 transactions .
Reduce temperature to 350 stage and broil 45 minutes longer or until set .
Let cool at least 30 minutes before serving .
Make your own pumpkin purée : For salutary solution , use a sugar pumpkin or other mixture bred for feed , not knave - o’-lantern type . issue in half , dispatch seeds and string , and seat baseball swing - side down on a cooky rag . Bake at 350 degrees F until very soft , 1 hour or longer , and have nerveless . Remove hide and any coarse fibers , and purée flesh in a liquidizer , food C.P.U. or nutrient mill . One small to medium pumpkin makes about 1 quart of purée .
