October is here; time to visit the pumpkin patch. This annual trip in the crisp autumn air when my children were little holds many fond memories for me. With the kids grown and gone I now walk two blocks to the farmers market.

When my children were toddlers I made all of their baby food. Of course when pumpkin was in season that was one of the baby foods I made.  Pumpkins contain the antioxidant, beta-carotene and are rich in vitamin A so they are extremely good for you. My oldest son loved the pumpkin puree so much that with a little help from my grandmother ate so much he started turning orange.

The origins of pumpkin pie go back to seventeenth century American settlers. Early American colonists sliced off pumpkin tips; removed the seeds and filled the insides with milk, spices and honey. This was baked in hot ashes. This eventually evolved into a filling baked into a pie crust.

Did you know that Pumpkins are a fruit? Like tomatoes, they grow on a vine but they are not a vegetable.

The self-proclaimed “pumpkin capital” of the world is Morton, Illinois? This is where you’ll find the home of the Libby Corporation’s pumpkin industry. Pumpkin, fresh or canned is great in more than just pumpkin pie.

Below you will find the recipe for making Pumpkin puree, a  great start to making your homemade goodies. 

Pumpkin Puree:

2   3 1/2-pound pie pumpkins

1. Preheat oven to 375 degrees

2. Cut pumpkins in 4×4 pieces. Remove seeds and strings. Arrange pieces in a single layer, skin side up, in a foil lined baking pan.

3. Bake covered, 1 hour or until tender. Let cool until you are able to handle. Scoop pulp from rind. Place pulp in a blender or food processor.

4.  Cover and blend or process until smooth.

Note: You can transfer to freezer bags and store in refrigerator for 3 days or freeze up to 6 months. Makes 5 cups puree.

 

 

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