Pumpkin



I love pumpkin.  It's packed with nutrients and has a a great taste when properly prepared.  There are few things I recommend purchasing in a can, but when I've had fresh pumpkin I don't think the taste advantage is worth the work.  You also have to deal with different consistencies per pumpkin.  Whatever your preference is, I've linked a variety of pumpkin recipes below for you to try.  Enjoy!

-Ashley


1 c mashed (8.6 oz, 245 g)
Calories 50
Calories from fat 0
Total fat 0g
Total carbohydrate 12g
Dietary Fiber 3g
Sugars 2g
Protein 2g
Vitamin A 245%
Vitamin C 19%
Calcium 4%
Iron 8%
Also a source of vitamin E, vitamin B6, thiamin, niacin, potassium, and riboflavin.
Season- fall, available canned year round
Size- different varieties have different sizes
Selecting- small sizes are best for cooking, choose one that is 4-8 pounds
-pumpkins dull as they age, but if the skin is intact and not bruised or blemished, the flesh will be sweet and good
Storage- can be stored at room temperature for several weeks, after baking and mashing it's good up to a week in the refrigerator
-opened canned pumpkin is good up to a week in the refrigerator
Freeze
- measure the amount you will be using and freeze 4-6 months in a zipper-lock bag.  I also like to freeze it in ice cube trays if I don't know what I'll be using it for.

Try with
   
Pumpkin Pie Ice Cream Pumpkin Sausage Pasta Pumpkin Muffins Pumpkin- Wheat Sandwich Bread Pumpkin Pancakes     

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