Pumpkin is a great vegetable, good for a lot more than pies.  It’s just too bad that in most markets as soon as Halloween is over, it disappears except in cans.  A one cup serving of mashed pumpkin contains only fifty calories, has no fat or cholesterol, and only two mg of sodium, while providing three grams of fiber and two of protein.  Now it does have twelve grams of carbs, however, these are complex carbohydrates, and therefore, except for the more severe cases of diabetes, not a bad thing.  Remember, complex carbohydrates are a whole different kettle of fish from refined carbs.  We all should be careful of the amount of refined carbs we consume, but, back to pumpkins.

Most people have never eaten pumpkin in any form other than in a pie, which is a pity since there are so many delectable things you can do with them, however, like I said in the beginning, finding fresh pumpkin after Halloween can be a challenge.  Now, although the pumpkin you made your Jack-o-lantern out of can be made into many delicious dishes, it doesn’t make good pumpkin pies.  It is a different variety from the pie pumpkin.  The pumpkins that are developed specifically for pies are more concentrated in flavor that those grown for Jack-o-lanterns, however the Jack-o-lantern pumpkins are a very acceptable vegetable for other uses.  I retire Jack to the kitchen for use in vegetable side dishes while using canned pumpkin for most all my baking needs.  And speaking of canned pumpkin; it has somehow miraculously avoided the over processing of modern marketing.  Take a look at the label; there’s nothing in can but pumpkin – amazing.  

And so, on to some excellent harvest time pumpkin recipes: