How exciting it is to pick out just the right pumpkins each year. In October, we look forward to carving spooky designs, and throughout autumn, pumpkins create cheery arrangements to greet guests at the front door. But did you know pumpkins provide a great source of fiber as well as vitamins A, B-6, C and E, riboflavin, niacin, potassium, manganese, phosphorus, magnesium and iron?
Traditionally associated with pumpkin pie, pumpkin can be used in smoothies, soups, breads, cheesecakes, pasta, butters, beer, plus pumpkins fries and chips. And don't forget the seeds! Just rinse, season and spread them in a single layer on a baking sheet. Bake at 375 degrees for about seven minutes until lightly toasted and crisp. You can also puree pumpkin fruit and freeze it in ice cube trays. Then, just drop a cube in your favorite recipes. That way, while the Great Pumpkin won't make his appearance until next fall, you can enjoy his company for months to come.