Not sure where you live, but around these parts, Autumn is in its full glory, considering I see leaves at their peak color, and, pumpkins galore!
Along with what I see, the one thing that I, among many, have gotten wind of, is the Scent of all things Pumpkin, which in turn, triggers the taste buds for all things pumpkin!
Pumpkins are harvested off their vines in the Fall and are put to use in many ways. They come in many sizes, shapes, and colors, for use in carving, and for Home Decor.
They can be roasted, cooked, or baked. When you are shopping for a pumpkin for this use, look for ones sold has “Pie” pumpkins. If you are not too sure about using fresh pumpkin, Canned Pumpkin is the go-to for cooking and baking. Of course, there are so many pumpkin-flavored items out there to set us into overload!
In their natural state, pumpkins are very nutritious, with healthy benefits of antioxidant vitamins and fiber.
The Pumpkin Seeds, (called Pepitas) can be roasted and eaten, either savory or sweet, and are a good source of protein. (All notes on health benefits courtesy of my father, thank you!)
I know you are waiting for me to mention a popular Thanksgiving Day staple that is usually on every table, so I’ll remind my sister, Theresa, that her spice-filled, Pumpkin Pie will be on my menu…thank you very much!
I’d also like to give a shout out to my daughter, Jennifer, for her Apple Butter Pumpkin Spice Cupcakes (and I expect those on my table too, please and thank you!).
And to my niece Andrea Graye (EIC), for baking said recipe above (see picture of Andrea’s version of the cupcakes in Jennifer’s article). Thank you, Andrea, for showing us your version!
Autumn and pumpkins go hand and hand, and now that we’ve all soaked in the last breath of Indian summer, it’s time for settling in for the winter season, and giving thanks!