A World of Pumpkin and Spice

By Kelliann Walsh, Phipps Discovery Education Specialist

As the weather cools, pumpkins become a common sight.  Whether part of a fall arrangement, carved with fun faces for Halloween or prepared for Thanksgiving pies, pumpkins are a true mascot of fall, all bright and plump.  While pumpkins come in many different sizes some are better for eating for instance the smaller sugar pumpkins, while other larger varieties are better for carving.

Pumpkins are native to Central America and have a colorful history.  The name pumpkin originated from "pepon”, the Greek word for large melon.  Many uses for pumpkin have been documented by Native Americans, who historically dried and pounded flat strips of pumpkin and wove them into mats.  Pumpkin flesh had also been dried for food. 
Colonists enjoyed pumpkin treats, too.  They would slice off the tops of pumpkins, remove the seeds and fill the inside with milk, spices and honey; these pumpkins were then baked in hot ashes.  America’s first of today’s popular pumpkin spiced latte!

Ever wonder why pumpkins are orange?  Pumpkins are orange and nutritious because they contain large amounts of beta carotene and vitamin A, which can help to protect our skin and eyes.  However, if you want to try pumpkin but are not interested in pie, a great option is pumpkin butter.

To get started on this seasonal spread, scoop out your pumpkin.  The flesh and pulp are used in pumpkin butter preparation, it is called pumpkin puree.  Pumpkin scooping can be messy, but not to worry, this is a fun job for the kids! And if you want to throw in some educational facts, you can discuss with children that pumpkins are botanically a fruit and be sure to point out the seeds.

Pumpkin Butter Preparation:
Once the pumpkin is cleaned and hallowed (a 10 lbs. pumpkin is recommended), cut the pumpkin in half and place the halves on a cookie sheet - bake at 400 degrees for 30 minutes
Let the pumpkin halves cool, then scoop out the remaining flesh
Blend pumpkin flesh to a smooth puree

Mix in a crock pot:
Pumpkin puree
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar

Let the spiced puree cook down for 6-8 hours
Filled sterilized jars with pumpkin butter

Serve:
Pumpkin butter goes well on breads and muffins