Pumpkin Cooking Tips:
Canned pumpkin puree is easy to use and works very well in recipes. Be sure to purchase plain pumpkin and not the pie filling, which contains sugar and other ingredients. Read the label carefully to see which one you are buying.
Pumpkin Recipe Ideas:
- You can substitute pumpkin for winter squash in most recipes.
- Stir pumpkin puree into soups, chili’s, and stews.
- Make a tasty pumpkin side dish! Cut a fresh pumpkin into cubes and toss with 1 tablespoon of oil, 2 tablespoons thawed apple juice concentrate, and a dash of nutmeg. Put it all into a baking pan coated with cooking spray and roast in a 400° F oven for 30 minutes or until tender, stirring once.
- Make a delicious, quick pumpkin soup by heating 1 can (15 oz) pumpkin, 1 can (14 oz) low-sodium broth, 1/2 cup water or skim milk, and 1 teaspoon mild curry powder together in a medium saucepan. Stir and heat untill creamy and hot.
- Soften 1 pint of nonfat vanilla ice cream, then fold in 1/2 cup canned pumpkin, 2 tablespoons sugar (or ½ packet artificial sweetener), and 1/2 teaspoon of pumpkin pie spice. Refreeze, and then scoop into 4 dishes to serve.
- A hollow pumpkin makes a wonderful serving container! Bake a pumpkin (seeds removed) at 350° until tender (about 1 hour, depending on the size of the pumpkin) and then use it to serve soups, stews, grains, or whatever. Scoop out a little of the pumpkin flesh to serve with each portion, but be sure to leave enough pumpkin so that the shell will not collapse.
- Fresh pumpkin puree can be stored in your freezer for up to 6 months.