PUMPKIN TIME OF YEAR

Pumpkins are appearing in gardens, at farm stands and in supermarkets. They decorate homes and lawns and add even more color to this vibrant time of year. We begin to think of pumpkin pies, cookies, bread and pudding along with jack-o-lanterns and their carved faces.

Pumpkins in History

Using pumpkins for food dates back to the natives of the Americas. These people grew pumpkins and squash and developed many methods of preparing them. Then they taught these foodways to the early settlers.

Supposedly, originally the natives of Central America grew the pumpkin. Then those of North America adopted it as a food. Their various methods of preparation included baking, boiling, making a soup, drying, and grinding pumpkin into meal, which they used for making breads.

For winter use, they cut the pumpkins into rings and strips and hung them to dry.

The “Big Pumpkin”

I recall the “Big Pumpkin” of my youth, which my sister used as a Halloween costume. We cut a hole in the bottom, instead of the top, scooped out the seeds, and carved a face. Then Sister draped herself in a sheet as a ghost. We placed the pumpkin over her head before we went door to door and then to the community Halloween party.

I used a variation of this idea for my story, Mama’s Prize Pumpkin, in my children’s anthology, Tales of Adventure & Discovery. I drew a picture to accompany the story, which also appears in a coloring book and on posters for youngsters to color.

Pumpkin Recipes

It’s hard to have one favorite pumpkin recipe. Here’s one for:

PUMPKIN BREAD recipe has been handed down in our family. Beat 2 cups sugar with 1-cup vegetable oil; add 3 eggs, one at a time, beating after each. Beat until fluffy, then add 2 cups cooked pumpkin.

Sift together 3 cups flour, 1/2-teaspoon salt, 1/2-teaspoon baking powder, 1-teaspoon baking soda, 1/4-teaspoon cloves, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Mix into other ingredients at low speed.

Divide into 3 greased, floured loaf pans (approximately 7″ x 3″ x 2″). Bake at 325 degrees F. for 60 minutes or until inserted pick tests done. Cool 10 minutes; remove from pans.

Cut and serve with whipped cream or whipped topping. Some like to put cream cheese icing on this and serve like a cake.

(c) Mary Emma Allen

(Mary Emma Allen researches and writes about family history from her New Hampshire home.)