Pumpkins!
Ahh! Fall is here and that means pumpkin season is in full swing! Pumpkins come in all sizes and can be used for many different things from a delicious dessert to a creative centerpiece.
Enjoy these fun facts from The Pumpkin Patch.
Pumpkins contain potassium and Vitamin A.
Pumpkin flowers are edible.
The largest pumpkin pie ever made was over five feet in diameter and weighed more than 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
In early colonial times, pumpkins were an ingredient for the crust of pies, not the filling.
Pumpkins were once recommended for removing freckles and curing snake bites.
The largest pumpkin on record weighed 1,140 pounds.
Pumpkins are 90 percent water
Eighty percent of the pumpkin supply in the United States is available in October.
Try one of these great recipes!
Pumpkin Pie Sundae
It's no-guilt frozen pumpkin pie in a bowl... WOOHOO!
Ingredients:
1/2 cup Vanilla fat-free ice cream
1 Tbs canned pure pumpkin
1/8 tsp pumpkin pie spice
2 low-fat honey graham crackers (half a sheet), lightly crushed
4 Tbs Fat Free Reddi-wip
Directions:
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a
few minutes). Then stir in the pumpkin and pumpkin pie spice until
thoroughly mixed. Place bowl in the freezer for 30 minutes to allow the ice
cream to firm up. Then top with the Redd-wip, followed by the crushed
graham crackers. Enjoy!
Serves 1
Source: This recipe courtesy of Hungry Girl.com
Nutritional Information:
Calories Per Serving (entire sundae): 136, Fat: 1 g, Sodium: 98 mg, Carbohydrates: 30 g, Fiber: 3.5 g, Sugar: 16.5 g, Protein: 3.5 g
Great Pumpkin Giant Cookie Treat
Ingredients:
2 cups refrigerated cookie dough, any flavor
Decorating icing in tubes
1 cup ready-to-spread cake frosting, white or orange colored--optional
Cake decorating sprinkles
Directions:
Preheat oven to 350° F. Spread cookie dough evenly in an ungreased 12-inch pizza pan. Bake 15 to 20 minutes, or until done. Cool completely, about 30 minutes.
To decorate, spread with ready-so-spread frosting, if desired. Then add a jack-o-lantern face with orange, black or white decorator frosting. Garnish with cake sprinkles. Cut into wedges or squares.
Serves 12
Nutritional Information:
Calories Per Serving, without frosting: 320, Fat: 17 g (4 g Saturated Fat), Cholesterol: 5 mg, Sodium: 200 mg, Carbohydrates: 34 g, Fiber: 1 g
© 2007, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.
Published 10/31/08
