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The month of October is dedicated to pumpkins, featuring events like pumpkin festivals and pumpkin weigh-offs, culminating in the ultimate pumkin day, Halloween, October 31st.
Picking Your Pumpkin
Many cities have pumpkin festivals, where you can pick your own pumpkin from a pumpkin patch.
When picking your pumpkin, be sure to select a pumpkin that is completely orange. Pumpkins that are a little green probably won’t ripen up and turn more orange. If you are looking for a pumpkin for carving, choose a medium size pumpkin that is easy to handle. If you are looking for pumpkins to cook, smaller pumpkins are a better choice.
And of course, if you just want to get the biggest pumpkin available, go for it. Just be sure to have a couple strong people with you to carry it.
Examine the pumpkin carefully, checking for soft spots, holes, cracks and splits. Avoid these pumpkin problems as they are signs of mold or insect infestation.
If you have small children, bring a small wagon with you so they can haul their pumpkins back to the car. Also make sure to wear old shoes or rubber boots; pumpkin patches are oftentimes muddy and wet.
Of course, you can bake a pumpkin pie or roast pumpkin seeds. But for a real delicious treat, try pumpkin cheesecake. October 21st is National Pumpkin Cheesecake Day. Here is a great recipe:
Cake ingredients:
2 sticks (one cup) butter
3 eggs
2 1/2 cups flour
1 cup sugar
1/2 cup pumpkin (canned or fresh pureed)
1/2 cup sour cream
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 teaspoon salt
Filling Ingredients:
8 ounces cream cheese
1/3 cup sugar
1 egg
1/4 cup canned pumpkin
1 tablespoon corn starch
1/2 teaspoon vanilla
Filling preparation:
In a mixing bowl, beat ingredients until very smooth. Set aside and prepare cake batter.Pour into glass dish on top of batter as described in cake instructions below.
Directions:
Preheat oven to 350 degrees. In a large bowl, cream butter, sugar, and vanilla until light and fluffy. Add eggs and beat well. Add flour, baking powder, baking soda, cinnamon and salt. Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour half of the batter into a buttered 13×9 inch glass baking dish. Add the filling mix, spreading evenly in the dish. Add remaining batter and lightly swirl into filling. Bake for 50 to 55 minutes. Allow to cool. Cut into twelve servings.
Serve with whipped cream.
Recipe Courtesy of PumpkinNook.com
- Pumpkin Weigh-offs – Find a pumpkin weigh-off near you.
- Pumpkin Day Cards – Send a Pumpkin Day e-card to a friend.
- Pumpkin Nook – How to grow, pick and carve pumpkins.
- Pumpkin Carving – Learn how to carve a pumpkin.
- Halloween – Halloween costumes, resources and tips.
