As soon as the air becomes crisp in autumn and the leaves begin to fall, all thoughts turn to pumpkin. Pumpkin cookies, pumpkin bread, pumpkin soup and pumpkin desserts. I could cook something with pumpkin every week and never get enough. Pumpkin season lasts from early September until Thanksgiving. My cute dogs love fall, running in the leaves and chasing unknown ghosts.

Pumpkins, are native to North America, sent to markets for decorating and carving. Commercial growers process their pumpkins for canning and holiday baking. Canned pumpkin puree is made from a different kind of pumpkin than the pumpkins used for carving jack-o’-lanterns. Pumpkin pie is the traditional finish to the American Thanksgiving dinner and is a staple in America regardless of the occasion. Pumpkins range in size from the tiny ones you can hold in your hand to the enormous ones used for canning and baking. All types can be grown in your home garden. Be sure to plant the best ones for baking and canning if that is your plan. The Jack-o-lantern types do not have good flavor for baking. Buying the canned puree is surely the easiest option.

Pumpkin can be sweet and spicy or savory depending on the seasoning you put in it. It is packed with vitamin A, vitamin C as well as calcium, iron and protein. High in fiber and fat free it should be a staple for our daily diets, not just pie.

Click on the links below to go to pumpkin recipes

Pumpkin delights can be enjoyed all year long.  I bake all fall to be sure and get my fill of pumpkin while it is readily available. My love for all things fall happily ends with the wonderful barrage of Christmas treats.