The pumpkin, along with other squashes (and their cucumber and melon cousins), is native to the Americas, and was a staple in the Native American diet. It was this vegetable, more than any other, that sustained the first Pilgrims through their initial winters in the 17th century. Ranging in size from less than a pound to more than 100 pounds, the pumpkin also comes in a lovely array of colors, from white and all shades of orange to even blue and aqua!

Nutritionally Speaking:
Pumpkin adds fiber to the diet and is a rich source of vitamin A. Naturally low in calories, pumpkin contains only a trace of sodium and fat and no cholesterol. We cannot say the same for pumpkin pie with whipped cream! Luckily, we can use versatile pumpkin in many other delectable dishes.

Selecting Pumpkins:
High quality pumpkins are mature and firm, with a rich, deep color. To test for maturity, press with thumbnailãmature pumpkins will resist scratching. Avoid cracked, decayed or excessively scarred pumpkins.

Select pumpkins according to how you will use them. If you plan to make a jack-o-lantern, a large, well-shaped pumpkin will best suit your needs. Use small, heavy pumpkins, sometimes marketed as pie pumpkins, for pies and other dishes because they contain more pulp than larger jack-o-lantern varieties.

Storing Pumpkins:
Store whole, mature pumpkins several months in a dry, airy location -- 50°F to 55°F with a relative humidity of 60 percent to 75 percent. Handle pumpkins carefully to avoid surface damage, which leads to decay and shortens shelf life. Remove pumpkins showing any signs of spoilage from storage shelves quickly. For longer storage, freeze, can or dry pumpkins for use in meals throughout the year.

Using and Preserving Pumpkins:
Fresh Facts: Want your pumpkin to do double duty? Instead of carving a face in your Halloween pumpkin, use nontoxic paint or marker pens to create a unique face. After Halloween has passed, pierce small pumpkins several times with a sharp knife to prevent explosions and bake whole on a tray in an oven at 325°F until they pierce easily. Length of baking time depends on the size of the pumpkin. Halve larger pumpkins and bake on cookie sheets, cut side down.

When cool, quarter pumpkins and peel off the outer skin. It should come off easily like the skin from a baked potato. If not, bake a little longer. Scoop out the seeds and stringy membrane. Keep the seeds for roasting.

Mash or puree the pumpkin pulp and freeze in amounts needed for your favorite pumpkin recipes.

Roasted pumpkin seeds make a terrific high energy snack. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250°F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.

Preservation Facts:
Although pumpkins will keep on the shelf for several months if stored properly, you will need to use other preservation methods for longer storage:

Freezing is the easiest way to preserve extra pumpkin, and it yields the best quality product. An added advantageãyou can freeze pumpkin puree in the amounts needed for your favorite recipes. Thaw in the refrigerator, and you¼re ready to make Thanksgiving pie from your Halloween pumpkin!

If you don¼t have room in your freezer, cut cooked pumpkin into cubes, pack into canning jars, cover with boiling liquid and can in a pressure canner. Because of pumpkin¼s low acidity, pressure canning is a must! The disadvantage to canning is that you must drain and puree pumpkin before using it in most recipes. It is not safe to can mashed or pureed pumpkin. The mixture is so thick that no safe processing time has been established.

The quality of dried pumpkin is fair to good. Keep storage conditions dry and cold for longest shelf life. Freezer storage is ideal. You can grind dried pumpkin into "flour" in a blender (as the Native Americans did, except they didn't use a blender), and add small amounts to baked goods for more flavor and nutrition. If rehydrated, you can puree dried pumpkin in a blender and use for pies or baby food.

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