It's Officially Pumpkin Season
Even though the PSL was back in August at a popular coffee chain, October marks pumpkin time for me.
In the U.S., pumpkin spice lattes seem to be the official kickoff to fall, although August 22nd seems a bit too early—especially considering the September 6th heatwave in the Southwest.
In this newsletter, you’ll find out:
Lots of fun facts about pumpkins
How to use pumpkins and their different varieties
How to store and preserve them
Some cool health benefits
Ways to eat pumpkin
Fun Fact: Did you know the pumpkin spice latte flavor was developed in 2003 and released on October 10, 2003? Due to its popularity, the release date keeps getting earlier and earlier.
Pumpkins are a type of squash, and in some countries like Australia and New Zealand, all winter squashes—like butternut squash, acorn squash, etc.—are referred to as pumpkins.
Other than the now-trendy pumpkin spice flavor, pumpkin pie is probably the next most common way pumpkins are consumed in America. After all, it’s a staple on many Thanksgiving tables.
But pumpkins are much more than just pumpkin spice—(which doesn’t even contain pumpkin!), pumpkin pie, or Halloween decorations.
For this post, when I say “pumpkin,” I’m referring to the bright, colorful pumpkins found in grocery stores and farm stands around the country in the fall.
Pumpkin Varieties
Jack-O-Lantern Pumpkin: A round or oblong bright orange pumpkin bred for carving. Perfect for Halloween activities.
Sugar Pumpkins: A smaller pumpkin compared to Jack-O-Lanterns, deep orange in color with dry, grainy flesh that’s perfect for pies. Other pumpkins often have a stringy, watery texture that doesn’t work well for pies. The average sugar pumpkin yields about one can of pumpkin puree. Once you try fresh sugar pumpkin puree, you’ll never go back to canned pumpkin.
Cinderella Pumpkins: A French heirloom pumpkin that looks like a fairytale pumpkin coach, with deep orange flesh that can be used in both sweet and savory recipes.
Marina Di Chioggia: A blue-green Italian heirloom variety from a fishing village south of Venice, great for baking or pies.
Long Island Cheese: Originating from New York, this pumpkin looks like a wheel of cheese. It’s sweet and perfect for pie.
Jarrahdale Blue: A slate-blue pumpkin with a flat top, deep ribs, and a weight of up to 10 pounds. The flavor is great for savory recipes.
Baby Boo: A small, ghostly white pumpkin, perfect for decoration.
You have to love the naming conventions of pumpkins—sometimes they’re quite literal!
There are so many more varieties, but let’s not get bogged down in the details.
I love stocking up on sugar pumpkins, cutting them into slices, and roasting them. Then, I peel away the skin and use the insides for soups and pies.
If you’re having trouble cutting through a pumpkin, pierce a few parts of the skin with a sharp knife and microwave it for a few minutes to soften it. Always cut it lengthwise, and remove any fibers and seeds before cooking.
Storage & Preservation
Pumpkins can often be kept for up to two months in a cool, dry location. Once cut or cooked, wrap and refrigerate them for up to four days.
If you want to preserve pumpkin for future use, baked, cubed, or pureed pumpkin can be frozen for up to 12 months!
Potential Health Benefits
Pumpkins are full of antioxidants that help boost the immune system. They also support healthy vision, nourish the skin, and strengthen bones.
Thanks to an abundance of Vitamin A, lutein, and zinc, pumpkins are great for your eyes. If you’re like me with Sjögren’s, eye health is so important. I’m always on the lookout for foods that can benefit my dry eyes and support my vision as much as possible.
P.S. I go to the eye doctor every six months to keep an eye (pun intended 😉) on my vision health. If you have Sjögren’s, I strongly recommend visiting the eye doctor and dentist more often than the average adult—even if you don’t have dry eyes or dry mouth.
Before you start thinking that grabbing your favorite pumpkin spice latte will give you these health benefits, remember that most lattes are just flavored with the spices from pumpkin pie! Read on for real pumpkin ideas.
Ways to Eat Pumpkin
The most obvious choice is pumpkin pie—but let’s be real, we can’t eat pumpkin pie every day in the fall, as fun as that sounds. Be sure to thoroughly wash the outside of your pumpkin before cooking!
Tip: Smaller pumpkins will typically be less stringy and more appetizing to eat.
Here are some ideas to get you started:
Pumpkin soup with Parmesan crisps and some toasty bread
Roasted pumpkin cubes with almost any protein
Pumpkin puree for:
Thai-inspired coconut and pumpkin curry
Pasta sauce
Cheesecake
Stuffed pasta—Ravioli is a great choice
Pumpkin bread, cake, or muffins
Roasted pumpkin seeds
Stuffed pumpkins—similar to how you might stuff a bell pepper (capsicum)
I hope you find some new ways to enjoy pumpkin beyond just pumpkin bread and pie this fall! But if pie and bread are all you end up consuming, that’s okay too.
Happy Tasting!
