There are many health benefits in pumpkins which are low in calories and high in nutrients, full of fibre, vitamin C, vitamin E, and potassium. Vitamin C is well known for its properties in supporting the immune system.
Vitamin E is an antioxidant which helps protect our skin from sun damage and cancer.
Potassium helps to give us strong bones, lots of energy and controls blood pressure.
The pumpkin is easy to cook by boiling for about 20 minutes. After cooking, serve it mashed with salt and pepper. Small pumpkins can be baked in the oven and served with butter and maple syrup.
One of the best selling points of the pumpkin is you can store it in a cool place for up to a month or if refrigerated up to three months. Buy smaller pumpkins which are for cooking rather than for using as decoration, they should feel firm to touch with nice clear skins.
Cut your pumpkin into manageable pieces before peeling them and de-seeding.
Fresh Pumpkin Pie Recipe
- 20cm pie dish
- 200g frozen short crust pastry
- 450g fresh pumpkin flesh
- half teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- half teaspoon grated nutmeg
- 75g brown sugar
- 3 beaten eggs
- 150ml milk
- 2 tablespoons of sherry
1. Roll out the pastry so that it is quite thin and will line the pie dish – base and sides. Leave a little for decorating.
2.Place some greesproof paper on the pastry and pour uncooked macaroni on top
3. Bake blind in an oven of 190C, 375F, Gas 5 for 15 minutes. 4.When cooked remove the paper and macaroni
3. Puree the pumpkin flesh before mixing it with the salt, cinnamon, ginger and nutmeg.
4. Beat the eggs and mix with the sugar, milk and sherry.
5. Mix the pumpkin flesh mix with the egg mix.
6. Pour into the cooked pastry pie dish.
7. Cut out the shape of a pumpkin from the left-over pastry and place it on the top of the pie.
8. Bake your fresh pumpkin pie