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  However, we also grow pie pumpkins which are great for a fresh-made pie or other pumpkin edibles. We also have gourds in all shapes, colors, sizes, and textures. Indian corn and broom corn is also available. Need straw bales or corn stalks for a festive Fall or Halloween decoration? We got’em!

FACTS AND FOLKLORE

! Pumpkins are rich in Vitamin A and Potassium. They are also high in fiber.

! Pumpkins are actually a squash. It’s a member of the Cucurbita family which   
             includes squash and cucumbers.

! Pumpkins are grown all over the world (including Alaska) on six of the seven        
             continents, with Antarctica being the sole exception.

! The self-proclaimed "Pumpkin Capital of the World" is Morton, Illinois, which is
             where the Libby’s industry and plant are located.

! Pumpkin flowers are edible just like the "meat" and seeds.

! Pumpkins were once recommended for removing freckles and curing snake bites

! Pumpkins range in size from less than a pound to over 1,000 pounds and are made up of 90% water

! About 80% of the pumpkin supply in the United States is available in October, and most (99%) are purchased for decorative purposes only.

! Native Americans flattened and dried strips of pumpkin to use in making mats and used the seeds as a food source and medicinally as well.

! Pumpkins are believed to have originated in Central America.

! Colonists cut off the top of a pumpkin, filled it with milk, spices, and honey, and baked it in hot ashes – this was the origin of pumpkin pie!

Pumpkin Pie
16 oz. Pumpkin (fresh pureed or canned)
3/4 cup Sugar
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp. Nutmeg
3 Eggs
½ cup Milk
1 - 5 1/3 oz. Can Evaporated Milk (2/3 cup)
Pastry for 1 single-crust pie

In large bowl, combine pumpkin, sugar, cinnamon, and spices. (I use Pumpkin Pie spice in place of cinnamon, ginger, and nutmeg - 2 tsp.) Add eggs, lightly beat them in with a fork. Add both milks and mix well. Put crust into 9 inch pie pan and fill with pumpkin mixture. Do this as close to the oven as well or place pan with crust lining on oven rack and then pour in mixture, as it will tend to be very runny. Cover edges of crust with foil and bake at 375E for 25 minutes. Remove foil and bake another 25 minutes or until knife inserted in center comes out clean. Cool and serve with whipped topping.

Pumpkin Bowls
Select a fresh pumpkin about 3-4 inches in diameter. Preheat oven to 250E. Wash outside of pumpkin and cut off top – about 2 in. down as you would a jack-o-lantern. Scoop out the insides and place on a foiled cookie sheet. Bake for 20 minutes until the insides just begin to soften. If you are filing with cold food, allow to cool – some suggestions are applesauce, pudding, ice-cream, etc. If filling with warm foods (soup, stuffing, applesauce, etc.), use right out of the oven. You can even put the food directly in the pumpkin as you bake it.

Pumpkin Seeds
Extract seeds from pumpkin. Wash in warm water. Spread seeds out on large cookie sheet. Sprinkle generously with salt. Bake at 350E for about 20 minutes. Check every 5 minutes and stir. To check for doneness, remove one seed and sample it after it cools. If the insides are dry, they are done. Cool and serve.

Brown beef and drain off excess fat. Add all ingredients to large pot (including meat) and simmer for 1-2 hours. Serve with crackers, bread or rolls.

Pumpkin Cheesecake
CAKE
2 Sticks Margarine
3 Eggs
2 ½ cups Flour
1 cup Sugar
½ cup Pumpkin (canned or fresh pureed)
½ cup Sour Cream
1 tsp. Vanilla
2 tsp. Baking Powder
1 tsp. Cinnamon
½ tsp. Baking Soda

In bowl, mix filling ingredients until very smooth. Set aside. Preheat oven to 350E. In large bowl, cream together margarine, sugar, and vanilla until light and fluffy. Add eggs and beat well. Add flour, baking powder, baking soda, and cinnamon. Mix in pumpkin and sour cream. Blend thoroughly. Pour ½ batter into a buttered 9 x 13 glass baking dish. Add filling mix evenly over batter. Add remaining batter and swirl (with butter knife) into filling. Bake for 50-55 minutes. Allow to cool. Cut and eat! Serve with whipped topping.

SWEET & CREAMY PUMPKIN DIP
1- 8 oz. pkg. Cream Cheese, softened            1 tsp. Orange Extract
2 cups Powdered Sugar                                1/2 tsp. Ground Ginger
1-15 oz. Can Pumpkin or Fresh Pureed          1 Pkg. Gingersnap Cookies*
1 Tblsp. Pumpkin Pie Spice

In a food processor, combine cream cheese and sugar until smooth.  Add remaining ingredients and blend well.  Chill 30 minutes or until ready to serve.  Serve with Gingersnap cookies.

*Other dipping ideas are cored and sliced apples, lady fingers, vanilla wafers, marshmallows, or angel food cake cubes.  Invent your own dippers!

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