If only I’d been writing a cooking column about pumpkins 55 years ago I could have saved myself a lot of tears. In doing the research for this column, I learned that pumpkins were once thought to be a treatment for removing freckles. 

I have a vivid memory at the age of 6 or so of being taunted daily by my sisters telling me that my freckles were really “pigeon poop.” My sweet Mom cured the freckle stigma in her own way by telling me the sisters were dead wrong; my freckles were actually “angel kisses.” 

Do I have a wonderful Mom or what?

While 99 percent of all pumpkins sold are used for decorating during the fall season and of course, for Halloween, keep in mind that they are also an important contribution to a healthy diet. 

Chockablock full of antioxidants (alpha and beta carotenes), Vitamins A, C, K and E and lots of minerals, specifically magnesium, potassium, and iron, they are an excellent food source. 

And don’t forget the pumpkin seeds. Also called pepitas, they are loaded with minerals, may have anti-inflammatory properties, and are thought to offer some protection against prostate cancer and osteoporosis. 

Selecting a pumpkin for eating has different criteria than when choosing one for carving a jack-o-lantern, where bigger is best. There are several small varieties of pumpkins that are grown specifically for cooking and eating, are typically labeled sugar or pie pumpkins, and weigh in from 2 to 5 pounds. Select those that feel heavy for their size. 

To make fresh pumpkin puree, pierce the skin of the pumpkin with a sharp knife in several spots and put the whole pumpkin on a baking sheet. Bake in a preheated 350°F oven for about an hour or so or until a knife inserted into the flesh goes in easily with little resistance. Let cool, cut in half and scoop out the seeds (save them, recipe below) and any stringy “stuff” (pie pumpkins usually have very little) and then purée the flesh for use in your favorite recipe. If this is too much effort, the alternative of canned pumpkin is available year-round at your local supermarket.

To prepare the seeds for roasting, remove any bits of pumpkin or “stringy stuff” and wipe the seeds with paper towels. Place on a rimmed baking sheet and bake in a preheated 250°F oven for an hour to dry them out. To a small bowl, add a bit of vegetable oil and your choice of seasonings (salt, pepper, garlic, chili powder, etc.) and toss to coat. Spread them on a rimmed baking sheet and return them to the oven to cook for about another hour, stirring every 15 minutes. Crunchy, delicious and seriously addictive!

Curried pumpkin soup

• 1 Tbsp. canola oil 
• 1 Tbsp. unsalted butter 
• 1 medium onion, peeled and diced 
• 2 medium carrots, peeled and chopped 
• 2 cloves garlic, peeled and minced 
• 2 tsp. minced fresh ginger (do not substitute dried ginger)
• 1 to 1-1/2 tsp. curry powder (depending on your taste)
• 1-1/2 to 2 cups vegetable broth, divided use
• 2 cans (15 oz. each) pumpkin puree 
• 1 cup canned light coconut milk 
• 1/2 tsp. salt 
• 1/2 tsp. light brown sugar 
• Sour cream and chopped parsley for garnish

Heat oil and butter in a large saucepan set over medium heat. When hot, add onion, carrot, garlic, ginger, and curry powder. Cook, stirring often, for 5-8 minutes or until veggies are tender. 

Add 1-1/2 cups of broth and bring to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in pumpkin, coconut milk, salt and sugar; cook 2 minutes. Transfer to a blender or food processor and puree until very smooth. Return to pan and heat through, adding remaining 1/2 cup of broth if you prefer a thinner consistency. Reseason with additional salt if desired. Ladle soup into bowls and garnish with sour cream and parsley. Yield: four servings.

Jalapeño pumpkin muffins

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 Tbsp. sugar
• 3 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup shredded extra sharp Cheddar cheese
• 1-1/2 Tbsp. finely chopped fresh jalapeño peppers (see note*).
• 1 cup milk
• 1 cup canned pumpkin
• 1/4 cup canola oil
• 1 large egg

Combine flour, cornmeal, sugar, baking powder, salt, cheese and peppers in a medium bowl; mix well.

Combine milk, pumpkin, oil and egg in a small bowl; blend well. Add to dry ingredients, stirring just until dry ingredients are incorporated. Divide batter evenly among paper-lined muffin cups and bake in a preheated 400°F oven for 20 to 25 minutes or until tester inserted near center comes out clean. Serve warm. Yield: 12 to 14 muffins.

*Note: Remove ribs and seeds to “tame” the heat if desired.

Pumpkin gingerbread with caramel sauce

• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 2/3 cup unsalted butter 
• 3/4 cup chopped pecans
• 3/4 cup buttermilk
• 1/2 cup canned pumpkin puree
• 1/2 cup molasses
• 1 large egg
• 1-1 /2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• Caramel Sauce (recipe below)

Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Stir in pecans. Press 1-1/4 cups of the mixture into bottom of an ungreased 9-inch square pan; set aside.

Combine remaining crumb mixture, buttermilk, pumpkin, molasses, egg, ginger, baking soda, cinnamon, salt and cloves in a large bowl and with electric mixer on low speed beat until blended. Pour over crumb mixture in pan and bake in a preheated 350°F oven for 40 minutes or until a tester inserted near center comes out clean.

Cool in pan on wire rack. Cut into squares and serve with warm caramel sauce. Yield: 12 servings.

Caramel sauce

• 1/2 cup butter
• 1-1/4 cups firmly packed brown sugar
• 2 Tbsp. light corn syrup
• 1/2 cup whipping cream

Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook 1 minute, stirring constantly, or until sugar dissolves. Gradually whisk in whipping cream and bring mixture just to a boil, stirring until heated through and slightly thickened. Yield: 2 cups.

Butter pecan pumpkin pie

• 1 qt. butter pecan ice cream, softened
• 1 9-inch pastry shell, baked and cooled 
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 tsp. each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup purchased caramel ice cream topping
• Additional whipped cream for garnish (optional)

Spread softened ice cream into the crust; freeze for 2 hours or until firm.

Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a small bowl; fold in whipped cream and spread mixture over ice cream layer of pie. Cover and freeze for 2 hours or until firm (see note*).

Remove pie from freezer 15 minutes before slicing. Cut into slices and drizzle each serving with caramel topping. Garnish with a dollop of whipped cream if desired. Yield: 8 servings. *Note: Dessert may be made ahead of time and frozen for up to 2 months.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.