Updated: December 22, 2012 6:02AM
Though they are often used solely as festive fall decorations, pumpkins are also nutritious and nutritious vegetables than can be found in many soups, stews and other hearty dishes. When fresh pumpkins are not available or convenient, canned pumpkin can be a convenient alternative.
The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter (2 sticks)
1 package boxed yellow cake mix
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
11/2 cups sugar
1/2 cup pecan halves
Preheat oven to 350 degrees F.
Grease bottom of 9-by-13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 degrees F for 50-55 minutes, or until golden brown. Cool. Serve chilled topped with whipped topping.
2 large eggs
3/4 cup brown sugar
1/2 teaspoon salt
11/2 cups canned pumpkin
1/4 teaspoon pumpkin pie spice
11/2 cups sweet condensed milk (or 1 cup milk and 1/2 cup cream)
1 (9-inch) unbaked pie shell
Combine and mix all ingredients except milk. Then add the milk, mix and pour into a 9-inch unbaked pie shell. Bake at 450 degrees F for 15 minutes, and then reduce heat to 325 degrees F for 30 minutes. Serve with a topping of whipped cream (optional).
Spicy Pumpkin Pound Cake
21/2 cups cake flour
11/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
4 eggs, at room temperature, separated
1/2 teaspoon cream of tartar
1 cup unsalted butter, at room temperature
1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
2 cups lightly packed brown sugar
1 cup unsweetened pumpkin puree, canned or fresh
Powder sugar for dusting the cake
Preheat oven to 350 F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup bundt cake pan with vegetable spray and set aside.
In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom. Set aside.
Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time, beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.
Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.
Add pumpkin puree and beat until smooth. With a wooden spoon, stir in one-third of
the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.