Did You Know?
Original pumpkin pie recipes used hollowed-out pumpkins instead of a crust. They were stuffed with apples, milk, and spices, then baked whole.
You can make homemade purée using fresh pumpkins! Simply cut, remove the seeds and pulp, roast until tender, and blend until smooth.
Nutrition
Pumpkin Seeds: These small seeds are rich in protein, fiber, and essential nutrients. They’re also a great source of potassium and vitamin A, making them a nutritious topping for salads or a tasty snack on their own!
Pumpkins: Pumpkins are packed with dietary fiber, vitamins, and minerals. They’re especially high in vitamin A, which supports eye health, and potassium, which is important for heart health. Try adding pumpkin to oatmeal, soups, breads, and muffins for an easy nutritional boost.
How Pumpkins are Grown
Pumpkins are a warm-season crop planted in mid-May after the last frost. They grow on vines and come in many varieties, from less than one pound to more than 50 pounds.
Harvest Season
Pumpkins are ready to pick when their color is rich and solid. Leaving a few inches of stem attached when picking helps extend their shelf life.
Storage
Store whole pumpkins in a dry, cool area with air circulation around them to reduce bacteria. Once cut open, refrigerate for 3-5 days.
Kansas State Department of Education | Child Nutrition & Wellness | cnw.ksde.org
