I know it’s not Australian, I can hear my mother already! BUT it gives me a great excuse to talk about Pumpkin! Full of vitamin A and one of my favourite ingredients to cook with, we also have plenty of pumpkin rich products here at Eminence. Some fun and interesting facts:
- Pumpkins are a fruit that originated in Central America.
- The name “pumpkin” comes from the Greek word “pepon,” meaning a large melon.
- 90% of the pumpkin is made up of water.
- The yellow-orange flowers that bloom from a pumpkin vine are edible.
- Using pumpkins as lanterns at Halloween is based on an ancient Celtic custom brought to America by European immigrants.
- The world’s heaviest pumpkin was grown by Chris Stevens (USA) and was recorded on October 9, 2010 weighing 1,810.5 lbs. (source: Guinness World Records)
- Pumpkins, and their seeds, were a celebrated food of the Native American Indians who treasured them both for their dietary and medicinal properties.
- Illinois grows more pumpkins than any other state in the USA. It harvests nearly 12,300 acres of fruit.
- The carving of jack-o’-lanterns originated from the tradition of carving the faces of lost souls into hollowed out pumpkins and turnips. A candle was placed inside the carvings making the faces glow. The Halloween lanterns were placed on doorsteps to ward off evil spirits.
- The world’s fastest time to carve a face into a pumpkin is 20.1 seconds, by David Finkle (UK), on October 7, 2010 (source: Guinness World Records)
- Trick-or-treating is thought to have its origins in a European custom called souling where people would beg for “soul cakes.”
- Legendary magician Harry Houdini died in Detroit from a ruptured appendix on Halloween in 1926.
Personally I always forget Halloween, so when kids come knocking all I have is fruit on offer (not the fun house of the neighbourhood!)
Some pumpkin goodness, a dose of Vitamin A inside and out!
Pumpkin three ways (from Sarah Wilsons I Quit Sugar Cookbook)
Pumpkin Pie…with cream
2 cups almond or hazelnut meal (or combination of both, or you can use LSA)
1/4 cup butter, softened
1 teaspoon salt
1/2 cup rice malt syrup
1 ½ cups pumpkin puree
1 teaspoon cinnamon
1 tablespoon fresh ginger, grated
1/4 teaspoon each nutmeg and cloves, ground
rind of 1 lemon
3/4 cup cream
1-2 tablespoons arrowroot
1 teaspoon salt
Preheat oven to 180C. Combine melted butter, nut meal and salt in a bowl and mix well (I find the base “holds” better the more you work it, releasing the oils in the nuts). Also, I mix in the actual pie dish – no need to use a separate bowl.
Press mixture into a 9 inch pie dish – the bottom and sides. If it isn’t quite enough mixture, throw in a bit more of both butter and meal (directly into the dish if you like). Cook for 5-8 minutes until it starts to turn golden.
Let the crust cool fully (place in fridge or freezer if you have to). Cream eggs and syrup then blend in the rest of the ingredients. If it’s a bit too runny, add extra arrowroot. It should be a thin custard consistency.
Gently pour the filling into the crust and bake for about 45-55 minutes or until the centre of the pie ‘sets’ (when it starts to crack away from the base a little is a good sign). Remove from the oven and cool completely before putting in fridge.
Don’t be impatient – this pie is much better when it’s properly cooked and looks like a baked custard.
It’s also best when left to cool for a good few hours…and is actually nicer the next day when set fully.
It also works well frozen and thawed just a little! Any leftover pumpkin filling pour into little cups or ramekins to make Pumpkin pie puddings. Cook for about 40 minutes on a lower oven shelf.
Whilst you’re waiting for your delicious pumpkin pie to cool, pop on some Eminence Yam and Pumpkin Enzyme Peel to brighten your complexion! Finish off with our pumpkin Latte Hydration Masque or any Stone Crop product.
Soothing Chamomile Tonique (to deactivate peel)
For extra lightening and brightening also try:
Stone Crop Hydrating Mist – great for a spray on hydration boost all day!