LADYBUG...PUMPKINS ARE A PART OF THANKSGIVING TRADITION

Pumpkins have been associated with the autumn leaves for a long, long time. Pumpkins bring back childhood memories of crisp fall days and trips to grandmother's house for the Thanksgiving feast of turkey, dressing, sweet potatoes, home canned green beans and corn, fried apples and especially pumpkin pie.

Our image of Pilgrims sitting down to a Thanksgiving dinner that include pumpkin pie is a revised one. There was no pumpkin pie as such in those times. The "pie" was made by cutting a hole in the side of the pumpkin, removing its seeds and fibers and stuffing the cavity with apples and spices, then baking it whole.

History of the pumpkin is most interesting. All cultivated pumpkins and squash are derived from gourd-like ancesters which had bitter flesh and edible seeds.

The word pumpkin came from the Greek word "pepon" which became "pompion" in early English and North American writings. During colonial times pumpkin came to mean the vegetable we know today.

We know that accounts of the pumpkin reached England in the late 1600's. Englishman John Josselyn traveled extensively in the New World, touring farms and gardens and wrote "New England Rarities Discovered" in 1672. In this publication he described pumpkins as a pleasant food, boiled, buttered and seasoned with spices.

Like winter squash, pumpkins belong to the Curcurbita genus. Botanists have long quibbled over the precise definition of pumpkin because many varieties commonly considered as pumpkins are technically winter squash.

Pumpkins are similar to, but different from, winter squash. The main difference is pumpkin flesh is more fibrous and less sweet than winter squash.

Home gardeners may choose pumpkin varieties according to their uses--for pies, jack-o-lanterns, exhibition or decorative uses.

Pie pumpkins are usually smaller in weight, with finely grained flesh and have a sweet taste. They often are as small as 8 pounds. Spirit F-1, an All-America Selections winner, has a semi-bush habit of growth, and is popular for pie making.

Jack-o-lantern type pumpkins have symmetrical shapes and flat bottoms, making them easier to carve.

The decorative type has become most popular with mini pumpkins used for artistic designs including faces, yarn, hair, and hats.

Pumpkin has great nutritional value. With 81 calories per cup, it is a low calorie alternative to many vegetables. Corn and potatoes have about three times that number of calories. As a source of potassium, pumpkin compares favorably with bananas.

A proper diet, including one rich in vitamin A, is believed to help in reducing the risk of certain cancers. Yellow and orange vegetables are rich in this vitamin with pumpkin having about as much Vitamin A as carrots.

Children love to make their own pumpkin seed snacks. It is easy. First, clean and dry seeds. Lightly oil a cookie sheet and place seeds on the sheet. A little salt may be lightly sprinkled over them. Bake at 250 degrees for 30 minutes. When cool enjoy this high fiber treat.

Generations have grown up believing pie filling originates in a can. It is not at all difficult to make pie filling and the taste is incomparably fresh and sweet.

To begin peel, free the meat from the pumpkin by cutting it open, clean out fiber and seeds and cut into chunks, which may be gently stewed or baked until tender, drained and then pureed. Or, it may be baked whole.

Not only does pumpkin make pies, but also cakes, cupcakes, bread, bars, muffins and cookies. In our family a Thanksgiving tradition was Pumpkin Chiffon Pie, and no one has ever made one as delicious as our mother.

The following recipe is a new version of pumpkin pie for the non-baker. (A sugar substitute may be used and also sugar free instant pudding for dietary pie).

DOUBLE LAYER PUMPKIN PIE

4 ounces cream cheese, softened

1 tablespoon milk or half and half

1 tablespoon sugar

1 1/2 cups thawed whipped topping or whipped cream

1 ready made graham cracker crust

1 cup milk or half and half

2 packages (4 serving size) vanilla instant pudding and pie filling

1 16 ounce can pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, milk and sugar with a wire whisk until smooth. Gently spread on bottom of crust.

Pour milk in bowl. Add pudding mix. Beat until well blended. (Mixture will be very thick.)

Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.

Garnish with whipped topping and nuts if desired. Serves 6.