You may be thinking, "What? Is a Pumpkin a fruit?". The answer to that is a surprising YES! Odd is it not? We really don't think of a Pumpkin as a fruit, in fact, we seldom know what class to put a Pumpkin in. Pumpkins are indeed fruits.

A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae), which also includes squash, cucumbers, gherkins, and melons. Pumpkins contain some of the best nutritional compounds ever. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body! Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing. Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. Pumpkins are wonderfully low in fat, low in calories but high in fiber!

If you will be using Pumpkins in food dishes, look for smaller, immature pumpkins - sometimes these "cooking pumpkins" are labeled as "sugar pumpkins". The smaller, sugar pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup! These smaller pumpkins are more tender and less stringy than the larger variety. Try to find a pumpkin anywhere between five to eight pounds.

Pumpkins may be poached, boiled, steamed or baked. Please be aware that Pumpkins tend to loose their nutritive value with prolonged cooking. A Pumpkin must be cooked immediately after you have cut it open or you will find a brownish-blackish mold begin to immediately set into the flesh. Once cooked, Pumpkin should be used and/or chilled immediately. If you will not be using the cooked pumpkin immediately, store it either purred or in the cooked chunks, in the freezer. it does freeze well! The cooked pumpkin will turn a brownish orange so don't be alarmed when you peak into the bowl and find that colour. Baking pumpkins, like many other fruits/squashes may be the best choice of cooking for optimal flavor and nutrient retention!

Babies may begin to eat Pumpkins anywhere after 7 (seven) months old. You may feed your baby in plain pumpkin in pureed form alone or mixed into cereals, yogurts, and even in meats such as chicken. Adding a dash of cinnamon to pumpkin gives baby a first exposure to the wonder of spices. You may also bake pumpkin as you would a butternut or acorn squash and serve the baked pumpkin in small dices as Baby Finger Foods. Rub a wee bit of butter and a bit of cinnamon on the inside of the pumpkin prior to baking for a tasty nutritious treat!

PUMPKIN: (one cup - cooked)

VITMAINS:
Vitamin A - 12230 IU
Vitamin C - 11.5 mg
Vitamin K - 2.0
Folate (important during pregnancy) - 22 mcg
Niacin - 1.01 mg

MINERALS:
Potassium - 364 mg
Phosphorus - 74 mg
Magnesium - 22 mg
Calcium - 37 mg
Sodium - 2 mg
Iron - 1.40 mg
Also contains trace amounts of zinc, manganese and copper.

PUMPKIN RECIPES *Not all of these recipes will be appropriate for some infants due to an infants age.

Pumpkin Puree - Basic
1 sugar pumpkin
water
cinnamon, nutmeg optional - sprinkle into the cooking water or when you puree/mash

Pumpkin is best when baked! Bake a pumpkin exactly as you would bake a winter (Acorn, Butternut etc.) squash!

Halve the pumpkin, de-seed
Place halves face down in a baking pan with approx 1-2 inches of water
Bake between 375-425 F for approximately 40 minutes
Skin should be "puckery" and/or wrinkled and pumpkin should feel soft
Scrape out the pumpkin "meat" and then mash or puree as needed for your baby!

**Pumpkin is very watery so baking is the best method - you may peel, de-seed and steam chunks of you prefer**

PUMPKIN-WALNUT FLAPJACKS
1 1/4 cups buttermilk
3/4 cup canned pure pumpkin
4 large eggs, separated, room temperature
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 1/3 cups cake flour
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil or butter
1/2 cup finely chopped walnuts (optional)
Pure maple syrup

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.

Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.

CREAMY PUMPKIN PIE

INGREDIENTS:
4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) deep dish pie crust

DIRECTIONS: Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Creamy Pumpkin Soup

Ingredients:
16 ounces Pumpkin (canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots (Wheels or Diced)
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
Dash of Nutmeg
1/2 teaspoon Baking Soda
1/3 teaspoon( or less) Salt

Preparation Directions: In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for ten to fifteen minutes until carrots are soft.
Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer uncovered for 10 minutes. Pour into soup crocks or soup bowls. Top with sour cream

Pumpkin Bars

Ingredients:
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
4 eggs, beaten
1- 16 oz. can pumpkin
1 1/3 cup sugar
1 cup cooking oil

Preparation Directions: Pre-heat oven to 350 degrees. Combine beaten eggs, pumpkin, sugar and oil, beating until well mixed. Add dry ingredients, and mix together until smooth. Spread batter into an ungreased baking pan (15" X 10" X 1") Bake in oven for 25-35 minutes. Cool and frost with cream cheese frosting.

AUTUMN SMOOTHIE
1/2 cup plain, vanilla or banana yogurt
1/2 cup milk
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 frozen banana
Combine in a blender. Blend until smooth. Serve immediately.
Serves one grown-up and one baby.

Pumpkin "Flan"
1 1/3cup pumpkin (fresh puree or canned)
1 cup of milk (whole, 2% or Fat-Free; we used whole)
2 whole eggs or 4 egg whites (we used 2 whole eggs)
1/4 cup of sugar if desired
1 tsp vanilla (we used 3 tsp)
cinnamon (as you prefer)
ginger (as you prefer)
nutmeg (as you prefer)
(crushed walnuts lightly sprinkled on top are optional)
crushed Graham Crackers - we added this as original recipe did not call for a "crust"

Pre-Heat oven to 375. Grease an 8 inch baking pan or pie pan (I used a square one) lightly sprayed with cooking spray (use "shortening" if preferred). Mix pumpkin, milk, eggs, vanilla, cinnamon, ginger, nutmeg in a bowl until a bit fluffy. Crush up graham crackers

Sprinkle Graham Crackers in the greased pan Pour pumpkin mixture into pan. Bake for 40 minutes or until the pumpkin begins to split and a knife comes out clean. Cool to room temp and cut into squares - store in fridge for a firmer texture.

Banana Pumpkin Smoothie

Ingredients:
1-cup milk or plain yogurt
2 tablespoons canned pumpkin
(or homemade puree pumpkin)
1 banana
dash of cinnamon (8+months old)

Directions: Blend in blender until smooth and foamy. Serve immediately.