10/18/2026
Incorporate pumpkins into fall recipes
Kris Swartzendruber, Michigan State University Extension - October 31, 2012
What do you do with the left-over pumpkins that aren’t carved into a jack-a-lantern? Pumpkins are a healthy and delicious addition to many recipes including soup, bread, pie and pudding.
Pumpkins are usually associated with jack-a-lanterns and Halloween, but what do you do with the left-over signature squash that isn’t carved with eyes, a nose and mouth?
Pumpkins make a great addition to a fall menu; soup, bread, pie and pudding are just a few of the many ways this vegetable can be used to enhance favorite recipes. Pumpkins are not only delicious but also loaded with vitamin A and beta carotene which promotes healthy eyes, skin and protects against infection. According to the University of Illinois Cooperative Extension, “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.”
Pumpkins are a great fall and winter vegetable because they do not have to be stored in a refrigerator to be preserved. Whole pumpkins (not cut and free of bruising) can last up to two months if they are stored in a dark, cool, dry location where they won’t freeze or be exposed to insects or rodents.
Read more here:
https://www.canr.msu.edu/news/incorporate_pumpkins_into_fall_recipes
