It’s the Great Pumpkin, Charlie Brown ... so let’s eat it

LIMA - Pumpkins are not appreciated for their true worth.

What? No way. Pumpkins are popular. They're plunked onto bales of straw for fall decor each year when the air turns crisp. They're sliced and scooped, transformed into jack-o'-lanterns. They're baked into pies and doused with whipped topping on Thanksgiving. And every Halloween, Charlie Brown's buddy Linus patiently waits for the Great Pumpkin to appear.

That, however, is a mere eight-and-a-half minutes in the pumpkin's 15 of fame. They are so much more than a one-season treat. Pumpkins can be - and should be - a staple in summer, winter and spring as well. They're versatile, tasty and, when not doused with whipped topping, actually healthy.

But before we continue this pumpkin love-fest, let's get our facts straight. The pumpkin is a squash. It's planted in the spring and has a long growing season. Come July, pumpkins start appearing on the vine and then take another couple of weeks or months to fully develop, according to Curtis Young, agriculture extension educator for the OSU-Extension.

There are little pumpkins and big pumpkins and pumpkins for eating and ones for making jack-o'-lanterns. Some that we think are pumpkins are not true pumpkins but in fact gourds, and it's the seed that determines the type of pumpkin produced, Young said.

So with all the hoopla every fall, why are pumpkins lacking in true appreciation?

We carve, we decorate, we make pies, but pumpkin is so much more than just a dessert to put under our whipped topping. Pumpkins have true versatility in the kitchen.

Britt Gibson is a local fan of the pumpkin as a dish beyond the pie plate and has created favorite recipes using pumpkin. She and husband Rheuben coordinate the Lima Farmer's Market, and they often grow their own pumpkins.

"Anything you can do with a squash, you can do with a pumpkin," she said. "It doesn't have to be sweet. It's a very good vegetarian dish."

Think pumpkin soup, baked pumpkin slices and roasted pumpkin seeds drizzled with olive oil and salt. And even though Gibson did say that pumpkin recipes don't have to be sweet, her pumpkin pancakes are, in her own words, "delicious."

Pumpkin puree can be used in many recipes and is readily available in stores, she said. Or, pumpkin "purists" can make it at home. Just cut the pumpkin meat into chunks, bake until soft and puree.

"It's a little more time intensive to do your own from a pumpkin (but) it's not difficult. Just plunk it in your oven," Gibson said.

Not to forget the favored pie, there are as many great recipes for pumpkin pie as there are people who bake them. Gibson said the farmer's market ended its season last month with a pumpkin pie contest. Local resident Beverly Briggs took first place, she said.

Pumpkin has potassium, vitamin A, iron and zinc. It's low in fat and calories and high in fiber. And if the health benefits weren't enough to convince skeptics, here's one to beat: the shells make great serving bowls.

"They're decorative and a great way to present soup," Gibson said. "It's fun to present a dish in a pumpkin."

So, with all the positives attached to the pumpkin, there's no reason for its popularity to wane after Thanksgiving. Eager pumpkin chefs, make good use of those leftover pumpkin decorations and the snaggle-tooth jack-o'-lanterns. With pumpkin recipes close at hand, anyone can have a taste of fall at anytime of the year.

"There's a comfort factor (with pumpkin) associated with cool air and warm sweaters," Gibson said. "It's a classic."

Yes, indeed. It seems Linus was right. Pumpkins are great, Charlie Brown.

You can comment on this story at www.limaohio.com.

Pumpkin Soup

1-pound pumpkin, peeled, seeded, and cut into 1-inch cubes (4 cups)

3 cups chicken broth

1 medium potato (1 cup), peeled and diced

1 medium onion, peeled and chopped

¼ teaspoon nutmeg (preferably freshly grated)

1/8 teaspoon white pepper

Salt to taste

2/3 cup milk

In a large saucepan, combine the pumpkin, broth, potato, and onion. Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the vegetables for 20 minutes or until they are soft. Puree the mixture in batches in a blender or food processor. Transfer the puree back to the saucepan, and heat the puree just to the boiling point. Add the nutmeg, pepper and salt. Turn off the heat and add the milk. Serves 6.

Pumpkin Cheesecake Crumble Squares

Crust:

1 cup flour

¾ cup packed brown sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces)

¾ cup old-fashioned oats

Filling:

1 8-ounce package of cream cheese, room temperature

¾ cup canned pure pumpkin

½ cup sugar

1 large egg

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

Topping:

1 cup sour cream

2 tablespoons sugar

¼ teaspoon vanilla extract

For crust: Preheat oven to 350 degrees. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Pulse first four ingredients in processor until coarse meal forms. Add pecans; pulse until nuts are chopped. Add oats; pulse until mixture is moistened but not clumping. Press 3 ½ cups crumbs onto the bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center and beginning to rise at the edges about 20 minutes. Maintain oven temperature.

For topping: Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping, gently pressing into topping. Cover; chill until cold about 2 hours. Cut into squares. Keep chilled.

Beverly Briggs' Pumpkin Pie

4 eggs, beaten

1 29-ounce can pumpkin

2 cups brown sugar

2 tablespoons pumpkin pie spice

2 tablespoons flour

1 teaspoon salt

2 13-ounce cans evaporated milk

Combine eggs and pumpkin. Add remaining ingredients except milk. Mix well, gradually adding milk. Bake at 425 for 15 minutes, then at 350 for 35 to 40 minutes.