This is that time of year when everyone is all about all things pumpkin. And I’m here for it all (except pumpkin spice latte.. not my thing). Pumpkins are basically a superfood. They are packed with antioxidants, Beta Carotene, Vitamin C, Vitamin E, Iron, and Folate. This means they can be a super booster for your immune system. I don’t need to get into why THAT’S a good idea this time of year. They also have a lot of fiber and are great for your skin. Pumpkin seeds are a whole other powerhouse of nutrition and can also be used as a dewormer for your livestock. 

Most varieties of pumpkins store reasonably well (a few months) if you have cool dry place to store them. Lucky for you if you have a root cellar. I’ve had some varieties of pumpkins store for a year or longer just in my pantry so fall is a good time to stock up on them.  Jarrahdale pumpkins may be the best storage pumpkins you can get but there are others that also keep well. 

Head to your local farm market and see if they have any marked down after Halloween. Often they are trying to clear things out so they can get set up for Christmas. This is also a good place to ask for “gone bad pumpkins” to bring to your livestock. The farm market likely just throws them away. Your pigs and chickens do not care about a little mushy spot on a pumpkin! 

Pumpkins do keep fairly well but to make it easier on yourself, you may want to go ahead and roast and puree your pumpkin ahead of time. You can store these in the freezer to use throughout the year. Pureed pumpkin is said to be too dense to safely can but you can pressure can them in chunks according to the sciencey people who give us our “safe canning” guidelines. 

The internet has thousands of recipes for pumpkins. Soups, deserts, drinks, biscuits, waffles and pancakes. Pumpkin this, pumpkin that. One of the recipes that my family loves any time of year is Pumpkin Fry bread. I always make it when there’s a crowd for breakfast because it makes a lot. They freeze well so they are nice to pull out on a busy morning. 

Pumpkin Fry Bread

This is a delicious easy way to make a big breakfast using up some of those fall pumpkins.

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Ingredients

  

• 2 cups pureed pumpkin or 1 15oz can of pumpkin
• 1/2 cup water
• 1/2 cup sugar
• 1/2 tbsp ground cinnamon
• 1/4 tsp ground ginger
• 4 cups flour
• 4 tsp baking powder
• oil for frying

Instructions

 

• A stand mixer is the easiest way to make it but don’t let that stop you. Use your elbow grease and you can still make this yummy treat!
• Blend together the pumpkin, water, sugar, cinnamon and ginger. 
• Slowly mix in the flour and baking powder.
• Mix until dough forms and mix for 2 minutes until the dough is slightly sticky.
• Heat oil in pan around 350 degrees F about an inch deep. 
• Here's the messy part. Flour your hands and pull of pieces of dough and flatten with your hands into a patty the size of your palm about 1/4-1/2 inch thick.
• Drop each patty into the oil and fry until brown and flip to brown the other side. 
• Let your fluffy brown fry bread drain onto a paper towel and sprinkle with powdered sugar. 
• Eat! Enjoy!