Easy as Pumpkin Pie

Now that you and your fellow bloggers have heightened levels of fiber consciousness, you will be happy to know that one of this season’s favorite vegetables, the pumpkin, is a healthy-eater’s new best friend. Not only are pumpkins chock full of fiber (3.5 grams per half cup of canned pumpkin, 1.5 grams per quarter cup of seeds) and protein (7 grams per 1 ounce of pumpkin seeds, also known as pepitas), but they also contain Vitamins A and C, magnesium, potassium, and zinc. These vitamins and minerals collectively help tame free radicals, preserve healthy bones and teeth, fight cardiovascular disease and high blood pressure, and improve the immune system.  Furthermore, pumpkins contain carotenoids (like carrots, hence the orange color) which has anti-infection and anti-aging properties. Pumpkins pack a powerful punch!  (Try saying that one five times fast!)

Follow these simple guidelines and you’ll be on your way. Select a pumpkin that is heavy for its size, ideally a small pumpkin that weighs between 2 and 5 pounds. Whole pumpkins can be stored for up to six months, preferably in a cool dry location. Once they are opened they should be refrigerated for up to 2-3 days if raw or 4-5 days if cooked. Pumpkins may also be frozen once opened. Try out the recipes below to add some pumpkin spice and flavor to your healthy life! Enjoy!

Creamy Pumpkin Brown Rice

Pumpkin Chocolate Cake

Vegan Pumpkin Pecan Pie

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