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Pumpkin I love pumpkin. It's packed with nutrients and has a a great taste when properly prepared. There are few things I recommend purchasing in a can, but when I've had fresh pumpkin I don't think the taste advantage is worth the work. You also have to deal with different consistencies per pumpkin. Whatever your preference is, I've linked a variety of pumpkin recipes below for you to try. Enjoy! -Ashley
1 c mashed (8.6 oz, 245 g) Calories 50 Calories from fat 0 Total fat 0g Total carbohydrate 12g Dietary Fiber 3g Sugars 2g Protein 2g Vitamin A 245% Vitamin C 19% Calcium 4% Iron 8% Also a source of vitamin E, vitamin B6, thiamin, niacin, potassium, and riboflavin.				Season- fall, available canned year round Size- different varieties have different sizes Selecting- small sizes are best for cooking, choose one that is 4-8 pounds -pumpkins dull as they age, but if the skin is intact and not bruised or blemished, the flesh will be sweet and good Storage- can be stored at room temperature for several weeks, after baking and mashing it's good up to a week in the refrigerator -opened canned pumpkin is good up to a week in the refrigerator Freeze- measure the amount you will be using and freeze 4-6 months in a zipper-lock bag. I also like to freeze it in ice cube trays if I don't know what I'll be using it for.

Try with

Pumpkin Pie Ice Cream	Pumpkin Sausage Pasta	Pumpkin Muffins	Pumpkin- Wheat Sandwich Bread		Pumpkin Pancakes