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Fresh pumpkins remind us of Halloween and carving jack-o'-lanterns. When it comes to eating this mild, slightly sweet, orange gourd, we usually toast the scooped-out seeds, or pepitas. Canned purée is the familiar edible form, but fresh pumpkin can be baked, boiled, sautéed, microwaved or made into a flavourful purée. Whether canned or homemade, versatile pumpkin purée can be added to pies, cakes, cookies, muffins and pancakes. The best for cooking are smaller "pie" types, often called sugar, cheese or milk pumpkins. These have sweeter, firmer flesh than large pumpkins. Excellent source of vitamin A.