All pumpkins start out green, then gradually grow into whatever color they become.
The Australian Blue ( or light grey ) is a smaller and flatter pumpkin , but adds beauty and charm to any collection.
There is a red pumpkin " Rouge D'Etant" and one called Cinderella.
The tan pumpkin is what all commercial processors use. I have cooked a tan and find it much less stringy than all the others, milder in flavor also.
All pumpkins are the same color fruit inside.
All are packed with vitamin A and potassium and high in fiber.
All the odd shaped fruits such as the Monk's Turbin, Goose neck, and many, many other varieties are not really pumpkins...instead they are either from the squash or gourd family.
( Bea's Pumpkin Pound Cake )
1 8oz pkg cream cheese-softened
1/2 cup ( real butter ) softened
2 cups of Raw sugar
4 large eggs
2-1/2 cups pumpkin ( canned will work )
3 cups All-Purpose flour ( unbleached )
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon or nutmeg
1 tsp pure vanilla
Preheat oven to 350*
Beat cheese and butter at med. speed until creamy
Gradually add sugar, beating until light and fluffy
Add eggs-one at a time -beat just until yellow is blended
Add pumpkin and beat well
Stir together -flour, soda, baking powder cinnamon/nutmeg, and salt
Gradually add flour mixture to butter mixture-beating at low speed until blended
Spoon batter into a greased and floured 10 or 12" Tube pan
Bake for 1 hour and 10 minutes or until wooden pick inserted into the center comes out clean
Cool on wire rack for until cake turns lose and comes out easily.
TIP-you can bake in 2 8 1/2 by 4 1/2 " loaf pans if desired
If you want a topping on the cake...Praline is good-
This will add extra sugar/calories to your servings :)
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup real butter
1 cup powdered sugar-sifted
1 tsp vanilla
Bring sugar, whipping cream and butter to a boil in a 1 quart pan over med heat
Boil-stirring often for one minute
Remove from heat and add powdered sugar and vanilla-whisking until smooth
Happy and blessed Thanksgiving season~
Bea Kunz and the Sage Hill Farms family~