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Publix GreenWise Market Magazine
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Publix GreenWise Market Magazine - Fall 2011

The Great Pumpkin

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Pumpkins are the largest member of the squash family. The current world-record specimen weighed in at 1,810-1/2 pounds, enough to make more than 700 pies (but see below for why you probably wouldn't like the results).

Pumpkins for baking are smaller, sweeter and more flavorful than the typical jack-o'-lantern varieties. One 2-1/2-pound pie pumpkin will provide enough puree for a 9-inch pie.

A true native American, the first domesticated pumpkins were cultivated in Mexico 10,000 years ago. By 4,000 BC, they were being grown in what is now Missouri.
—Purdue University Center for New Crops & Plant Products

Roasted Pumpkin Seeds
To make a delicious high-protein snack, rinse 2 cups of raw seeds in water until clean; drain. In a bowl combine the seeds with 1 tablespoon of cooking oil and 1/2 teaspoon of salt. Spread mixture on a waxed-paper-lined 15x10x1-inch baking sheet and let stand for 24 to 48 hours or until dry, stirring occasionally. Remove waxed paper and roast seeds at 325 degrees F for 30 to 35 minutes, stirring once or twice. Drain on paper towels. Makes 8 servings

Puritans made beer by fermenting a mix of persimmons, hops, maple sugar and pumpkins.

A cup of canned pumpkin puree contains more than seven times the daily value of vitamin A and 7 grams of fiber.
—USDA National Nutrient Database

When picking a can of pumpkin off the shelf at your neighborhood Publix, double-check the label. Pumpkin puree is 100 percent pumpkin, while pumpkin pie filling or mix is pumpkin plus other ingredients, such as sugar and spices.
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