Gone are the days when you only had one choice of pumpkins – orange!! Amazed at how many types there are when I shop for pumpkins at either the farmers market or big box store, I love to pick different ones out. The variety that is available is staggering – spotted, bumpy, white, green, and everything in between.

Peanut Pumpkin

Take for instance the Peanut Pumpkin, Cucurbita maxima “Galeux d’Eysine”, shown above, which gets its common name from the distinctive peanut-like growths that develop on its shell. When I first saw this pumpkin, it stopped me in my tracks and I had to pick it up and touch it. Thought to be a cross between a Hubbard squash (Cucurbita maxima) and an unknown pumpkin variety, the species originated in the 19th century in the region of Eysine, France. Even though it seems an oddity, its sweet flesh can be used in cooking and is quite good. The fruit’s sugars seeping out and hardening on the surface causes the distinctive beige bumps.

Porcelain Doll

Porcelain Doll is a pumpkin developed to help raise funds for breast cancer research through The Pink Pumpkin Patch foundation. The designation of “pink” is  a stretch! – it is more like coral pink. This worthwhile foundation supports breast cancer organizations through donations made by U.S. growers from a percentage of sales of each Porcelain Doll F1 Pink Pumpkin grown.
Besides, their pretty “pink” exteriors, Porcelain Doll pumpkins have delicious, deep orange interior flesh, perfect for baked goods, soups or casseroles. These big beauties start out beige and then turn a standout coral/pink color as they mature.

 

 Decorating

Decorating with these pumpkins can really be fun, given the wide variety of colors, textures, and shapes. Go to Pumpkin Treats-Decorating Pumpkins With Succulents, to get some ideas. Succulents are a natural pairing with pumpkins.

Cooking With Pumpkins

You can grill, steam, bake, boil, or roast any pumpkin. Pumpkin also can be pureed and baked in bread or cake, or cooked in soup, etc. Pumpkin is a great source of nutrition (pumpkins are typically packed with dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, manganese, vitamin E, thiamin, niacin, vitamin B6, folate, iron, calcium, magnesium, and phosphorus), and pumpkin seeds are full of nutrients, too!

Here is my recipe for great Pumpkin Ice Cream: 

1 cup fresh pumpkin puree or canned pumpkin

1 tsp. vanilla extract

2 cups heavy cream

3/4 cup packed brown sugar

5 egg yolks

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

Pinch of ground nutmeg ( I added more than a pinch, because I love fresh nutmeg!)

1 tbs. or to taste spiced rum with coconut

Directions:

• Whisk together pumpkin puree and vanilla. Chill in refrigerator.
• In a heavy 2 quart saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edge, 5 minutes.
• Combine 5 egg yolks, spices, and the remaining 1/4 cup brown sugar in a separate bowl. Stir until smooth.
• Remove cream mixture from heat and gradually whisk 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon, keeping the custard at a low simmer, until it is thick enough to coat the back of a spoon, 4 to 6 minutes. Do not allow the custard to boil.
• Allow the custard to cool and whisk the pumpkin mixture into the custard.  Cover with plastic wrap and chill for a few hours.
• Transfer the custard to an ice cream maker(it will be quite thick), and follow the directions on your ice cream maker. The last couple of minutes of churning, add your bourbon or rum to taste.
• Freeze until firm, at least 3 hours. Garnish with ginger crème cookies.
• Makes 1 quart.