Most people have made a jack-o-lantern out of a pumpkin or associate pumpkins with Halloween, but pumpkins are so much more than that! Chances are you have eaten something pumpkin-flavored. Pumpkins make delicious pies, but did you know they are an important historic food source? Below are some fun facts, a list of pumpkin-related reading material, and a recipe you can try at home to help spice up your fall!
Fun Pumpkin Facts
- 1Pumpkins get their name from the Greek word ‘peon’ meaning “large melon.”
- 2Pumpkins are fruits, not vegetables, since a flower produces the pumpkin.
- 3Pumpkins are one of the oldest cultivated plants in the world. They likely originated in North and Central America and spread across Europe and elsewhere. The oldest pumpkin seeds were discovered in the Oaxaca Highlands of Mexico. They date back to around 7000 BC!
- 4We grow pumpkins in the fall and do not use them any other time of the year, but they were an essential staple food for the indigenous people of the Americas, and they used them all year long. Pumpkins also helped the natives survive harsh winters.
- 5The indigenous people not only ate pumpkins, but their thick skin allowed them to be used as bowls and containers.
- 6Pumpkin seeds are a tasty snack. Did you know that one pumpkin contains around 500 seeds?
- 7Pumpkins can come in all shapes and sizes. The biggest pumpkins usually belong to the species Cucurbita maxima. These pumpkins weigh roughly 75 pounds! By contrast, an average pumpkin weighs between 6 to 18 pounds only.
- 8The world’s record for the latest pumpkin is a whopping 2,703 pounds.
Book Picks
Pumpkins! by Jacqueline Farmer
Presents a history of pumpkins, how they are grown, their nutritional value, and recipes using pumpkins.
Let’s Explore Pumpkins! by Jill Colella
Many people use pumpkins for fall decorating. But pumpkin is also delicious in soup, pasta, muffins, and of course, pies! See how pumpkins grow, learn what is inside of pumpkins, make pumpkin soup, and create a pumpkin squirrel feeder activity.
From Pumpkin to Pie by Lisa Owings
How does a pumpkin seed turn into a tasty pie? Follow each step–from planting pumpkin seeds to eating a delicious slice of pie–in this fascinating book!
From Seed to Pumpkin by Wendy Pfeffer
Learn how pumpkins grow from tiny seeds to big pumpkins. Pumpkins can be baked in a pie. Pumpkins can be carved into jack-o’-lanterns. Pumpkin seeds can be roasted for a healthy snack. But how does a tiny seed turn into a big pumpkin? Read and find out what a pumpkin seed needs to help it grow!
In a Pumpkin Shell: Over 20 Pumpkin Projects for Kids by Jennifer Storey Gillis
Provides instructions for a variety of projects involving pumpkins, including growing them, using them in recipes, and making things out of them.
The Pumpkin Book by Gail Gibbons
Describes how pumpkins come in different shapes and sizes, how they grow, and their traditional uses and cultural significance. Includes instructions for carving a pumpkin and drying the seeds.
Seed, Sprout, Pumpkin, Pie by Jill Esbaum
Discusses how pumpkins grow, the different varieties of pumpkins, and the many ways people use them.
Fiction
Amara’s Farm by JaNay Brown-Wood
There are many plants on Amara’s farm. Today is the day of Amara’s party, and she is looking for pumpkins to share with her friends.
Pumpkin Day at the Zoo by Susan Meissner
When families donate their used pumpkins and jack-o’-lanterns to the zoo, the animals chomp, chew, play, and give hearty hoorays for their favorite squishy squash.
Runaway Pumpkins by Teresa Bateman
When a poorly secured bus lock turns a school trip back from a pumpkin patch into a disaster, and all but one of the pumpkins ends up in people’s yards, the neighbors along the road devise a plan to turn the pumpkins into treats for the schoolchildren.
How Many Seeds in a Pumpkin? by Margaret McNamara
Charlie, the smallest child in his first-grade class, is amazed to discover that of the three pumpkins his teacher brings to school, the tiniest one has the most seeds.
Let it Grow by Mary Ann Fraser
A child learns about the life cycle of a giant pumpkin and the rewards of letting it grow. Includes “Pumpkin Fun Facts” and information on growing and racing giant pumpkins.
Ready for Pumpkins by Kate Duke
A classroom guinea pig learns about gardening by growing his pumpkin.
Pumpkin Cat by Anne Mortimer
Mouse shows Cat how to grow pumpkins, then turns one into a surprise. Includes facts about growing pumpkins.
Recipes to try with a pumpkin twist!
TOTAL TIME: Prep: 20 min.
Bake: 30 min. + cooling
Makes 1-1/2 dozen
Ingredients
- 2-1/2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 cups finely chopped peeled apples
TOPPING:
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter or margarine
Directions
- In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda, and salt. Combine eggs, pumpkin, and oil; stir into dry ingredients until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For the topping, combine sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle one teaspoon over each muffin.
- Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan for 10 minutes before removing to a wire rack.
A fun twist on french toast that’s easy, naturally sweetened, and filled with yummy pumpkin flavor.
Prep Time: 10 minutes
Cook Time: 25minutes
Servings: 10 cups
You will need a standard muffin tin.
Ingredients
- 8 ounces of bread, any kind, about 8 slices whole grain bread or 4 to 5 whole wheat hot dog buns
- 4 large eggs
- 3/4 cup milk, any kind
- 3/4 cup pumpkin puree
- 2 Tbsp maple syrup, plus more for serving
- 1 1/2 tsp pumpkin pie spice or cinnamon
- 2 tsp vanilla extract
- pinch salt
Directions
- Preheat the oven to 350. Line 10 cups of a muffin tin with paper liners or grease well with oil.
- Cut or rip bread into small cubes or pieces. You should have about 4 heaping cups of bread pieces. Set aside.
- In a large bowl, whisk eggs and remaining ingredients until combined. Add bread and stir to coat. Allow bread to soak up egg mixture for 5 to 10 minutes, stirring occasionally. Spoonbread and custard into 10 muffin cups, filling them to the top. If any additional custard mixture is left in the bowl, spoon it over the cups evenly.
- Bake until set and golden brown around the edges, 25 to 30 minutes. Serve warm with additional maple syrup to drizzle on top.
- Baked cups can be stored in the fridge for 4 to 5 days or frozen for up to a month.
From happykidskitchen.com
