By Elizabeth Warburton-Smith
Pumpkins are one of the oldest domesticated plants having been cultivated and loved since about 7,500 BC and are native to the Southern United States and northeastern Mexico. Pumpkins are a great source of healthy nutrition being high in vitamin C, beta carotene, vitamin K, folate and lutein with 1 cup providing 1.8 grams of protein, 12 grams of carbohydrates, 2.7 grams of fiber and 50 calories. Pumpkin skin is where the beta carotenes are concentrated so when you cook or bake your pumpkin, consume the orange skin too. Most people know you can eat pumpkin seeds but did you know you can eat the leaves of the plant too? Wash the leaves, strip from the tough stem and cook just like you would spinach.
One of the most popular questions I am asked is how to tell if a fruit or vegetable is ripe. For pumpkins, pick them when the leaves have started to die off and while the pumpkin is still firm. Sometimes the best way is to just pick one. If the seeds are still not all the way formed, you picked it too soon. If the skin and flesh are on the soft side, you waited too long. Pumpkins hold up for a long time in the garden, just periodically check the bottom of the pumpkin to make sure there aren’t any soft spots.
No-Bake Pumpkin Cheesecake
Crust:
1 ½ cups finely crushed gingersnaps
2 T. sugar
5 T. melted butter
Filling:
1 cup heavy cream
8 oz cream cheese
15 oz pumpkin puree
1 cup powdered sugar
1 T. vanilla
1 t. cinnamon
½ t. ground nutmeg
¼ t. salt
Topping:
Whipped cream
Roughly crushed gingersnaps
Directions:
Combine crushed gingersnaps, sugar and melted butter and press evenly into an 8” springform pan.
Beat heavy cream to stiff peaks.
In a separate bowl, beat cream cheese or tofu until light and fluffy. Add pumpkin puree and mix well. Add powdered sugar and mix well. Add in the vanilla, spices and salt and mix again until fully incorporated. Fold in the whipped cream until just combined (don’t over mix, just fold it in). Pour batter over crust and smooth the top.
Refrigerate until set, at least 4 hours.
Serve with whipped cream and crushed gingersnaps.
*If you want to try a dairy free version, substitute margarine for the butter, tofu for the cream cheese and coconut cream for the heavy cream.
Elizabeth Warburton-Smith is the founder of the Rita Ranch Community Garden inspiring others to grow organic food. Elizabeth & husband Chef Greg own Wrapido, a mobile food business selling grilled chicken wraps & signature lemonades highlighting organic & local ingredients. Gardening tutorial videos: https://www.youtube.com/c/RitaGardens Contact Elizabeth: WeLoveToGrow@gmail.com.
