Pumpkin season is here! Some of the best pumpkin pies I have tasted are made from fresh baked pumpkin. I have used white pumpkins, standard pumpkins and baking pumpkins to make my Holiday pumpkin pies. As long as it is a fresh pumpkin, my taste buds do the happy dance. My only suggestion if using a standard pumpkin for baking, is to use the smaller variety. It makes it easier when cooking them. A few pumpkin facts: Canned organic pumpkin with no added sugar is just as healthy as a fresh pumpkin Pumpkins contain vitamins that are excellent for your skin and eyes: A, C, and E Pumpkins contain potassium, which is great for reducing blood pressure Pumpkins are a low calorie food Never baked up a pumpkin to use for baking? No problem…here are some directions: OVEN METHOD Preheat oven to 350*. Slice pumpkin into 4 sections. Scoop out seeds and reserve them for later. (Use an ice cream scoop, spoon, your hands, it is up to you…just get them all out!) Line...
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