PHILADELPHIA (CBS) – The only thing better than a simple centerpiece is one you can eat – so you don’t have to dust it, put it away after the party, or watch it wither away. That’s what I love about little pumpkins – they’re cute, good for you and taste good too!
Giant pumpkins make great jack-o-lanterns but smaller ones tend to taste better – sweeter and less woody. Small ‘Sugar Pumpkins’, perfect for pie, are easy to cut, cook, and carry home; as are the fun, flatter-shaped ‘Fairytale Pumpkins.’ And little pumpkins make decorating easy; put a few on the party table, stack some by the front door, and you’re ready for Halloween.
Fresh pumpkin tastes even better than canned and it’s simple to steam the pieces, mash the pulp, and stir in spices and sugar for pies and puddings; or salt, herbs, butter or broth for savory side dishes and soup. Rinse and save the seeds to toast in oil on a cookie sheet – sprinkle with salt and chili for a spicy snack, or cinnamon and sugar if you’d like a sweeter treat.
Reported By Phran Novelli, KYW Newsradio