Pumpkin, Pumpkin in the air. Pumpkin Pumpkin everywhere! You know when you see pumpkins arriving in the store that it is fall, y'all.
Pumpkins and squash are believed to have originated in the ancient Americas. These early pumpkins were not the traditional round orange upright Jack-O-Lantern fruit we think of today when you hear the word pumpkin. They were a crooked neck variety which stored well. Archaeologists have determined that variations of squash and pumpkins were cultivated along river and creek banks along with sunflowers and beans.
Early Native Americans roasted pumpkin strips over campfires and used them as a food source, long before the arrival of European explorers. Pumpkins helped The Native Americans make it through long cold winters. They used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried. They ate pumpkin seeds and also used them as a medicine. The blossoms were added to stews. Dried pumpkin could be stored and ground into flour.
Indians introduced pumpkins to the Pilgrims. Pumpkins were an important food source for the pilgrims, as they stored well, which meant they would have a nutritious food source during the winter months. It is documented that pumpkins were served at the second Thanksgiving celebration.
And so, I would be remiss in my duties as a Farm Wife if I didn't share with you a delicious pumpkin recipe that I got from Pillsbury that is quick and easy. I made my own tweeks by adding cinnamon and nutmeg only, instead of the pumpkin pie spice to the mixture because I like my pumpkin spicy! I also make my own whipped cream. For some reason, it just tastes better. I'll add my recipe at the end, just in case your feeling frisky and want to make your own, too! The kids absolutely love this!
Pumpkin Pie Bars
1 can Pumpkin, Refrigerated
1/4 cup Corn syrup
1/2 cup Brown sugar, packed
1 can Pillsbury crescent dough sheet, refrigerated
1 tbsp Pumpkin pie spice
1/2 tsp Salt
1 Whipped cream, Sweetened
1 cup Whipping cream
Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream. Store in refrigerator.
Bell's Quick Whipped Cream
Vegetarian, Gluten free
2 tbsp Granulated sugar
1 tsp Vanilla extract (homemade, if you have it)
1 cup Heavy cream
You'll need a handheld mixer or a stand mixer with a whisk attachment. Sinful plug for how fabulous my Kitchen Aid stand mixer is! Love it! Whatever kitchen appliance you choose, put both the bowl and the whisk in the refrigerator for about 10 minutes before you use them. A properly chilled bowl is the key to this recipe.
Then whisk all of the ingredients together for about 10 minutes for about a minute on low speed. Then switch to high speed for another minute or until stiff peaks form. Since I use a stand mixer the whole process takes about 3 minutes. Just be extremely careful because you just might end up with butter.