Be Sure to Try the Pumpkin Pie this Thanksgiving

According to the good folks at Good Housekeeping, Americans consume about 50 million pumpkin pies on Thanksgiving. That’s a whole lot of pie! And while some who are being health-conscious might think about skipping dessert, there's a lot of good reasons why you should try the pumpkin pie this year.

The bright orange color of pumpkins is a giveaway that they are loaded with an important antioxidant, beta-carotene. This antioxidant is good for cognitive function, eye health, skin and cancer prevention. Pumpkins are a good source of potassium and Vitamin A, and are 90% water, making them a low-calorie, healthy food. Vitamin A is also great for the eyes in addition to being good for the immune system and reproductive health.

Instead of choosing canned pumpkin, try roasting your own pumpkin and then pureeing it to make your pie filling fresh and delicious. Just cut your pumpkin in half and remove the seeds (be sure to set them aside for later). Drizzle the cut sides with a little oil or cooking spray, place them face down on a cookie sheet, and cover with foil. Roast at 350 degrees for about an hour, or until soft enough to scoop into a blender and puree. Extra puree can be frozen to use at another time. When choosing a fresh pumpkin, look for one with 1 to 2 inches of stem left. Avoid pumpkins with blemishes and soft spots. It should feel heavy, but shape doesn’t matter. While pumpkin is typically used to make soups, pies and breads, it can also be included in a variety of dishes like pasta sauce.

Now, don’t forget to use those seeds – they are packed with good nutrition, too! Pumpkins seeds are rich in antioxidants, iron, zinc and magnesium. They can be roasted as a snack and are also delicious added to your favorite homemade granola recipe. Check out the easy, simple recipe for roasted pumpkin seeds below (as well as a bonus recipe for another tasty pumpkin treat – pumpkin latte).

Happy Thanksgiving from all of us here at St. Peter's Health Partners!