It’s The Great Pumpkin….Pie!

There is no doubt it is Pumpkin Season in New England; Pumpkins are stacked at local farms, displayed at all the big box and grocery stores, local bakeries are serving up pumpkin bread and pumpkin pies, the breweries are brewing up pumpkin ales and lagers, coffee houses are dishing out pumpkin doughnuts with pumpkin lattes and don’t forget your favorite pumpkin roast coffee!

A favorite Autumn special at Lucia’s is our handmade pumpkin ravioli, yes… Italians love pumpkin, as do many people around the world.  Pumpkins are grown on every continent except Antarctica, but it was the American Colonist who made the first pumpkin pie; by slicing off the pumpkin top, removing the seeds, then filling the insides with milk, spices and honey. Then the pumpkin was  placed in the hot ashes of the fire to roast.  To honor our founding fathers, I suggest we all eat as much pumpkin pie as possible.

While you’re eating that pie you can also feel good about it, pumpkin is one of the healthiest, most versatile fruits (yes pumpkin is a fruit).  Pumpkin is low in calories and sodium but high in fiber. Pumpkin also has high levels of beta-carotene, an antioxidant that converts into Vitamin A.

Research suggests that eating a diet rich in beta-carotene may reduce the risk of heart disease and some cancers and may also help to delay aging process. Pumpkins also are good sources of Vitamin C, Magnesium, Zinc and Potassium. My research suggests a second piece of pie might in order.

While the Colonist was on to something, only Italians would know how to make it just a bit better…with cheese of course.  Try this delicious recipe which includes Mascarpone cheese (the Italian version of cream cheese).

Italian Pumpkin Pie with Mascarpone

2 cups pumpkin puree

1/2 cup white granulated sugar

1/4 cup light brown sugar - packed

2 large eggs – I prefer local eggs from happy hens

1 t cinnamon

1 t ground ginger

1/2 t nutmeg

1/4 t ground cloves

1/4 t salt

1 t vanilla

1 8-oz tub mascarpone

Beat pumpkin puree and sugars till well-blended. Add eggs, blend well. Add spices and vanilla and beat. Add mascarpone in dollops and beat till incorporated. Pour into prepared pie shell and cook at 350 degrees F for one hour till set.  Top with whipped crème if desired.  Enjoy!