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Laura Dolson

The Frost is on the Pumpkin

By October 30, 2013

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Low-Carb Pumpkin is one of those vegetables that is almost emblematic of fall - it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. Pumpkin is one of the winter squash family with the least carbohydrate, plus it's chock full of vitamins, minerals, fiber, and antioxidants. It's also delicious in everything from soup to dessert. Once you start experimenting, you'll realize pumpkin can be a year-round nutritious addition to your diet. Find out about the great things in pumpkin, with links to Low-Carb Pumpkin Recipes. And keep a few cans of pumpkin around for easy soups and desserts all year long!

Photo © Cody Mummau

Low-Carb Pumpkin Recipes:
October 21, 2008 at 12:40 pm
(1) jh says:

And it freezes well if you blot the mash first with paper towels, allowing you to use it all year round. Thanks for the great recipes.


October 30, 2012 at 5:44 pm
(2) Brenda says:

Laura, thank you so much for highlighting non-pie uses for pumpkin. My whole life (over 40 years!) I thought I didn’t like pumpkin, because the only way I thought you could eat pumpkin was in a pie.

But your article made me curious and I decided I would try it just one more time. So I made a simple mash, unseasoned, from a fresh pie-pumpkin baked in the oven. That mash was so delicious that I ran back to the store and bought the rest of their pumpkins!

So maybe I don’t like pumpkin pie, but I can now say with confidence that this is now my favorite winter squash and will get used a whole bunch. I’m going to try your savory pumpkin recipes A.S.A.P!

I’m not sure if I trust canned pumpkin but may give it a try in the off season, if I can find any without seasonings or additives.

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