Pumpkins are grown on all of the world’s continents except one - Antarctica.
A pumpkin weighing 2,058 pounds took first prize and set a new tournament record at the 2014 Safeway World Championship Pumpkin Weigh-off in Half Moon Bay, CA.
The self-proclaimed pumpkin capital of the world is Morton, IL, home of the Libby corporation’s pumpkin industry.
In 2010, nine bakers in New Bremen, OH, set a new world record for the largest pumpkin pie. Their creation was 20 feet in diameter and weighed 3,699 pounds.
The tradition of pumpkin carving was brought to the U.S. by Irish immigrants, who found pumpkins much easier to carve than turnips.
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On your next campout, follow up your pumpkin dinner with this super easy dessert (or breakfast) treat!
YUM!
Tips & Tricks
Fall is a great time to feed everyone Stuffed Pumpkin. Use small pie pumpkins for individual servings or a large pumpkin (double/triple the stuffing ingredients) for a “one-dish” dinner that serves a crowd.
One of my favorite recipes uses these ingredients: 1 box of stove-top stuffing (any flavor), ½ cup hot water, ½ cup finely chopped celery, ½ cup finely chopped onion, 1 egg, 1 pound sausage (mild or hot).
How to: Cut off the pumpkin top(s) and remove the seeds as you would for a jack o-lantern. Combine the stuffing ingredients and lightly pack into the pumpkin shell. Put the top back on.
Don’t forget to give your pumpkin a scary face with a black marker.
Wrap tightly in aluminum foil and cook over slow coals, or roast smaller pumpkins in your cast iron dutch oven. Cooking times vary with the size of the pumpkin and the cooking method,
so use a thermometer to be sure an internal temperature of 165 degrees is reached. Remove the top and scoop out the stuffing and cooked pumpkin. Can be finished with a drizzle of extra virgin olive oil, if you like.
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