How many different things can you make out of pumpkin? This might not be a question you’d often ask yourself, but in the town where I grew up, experimenting with pumpkin recipes is commonplace. Known as “The Pumpkin Capital of the World”, Morton Illinois is home to the Libby’s Pumpkin processing plant. The town holds an annual Pumpkin Festival each fall complete with rides, a parade, pumpkin decorating, pumpkin chucking, and a food tent featuring pumpkin chili, pumpkin ice cream, pumpkin pancakes, and so much more. For me the pumpkin will forever be a symbol of my youth and of community spirit.
So here’s my contribution to the tradition of honoring the pumpkin. This recipe is for all you lovers of autumn and the holidays and festivals that are associated with it. If your taste buds are tingling for a bit of the fall harvest and you are dreaming of pumpkin pie without the baking and all the calories, then you simply must try this. (You’ll need a juicer.)
Pumpkin Juice Recipe
4 cups pumpkin chunks (1/2 – 1 whole pie pumpkin)
1/4 inch piece ginger
Cut the pumpkin in half and scoop out the seeds. Cut into 1 1/2 inch chunks and remove skin with a vegetable peeler. Wash apple and carrots and cut into pieces that will fit into your juicer. Put the first four ingredients through your juicer. Pour the juice into a glass and sprinkle with cinnamon and nutmeg. Add ice if desired. Makes approximately 10 oz.
with spirits (for adults only)
Prepare juice as above and mix with 1-2 ounces vanilla vodka. Top with a table spoon of whipped cream.