Pumpkin is a type of winter squash with high antioxidant content, plus fiber, potassium, vitamin C, vitamin E and folate — one of our beloved “superfoods.” It’s great for pancakes, quick breads, cookies, smoothies, soups and much more, it is low-calorie, nutrient-dense, readily available and very versatile.

This delicious bread pudding won first place for me in Cable’s annual Fall Fest “Pumpkin Dessert Contest” and Stone Lake’s Cranberry Fest “Baking Contest” a few years ago. The simple cheesecake is adapted from Food Network magazine. Use canned pumpkin puree, not pumpkin pie filling, or if you’ve got lots of time on your hands this year, try using a pie pumpkin.

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