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Pam pumpkins are medium in size, averaging 17-20 centimeters in diameter and weighing 4-5 pounds, and are round, globular, and uniformly shaped. The smooth, hard rind is bright orange and has shallow ribbing connecting to a long, five-sided, rough brown-green stem. The flesh is pale orange to gold and is dense, moist, and thick encasing a large central cavity filled with stringy, fibrous pulp and a few flat, cream-colored seeds. When cooked, Pam pumpkins have a tender, dry, and string-less texture with a sweet, sugary flavor.
Pam pumpkins are available in the fall through winter.
Pam pumpkins, botanically classified as Cucurbita pepo, grow on semi-compact vines that can reach over three meters in length and are members of the Cucurbitaceae family along with squash and gourds. Pam pumpkins are known as one of the best pie pumpkins on the market today because of its uniform size and tender, smooth flesh. These fruits are also popular among home gardeners for its ability to produce high yields in a relatively small space. In addition to baking, Pam pumpkins are commonly used for carving and fall home décor projects.
Pam pumpkins contain fiber, potassium, vitamins A, C, and E, iron, magnesium, and copper.
Pam pumpkins are best suited for cooked applications such as roasting, steaming, and baking. They are well-known for their use as filling in pumpkin pies and can also be used in muffins, tarts, bread, custards, pudding, cakes, and cookies. They can also be cooked and pureed to make rich and flavorful soups, stews, curries, dips, oatmeal, tamales, or even quesadillas. Pam pumpkins pair well with chicken, sausage, pork, eggs, Gruyere, parmesan, mozzarella, French bread, shallots, garlic, ginger, onions, white wine, swiss chard, Dijon mustard, thyme, oregano, rosemary, cumin, pasta, miso paste, and peanuts. They will keep for a couple of months when stored in a cool and dry place.
Pumpkin pie is a classic dessert beloved by Americans and Canadians for centuries. American settlers in the early 1600s stewed pumpkin and baked it with milk, honey, and spice. Then in the late 1600s, versions of pumpkin pie were shared in European cookbooks and in 1796 the American cookbook American cookery, by an American orphan, was published featuring a pumpkin pudding that closely resembles the pumpkin pies we see today. As the demand for sweet pumpkins grew in order to produce more pies, varieties like the Pam pumpkin were developed for their sweet flesh. Pam pumpkins are considered one of the best varieties to use for pumpkin pie today.
Pumpkins are native to Central America and were spread across the world via expeditions, explorers, and trade routes. Over the years new varieties were created to meet market needs, such as the Pam pumpkin for its sweet flesh, and this pumpkin was created by the Seedway Company, a national full-line seed company in Hall, New York. Today Pam pumpkins are available at farmers markets, specialty grocers, and through online seed catalogs for home gardening in the United States and Canada.
Recipes that include Pam Pumpkins. One is easiest, three is harder.
|Noob Cook||Pumpkin Soup in Pumpkin Bowl|