Pumpkins are a member of the Cucurbit plant family, which includes squash, cucumbers and gourds. All of the cucurbits are indigenous to the Western Hemisphere and were introduced to the rest of the world after Columbus “discovered” America. Technically, pumpkins are large squashes and comprise many varieties, ranging from small ornamental ones to super-sized ones for Halloween carving and big pumpkin contests. The varieties favored by Mvskoke and other Native peoples are called “field” or “pie” pumpkins. They are usually grown from Heirloom seeds, which are seeds that bear fruit the next generation, with the same qualities as the parent generation and producing usable seeds for future plantings. In MFSI’s experimental pumpkin patch, grown during the 2006 growing season by Eugene Golden, an estimated 800 pumpkins have been harvested from the seeds saved from one “Indian” pumpkin. The original pumpkin was purchased at a local fruit stand and given to one of our members, who passed it on to Mr. Golden.

To save pumpkin seeds:

1) remove the top of the pumpkin;

2) remove as much stringy material as possible without washing the seeds;

3) spread seeds on newspapers until thoroughly dry; and

4) place in a ziplock bag and store in the freezer until ready to plant in June.

Pumpkins have been a staple in the diets of the Southeastern peoples for thousands of years and may have been one of the reasons for survival of the Mvskoke people. It is a source of beta-carotene, lutein and zeaxanthin (potent carotenoids), all antioxidants that protect the body by neutralizing harmful oxygen molecules known as “free radicals.” They can help prevent many diseases associated with aging, including cancer and heart disease. These same carotenoids are found in the lenses of the eye and can help prevent the development of cataracts and macular degeneration. Beta-carotene creates the orange color that protects the pumpkins from getting too much sunlight and from other naturally occurring stresses. There is strong evidence that these same elements protect humans from stomach, esophagus, lung and colon cancers. The protective effect is enhanced by the phenolic acids found in pumpkins, which bind to potential carcinogens and help prevent them from being absorbed by the body.

Pumpkins can be preserved by freezing, canning or, the traditional way, drying. Mvskoke stories describe people cutting their pumpkins in strips and hanging them from the clothesline or spreading them out on a tin roof to dry. Modern dryers include car dashboards, or back windows of cars on a sunny day, and even commercial dehydrators. Strips can be braided and dried, to be carried as trail food. Dried pumpkin can be reconstituted by soaking it in water or adding it to a soup or stew. To freeze: wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze. For canning, prepare as for freezing, except cut into chunks instead of mashing and follow canning guides.