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 Better pumpkins could be especially helpful to people living in areas of Africa, Southeast Asia, or South and Central America where vitamin A deficiency is the leading cause of preventable blindness and a major cause of infant deaths. "Although fresh mangoes, also rich in beta-carotene, are being promoted in some nutrition programs in those areas," says Burri, "they're only available as a fresh product in the spring and summer. They don't ship very well and have a relatively short shelf life."
Pumpkin, harvested in fall and early winter, might help fill the nutrition gap when mangoes are out of season. Pumpkins store well and don't require the refrigeration that's simply too costly for millions of people. What's more, pumpkin is easy to grow.
Though foods like liver, whole milk, and eggs provide vitamin A to the body with no need for beta-carotene conversion, these foods are typically more expensive than locally grown pumpkins.
Honey Pumpkin Pie
1 can (16 oz.) solid pack organic pumpkin
1 cup Michigan evaporated low-fat milk
3/4 cup Michigan honey
3Michigan eggs, slightly beaten
2 Tbsp all-purpose Michigan flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. rum extract
Pastry for single 9-inch pie crust
Combine all ingredients except pastry in a large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400° 45 minutes or until knife inserted near center comes out clean. |
