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From there, pumpkins became a staple for the Thanksgiving holiday. When the Indians and the pilgrims got together for the first Thanksgiving it is thought that the pilgrims made a pumpkin pie like the one below.
Pumpkins were thought to have originated in accent America or before America was colonized. Pumpkin is an ancestor of the squash. They were thought to have originated in Oaxaca Highlands of Mexico, 7500 years ago. 
History of the pumpkin
Pumpkins were traded with early settlers and were essential to their survival, one settler wrote.
For pottage and puddings and custards and pies Our pumpkins and parsnips are common supplies, We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins we should be undoon."
Pilgrim verse, circa 1633 
Well not quite pumpkin pie did start out as we know it. “Pilgrims cut the top off of a pumpkin, scooped the seeds out, and filled the cavity with cream, honey, eggs and spices. They placed the top back on and carefully buried it in the hot ashes of a cooking fire. When finished cooking, they lifted this blackened item from the earth with no pastry shell whatsoever. They scooped the contents out along with the cooked flesh of the shell like a custard.” The pumpkin pie eventual became the holiday tradition that we know and eventually pumpkin carving became our Halloween.
Pumpkin was than brought into the continental United States by the Indians and cultivated for their durability. The Pumpkins could provide the Indians a crop that could survive the winter. Native Americans roasted strips over a campfire and would use them as a long food source. They used pumpkins in various ways such as roasted, baked, parched, boiled, and dried for long term storage. The main benefit to these new crops was they could survive the harsh winters and provide a sustainable food when things were scarce. 
How Pumpkins are grown today!
Sun is crucial for pumpkin growth; therefore, the planting seed/blossom needs to get ample sun.
Seeds need a lot of water, but it’s important not to over water them. Use ample water and let the soil absorb the liquid. Watering the leaves themselves can cause fungus growth.
Fertilizing: Pumpkins need heavy feeding, therefore monthly fertilizing with phosphate, nitrogen, and potassium is important
Planting Seeds: Pumpkins prefer no frost, therefore beginning of June is the best time to plant. Plant the seed 1 to 2 inches deep and spaced out (1 inch) due to the large vines.
Harvesting: There are a few indicators that a pumpkin is ready. The pumpkin needs to be orange, dying off vine, stem is dry, and shell has hardened. Once these factors occur, the pumpkins are ready to be picked. Leave the stem as long as possible (6 inches).
Blossoms: Blossoms will start to grow, first males with female blossoms following. Bees are highly attracted to the male blossoms, which creates a way for them to find the pumpkins. Male blossoms last one day and then they fall off.
Transport: The farm collects all the harvested pumpkins and then they are ready for the public to enjoy the nutritional benefits of these fruits.
Content by 
The nutrition of these healthy beast
The bright orange color is high in carotenoids and beta-carotene. This may also help prevent cancer.
Magnesium loaded – benefits blood pressure, prevention against cardiac arrest, and crucial component for physiological functions.
High Zinc: immunity, cell growth, sleep, mood.
Helps Prevent Diabetes Effects: helps regulate insulin
Phytosterols: plant based chemical that has been shown to decrease bad cholesterol helping the heart.
246% of daily vitamin A
Helps cellular differentiation, which helps cells reproduce normally
Helps Eye sight
Also, great for pregnancy, helps properly develop an embryo and fetus
Also, helps with
Immune system function
Of daily Vitamin C
Is an antioxidant with vitamin E (pumpkins contain 7%)
Plays a role in
High Blood Pressure
Pumpkin facts from:
Vitamin facts from: University of Maryland
High Vitamin A which is important for sharp vision
Fiber: significant source increasing chance of feeling full and helping lose weight.
Vitamin C: helps the immune system
Rich in Vitamin E
7% of daily Potassium
Helps cells, organs and tissues in the body function
10% OF DAILY IRON
Carry’s Oxygen-rich blood to every cell in the body
Helps produce (ATP)
If You DON’T GET ENOUGH
Can lead to weakness and fatigue
Children can suffer poor neurodevelopment
14% of Daily Copper
makes red blood cells
keeps nerve cells
helps keep immune system healthy
acts as an antioxidant
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