Juicing Pumpkin September 25 2013by Dana Smith

October right around the corner, we thought it was a good time to turn our readers on to the benefit that juicing pumpkin can offer! Pumpkin is high in beta carotene and other carotenoids (just like carrots!), Vitamin A, iron, potassium and more - and the flavor is uniquely delicious.

This is a tougher vegetable, so a cold press juicer will get much more juice out of it than a centrifugal juicer. We recommend a twin gear juicer such as the Green Star GSE-5000 or the Super Angel, as the twin gear design in particular is great for handling fibrous veggies with ease.

You want to buy a smaller pumpkin, known as a "sugar" or "sweet" pumpkin. The larger pumpkins used for decoration and carving will be more bland and stringy, but can work in a pinch. Make sure you wash the pumpkin thoroughly, and then peel it to remove all the skin. The skin of pumpkins is quite tough; too tough for even a cold press juicer, so it should be removed to be used as compost rather than risk jamming and damaging your juicer.

After removing the pulp and seeds (don't forget to save the seeds to be baked on their own - they're also a treat!), cut the pumpkin into slices small enough to fit into your juicer and you're ready to go.

If you like the flavor on its own, try it straight! The addition of a little nutmeg, cinnamon, vanilla extract or pre-mixed pumpkin pie spice are fun to experiment with.

If you are looking to use pumpkin with other fruit and vegetables, we like Reboot With Joe's pumpkin juice recipe:

~2 cups of pumpkin (we recommend a little more, up to 3 cups or so... but we love the flavor)
2 carrots
2 apples
1 Bartlett pear
1 small piece of ginger
(if desired)