Spicy Roasted Pumpkin Seeds (Pepitas)

Ingredients

1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned

1-2 tsps Kosher salt

1 Tbsp olive oil

1 tsp sweet or Hungarian paprika

1/2 tsp smoked paprika

1/2 tsp garlic powder

Dash of cayenne pepper

Preparation

1

Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.

2

In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.

3

Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.

4

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.

5

Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.

Source: foodista.com

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Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (makes 3-4 dozen)
Ingredients:
2 cups flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Sprinkling of allspice
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups oats
3/4 cup white chocolate chips
3/4 cup Craisins

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a mixing bowl, combine flour, baking soda, spices and salt. Mix together until combined. Set aside.

In a separate bowl, cream together butter and sugar (white and brown) with an electric mixer. Mix until light and fluffy. Beat in the egg and vanilla until well incorporated. Beat in pumpkin puree. Slowly add in dry ingredients (I did this with a wooden spoon) until just incorporated. Mix in oats, white chocolate chips and oats by hand.

Using a small dough scoop (or a spoon) drop dough onto baking sheet, spaced 2 inches apart. Bake for approximately 14 minutes. Allow cookies to cool slightly on the baking sheet before transferring them to a cooling rack. Let cool completely before storing.

From Annies Eats and My Baking Addiction

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Pumpkin Pie Mini Pop Overs

Pumpkin Pie Mini Pop Overs

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 12

Ingredients

• 3 Tablespoons butter
• 4 eggs
• 1/2 cup pumpkin puree
• 1 cup milk
• 1 cup All Purpose Flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven to 375.
2. Divide the butter into the 12 cups of your Pop Over Pan (or muffin tin). Place the pan in the oven for 3-5 minutes while you are making the batter.
3. In medium bowl, beat the eggs with the pumpkin, milk and sugar, then whisk in the flour and spices. Mix in the vanilla. Pour the batter into the butter filled cups and return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 25 minutes.

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Pumpkin Pancakes

Pumpkin Pancakes adapted from here
yields 6 pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions: 
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

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Roasted Pumpkin with Mulled Sorghum Glaze

Roasted Pumpkin with Mulled Sorghum Glaze

YIELD: 4 servings

 

TOTAL TIME: 45 minutes

ingredients:

1 (5 pound) North Georgia Candy pumpkin or any good roasting pumpkin
10 medium pearl onions, peeled
2 tablespoons unsalted butter, melted
salt and white pepper

For Glaze:1/2 cup sorghum syrup*
1/4 cup mulled cider
4 tablespoons cold unsalted butter, cubed

2 tablespoons chopped fresh sage
salt and white pepper, to taste

directions:

Preheat oven to 350 degrees F.

Remove the seeds and pulp from the pumpkin. Cut the flesh from half of the pumpkin into 1/2-inch cubes; you should have about 2 cups. In a large bowl, toss the pumpkin with the pearl onions, butter, salt, and pepper. Place in a roasting pan and roast in the oven until caramelized and tender yet firm, no more than 25 to 30 minutes. It is important to keep an eye on the pumpkin as it roasts, as it will go from firm to too soft quickly. You want the pumpkin to begin to caramelize but not to overcook.

To make the sorghum glaze, combine the sorghum syrup and cider in a small saucepan over medium heat and reduce by half. Fold in the butter.

Toss the pumpkin with half of the sorghum glaze and chopped sage. Return to the oven and reheat. Season with salt and pepper, to taste. Top with additional sorghum glaze as desired.

Recipe from The Southern Foodie: 100 Places to Eat in the South Before You Die

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Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

YIELD: 4 servings

 

TOTAL TIME: 4 hours

ingredients:

1 cup heavy cream
1/2 vanilla bean
2 egg yolks
1/4 cup light brown sugar, packed
1/2 cup canned pumpkin
1/4 cup turbinado or granulated sugar

directions:

Preheat oven to 300 degrees F. Bring a pot of water to a gentle boil (this will be used for the water bath later).

Scrape out the seeds of the vanilla bean with a paring knife. In a small bowl, whisk together egg yolks, brown sugar, pumpkin, and vanilla until light in color.

Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into 4 (4-ounce) shallow ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.

Bake for 25 to 30 minutes or until just set. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.

Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.

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Pumpkin Chocolate Chip Bars

Yield: 24 bars

Cook Time: 35-40 minutes

ingredients:

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.

Recipe from Martha Stewart

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