Roasted and Candied Pumpkin Seeds

One of the advantages of carving a pumpkin is having the seeds as a treat too! Pumpkin pie pumpkins have sweeter seeds, but you can do this with any seeds.

 

Ingredients:

seeds from a pumpkin

1 Tbsp of butter or coconut oil

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 cup brown sugar

2 tsp. white sugar

dash of salt

 

Remove the seeds from a pumpkin or two, rinse off the pulp and boil in a sauce pan of water for 10 minutes; drain.  Dry off the seeds with a paper towel and place back into sauce pan.  Add the butter or coconut oil, brown sugar and spices.  Cook and stir, coating well for a few minutes.  Spread into a cookie or baking pan.  Roast at 425 for 15 minutes, watch carefully and turn down heat if it starts to burn.  (The burnt ones taste like popcorn :)  Remove from oven and let cool for 3 minutes. 

 

They are VERY HOT, so be careful. 

 

Do not let them completely cool or you will not be able to remove them from the pan after hardening.  Sprinkle them with salt and white sugar.  Remove them onto a glass plate or tray and enjoy! 

We break them apart like peanut brittle.

Pumpkin Pie from a pumpkin (dairy free, too :)

 

Homemade pumpkin pie from a pumpkin (not a can) is something everyone should try making at least once. It isn't nearly as difficult as one would think. I even had success with it as a dairy free recipe.

Here is my very simple and extremely tasty recipe:

 

Ingredients

2 pie crusts

1 pie pumpkin (the small ones not the carving kind)

3 eggs

3/4 cup sugar

1 cup milk (almond, cow, or evaporated all work great)

1/4 tsp. pumpkin pie spice

1/2 tsp. vanilla

whipped cream: optional, and highly recommended

 

Slice the pumpkin, scoop out pulp and seeds.  Then roast in a pan of water in the oven at 350 for 35 minutes, or steam slices in a steamer until soft. 

Set aside to cool. 

 

Prepare pie crusts.  Peal off the skin of pumpkin and place in food processor or blender.  Add eggs, milk and spices and puree.  Pour into pie crusts and bake at 450 for 15 minutes, then turn down the oven to 350 and bake another 30-35 minutes until the center is done.  Remove from oven and serve with whipped cream.

 

There is something very wonderful about eating a pumpkin pie from a pumpkin!  Yes, it adds a step, but you will feel like you accomplished something special and can justify a second piece! 

 

You also will have pumpkin seeds you can roast....that recipe is next!