October is the perfect time for pumpkins, and pumpkin recipes
Halloween has always been my favorite holiday. Costumes, decorations and pumpkin carving…what’s not to love? So to celebrate the season I’m sharing two of my favorite pumpkin recipes: Sweet & Spicy Pumpkin Seeds and Pumpkin Biscotti. Enjoy!
Sweet & Spicy Pumpkin Seeds
I believe this recipe originally came from Martha Stewart. My copy has been written and re-written on so many scraps of paper over the years that I’ve lost track.
1c fresh pumpkin seeds, rinsed
1/4 t. salt
1/4 t. cumin
1/4 t. cinnamon
1/4 t. ground ginger
pinch of cayenne pepper
1 1/2 T peanut oil
Heat oven to 250 degrees, bake seeds until dry. Cool.
Mix 3 T. sugar with the rest of the dry ingredients and set aside.
Heat oil in non-stick skillet on high. Add pumpkin seeds and 2 T. sugar. Cook until sugar melts and begins to carmelize (about 1 minute). Add hot seeds to dry ingredients, mix well. Cool and serve.
This recipe couldn’t be more simple and delicious. With only two ingredients it’s perfect to have on hand when company stops by, or when you just need a quick fall snack. Thanks go to Jacquie Wilson of Jacquie Caters for this fantastic combination.
1 pkg. Way North Foods maple walnut biscotti
1 jar Brownwood Farms pumpkin butter
Spread the pumpkin butter on one half of each biscotti. Arrange neatly on a plate. Garnish with fresh fruit.
Looking for something to sip while you savor? This pairs wonderfully with Black Star Farms Siruis Maple dessert wine. Unbelievable!
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