Hold off on the peppermint bark - it's still pumpkin season. While pumpkin pie is a crowd favorite, mix it up a bit in the kitchen with these recipes that are full of pumpkin spice and everything nice.
Pumpkin Seeds Bursting with Flavor
Roasted pumpkin seeds are not only delicious, but they're also great for you too. In this easy recipe that features multiple flavors, you’ll be wishing you had infinite pumpkin seeds.
Start by scooping out some pumpkin seeds from your gourd and lay them out on a paper or kitchen towel. Pick out any large chunks of pumpkin guts and then fill a bowl with warm water to dunk the seeds. Let the seeds sit for about 5 minutes and you'll notice that the seeds float while the remaining pumpkin debris will sink. Pat dry.
Preheat oven to 350 Fahrenheit and line a baking sheet. Sprinkle your pumpkin seeds with a little olive oil and salt, making sure each seed is covered. Spread across the baking sheet even, and roast for 20 to 30 minutes. Check-in every 10 minutes to flip. When they are a little brown they are ready. After cooling, the seeds will crisp up.
Create multiple seasonings like pizza flavor with grated parmesan cheese, salt, and garlic powder, or try a sweet offering with cinnamon and sugar. Separate evenly and have multiple flavored pumpkin seeds to choose from!
Meringue Pumpkin Pie
This new take on pumpkin pie will make regular old pumpkin pie very jealous.
Here are the ingredients you'll need:
+ Homemade or store-bought pie dough (Don't be a hero. Store-bought is fine.)
+ All-purpose flour
+ One can pure pumpkin puree
+ 1 and 1/4 cup heavy cream
+ 2/3 cup granulated sugar
+ Three eggs divided
+ 1 teaspoon ground cinnamon
+ 1 teaspoon pure vanilla extract
+ 1/2 teaspoon freshly grated nutmeg
+ 1/2 teaspoon kosher salt
+ 2 teaspoons coarse sugar for sprinkling
+ 2 cups granulated sugar
+ 8 large egg whites at room temperature
Roll the dough into a 12-inch round on a lightly floured surface and place into a pie plate. Crimp the edges with your fingers and pierce the bottom with a fork. Chill overnight before using it. Next, preheat the oven to 350 Fahrenheit and bake the dough for 20 to 25 minutes.
While it's cooling, make the filling. Gently whisk pumpkin, cream, sugar, eggs, cinnamon, nutmeg, vanilla, and salt and whisk until sugar dissolves with the egg whites for approximately 3 minutes. Then transfer to a mixer and whisk on medium for another 3 minutes until peaks form. Pour over pie.
Want the extra wow factor? Get a small kitchen torch and just from the surface of the meringue and move back and forth until the meringue starts to brown.
Pumpkin seems to always be celebrated as a sweet combination. For people who want savory, there are many savory pumpkin recipes that will delight you and your friends all fall and winter long.
In this easy 10-minute hummus recipe, you need one 15 oz can of pumpkin, two 15 oz cans of chick chickpeas (drained), 1/4 cup tahini, 1/4 cup olive oil, 2 tablespoons of minced garlic, 4 teaspoons of maple syrup, 1/2 tablespoons of salt, 2 teaspoons of ground cumin, and roasted salted pepitas for garnish.
Combine ingredients with a large food processor and blend until smooth. And that's it! You can dip anything from pita bread, chicken, broccoli and so on for a wonderfully themed treat.