Everyone knows that Fall is either coming, or has already arrived, when every food/drink item starts to come with a pumpkin flavored option. Here are few great recipes of snacks, desserts, and even a drink to help you follow the Fall tradition of turning everything you consume into a pumpkin delight. Enjoy!
· 3 1/3 cups all-purpose flour
· 3 cups white sugar
· 2 teaspoons baking soda
· 1 ½ teaspoons salt
· 1 teaspoon ground nutmeg
· 1 teaspoon ground cinnamon
· 2 cups solid pack pumpkin puree
· 2/3 cup water
· 1 cup vegetable oil
· ½ cup chopped walnuts (optional)
· 4 eggs
· Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F
· Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
· Bake for approximately 1 hour
· ¾ cup granulated sugar
· 1 teaspoon ground cinnamon
· ½ teaspoon salt
· ½ teaspoon ground ginger
· ¼ teaspoon ground cloves
· 2 large eggs
· 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
· 1 can (12 fl. Oz.) NESTLE CARNATION Evaporated Milk
· 1unbaked 9-inch (4-cup volume) deep-dish pie shell
· Whipped cream (optional)
MIX: sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR: Into pie shelf
BAKE: in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving
· 1 ½ cups pumpkin seeds
· 2 teaspoons melted butter or 2 teaspoons melted oil (olive oil or vegetable oil work well)
· 1 pinch of salt
· garlic powder (optional)
· cayenne pepper (optional)
· seasoning salt (optional)
· Preheat oven to 300 degrees F
· Clean off major chunks
· Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice
· Spread pumpkin seeds in a single layer baking sheet
· Bake for about 45 minutes, stirring occasionally, until golden brown
· 1 teaspoon vegetable oil, plus additional for coating
· 7 ounces hulled pumpkin seeds
· ½ teaspoon cayenne pepper
· ½ teaspoon ground cinnamon
· ½ teaspoon kosher salt
· 1 pound 6 ounces granulated sugar
· 12 ounces water
· Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
· Line a half sheet pan with a silicone baking mat.
· Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.
· 1 (1.5 fluid ounce) shot of vanilla flavored vodka
· 1 (1.5 fluid ounce) shot of Irish cream liqueur (such as Bailey’s)
· 1 (1.5 fluid ounce) shot of pumpkin flavored liqueur
· 1 cup ice cubes
· 1 pinch ground cinnamon
· 1 pinch ground nutmeg
· Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.