Pumpkin Spice Season is here... Well really pumpkin season is here. So here are 3 of my favorite pumpkins recipes (including pumpkin seeds)
Pumpkin
White Chocolate Streusel Coffee Cake
I made this
basically from whatever I could find in my baking cupboard and brought it to a
potluck at work. I had at least 5 people ask for the recipe so I knew it was a winner.
It is great for a brunch, a potluck or just with friends over coffee. The other
bonus is my house smelled amazing!
Ingredients:
Coffee Cake
3 cups quick
baking mix (Bisquick Works great)
2/3 cups of
milk
2 Tablespoons
of white sugar
2 Tablespoons
of brown sugar
2 eggs
1 can (15oz) of
pumpkin (Libby’s is good)
½ Tablespoon of
Cinnamon
¼ teaspoon of
nutmeg
1 ½ cups
of white chocolate chips
5 drops of
On-Guard Essential Oil (optional)
Streusel
Topping
1 cup oatmeal
1/3 cup of
quick baking mix
1/3 cup of white
cake mix
1 cup packed
brown sugar
1 teaspoon of
cinnamon
¼ teaspoon of
nutmeg
4 tablespoons
of firm butter or margarine
Directions:
Preheat oven to
375. Grease a 9 x 13 baking pan (I use a glass one).
In a mixing
bowl combine ingredients of Streusel topping and mix butter in until it is
crumbly, set aside.
In another
large mixing bowl combine all of coffee cake ingredients, mix well until
blended. Let sit 1-2 minutes and then pour batter into pan and spread evenly.
Sprinkle evenly with streusel mix.
Bake 20-30
minutes or until a knife comes out clean in center. I usually start checking
every 5 min at about 20 min.
Pumpkin Crumble
This is one of
those crowd pleasers that everyone loves. It is simple and tasty.
Ingredients
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, slightly beaten
1 pkg. (18.25 oz.) yellow or spice cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, slightly beaten
1 pkg. (18.25 oz.) yellow or spice cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch
baking pan.
COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.
COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.
BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.
COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.
COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.
BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.
Toasted Pumpkin Seeds Recipe
So one of my earliest memories is from preschool when my teacher Mrs. Dean gave us baked pumpkin seeds for our snack... OMG I have been hooked ever since.
I have been
told on many occasions that my pumpkin seed recipe is one of the best. My
co-workers have even been known to bring me huge bags of seeds to bake up for them.
Pumpkin seeds are loaded with nutrients too (and fiber). They are great on salads, in party mixes, and as quick snack; but watch out, you may find you can’t stop eating them.
Pumpkin seeds are loaded with nutrients too (and fiber). They are great on salads, in party mixes, and as quick snack; but watch out, you may find you can’t stop eating them.
Ingredients:
1/2 stick butter for every 1.5 cups of seeds
Pumpkin seeds (Most
medium (basketball sized) pumpkins will give about ¾ - 1 cup of seeds each)
1/8 cup of salt
(Seasoning if
you wish – 1 tablespoon) (the sky is the limit here - but personally I don't use seasoning)
Water
Directions:
(Separate your
pumpkin seeds from the pulp)
Preheat oven to 350 degrees.
Place seeds in 3 quart sauce pan and fill 2/3 full of water. Pour 1/8 cup of salt into water and bring to a boil.
Boil seeds until they have all evenly changed to a grey color.
Using a strainer, pour off water and let drain (do not rinse).
Pour seeds into a large bowl and cube up butter and mix in until melted.
(If you wish to season your seeds this is the time you would add your seasoning and stir in evenly with the butter).
Pour contents of bowl onto a large baking sheet.
Place sheet in center oven rack.
You will need to stir the seeds every 15 minutes. Keep an eye on them around the 30 min mark as they will be nearly done.
Take them out of the oven when they are golden brown and let cool.
Preheat oven to 350 degrees.
Place seeds in 3 quart sauce pan and fill 2/3 full of water. Pour 1/8 cup of salt into water and bring to a boil.
Boil seeds until they have all evenly changed to a grey color.
Using a strainer, pour off water and let drain (do not rinse).
Pour seeds into a large bowl and cube up butter and mix in until melted.
(If you wish to season your seeds this is the time you would add your seasoning and stir in evenly with the butter).
Pour contents of bowl onto a large baking sheet.
Place sheet in center oven rack.
You will need to stir the seeds every 15 minutes. Keep an eye on them around the 30 min mark as they will be nearly done.
Take them out of the oven when they are golden brown and let cool.
NOTE: if you
wish to do sweet seeds. Boil them in plain hot water (no salt). Follow the rest of the
steps adding the sugar in with the butter.
You can use
this same recipe to cook squash seeds too (acorn, butternut etc) but you will
need to watch them more closely because they cook faster.
Looking for a fun Fall or Halloween activity?
Here are two seasonal Scavenger Hunts that are great for kids and families.
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