Here are the rest of the recipes from making the pumpkin pie, as promised! I don't have too much to say about them, except that the pumpkin seeds were so delicious, they were gone before I even had a change to take a picture of them. Enjoy!
Sweet and Spicy Pumpkin Seeds (adapted from Martha Stewart)
-seeds from 1 medium pumpkin, any variety
-5 tablespoons sugar
-1/4 teaspoon salt
-1/4 teaspoon ground cumin
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-Pinch of pepper flakes
-1 1/2 tablespoons peanut oil or vegetable oil
-Rinse seeds well, removing all pulp. Spread thin on a cookie sheet and allow them to dry overnight or in an oven at 250 F for 1 hour.
-Mix 3 Tb of sugar, salt, cumin, cinnamon, ginger, and pepper flakes in a medium bowl
-Heat the oil in a small frying pan, add sugar and stir until it starts to caramelize. Add the pumpkin seeds until they are toasted and coated with the sugar mixture.
-Pour the seed mixture into the dry ingredients immediately and mix well.
Pumpkin Butter (improvised)
-1-2 c fresh sugar pumpkin puree
-1/2 c brown sugar
-1-2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp ginger
-1/2 tsp salt
-Heat pumpkin puree in a saucepan over low heat, add sugar and other ingredients. Add more or less of the sugar and spices based on taste, this is just a guideline. In the end, it should taste like pumpkin pie, but less sweet.
-Serve one a thick slice of whole wheat bread, mixed in plain or vanilla yogurt or just eat it with a spoon!
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