A basic, but a classic...Roasted Pumpkin Seeds
Rinse pumpkin seeds and remove pulp. Drain seeds thoroughly and spread out on paper towels on a baking sheet to dry overnight.
Preheat oven to 250F. Line a baking sheet with non-stick foil.
Spray seeds with cooking spray, or toss them in olive oil or butter.
Sprinkle with garlic powder, onion powder, salt, seasoned salt, cayenne pepper or any combination of your favorite seasonings.
Toss to coat all seeds thoroughly.
Spread seeds onto the baking sheet and bake about 1 hour, stirring every 15 to 20 minutes until golden brown. Cool seeds before eating
Pumpkin and Ice Cream Pie
3/4 cup canned pumpkin
1 quart natural vanilla ice cream
1/4 cup honey
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon salt
1 9-inch pie crust, baked
In a large bowl, mix all of the ingredients except the pie crust.
Blend well. Pour the filling into the pie crust, and freeze until ready to serve. Makes 8 servings.
Cranberry-Pumpkin Cookies
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 teaspoon ground cinnamon
1 Tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 F. Grease cookie sheets.
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes.
2 Tablespoons butter
2 1/2 cups white sugar
2/3 evaporated milk
1 cup white chocolate chips
7 oz. marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil and set aside
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon, bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally for 18 minutes.
Remove from heat and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan and cut into squares. Store in a cool, dry place.
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