Saturday, October 27, 2012

Pumpkin Time!

I don't have pictures of my kids in their costumes yet, but I'll post some soon.  I have pumpkin on the brain and wanted to re-post two of my favorite recipes for this time of year. I"m making both of these this weekend!

If you click on the "Pumpkin" label on the right side of the site, you'll see all the rest of the recipes!

Sweet and Spicy Pumpkin Seeds (makes 1 cup)
from Martha Stewart's website

1 cup pumpkin seeds, fresh out of the pumpkin and rinsed
4 T sugar
1 T vegetable oil
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cinnamon
cayenne pepper to taste

Line a baking sheet with parchment paper (I think foil would work fine) and spread the pumpkin seeds in a single layer.  Bake in a 250 degree oven for about an hour, stirring once or twice.  You want the seeds to be really dry but not toasted or brown. 

Mix the spices in a bowl with 2 tablespoons of the sugar.  Heat the oil in a medium saucepan.  Add the pumpkin seeds and remaining 2 tablespoons of sugar.  Toast, stirring constantly, until the sugar melts and the seeds caramelize and turn light brown - about 45 seconds - 2 minutes. 

Dump the seeds right into the bowl with the spices and stir well to coat the seeds.  Let them cool off and enjoy!

Pumpkin Crumb Cake (9x13 pan)

1 yellow cake mix (18.25 oz)
4 eggs
1/2 c. butter melted + 3 T butter, softened
1 can pumpkin (15 oz)
3/4 c. sugar, divided
1/4 c. brown sugar, packed
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ground ginger
1/4 tsp nutmeg.

Preheat oven to 350 degrees and grease a 9x13 pan. Reserve 1 cup cake mix. In a large bowl, combine the rest of the cake mix with one beaten egg and 1/2 c. melted butter. Mix well and then pat into the bottom of the pan.
In another bowl, mix together the pumpkin, 3 eggs (beaten), 1/2 c. white sugar, brown sugar, and spices. Pour over crust.
In a small bowl, combine the reserved 1 cup of cake mix, 1/4 c. sugar, and 3 T softened butter. Crumble over the pumpkin filling. Bake in the preheated oven for 40-45 minutes or until the pumpkin is just set in the middle.

Variations: I often make it in a large springform and cut it into wedges like a pie. You'll get fewer servings that way but it looks fancier. You can sprinkle 1/2 c. chopped nuts (pecans?) over the top right before baking.

1 comment:

  1. I made the crumb cake tonight. Yummy. I think next time I'd try it with less sugar though.