So you made the outside of your pumpkins look spectacular, but what about the inside? Haven’t we always been taught that it’s what is on the inside that counts? Well, the inside of the pumpkin is no different. In fact, it’s treasure if you know what to do with it!
Here are some yummy pumpkin recipes shared by our WPRP team. We hope that you will enjoy them as much as we do. Try one for dessert tonight, share with a neighbor, give your kiddos a surprise in their lunch box, take one to a pot luck. Whichever you decide, have fun! Our team enjoys having a good time and is always looking for ways to pass that fun spirit along to others. Enjoy!
Josh’s Roasted Pumpkin Seeds
Making roasted pumpkin seeds is kinda like waiting for the cookies to bake, because you just can’t wait to try them, but you must have the patience not to burn them!
So once you have picked out your most prized pumpkin and carved it into the masterpiece you have imagined all year long – put all of the seeds into a bowl or colander, because you are going to need to clean them next. Rinse the seeds and pulp under running water removing the large chunks and strings of pulp. Rinse and repeat. And again. Once they are cleaned, dry them with a towel or shake them dry in a paper towel as the seeds will stick making more work.
Spread them evenly on an oiled baking sheet.
Here is the creative fun part! Do you like Spicy or Sweet?
Toss with olive oil and if you want to kick it up a notch add some Red Pepper, Cayenne, Bay Seasoning, or your favorite spices! For those with a sweet tooth, try a cinnamon sugar mixture – 1 tsp of cinnamon to 1/4 cup of white sugar.
I always like to make a couple batches and put them in containers with labels.
Preheat the oven to 300 degrees and bake for 20 minutes until golden! Mix and flip about halfway through. If this is your first time to the pumpkin seed rodeo, I recommend making them in batches! If you burn them all on your first batch you will have to carve another pumpkin to get your seeds!
Your finished result is some fantastic tasting Pumpkin Seeds! Great for snacking or topping autumn soups or desserts.
Linda’s Favorite Cheesecake Recipe
Since we can’t always get to a Cheesecake Factory when having a cheesecake craving, this recipe will do in a pinch! Try it out:
Cheesecake Factory Pumpkin Cheesecake [by Todd WIlbur] Recipe from food.com
Jackie’s Favorite Pumpkin Bread Recipe
Served warm with a cup of warm spiced apple cider, this makes a lovely brunch or dessert item!
Pumpkin Bread Recipe Courtesy of Food Network
Stephanie’s “Can’t Have Just Two or Three” Mini Pumpkin Whoopie Pies
This recipe was given to me when I was putting together a family recipe book few years back. I’m not sure where it originated, but I have tweaked it over the years to my own taste. I make a pile of these for Thanksgiving and they do not last long on the dessert table! Since it’s such a busy day, I make the cake part about week prior and freeze them. I make the creme, place it in an icing bag and let it hang out in the fridge for a few days, too. Since it gets solid when chilled, be sure to remove it from the fridge before dinner, so by dessert it is soft enough to squeeze into the centers and serve! I would imagine that any left overs should be kept in a cool place for up to 3 days – however – I have never had any left overs to keep! Enjoy responsibly. May be addictive.
1 Stick of Butter – Melted
1/2 Stick of Butter – Softened
1 1/2 Cup Light Brown Sugar
2 large Eggs – at room temp
1 Cup of Pumpkin Puree
1 TBSP. of Pumpkin Pie Spice
1/2 tsp. cinnamon
2 tsp. Vanilla Extract
2 tsp. Baking Powder
1 tsp. Baking Soda
1 3/4 Cup of Flour
8 oz. Cream Cheese – at room temp
2 Cups Confectioners Sugar
Cake: In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs, 1 tsp. vanilla, pumpkin and spices. Sift in the baking powder and baking soda. Fold in flour.
Using a Tablespoon size scoop, drop onto a baking sheet about 2” apart.
Bake at 350 until they are springy to the touch, approx. 8-11 minutes. Let cool. Freeze in Ziploc bags for up to a month or in air tight container for up to two days. The little cakes are super moist and have a tendency to mold quickly!
Creme Filling: While baking, cream together the cream cheese and softened butter. Add 1 tsp. vanilla. Add the confectioners sugar 1/2 cup at a time, mixing at low speed or you will be in a cloud of sugar! Place in a container or icing bag for up to two weeks in the refrigerator.
***To make these extra yummy, to the creme mixture I add in about 1/2-1 tsp of dry Chai Tea mix or Iced Coffee Powder. It is not necessary, but super yummy delicious if you have any on hand!
Here are a few great sites that give simple instructions on how to prepare a pumpkin to use for cooking:
Phoenix, AZ 85009