Roasted pumpkin seeds and other recipes for pumpkin carving season
Pumpkin insides may be gross-looking, but there’s no need to chuck them in the trash after carving pumpkins. Instead, try making one of these delicious snacks.
Roasted Pumpkin Seeds
Recipe contributed by Marilyn Klassen.
- Insides of 1 pumpkin
- 2 tablespoons butter
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- Separate the seeds from the big stringy pumpkin parts. It’s okay to leave little bits of pumpkin attached. Rinse and clean the seeds.
- Melt two tablespoons of butter into a baking pan and stir in one cup of seeds until they are coated.
- Sprinkle with sea salt and garlic powder. Roast at 250 degrees for 60 to 90 minutes until seeds are crunchy, stirring occasionally.
- Seeds can also be toasted in a heavy skillet over lowest heat setting until crunchy.
Pumpkin Pie Smoothie
Flavor 574 reader Jessica Fashun makes this smoothie for breakfast and she says the protein powder in the drink keeps her full until lunch. She saw versions of this smoothie on Pinterest and other sites, but made up her own recipe last year when she was doing a detox cleanse.
- ½ cup organic pumpkin puree
- ½ frozen banana
- ½ tsp. pumpkin pie spice, or to taste
- 1 cup non-dairy milk alternative such as Silk Unsweetened Vanilla Almond Milk
- 1 scoop vanilla protein powder (can substitute 1/2 teaspoon of vanilla)
- 7-8 cubes of ice
- Add all ingredients into a high-powered blender and blend until smooth.
If you’re looking for pumpkin recipes kids might enjoy, try these:
No Bake Pumpkin Oatmeal Cookies
Flavor 574 reader Rebecca Smuts has a second grade student and a 2-year-old, and they love these cookies.
- 1½ cups white sugar
- ½ cup brown sugar
- ¾ cup butter
- ⅔ cup milk
- 1 box instant pumpkin spice pudding mix (can substitute instant vanilla pudding mix and 1 tbsp. pumpkin pie spice)
- 3½ cups quick cooking oats
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
In a saucepan, combine sugars, butter, and milk. Bring to a boil and boil for two minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla, and oats. Stir to combine and let stand for five minutes. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
Pumpkin Coffee Cake with Brown Sugar Glaze
This is another favorite at the Smuts household.
- ⅓ cup water
- 1 can (15 oz.) pureed pumpkin
(Note from Flavor 574 editors: if you’re using fresh pumpkin insides, pick out the seeds and puree the pulp in the food processor to get it nice and smooth.)
- 2 eggs
- 1 tbsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1 box yellow cake mix
- 1 teaspoon baking soda
- 1 cup brown sugar, divided
- ½ cup flour
- 4 tbsp. butter, melted
- ¼ cup granulated sugar
- 1 tsp. vanilla extract
- ¼ cup heavy whipping cream
- Preheat the oven to 350 degrees. In a large bowl mix together the water, pumpkin, eggs, 1 tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined. Grease a 9×13 pan and pour batter into pan.
- In a small bowl mix together ½ cup of brown sugar, ½ cup flour, and melted butter. Use your fingers to sprinkle over the top of the cake. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Combine the other ½ cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
- When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Follow reporter Lydia Sheaks on Twitter at @LydiaSheaks