Ingredients

4 cups pumpkin seeds
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/4 cup granulated sugar

Directions

1. Preheat oven to 350 degrees.
2. In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and salt. Stir to coat the seeds.
3. Cover a cookie sheet with parchment paper. Spread the seed mix evenly and thin to allow seeds to cook evenly.
4. Bake for 30 minutes, stirring once after 15 minutes.
5. Remove from oven and sprinkle 1/2 of the granulated sugar over the seeds; stir to coat. Return to oven and bake for 15 minutes more.
6. Sprinkle with remaining sugar, stir and bake for a final 15 minutes.

Ingredients

2 Tbs. cooking oil
1 clove garlic, minced
1/2 an onion, diced
1 can pumpkin puree
3 cups chicken broth
2 cups milk
1 teaspoon cinnamon
1/2 tsp ginger
1/2 tsp cloves
Salt and pepper to taste

Directions

1. In the bottom of a soup pot, sauté onion and garlic in oil until onion is translucent.
2. Add spices and stir.
3. Pour in chicken broth, pumpkin puree and milk.
4. Bring to a boil on medium heat.
5. Then lower the heat and simmer for 15 min. Serve hot.

Ingredients

2 cups flour
1/2 cup sugar
2 eggs
1/3 cup oil
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp salt
Butter
Maple syrup
Whipped cream or yogurt Continue reading →