Toasted Pumpkin Seeds

Don't forget to save your pumpkin seeds after you carve your jack-o-lantern!  They're delicious toasted, and make a great little snack.
Happy Halloween!

Toasted Pumpkin Seeds

~ After carving your pumpkin, lay the seeds in a skillet to dry. Don't worry about washing the pumpkin off the seeds, leave it on to dry for more pumpkin flavor.

~ Let seeds dry for several hours, or overnight.

~ Place 2 tablespoons of butter in skillet with dried seeds, and toast over medium heat until nicely browned, stirring frequently.  This does not take long, about 5 - 10 minutes.

~ Season to taste with sea salt.  And if you like your pumpkin seeds spicy hot, add a little cayenne pepper.

Pumpkin Chocolate Chip Bread

This is another dairy and egg-free recipe. The chocolate chips add a little extra sweetness to this dense, and packed with fall flavor pumpkin bread.
Enjoy!

Pumpkin Chocolate Chip Bread
Serves 9

Ingredients:

1 1/2 flax eggs (1 1/2 Tbsp. flaxseed meal mixed with 4 Tbsp. water)
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup brown sugar
3 Tbsp. melted coconut oil
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup coconut milk
1 cup whole wheat pastry flour (or substitute 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)
1/3 cup oat bran
1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.
2. In a large bowl, prepare the flax eggs by mixing water and flaxseed meal, letting it rest for 5 minutes.
3. Add pumpkin puree, maple syrup, brown sugar, melted coconut oil, and stir.
4. Then add baking soda, baking powder, cinnamon, salt, stir again.
5. Add coconut milk, stir again.
6. Add whole wheat pastry flour and oat bran, stir until just combined.
7. Stir in chocolate chips.
8. Pour batter into loaf pan and bake until a knife or toothpick inserted into center comes out clean - about 50-60 minutes.
9. Allow to cool in pan for 10 minutes, then transfer to plate or wire rack to cool before slicing.

Pumpkin Crumble Cake

Pumpkin Crumble Cake is a delicious fall dessert recipe; and a great alternative to pumpkin pie at Thanksgiving.

Enjoy!

Pumpkin Crumble Cake
Serves 8-10

Ingredients:

1 pkg. white cake mix
1 egg, beaten
1/2 cup (one stick) butter, melted
1 can (15 oz.) pumpkin puree
3 eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup granulated sugar
4 Tbsp. butter, softened

Instructions:

1. Preheat oven to 350 degrees and grease 8"x8" pan.
2. Reserve 1 cup of cake mix.
3. In a large bowl, combine the remaining dry cake mix with 1 beaten egg and 1/2 cup melted butter.  Mix well, then pat into prepared pan to form crust.
4. In a large bowl, mix together pumpkin puree, 3 eggs, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla.
5. Pour over crust.
6. Combine reserved 1 cup cake mix, 1/2 cup sugar, and 4 Tbsp. softened butter.
7. Crumble over pumpkin filling.
8. Bake for 45-50 minutes, or until firm.

Note:  The topping mixture at Step 6 will not seem very crumbly after mixing it together, but it will transform into a soft, but crumbly topping after it's cooked.