fall, pumpkin, seeds, snack

Pumpkin Seeds

I’ll admit, I get a lot of food inspiration and recipes from Pinterest, maybe more than my library of cookbooks. However, the one recipe I turn to my father for, year after year, is pumpkin seeds.

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Dad has this down to a science almost. When my siblings and I were kids, he never carved a pumpkin with the rest of us. Instead, he spent the evening separating the pumpkin seeds from the pumpkin glop we gutted from our pumpkins, and then produced spectacular batches of roasted seeds. Every year was an experiment to create a better batch than last year’s. Pumpkin seeds are maybe my favorite part of carving pumpkins.

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Throwing it back to junior year in high school Halloween with siblings…We’re such babies!

This year, Tyler and I carved our pumpkins, then I dug out the seeds and once again, texted my dad for his pumpkin seed secrets. And now, I’ll share them.

You will need:

  • Clean pumpkin seeds
  • Water
  • Salt
  • Melted butter
  • Worcestershire sauce
  • Season salt

Boil pumpkin seeds in salt water, enough to cover the seeds (although seeds will float). Boil for 5-10 minutes over medium heat.

Strain seeds. Pour seeds into bowl and coat generously in melted butter, Worcestershire sauce, and season salt. Spread onto a baking sheet into a thin layer. Depending on how many seeds you have, you may need to use an additional baking sheet.

Bake for an hour and a half or two hours on 200 degrees. Stir every twenty minutes. Seeds are done when golden brown and slightly crispy.

Desserts, fall, pie, pumpkin

Pumpkin Pie

Fall is here! We are in full autumn swing and I COULDN’T be happier. Fall is my absolute hands-down very favorite time of year, and part of that is the food. I’ve been cooking and baking every minute I can, between word and school and tutoring and volunteering and cleaning and visiting family and…you get the idea. Fall is also a very busy time.

But I’m so excited to have a little bit of time today and share some great recipes!

I start with pumpkin pie, the icon dessert from now until Christmas.

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You know, my family didn’t really do pumpkin pie. Some of them liked it alright, but no one LOVED it like I did. And so, I had never made a pumpkin pie until last fall, after I had been living away from home for a little over a year. I went ALL out for it, too – homemade crust, whipped cream, and using a real pumpkin, even. Let me tell you, homemade pumpkin pie beats store bought! (doesn’t homemade always, though?)

But using a pie pumpkin to make pie requires a real time commitment. Saturday evening, Tyler requested pumpkin pie on a whim, and I did not feel like dedicating my whole evening to the pie, so I turned to this pumpkin pie recipe that I found on the back of Western Family Pumpkin Puree can. Tried and true, this pie is everything a pumpkin pie should be.

You will need:

  • 2 eggs
  • 13.5 oz pumpkin puree (not pumpkin pie filling)
  • 3/4 C sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 can evaporated milk*
  • 1 pie shell (try my grandma’s homemade pie crust recipe here)

*I used 12 oz of 2% milk, which worked just great

Mix all together and pour into an unbaked pie shell. Bake 15 mins on 425 degrees, then reduce heat to 350 and bake for an additional 45 minutes.

Let cool and serve with whipped cream, of course!