PUMPKIN PIE SEEDS
The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy.
Provided by cr0ybot
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.8 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 1168.2 mg, Sugar 3.2 g
KIDS' FAVORITE PUMPKIN SEEDS
My kids love these pumpkin seeds and want them every fall. A little bit of pulp in the mix really adds to the flavor, so don't rinse the seeds. -Gwyn Reiber, Spokane, Washington
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients; transfer to an ungreased 15x10x1-in. baking pan., Bake at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN PIE SEEDS
This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue
Provided by nnreq
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
- In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
- Heat the oil in a large non-stisk skillet over medium-high heat,.
- Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
- Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
- Allow the seeds to cool before eating and store in an airtight container.
Nutrition Facts : Calories 235.4, Fat 19.2, SaturatedFat 3.2, Sodium 147.8, Carbohydrate 9.9, Fiber 2, Sugar 6.8, Protein 9.8
PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS
Provided by Food Network
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
PUMPKIN PIE WITH PUMPKIN SEED BRITTLE
You'll make your own filling and crunchy topping for this pretty pie, but the dough is store-bought!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
- Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely.
- Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.
PUMPKIN-SEED PIECRUST
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes enough for one 9-inch pie plus decorative pastry leaves
Number Of Ingredients 7
Steps:
- Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
- Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
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