Pumpkin Seeds
After you clean out your pumpkin, use this simple recipe to roast the pumpkin seeds for a special Halloween treat!
INGREDIENTS: * 2 C. pumpkin seeds (approximate) * 2 Tbsp oil or melted butter * 1 tsp salt (optional)
PREPARATION: Wash the seeds well and stir with oil in bowl. Spread out to single layer on a cookie sheet. Sprinkle salt on top if desired. Bake at 250 degrees F. until slightly brown.
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Classic Pumpkin Pie
FILLING 2 eggs 1 cup firmly packed brown sugar 1/2 cup whipping cream 1 (15 ounce) can pumpkin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt
GINGER WHIPPED CREAM 1/2 cup chilled whipping cream 1 tablespoon sugar 1/4 teaspoon ground ginger
Directions
Pie1. Beat eggs at medium speed in large mixer bowl until thick and lemon-colored (2 to 3 minutes). Add all remaining filling ingredients; beat until well mixed (1 to 2 minutes).\2. Pour filling ingredients into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350 degrees F. Continue baking for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely.
Topping1 Beat 1/2 cup chilled whipping cream at high speed in chilled small bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form (1 to 2 minutes).2 To serve, top each serving with a dollop of whipped cream. Sprinkle with additional ground ginger, if desired. Store pie and whipped cream refrigerated.
*Editor’s Note: For a twist, line piecrust with chocolate chips before adding pie filling. Bake as directed
Recipe compliments of Land O’ Lakes.com