Its Fall! Time for cinnamon apple scented candles, hot chocolate, gingerbread latte’s, and PUMPKIN! I didn’t like pumpkin until a few years ago. I bought Milo a little pumpkin this year
…and pumpkins keep FOREVER. But, I thought it was time I put that little pumpkin to good use. So, for those of you who have a pumpkin sitting around that you need to use, or just really like pumpkin. Pop a squat and check out these great and yummy ideas.
ROASTED PUMPKIN SEEDS:
Cut the top out of the pumpkin and scoop your guts out 🙂
The seeds should separate really easily from the guts. I threw all mine into a strainer and rinsed them off. Save those guts ladies! Once they are rinsed off, Simmer in well salted water (like 1Tbsp) for 10 minutes. This will really help to make them crunchy!
After they have boiled. Strain, then spread them out on a paper towel and dry them off. Transfer to a bowl and add the seasonings…
Per 1 cup of seeds:
Pinch of cinnamon
Dash of Cumin
Sprinkle of Paprika
A few shakes of Salt & Pepper
A Smidge of Cayenne (if you like it spicy;)
1 Tbsp of Honey
Spread out on a baking pan–its great if you have a nifty silpat mat.
(I want to hug the person who invented them)
Bake at 400 for 15-20 minutes.
Allow to cool and enjoy… I couldn’t wait. They were too Yummy to wait.
Let’s see what we’ve got left…
On to ROASTED PUMPKIN….
Slice your Pumpkin into wedges or cubes. (I did wedges so they were easier for Milo to handle, but I would do cubes next time).
Mix your seasoning:
1Tbsp Brown Sugar
1/2 tsp White Pepper
Dash of Cayenne if desired
This seasoning is so so so so so YUMMY… It smelled amazing.
Drizzle or brush the pumpkin with olive oil. Sprinkle seasoning over the pumpkin. I used about half of the seasoning…and it was so yummy I wound up adding extra after I took them out of the oven.
If you use cubes, you can put the pumpkin, olive oil, and seasoning in a bowl and stir it all together.
Bake at 400 for 30 minutes…. I love lining pans with foil so I don’t have to wash them….especially on days when I am doing a ton of cooking.
Delish! I used the leftover seasoning I had for some roasted sweet potato slices today. I think I am going to mix up some of this to keep in my cabinet at all times!
PUMPKIN FACE MASK
Now, I wasn’t quite sure what to do with the Guts. Then I stumbled upon this mask on one of my new favorite blogs Crunchy Betty.
Now, I did my own version because I am lazy and wanted to use the ingredients I had on hand.
Dice your pumkin guts really really fine. You can use a food processor, but I am too lazy to clean it. Add 1.5tsp honey, 3/4 tsp Cinnamon, 1Tbsp evaporated milk. Mix it all up and smear it on. Leave for 10 minutes then rinse with warm water.
My face felt so soft and the mask smelled so good I wanted to eat it. So I did.
I didn’t really measure this, but it was something like:
leftover face mask (1/2 cup)
1 tsp cinnamon
1 Tbsp Honey
1 Cup Ice
1/2 Cup Milk
Then blend it up and enjoy. I should warn you that I think some people are sensitive to raw pumpkin. I discovered I am one of those people. This smoothie was yummy, but I didn’t feel so hot afterwards. If you are unsure, you could always make it with cooked or canned pumpkin.
So that just leaves us with the stump… or top…or whatever you call it.
I decided I would be all crafty and make a stamp….you know, like a potato stamp.
Isn’t it pretty?! Then I realized it’s backwards…. fail…lol
Then, because I happened to have some canned pumpkin, I made one of my all time favorite Pumpkin recipes. Kasey, my sister-in-law first introduced me to them. This is a delicious recipe I found and tweaked.
CHOCOLATE CHIP PUMPKIN MUFFINS
I think I am going to turn into a pumpkin at midnight….