Toasted Pumpkin Seeds

Growing up, after carving pumpkins we always toasted the pumpkin seeds. So after making all of that pumpkin puree I had tons of seeds left over. They were the perfect snack!

WHAT YOU WILL NEED:

• Seeds from one pumpkin
• Parchment paper
• Olive Oil
• Sea Salt

Preheat your oven to 250 F.

Scoop out the seeds from your pumpkin into a strainer.

Separate the seeds from the pumpkin fibers and rinse well.

Lay out on cookie tray lined with parchment paper. Allow to dry overnight.

Once dry drizzle with olive oil and sprinkle with sea salt.

Bake for 1 hour and 15 minutes. Let cool for 10 minutes then eat - with the shell on or off!

Homemade Pumpkin Puree

This is the EASIEST thing to do!

You will have more pumpkin than you know what to do with. It is also so much less expensive than buying it canned at the store.

WHAT YOU WILL NEED:

• 1 medium pumpkin
• That's it!

Pre-heat your oven to 400 F.

Put the whole pumpkin on a baking sheet.

Roast for 45 minutes to 1 hour depending on the size of your pumpkin. You will know it's done when it is brown on the outside and fork tender.

Let cool then slice in half. Scoop out all the fibers and seeds (rinse and dry if you are going to bake after).

Scoop the pumpkin into a food processor and puree until smooth. Add a tiny bit of water if needed to help along.

Store in freezer safe bags - I portioned mine out into about 2 cups so it will be easy to thaw and use.

**I was skeptical about putting the whole pumpkin in the oven but it worked perfectly! It makes it so much easier to cut in half after it's cooked rather than before.**

Pumpkin Streusel Cheesecake Bars

I love the Betty Crocker emails that I signed up for. The recipes are so easy, the site is simple to navigate, and you can save and print all of your favorite recipes! Since it is prime pumpkin time I knew I had to make these Pumpkin Streusel Cheesecake Bars when I saw the recipe in my inbox. 

They were so easy to make and were a HUGE hit at my office. I have already passed on the recipe to 3 other people who want to make them for the holidays. I think they are best served cold so I kept them in the fridge until it was time to serve them.

Recipe and image courstesy of Betty Crocker:

 

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

    **I couldn't find plain oatmeal cookie mix in my grocery store so I used oatmeal chocolate chip and I think it made the squares even better!!**

1/2

cup crushed gingersnap cookies

1/2

cup finely chopped pecans

1/2

cup cold butter or margarine

Filling

2

packages (8 oz each) cream cheese, softened

    **I used low fat cream cheese**

1

cup sugar

1

cup canned pumpkin (not pumpkin pie mix)

2

tablespoons Gold Medal® all-purpose flour

1

tablespoon pumpkin pie spice

2

tablespoons whipping cream

2

eggs

Toppings

1/3

cup chocolate topping

1/3

cup caramel topping

• 1Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. 
•     **I did this step in a food processor and cut the cold butter in at the end**
• 2Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
• 3Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
• 4Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.