I Heart Pumpkin. What a great bounty from the old pumpkin patch this year. I planted four hills of Rouge Vif d'Etampes, a French heirloom variety this year, and even after giving away pumpkins to various friends, I still have ten pumpkins adorning my kitchen floor (we have had our killing frost so my babies have to come inside).
After last weekend's pumpkin bonanza, where I got 16 cups of pumpkin puree out of a 30 lb. beauty that was almost as big as Cinderella's Coach, I cooked up a big batch of pumpkin treats for my family.
There was a moist and spicy loaf of Pumpkin Bread, which I studded with a cup of golden raisins:
And a couple of Impossible Pumpkin Pies using Susan the Fat-Free Vegan's great recipe. You mix up all the ingredients in a blender or food processor and then pour it into your pie pans. This pie comes out very custardy and makes its own crust on the bottom. No foolin' around with rolling out crumbling gluten-free crusts between waxed paper and then cursing while attempting to transition them into the pie pans.
Then came the roasted pumpkin seeds. They were so ridiculously easy to make, I wonder why I never tried them out. Here's what I did:
Roasted Pumpkin Seeds
Rinse and remove pumpkin flesh from seeds. Pat dry.
Toss with corn oil to coat, sprinkle with salt and pepper.
Place on lightly oiled cookie sheet and toast in a preheated 300 degree F oven and toast, stirring every 15 minutes, for about an hour.
Voila! A nutty, healthy treat!
This trio of pumpkin delights is being sent over to Life, Gluten Free, who is the current hostess of Go Ahead, Honey, It's Gluten Free, a monthly blog event started by Naomi at Straight into Bed Cakefree and Dried. The theme of this month's round is "Pumpkin Treats" and I look forward to the roundup for other autumnal cooking ideas as nine other pumpkins await me in the Crispy Kitchen. Life, Gluten Free will post the roundup after the end of October, so do join me in stopping by for a tasteful peek at some more pumpkin fun.