Food According to the University of Minnesota extension office, about 130 growers in the state supply the pumpkins to roadside stands, farmers markets and local stores. Pumpkin seeds can be roasted and mixed with cranberries, raisin and nuts for a healthy homemade trail mix. Adobe Stock Here are some […]
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According to the University of Minnesota extension office, about 130 growers in the state supply the pumpkins to roadside stands, farmers markets and local stores.
Pumpkin seeds can be roasted and mixed with cranberries, raisin and nuts for a healthy homemade trail mix. Adobe Stock
Here are some recipes from their website to make good use of whole or canned pumpkin and turn pumpkin seeds into a tasty treat.
Roasted Pumpkin Seed Snack Mix
2 cups crispy rice or wheat cereal squares
1/2 cup roasted whole pumpkin seeds
1/3 cup slivered almonds
1/2 cup dried cranberries
1/2 cup raisins
Mix all ingredients together and serve.
Baked Pumpkin
1 small pumpkin (small, peeled and cut into cubes)
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
Preheat the oven to 325 degrees. Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover the pan with foil and bake until soft. Sprinkle with cinnamon.
Pumpkin Pie Pudding
1 small package (about 3.4 ounces) instant vanilla pudding mix
1 12-ounce can evaporated skim milk
1 15-ounce can 100% pure pumpkin
1-1/2 teaspoon pumpkin pie spice
Optional: 1 tablespoon whipped cream and graham cracker crumbs
Mix pudding and milk together with wire whisk. Add pumpkin and spice and stir well.
Serve alone or with whipped cream and graham cracker crumbs. This is a great recipe to prepare with kids. For a tasty frozen treat, place the mix in popsicle molds and freeze until firm.
Tip: Make your own pumpkin pie spice and store in an airtight container:
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 teaspoon ground allspice
Pumpkin Cream Cheese Pie
8 ounces cream cheese, reduced fat
8 ounces cream cheese, non-fat
2 egg
4 egg whites
1-1/4 cups sugar
1 can pumpkin (29 ounces)
1 teaspoon ginger
1 tablespoon cinnamon
2 graham cracker pie crusts (9 inch)
Preheat the oven to 350 degrees. Place the cream cheese, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.
Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until the pies look firm in the middle.
Pumpkin Surprise Cupcakes
15-ounce can pumpkin
18-ounce box carrot cake mix
Non-stick cooking spray or shortening
Preheat the oven to 350 degrees. Grease or spray muffin tins or use paper muffin liners. Combine the pumpkin and cake mix in a large mixing bowl. Beat batter well.
Fill muffin tins 2/3 full of batter. Bake according to package directions for cupcakes (about 20 minutes). Cupcakes are done when a toothpick inserted into a cupcake comes out clean. Let cool on a rack for 5-10 minutes before removing from tins.
Tips and Variations:
For variety, try stirring in different seasonings (cinnamon, nutmeg, pumpkin pie spice, etc.) or dried fruits (raisins, etc.).
If the batter seems too thick, stir in a small amount of water (1 tablespoon at a time).
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.
