Sweet Roasted Pumpkin Seeds

SWEET ROASTED PUMPKIN SEEDS

2 cups raw seeds, rinsed and dried
3 tsp cinnamon
2-1/2 tsp pumpkin pie spice
3 Tblsp butter, melted
1 tsp vanilla

• Preheat oven to 325 degrees F.
• Cover cookie sheet with a sheet of parchment paper.
• Toss seeds with all ingredients. Spread over prepared cookie sheet.
• Roast for 20 to 25 minutes or until seeds are dry and lightly brown.
• Let cool on the cookie sheet until easily handled.
• Store in air-tight container.

Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011

Pumpkin Pie Latte

Everything pumpkin at this time of the year! I've found some recipes that I couldn't resist...and I'm sharing with you!

SMOOTHIE MONDAY

PUMPKIN PIE LATTE

1 1/2 cups coffee, frozen, partially thawed [don't use bold or extra bold--it will be too bitter]
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 Tbsp sugar
1/2 cup half & half [or use "pumpkin pie spice creamer for an added boost in the flavor!]

• Mix all the ingredients in a blender and process until smooth.
• [optional] Top with whipped cream and a dash of cinnamon.

recipe derived from Peanut-Butter and Peppers August 2012