Everything Pumpkin {linky}

Here is a low-down on all my pumpkin recipes on my page!

EVERYTHING PUMPKIN

  

  

  

LINK UP YOUR PUMPKIN RECIPES!

Pumpkin Quesadillas

PUMPKIN QUESADILLAS

1 cup canned pumpkin puree
1 tsp ground cumin
8 8-inch flour tortillas
4 oz goat cheese, crumbled
1/2 cup walnuts, chopped and toasted
1/4 cup veg oil

• In a bowl, combine pumpkin and cumin. Spread over 4 tortillas. 
• Sprinkle with cheese and walnuts. Top with remaining tortillas.
• In large skillet, heat 1 tablespoon oil over medium-low heat.
• Cook quesadillas 1 at a time, flipping once and adding more oil between batches, until lightly browned. (about 3 minutes)
• Slice and serve.

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 Spice Jell-O

I found this amazing stuff in the commissary...and I stocked up like its the end of the world! But that also means I've been making all the crazy stuff thats possible with it.
I call it...

PUMPKIN SPICE JELL-O

This treat was really simple. I crumbled ginger snaps on the bottom, poured the jell-o over that and sprinkled the top with more ginger snaps. Fantastic!

(sorry, this picture isn't the best...I was in a hurry!)
I also found "Gingerbread" flavored Jell-O! I made a ginger snap crust (mixing crumbs and butter) then poured gingerbread jell-o, let sit for a little bit. Then pour pumpkin spice jell-o of the top of that and sprinkle a little crumbled ginger snaps on the top. Great with whipped cream too!

This is a "Poke Cake" (if you don't know what that is, google it) I made a Spice-Cake (from a box mix) then let cool completely. Then poke holes in the cake with the end of a wooden spoon.. Pour the pumpkin spice jell-o over it, making sure all the holes are filled. Let it firm and then create a pretty design with cream cheese frosting. This was a HUGE hit at the party we took it too. Not a bite was left!

Here are more recipes I've found that you might enjoy as well:
Pumpkin Spice Cake Balls [you can sub the vanilla jello with the pumpkin spice and opt the actual spice from the recipe]
Triple Layer Pumpkin Pie Spice
Vanilla Pumpkin Cupcakes 
Spiced Pudding Squares
Pumpkin Bundt Cake
Turtle Pumpkin Pie

If you have a recipe you'd like me to add to the list, leave the link in a comment below!

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 Scones

PUMPKIN SCONES

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg [I used egg replacer for a friend and it worked just fine too!]

• Preheat oven to 425 degrees F. 
• Lightly grease a cookie sheet or line with parchment paper. 
• Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 
• With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside. 
• In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. 
• Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9 inches across). Use a large knife to slice the dough into 8 or 12 (for smaller portions) equal portions, similar to how a pizza is cut. 
• Place on prepared baking sheet from step 2. Bake for 14–16 minutes until scones turn light brown.
• Place on wire rack to cool.

Spiced Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar [use if needed to get the right consistency]
2 Tablespoons whole milk [I used Almond milk, absolutely delish!]
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

• Mix all the ingredient, stirring until all combined. If its too runny, add a little more powdered sugar, stirring until completely mixed in before adding more.
• Drizzle or brush over the scones. Let completely dry (it will harden as it dries).

recipe directly from Moms Who Think.com

Like pumpkin? Try these recipes!