Recipe Share: Sarah's Spiced Pumpkin Seeds

I finally got around to disecting and baking this year's pumpkin. It had already been spared the jack-o-lantern phase given the busy couple of weeks, but we just couldn't let the chance pass by to do up this year's batch of seeds..  

I went looking for recipes (another annual tradition it seems) and found this one on our Epicure Recipe Collection.  James looked at me rather oddly when I suggested putting sugar on his pumpkin seeds..  that made me laugh..   but it would certainly be something different.. 

We have a friend dropping off a couple more pumpkins sometime today so we'll have an opportunity to try a couple of different things.  Thought maybe some of our Epicurious friends might have some ideas..   

How do you do YOUR seeds?  I'd love to hear your recipes.  Send them to us at feedmeepicure@gmail.com  or post them in comments here!  

Cheers!  

~~

Ever wonder what to do with all those pumpkin seeds? Try this delicious option.

Makes 6 servings

Cost Per Serving: 0.28

Ingredients

• 1 cup (250 ml) pumpkin seeds, rinsed and dried
• 2 Tbsp (30 ml) sugar, divided
• 1/2 tsp (2.5 ml) Epicure's Pumpkin Pie Spice
• 1/4 tsp (1.25 ml) Epicure's Sea Salt, coarsely ground
• 1 Tbsp (15 ml) vegetable oil

Instructions

1. Preheat oven to 250° F (120° C).
2. Spread pumpkin seeds on Epicure's Baking Sheet lined with parchment paper and bake in oven, stirring often until dry and slightly golden.
3. In a mixing bowl, mix 2 tsp (10 ml) sugar with Pumpkin Pie Spice and Sea Salt. Set aside.
4. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan over medium-high heat. Add toasted pumpkin seeds and remaining sugar, stirring constantly with wooden spoon until sugar is dissolved (about 45 seconds).
5. Using a heat resistant spatula, scrape seeds into spice mixture, stirring well to coat. Spread out on a parchment-lined baking sheet and cool before storing.

Per Serving (1/4 cup (60 ml)) : Calories 90, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 4 g), Protein 2 g.

Tips: May be stored in an airtight container for up to 2 days.

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Tammy J. Wilson ~ J. James Edwards

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Epicure’s Hot Buttered Rum Squash Cake

Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.

Makes 16 servings

Cost Per Serving: 0.79

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

• 2 1/2 cups (625 ml) whole-wheat flour
• 1/2 cup (125 ml) Epicure’s Cherries & Berries
• 1 Tbsp (15 ml) Epicure’s Baking Powder
• 1 tsp (5 ml) baking soda
• 1 1/2 Tbsp (25 ml) Epicure’s Pumpkin Pie Spice
• 1 cup (250 ml) brown sugar
• 2 eggs
• 1/2 cup (125 ml) milk
• 1/4 cup (60 ml) vegetable oil
• 1/4 tsp (1.25 ml) almond extract
• 2 cups (500 ml) cooked, puréed pumpkin or squash
• 3 Tbsp (45 ml) Epicure's Hot Buttered Rum
• 1/3 cup (80 ml) icing sugar
• 1 - 3 tsp (5 - 15 ml) orange juice

Instructions

1. Preheat oven to 350° F (175° C). Spray a Bundt^® Pan with oil.
2. In a bowl, stir first 6 ingredients together. In a separate bowl, whisk eggs, then whisk in milk, oil, and almond extract. Whisk in pumpkin purée until evenly mixed.
3. Turn wet mixture over dry and stir just until mixed. Turn half the mixture into prepared pan and drop in Hot Buttered Rum in small spoonfuls. Spoon in remaining batter, then smooth top.
4. Bake for 1 hour, until a cake tester inserted in centre of cake comes out clean. Cool for 30 minutes, then turn out onto a cooling rack. Cool completely.
5. For the glaze, whisk icing sugar with 1 tsp (5 ml) juice. Gradually whisk in remaining juice as needed to form a glaze. Spoon over cooled cake.

Per Serving : Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 44 g (Fibre 4 g, Sugars 26 g), Protein 4 g.

Tips: Serving Suggestion: Serve with yogurt, if desired.

To order supplies for this or any recipe you might be creating visit my website to order 24/7 and ship direct to you (anywhere in Canada)  or contact us for more personal service.  E-mail feedmeepicure@gmail.com  

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