Fall for These Delicious Pumpkin Recipes

Fall is finally here! The leaves are falling, flannels are out, pumpkin patches are opening up again, and pumpkin spice lattes are the only thing I will be drinking for the next 2 months. I want to do a lot this fall season, but in order to do so, it takes a bit of planning. 

While I was on my miniTREAD® planning out some fall festivities, I decided this was the year to try out some pumpkin recipes. I'm not the best in the kitchen, so I found some simple recipes that were easy to follow. These recipes are easy, quick prep time, and the warm soothing aromas add that fall feeling. 

Roasted Pumpkin Seeds 

Ingredients  

• A Pumpkin 
• Salt 
• Extra Virgin Olive Oil
• Water   

Directions  

Before carving your pumpkin this year, scrape all the insides and gather the strings and seeds. With a colander or strainer, carefully separate the strings and seeds. Most of the pumpkin can be used for additional recipes, but for this recipe, go ahead and throw out the strings. Rinse the seeds and set aside. 

Measure out 1 cup of seeds. If you have less than a cup then adjust the proportions. You may have to double or even half the proportion, depending on how many seeds you get from the pumpkin. Also, if you like your seeds saltier, you can always add more salt as needed. 

Measurements (adjust as needed) 

In  a saucepan, bring the mixture to a boil for 10 minutes. Afterwards remove from heat, and strain water from the seeds.

Preheat the oven to 400°F. Take a baking sheet and coat with olive oil — around a teaspoon should do! Spread one layer of seeds across the pan and mix them around a bit to coat the seeds in the oil. Place them on the top rack until they start to brown. This could take any where from 5 - 20 minutes. 

Pumpkin Spice up this recipe by adding different powdered seasonings. You can try ranch, nacho cheese or make them sweet with sugar and cinnamon. 

Down East Maine Pumpkin Bread 

Don't let the seemingly long list of ingredients deter you from making this recipe. I promise, it's easier than it looks! 

Ingredients  

• 1 (15 ounce) can pumpkin puree 
• 4 eggs 
• 1 cup vegetable oil 
• ⅔ cup water 
• 3 cups white sugar 
• 3 ½ cups all-purpose flour 
• 2 teaspoons baking soda 
• 1 ½ teaspoons salt 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• ½ teaspoon ground cloves 
• ¼ teaspoon ground ginger 

Directions  

Start out by preheating your oven to 350 F. Grease and flour your three 7in X 3in loaf pans. 

Start mixing your wet ingredients (and sugar) in a large bowl. This mixture will include the pumpkin puree, oil, water, eggs and sugar until it comes to an even consistency. In another bowl, whisk all the dry ingredients together. This includes the flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger. 

Combine the two bowls and mix until it comes to an even consistency. Pour the mixture evenly into the three pans. Bake for 50 minutes. To test that the loaves are done, insert a toothpick in the center of the loaf and if it comes out clean it is fully cooked. 

Autumn On My Mind

Who else is excited for fall season? I'm carving my pumpkin and roasting the seeds in the next few days with pumpkin bread to follow! I can't wait to make the house smell like Autumn. All that's left is a good fall movie and a warm blanket. If you try any of these recipes tell us about your experience and if you have any go-to fall recipes — and a movie — be sure to tell us in the comments.  We love to hear from our readers! 

Happy Fall from Onthemuv!