[Photograph: Pumpkin Whoopie Pies]
We really can't get enough pumpkin, whether in cookie, pie, bread, or chili form...
Roasted Pumpkin Seeds: After removing all that sticky pumpkin pulp from the seeds, throw them into a bowl and combine with olive oil and salt. For a spicy kick: add paprika and chili powder. For more pie-esque flavors: add cinnamon and nutmeg (but keep the salt). Once seasoned, spread the seeds on a baking sheet and roast them at 350 °F for about 15 minutes. Let them cool, then prepared to be addicted.
Pumpkin Whoopie Pies: These little dessert hamburgers are such a crowd pleaser. If you want to make friends: serve these. Originally an Amish treat, whoopie pies are now appearing in bakeries all over. This version involves two cakey pumpkin cookies made with three whole cups of pumpkin puree, cloves, ginger, and cinnamon, which get sandwiched with cream cheese frosting.
Pumpkin Gooey Butter Cakes: How do you enjoy pumpkin when you're Paula Deen? Like this. You start with a boxed cake mix then along comes multiple sticks of butter, powdered sugar, four eggs, and a brick of cream cheese. (Hey, at least there's no mayo or deep-frying involved.) You really have to try this at least once. (Then you have to take an epic nap.)
Pumpkin Olive Oil Bread: One of the best uses of pumpkin purée is this recipe for pumpkin bread. It uses delicately flavored olive oil and plenty of warm winter spices for a truly exceptional flavor and texture.
Pumpkin Turkey Chili: Substantial and versatile, chili is a wonderfood. In this version, the pumpkin bulks up the mixture and adds a sweet, earthy undertone fairly uncommon in healthier chilis. We also added green chiles, red kidney beans, cumin, cayenne pepper, and a handful of cilantro at the end. A dash of cinnamon or a few teaspoons of cocoa powder wouldn't hurt either.
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