Nov 17, 2018
A tale of two lesbians and their pumpkin patch child..
Pumpkin's birthday week day 1: Gem Harvest
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A tale of two lesbians and their pumpkin patch child..
Pumpkin's birthday week day 1: Gem Harvest
Pumpkin's birthday birthday week day 3: Family
I headcanon that in second tier canon they do a family stack.
Pumpkin's birthday week day 2: pet costumes That second one is a pumpkin spice latte from a random coffee shop and looking at it now, it doesn't look how it does in the reference.
Pumpkin Carving Tips and Tools
Pumpkin Carving Tips and Tools
We’re at Day 2 of Pumpkin Week here at MissNaja and today is all about carving! Check out this awesome article first featured here. Tips for selecting the right tools when carving, preserving and illuminating a Halloween pumpkin. What’s Halloween without a carved pumpkin? Check out these tips and tricks for selecting the right tool, keeping your carved pumpkin fresh and adding the right…
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Pumpkin Week 2014!
Wow, can you believe October is already here? This year has flown by!
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Maple Cinnamon Pumpkin Seeds
by: Clean Eating Chelsea
Makes: 2 cups Difficulty: Easy Prep Time: ~5 minutes Cook Time: 40 minutes Total Time: 45 minutes
2 cups raw pumpkin seeds, freshly scooped
2 tbsp. maple syrup
cinnamon to coat
1/2 tsp. salt
Directions: Start by washing your pumpkin seeds. Make sure all goop and gunk is off the seeds and thoroughly pat dry. Place the seeds in a mixing bowl and coat with the maple syrup, cinnamon, and salt. Toss so all seeds are covered with the mixture. Spray a lined baking sheet with cooking spray and make a single layer of seeds on the baking sheet. Bake at 300 degrees for 40 minutes or until a golden color. Let cool completely before breaking apart and storing in an airtight container.
Pumpkin Ravioli with Salted Caramel Whipped Cream
By: Christina Verrelli Devon, Pennsylvania
Prep Time: 1 Hr 10 Min Total Time: 1 Hr 10 Min Makes: 12 (2 ravioli each) servings
Ingredients 4 Tablespoons LAND O LAKES® Butter, melted 2 packages (3 oz each) cream cheese, softened 1/2 cup canned pumpkin 1 LAND O LAKES® Egg Yolk 1/2 teaspoon McCormick® Pure Vanilla Extract 1/4 cup sugar 5 Tablespoons Pillsbury BEST® All Purpose Flour 1/2 teaspoon McCormick® Pumpkin Pie Spice 1/3 cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1 cup heavy whipping cream 1/8 teaspoon salt 5 Tablespoons Hershey’s® caramel syrup 4 Tablespoons McCormick® Cinnamon Sugar
Instructions Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square.
Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
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Posted by: Eatocracy Editors Filed under: Baked Goods • Contests • Events • Make • Recipes
Pumpkin Marmalade
By: Better Homes and Gardens
ingredients
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 teaspoon grated fresh ginger
2 tablespoons lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
Assorted hearty breads
directions
In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.
from the test kitchen
Storage Test Kitchen Tip:Spread will keep in the refrigerator up to 1 week.