This recipe is from Jessica Gavin - Link to full Recipe

Ingredients

Instructions

1. Preheat oven to 350°F (177ºC).
2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
5. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
6. Transfer the roasted pumpkin seeds to a bowl to cool down.

This recipe is from Lauren Allen - Link to full Recipe

Ingredients

Instructions

1. Preheat oven to 425 degrees F.
2. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
4. Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

This recipe is from Nagin - Link to full Recipe

Ingredients

1. Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
2. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
3. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
4. Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

This recipe is from Kristyn Merkley - Link to full Recipe

Ingredients

Instructions

Layer 1

• Mix flour, butter, and ½ cup pecans. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, then remove and let cool.

NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter, and ¼ cup chopped pecans.

Layer 2

• Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.

Layer 3

• Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4

• Spread remaining 1 cup of whipped topping and sprinkle with pecans.
• Let chill for 3 hours or until set. Serve chilled.

This recipe is from Natasha Kravchuk - Link to full Recipe

Ingredients

Instructions

1. Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
4. Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between two prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.