Posted at: 10/15/2012 8:03 AM
By: Scott Doane
Now that fall is officially here and Halloween is just a couple weeks away, Good Morning Northland anchor Brittany Falkers and meteorologist Ben Dery shared a couple of pumpkin recipes Monday morning.
Brittany shared her recipe for a health snack you can make after your carve your pumpkin for Halloween, pumpkin seeds. Meanwhile, Ben gave us his special pumpkin pie recipe, which uses cream cheese. Here are both of their recipes:
Brittany's Pumpkin Seeds
- 1 1/2 cups pumpkin seeds
- melted butter to taste
- table seasoning
- brown sugar
- ground mustard
Preheat oven to 300 degrees F. It's ok to leave some strings and pulp on the seeds. But clean off any major chunks.
After you take the guts out of the pumpkin, soak the seeds in a mixture of water and salt.
Toss the seeds in a bowl with the melted butter or oil and other seasoning of your choice.
Spread seeds in a single layer on a baking sheet.
Bake for about 45 minutes, stirring occassionally.
Ben's Pumpkin Pie
- 1 (8 oz) package of softened cream cheese
- 1 large can of canned pumpkin (not the mix)
- dash of salt
- 1 cup sugar
- 2 whole eggs, slightly beaten
- 1/2 stick melted butter
- 1 cup half & half dash of vanilla extract
- 1 teaspoon ground cinnamon
- 2 pie crusts
- whipped cream
Beat the cream cheese with an electric mixer. You can do it by hand, but it takes a while. Add in the pumpkin and mix until there are no more chunks of cream cheese. Add the salt, sugar and beat again until combined. Add the eggs, half & half, and the melted butter and mix until combined. Then add in your vanilla and cinnamon. Beat until you have a liquidy mixture. Fill the 2 pie crusts with the mixture.
Make sure to lightly cover the edges of the pie crust with foil to prevent burning the crust. Cook in a preheated oven at 350* for 1 hour. Check the pies by inserting a tooth pick. If it comes out clean, the pie is done. Let stand on a cooling rack until the pies cool to room temperature. Top slices with whipped cream.