Pumpkin

  Ingredients 1 cup pumpkin seeds from fresh pumpkin 2 teaspoons vegetable oil 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package) Steps 1  Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15x10x1-inch baking pan. Sprinkle with oil; stir to coat. 2  Bake 15 to 20 minutes, stirring once, until deep golden brown and crisp. 3  Sprinkle warm seeds with taco seasoning mix. Cool completely, about 10 minutes, before serving.

  Ingredients 8 cups unsalted plain popped popcorn 1 cup unsalted pumpkin seeds (pepitas) 1/2 cup butter or margarine 1 cup packed brown sugar 1/4 cup light corn syrup 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground red pepper (cayenne) Steps 1  Heat oven to 250°F. Spray 17x12-inch half-sheet pan with cooking spray. In large bowl, mix popcorn and pumpkin seeds; set aside. 2  In 2-quart saucepan, melt butter over medium-low heat; stir in brown sugar and corn syrup. Heat to boiling over medium heat; boil 2 minutes. Stir in chili powder, salt, cumin, cinnamon and red pepper. Pour over popcorn mixture; stir to coat completely. Spread mixture in pan. 3  Bake uncovered 30 minutes, stirring occasionally. Cool completely in pan on cooling rack.

  Ingredients Pumpkin Seeds 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds 1 tablespoon olive oil Rice 1/2 cup tightly packed fresh cilantro (stems and leaves) 1/2 cup tightly packed fresh parsley (stems and leaves) 1 medium green bell pepper, coarsely chopped (1 cup) 1 small onion, chopped (1/3 cup) 2 cloves garlic, finely chopped 1 jalapeño chile, seeded 1 1/2 teaspoons salt 1/4 teaspoon ground cumin 2 3/4 cups water 3 tablespoons olive oil 1 1/2 cups uncooked regular long-grain rice Steps 1  In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully—they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate. 2  In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside. 3  In 3-quart saucepan, hea...

  Ingredients 1 small (6 lb) fresh-well-ripened pumpkin Nonstick cooking spray 1/2 teaspoon salt Steps 1 . Heat oven to 350°F. Cut pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leave some pulp on - it adds to the flavor; for the same reason, do not rinse the seeds). 2  Spread seeds in a shallow, jelly roll pan with sides, 15x10x 1 1/2 inches. Spray seeds with cooking spray; sprinkle with salt. 3  Bake 25 to 30 minutes or until browned; cool.

  Ingredients 1 1/2 cups butter, softened 1 cup sugar 1/2 teaspoon vanilla 3 1/2 cups Gold Medal™ all-purpose flour 1/4 teaspoon salt 3/4 cup roasted salted hulled pumpkin seeds (pepitas), toasted Steps 1  In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours. 2  Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts. 3  Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

  Ingredients 1 1/2 cups pumpkin seeds, rinsed and patted dry with paper towels 2 tablespoons butter, melted 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon Steps 1  Heat oven to 325°F. 2  In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer. 3  Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.

  Ingredients 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup Original Bisquick™ mix 1/2 cup sugar 1 cup evaporated milk (from 12-oz can) 1 tablespoon butter or margarine, softened 1 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla 2 eggs 1/2 cup chopped pecans 1 1/2 cups Cool Whip frozen whipped topping, thawed 1/4 teaspoon pumpkin pie spice 8 pecan halves, if desired Steps 1  Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 2  In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate. 3  Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. 4  Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.