TOASTED PUMPKIN SEEDS
1 cups pumpkin seeds, cleaned well
1 ― tbsp. Melted butter
1 ― tsp. Salt
Mix ingredients together.
Spread on cookie sheet rubbed with salad oil.
Bake 250 degrees F until crisp. (Aprox. 2 hours)
NO BAKE PUMPKIN PIE
These individual pumpkin pies are easy, tasty and the kids can make them. The ingredients listed are for a single serving. Multiply by the number of guests and add a few for later!
Small Pie Crust (Custard size)
2 Tbsp. Canned Pumpkin
1 tbsp. Marshmallow creme
1 Tbsp. Cool Whip
Sprinkle Cinnamon
Mix all ingredients together and pour into the crust. The recipe is then ready to eat; if you wish, it may be refrigerated or frozen.
PUMPKIN SEED NECKLACE
Wash the seeds and pat them dry.
Thread a needle with white thread and push the needle and thread through the seeds, one at a time until you have enough for a necklace or a bracelet.
Leave plenty of extra string at each end to tie it on.
You can also paint the seeds after you string them.
(Donīt do it before-the seeds must be soft enough to poke the needle through them.)
PUMPKIN DELIGHT
1 (29 oz.) can Pumpkin
1 (13 oz.) can Evaporated Milk
1 cup Sugar
1/4 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
3 Eggs
1 box Yellow Cake Mix
1 cup Pecans (chopped)
1 cup Butter or margarine (melted)
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 glass baking dish that has been sprayed with a vegetable oil (such as "Pam"). Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for 1 hour. Chill. Cut into squares, top with whipping cream, and enjoy!
FROZEN PUMPKIN DESSERT
(Easy!)
1 large can Pumpkin
1/2 gallon Vanilla Ice Cream
2 tsp. Vanilla Extract
2/3 cup Sugar
1 Tsp. Nutmeg
Soften the ice cream and mix well with the pumpkin. Pour into a 9" x 13"pan.
Mix the rest of the ingredients and spread on top of the ice cream. Freeze.
Warm at room temperature slightly before serving, so you can cut pieces
easily.
