Pan Roasted Pumpkin Seeds

Most people like to roast their pumpkin seeds the old fashioned way, in the oven, but I find they’re much better and more flavorful when pan roasted, on the stove top, with butter. I promised, you will never go back to the old way again.

Tip - I find the easiest way to remove seeds from the inside of a pumpkin or squash is to use an ice cream scoop. Works like a charm.

Items used to make this recipe:

(affiliate link)

• ice cream scoop https://amzn.to/3gFfG9N

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Pan-Roasted Pumpkin Seeds

Printable Recipe

Ingredients

• Seeds from one pumpkin (about 1/2 cup)

• 1 tablespoon unsalted butter

• kosher salt and ground black pepper to taste

Directions

1. Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.

2. In a nonstick skillet, melt butter over medium heat.

3. Add seeds and sprinkle with salt and pepper.

4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.

Purple Sweet Potato Pie

I love baking pie for Thanksgiving, but I’m not really a pumpkin pie fan so I like to switch it up from year to year. This year I had decided to make a sweet potato pie for two reasons, 1) because I live in a southern state, and 2) because they’re super yummy!

So off I went to the grocery store to purchase the ingredients needed. I walked in and what was the very 1st thing I stumbled upon? PURPLE sweet potatoes! I had never seen, or even heard, of purple sweet potatoes before, and since I have a number of family members who go bonkers for anything and everything purple, I just knew I had to get them. Purple Sweet Potato Pie - What a fun addition to the holiday table!

Items used to make this recipe:

(affiliate links)

• disposable food-safe gloves https://amzn.to/34uNggl

• food processor https://amzn.to/3sEOKwr

• large open star tip https://amzn.to/3BvGMdb

• large disposable pastry bags https://amzn.to/33xWWCK

• half sheet pan https://amzn.to/3uIhQ0w

• pure vanilla extract https://amzn.to/3ovS9fE

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Purple Sweet Potato Pie

makes 1 pie (9-inch)

Printable Recipe

Ingredients

For the Pie Filling:

• 1 pound cooked and peeled purple sweet potatoes (see cooking directions below)

• 12 once can evaporated milk

• 1/3 cup granulated sugar

• 2 large eggs

• 4 tablespoons unsalted butter, melted and cooled

• 2 teaspoons freshly squeezed lemon juice

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon fine salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 unbaked 9-inch pie shell (try my easy recipe here)

For the Meringue Topping:

• 2 egg whites, room temperature

• 1/4 teaspoon vanilla bean paste

• big pinch of cream of tartar

• small pinch of fine salt

• 1/3 cup superfine sugar
  

Directions

To make the pie filling:

1. Preheat oven to 350F and place rack in lower center position.

2. In the bowl of a food processor, combine until completely smooth the peeled sweet potatoes, evaporated milk, sugar, eggs, butter, lemon juice, vanilla extract, cinnamon, salt, nutmeg, ginger, and cloves; scraping down the sides of the bowl as needed.

3. Pour mixture into prepared pie shell; place on a sheet pan and bake for 50-60 minutes or until set (a very slight giggle in the very center of the pie is fine).

4. Remove pie from oven and cool to room temperature before chilling in an airtight container for several hours (overnight is even better).

To make the meringue topping:

1. In a medium bowl or in the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and salt; use a fork or whisk to mix the ingredients and break up the eggs until they're frothy.

2. Use a hand mixer or the whip attachment of a stand mixer to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

3. Place meringue in a large pastry bag fitted with a large round tip or large open star tip and pipe kisses around the top circumference of the pie; place under broiler for 2-3 minutes until meringue begins to brown on the edges, watching very carefully to prevent burning. Serve immediately.

Notes

• To bake purple sweet potatoes: wash potatoes and pierce with a knife or fork in several places to keep the potatoes from exploding in the oven. Place prepared potatoes in a baking dish and cover with foil; bake for 1 hour. Cool purple sweet potatoes, then peel skin off and discard - the skin should be easy to remove by hand or with a paring knife (you’ll definitely want to protect your hands with disposable gloves).

• DO NOT add meringue until just before serving - it’s highly hygroscopic and will become wet/watery if added too early.

• If you have a favorite sweet potato pie recipe, feel free to substitute purple sweet potatoes for the usual orange ones next time you make it.

• Topic for discussion at your next holiday gathering: Sweet Potatoes vs Yams. Although some people refer to sweet potatoes as yams, true yams are found in Africa and Asia. Just about every orange, yellow, and now purple-flesh “yam” sold in the US is actually a sweet potato.