Last week we went to pick pumpkins on a local farm, it was a beautiful windy autumn day.
Yesterday we set about carving them, the children were ever so excited, and we saved the seeds which we roasted in the oven, and the meat of the pumpkins with which we made a pie.
A lovely process for the children to take part in, from the field to the table, and some lovely
Jack O Lanterns as well.
The children happily scooping out the insides and separating the seeds and the meat.
To roast the seeds I washed them, spread them on a stainless steel tray, added a bit of canola oil and sprinkled with cinnamon and brown sugar and baked on 400 for about an hour or until crisp. I usually roast them with olive oil and sea salt, but we decided to make a sweet variation to add to our pumpkin pie. They turned out delicious.
For the Pie we used this recipe, I did use condensed milk instead of dehydrated milk. And I did add the "meat" of a butternut squash as well for sweetness. (mainly because I did not use a pie pumpkin)
It too was yummy, of the best pumpkin pies I have had.
Served warm with whipped cream and our toasted seeds, yum!!!
And the three pumpkins carved by the children
At night just before bedtime we had a little candle lighting ceremony to welcome
the season where the vail between this world and the spirit world is the thinnest.
~thanks for coming by, and happy pumpkining~