Pumpkin Maple Pecan Granola by Minimalist Baker Pumpkin Pie Overnight Slow Cooker Oatmeal by Sweet Anna’sīaked Pumpkin Cream Cheese French Toast by Damn Delicious Pumpkin Scones by Lil’ Luna and Five Heart HomeĬream Cheese Filled Pumpkin Bread by Averie CooksĬaramel Apple Coffee Cake by Your Cup of Cake Spiral Apple Bread with Caramel Apple Glaze by Inspired by Charm Pumpkin Waffles with Apple Cider Syrup by Cooking Classyīaked Pumpkin Spice Donuts with Maple Glaze by Mom on Timeout Ham, Apple and Sweet Potato Scramble by Paleo NewbieĪpplesauce Donut Muffins by Buns in my Oven Are you inspired to fill your kitchen with the smells and tastes of this fabulous season?įluffy Pumpkin Pancakes by Kitchen Treaty I hope you will show them some love by clicking through to read their recipes. My mouth has been watering as I have been gathering these fall breakfast ideas from talented bloggers and chefs across the web. These 20 fall inspired breakfast ideas marry two of my favorite things.
I often eat breakfast food more than once a day. Come September, I am ready for fall weather, fashion, holidays and FOOD. I was born and raised and now reside in the Pacific NW. I am so grateful that I get to experience seasonal changes. In summary, two options involve blending the seeds either raw or baked Īnd two options involve adding whole seeds to the pie either raw or baked.I love the change of seasons. So, you can figure that you follow your recipe to the letter, and then just stick some baked pumpkin seeds in at the end :) lol! This could be 20 minutes into the baking process, or 30 minutes in, etcetera.Ĥ) Adding whole seeds which are baked after the pie finishes cooking.
This option has variations!Ī) Adding the raw seeds at the beginning… they cook with the pie in the oven the entire timeī) Adding the raw seeds some time into the cooking process, to get the consistency and flavor just right. the seeds will be cooking with the pureeģ) Adding the raw seeds unblended– whole seeds!– into the puree, floating inside, speckled here and there. To clarify my recommendation with adding pumpkin seeds to the recipe, the options would be as follows…ġ) Baking the pumpkin seeds and then blending them with the pumpkin pureeĢ) Blending the pumpkin seeds RAW into the pumpkin puree…. Would you like to share a couple of your recipes in the paper? We can print your photo and a link to your blog. I also tried your mashed potato and cauliflower recipe and mushroom gravy, and customized them a bit. There may be some interesting fusion recipes out there. I wanted to write about how Indian immigrants celebrate this traditional American holiday. P.S.: I contribute articles to a newspaper called India Post (that is a publication catering primarily to expat Indians. It turned out great! I made a gluten version with regular multigrain flour that was a hit with my friends. Instead of maple syrup and sugar, I used agave nectar and coconut sugar for the spices, I added ginger, cinnamon and pepper as I did not have nutmeg or cloves. I substituted some millet and buckwheat flour with ground flax meal for Bob’s gluten-free flour.
I used your recipe as a reference for my very first pumpkin pie attempt for Thanksgiving this year and it turned out fabulous.
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