With Halloween coming up, pumpkin season Is officially here! So take out your carving knives because whether you like savory or sweet, I have some great recipes to make the most of your pumpkin this October. 

In lots of pumpkin recipes, the main pumpkin ingredient is pumpkin puree. You could just drive over to the grocery store but instead, here’s an easy way to make it right from your home and the only things you need are a pumpkin  and a food processor.

1. Preheat your oven to 400°, and line a medium sized baking sheet with parchment paper. 
2. Cut your pumpkin in half vertically then cut those halves in half and scoop out the seeds 
3. Place the pumpkin pieces with the outside down on the baking sheet and place into the over 
4. Bake for 35-55 minutes until the outsides are pulling away from tender insides
5. Scoop out the insides and place them into the food processor and puree until smooth.

*if using for baked goods strain in a cheesecloth before using

Those are the 5 easy steps to making a pumpkin puree. Now instead of going to the store and picking up canned puree, you can make it at home.

The perfect breakfast on a fall morning are pumpkin spice pancakes! You already know how to make pumpkin puree so now let’s put that to use.

Ingredients:

• 1/2 cup all-purpose flour
• 3 tsp. baking powder
• 2 tbsp. packed light brown sugar
• 1 tsp. kosher salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1 cup milk
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp. pure vanilla extract
• Butter (for cooking)

Directions:

1. In a large bowl mix flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. 
2. In a separate bowl mix milk and pumpkin puree, then add eggs and stir in the vanilla. 
3. Mix the two bowls together until smooth (the wet and the dry)  
4. Melt butter in a large pan with medium heat. When butter is melted reduce heat to medium-low and and start putting the pancake mix onto the pan
5. Cook until bubbles start to form in batter and pancake is golden underneath then flip and cook the other side until golden
6. Then Repeat with the remaining batter

Now you can celebrate fall by making pumpkin spice pancakes.

“One of my favourite breakfast foods in the fall is pumpkin spice pancakes,” says sophomore Sophia Panossian. “And I am excited to try new pumpkin flavored foods this fall.”

With your leftover pumpkin seeds, you can make them into a snack. Roasted pumpkin seeds are easy and fun to make with just 6 steps and 3 ingredients!

Ingredients: 

• 2 c. pumpkin seeds
• 2 tbsp. melted butter
• 2 tsp. kosher salt

Directions 

1. Preheat your oven to 350° and line a medium sized baking sheet with parchment paper
2. Remove the seeds from your pumpkin, scoop them out and place them in a bowl
3. Rinse the seeds to get rid of any pulp *don’t forget any stragglers!
4. Transfer the seeds to a paper towel and pat them dry.
5. In a bowl, toss the seeds with melted butter and salt.   
6. Spread the seeds on your baking sheet and bake until seeds are golden (about 25 minutes)

“My mom loves to make roasted pumpkin seeds,” Says junior Owen Rapp. “Pumpkin seeds are definitely one of my favorite snacks.”

Now when you get a pumpkin, you will have 3 great recipes to help you make delicious fall foods! If you want to make more pumpkin flavored food, here is a link to more recipes: https://www.delish.com/cooking/g21986284/pumpkin-puree-recipes/