Carve a pumpkin.
Rinse the seeds with water to remove the pulp.
Line a baking sheet with parchment paper and lightly spray with cooking spray.
Spread seeds evenly over tray.
Sprinkle salt on top.
Bake at 375 degrees for 20 minutes until just browning.
Since our apple tree gave us an abundance of apples this year, I'm planning to make a bunch of apple dishes. I'll link to all of them here as they go up.
We've been picking apples for breakfast daily this week and eating them with peanut butter.
We harvested the first 5 gallon bucket of apples with our friends yesterday and then made (and ate) mini apple pies a la mode.
Crust: 1 heaping cup flour, 1/2 tbsp sugar, 1 stick butter (cubed), 1 tsp acv, 1/4 cup cold water, a pinch of salt. Mash all ingredients together with a fork, then with hands until a cohesive dough forms. For mini pies, divide into 8 equal pieces and smoosh into the bottom of ramekins. Bake 15 minutes at 350 degrees.
Filling: 3 cups diced apples, 1/4 cup each white and brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Toss together, then divide equally between ramekins after crust has cooked.
Topping: 3/4 cup flour, 1/4 cup each white and brown sugar, 1 stick butter (cubed). Mash together with a fork. Sprinkle evenly over filled ramekins. Bake fully assembled mini pies 20 minutes at 350 degrees.
Meanwhile, make vanilla ice cream. To take it to the next level, add 1 tsp cinnamon to ice cream. Serve pies a la mode fresh from oven.
I used truvia sugar-free versions for both white and brown sugar, and no one noticed any difference, except I noticed my kids were less hyper than if I’d given them regular pie and ice cream before dinner.
