Phoenix’s Salty Sow and Roaring Fork restaurants provide two pumpkin-y recipes that’ll allow you to think outside the pie this Thanksgiving holiday.
Pumpkin Seed Brittle
Courtesy of Roaring Fork
2 Cups of Corn Syrup
4 Cups of Sugar
1 tablespoon of Baking Soda
1 teaspoon of Salt
3 Cups of Green Pumpkin Seeds
1. Cook sugar and corn syrup until its light blonde in color
2. Add the baking soda and salt and stir well
3. Fold in pumpkin seeds
4. Spread out onto an oiled sheet pan and allow to cool, then cut or break into pieces
Pumpkin-Cranberry Bread Pudding
Courtesy of Salty Sow
1/2 Qt. heavy cream
6 eggs
1.5 cups sugar
1 cups pumpkin, roasted, peeled, diced ½”
.5 cup dried cranberries
2 oz. southern comfort (optional)
1 oz. Vanilla extract
2 Qt. Bread, Large chunks
1. Preheat oven to 350 degrees
2. Mix all ingredients together
3. Let mixture sit for at least 4 hours
4. Place mixture in a large baking pan that has been sprayed with Pam (or any non-stick cooking spray)
5. Bake for 1 hour or until a skewer inserted in the center comes out clean.
6. Serve with whipped cream and spiced vanilla sauce
Recipes: Pumpkin Desserts
