Bourbon Maple Pumpkin Seeds Recipes

PUMPKIN SEEDS

Steps:

• Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
• Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
• Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
• Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
• Sweet Toss with cinnamon and sugar (do not use salt in step 4).
• Indian Toss with garam masala; mix with currants after roasting.
• Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
• Italian Toss with grated parmesan and dried oregano.
• Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

MAPLE BOURBON PUMPKIN SEED BRITTLE

Steps:

• Line a small baking sheet with parchment paper.
• In a small skillet, toast pepitas over medium heat until barely golden. Turn off heat and keep warm in the skillet while you make the brittle.
• In a large saucepan, heat sugar, maple syrup, bourbon and butter over medium-low heat, stirring to combine, until sugar is dissolved. Don't bring it to a boil until everything is dissolved.
• Bring mixture to a boil, then stop stirring. Attach a candy thermometer and continue to cook without stirring, until mixture reaches 300°F. This make take a bit - the last few degrees seem to take the longest.
• Once the mixture hits 300°F, turn off heat and quickly stir in baking soda and salt, then pumpkin seeds.
• Immediately pour onto prepared baking sheet and spread evenly. Work carefully - mixture will be very hot and can cause burns if it gets on your skin.
• Cool until hardened and break into pieces.
• Store in an airtight container.

DRUNKEN PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
• Spread the drained seeds onto a baking sheet in a single layer; season with salt.
• Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.

PUMPKIN OLD-FASHIONED

Steps:

• Gather the ingredients,
• Combine the bourbon, orange liqueur, maple syrup, pumpkin puree, and bitters in a cocktail shaker filled with ice.
• Shake well and double strain through a fine mesh strainer into a chilled old-fashioned glass filled with fresh ice.
• Garnish with an orange peel or rosemary sprig. Serve and enjoy.

BRûLéED BOURBON-MAPLE PUMPKIN PIE

Steps:

• For chocolate pie dough:
• Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
• Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
• Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
• For filling and assembly:
• Roll out disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5-10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
• Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.
• Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
• Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50-60 minutes. Transfer pie dish to a wire rack and let pie cool.
• Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
• DO AHEAD: Pie can be baked 1 day ahead (do not brûlée). Cover and chill.

BOURBON-MAPLE PUMPKIN SEED CARAMELS

Steps:

• Grease a 13×9 baking dish with cooking spray. Line the pan with parchment sheets that overhang all four sides of the pan (the cooking spray will help hold the paper in place).
• In a large cooking pot, stir together the butter, sugars, corn syrup, milk, cream and maple syrup. Clip a candy thermometer to the side of the pot or insert the probe of a digital thermometer into the mixture. Set the pot over medium heat and stir until the butter is melted and all ingredients are mixed. Bring the mixture to a bubble.
• When the mixture is consistently bubbling, allow the candy to cook without stirring for about 20 minutes, or until the thermometer reads 248-250°F. Remove from heat and stir in the bourbon and salt. Be careful! The mixture will bubble and sputter with the bourbon addition. Stir well until the salt and bourbon are well incorporated.
• Pour the mixture into the prepared dish and immediately sprinkle on the pumpkin seeds. Let cool 10 minutes and then refrigerate until firm, about 1-2 hours. Lift the firm caramel block out of the pan with the overhanging parchment. Cut into pieces and wrap individually in waxed paper squares.
• Candies will keep at room temperature for up to one week. Refrigerate for longevity, about 8-10 days.

BOURBON MAPLE PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
• Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
• Meanwhile, put the bourbon in a small saucepan, set over high heat and cook until reduced slightly, 1 to 2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3 to 5 minutes.
• Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the bourbon and maple mixture and toss again to coat.
• Line a clean baking sheet with foil and spray with nonstick cooking spray. Spread the seeds on the prepared baking sheet and continue to bake until caramelized and dry, an additional 25 to 30 minutes. Cool before serving.