Day 30: One final toast...

We've reached the end of the road, reader. There have been triumphs and failures, but I've come out on the other side unscathed and only about a pound heavier. Somehow, I've managed to escape developing a terrible pumpkin allergy. And what better way to celebrate my last day of pumpkin gourging than Halloween.

I've hit that point on Halloween where you can actually feel your teeth buzzing with too much sugar from the candy meal you ate throughout the day. My hands are shaking as they touch the keyboard and my stomach is telling me to eat a salad twice a day until Thanksgiving. However, even that would not stop me from enjoying some of Karlis Berzins' famous Pumpkin Pie Vodka.

The process of infusing vodka itself seems like mad, magical science to me. There's sifters, a jar, what looks like a samovar. Way too much for my brain to comprehend at the end of the day, which is why I leave it too the experts. Karlis' pumpkin pie vodka was even better this year than last year. Not too sweet, it has a very strong pumpkin taste and tastes delicious over ice. I preferred to mix it with apple cider and a splash of ginger ale. I paired it with a ginger snap spread with pumpkin butter for the perfect grown-up Halloween treat. One warning, this thing is so darn delicious you may forget there's alcohol even in there. This could lead to one wicked Halloween hangover if your not careful.

Day 29: Something Seedy

There are cultures that believe when you kill an animal, you should use every part of it. Make a knife out of a deer shin, make a poncho out of cow hide, make a xylophone out of fish bones. And I feel the same way about pumpkins, which is why we have come to a part that has been missing this past month...the seeds!

There are many different ways to toast pumpkin seeds, so I'm gonna give you a couple of recipes for this one. The ones I had at a Halloween party last night were toasted, spiced, and so good I ate them by the fist full.

If you like spicy--

Recipe by Weekend Carnivore

Ingredients:
3/4 cup pumpkin seeds, freshly removed from the pumpkin
1 teaspoon chilli infused olive oil or olive oil
1/2 teaspoon dried chilli flakes
1/2 teaspoon chilli powder, I used mild but go with your own spice comfort levels
1 hearty pinch, sea salt

Directions:

1. Rinse off the pumpkin seeds trying to remove as much of the pulp as possible. Pat dry.
2. Put the pumpkin seeds in a bowl and toss with the oil.
3. Heat a skillet until very hot and then turn down to medium.
4. Add the oil-tossed pumpkin seeds and cook for about 5 minutes, stirring constantly. They are ready when they have started to go golden brown but they can quickly burn so be careful to watch.
5. Remove from heat and carefully transfer the pumpkin seeds to a bowl.
6. Add the chilli flakes, chilli powder and sea salt to the toasted pumpkin seeds and toss to evenly distribute.
7. Let the toasted pumpkin seeds sit for a couple minutes just to allow them to crisp up and then serve.

Some like sweet-

Recipe by Diana Rattray

Ingredients:

1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Preparation:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Some like it brittle-

Recipe by Joy of Baking

Pumpkin Seed Brittle

1 1/2 cups (225 grams) raw pumpkin seeds

1/2 cup (120 ml) water

1/2 cup (120 ml) light corn syrup

1 cup (200 grams) white granulated sugar

1/2 teaspoon baking soda

1 tablespoon pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature

Generously butter a large baking sheet. Set aside.

In a large skillet, over medium heat, toast the raw pumpkin seeds until lightly brown. Remove from heat and set aside.

Have ready the baking soda, vanilla extract, and butter.

In a medium sized saucepan over medium high heat, bring the water, corn syrup, and sugar to a boil, stirring constantly with a wooden spoon. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, without stirring, cook until the candy thermometer reaches just above soft crack stage (285 degrees F) (140 degrees C). Then stir in the toasted pumpkin seeds and continue cooking the sugar syrup, stirring often to prevent the pumpkin seeds from sticking to the bottom of the saucepan, until the the candy thermometer reaches hard crack stage (300 degrees F) (149 degrees C).

Remove from heat and carefully stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until the foaming almost stops. Immediately pour the brittle, as thinly as possible (but do not spread), onto the buttered baking sheet. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.

Makes about 1 1/2 pounds. Preparation time 1 hour.

Last but never least--Caramelized!

Recipe by Sandra Lee

Ingredients
1/2 cup butterscotch caramel sauce
1 cup brown sugar
1 teaspoon cinnamon extract
1/2 teaspoon cayenne pepper
3 cups pumpkin seeds, roasted
1 cup almonds, crushed
Directions
Lightly coat baking sheet with cooking spray and set aside.

In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.

Cook's Notes:

Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

Photo by Weekend Carnivore.

Day 28: The elusive. The pumpkin. The pizza.

Well, I made it 27 days. You were waiting for me to slip up, weren't you, reader? "She'll never make it!" You declared "31 days is too much! TOO MUCH!" Well raise your hand, put it over your shoulder, and give yourself a pat on the back. Feel better? Good. Now, this blog is late partially because of the extensive research I had to do on this event, and mostly because I had a work event that went late. But no worries. You'll get a double serving of pumpkin today. For now, I'm considering skipping all my obligations on Monday to go get some Pumpkin Pizza at Dock Street Brewery.

Known for their interesting "esoteric" beers and even more original pizzas, Dock Street Brewery offers some of the only things that would ever get me to go to West Philly. On Oct 31st, they will be serving Man Full of Pumpkin Porter (Pumpkin+Porter= Pumter...or Portkin. Either way it sounds awesome) and Pumpkin Pizza! What a perfect way to end your October pumpkin experience!

Can't make it/are scared to go to West Philly? Make your own pumpkin pizza!

Recipe by Right at Home

Total Time : 55 minutes
Prep Time : 10 minutes
Cook Time : 38–40 minutes
Cool Time : 5 minutes
Servings : 4 to 6
ingredients

1 cup plus 3 Tablespoons water, divided
2 Tablespoons olive oil
1 1/2 cups sliced shallots (from 6 small shallots), cut into rings about 1/8-inch thick
One 15-ounce can pumpkin puree
2 Tablespoons cider vinegar
1 Tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Salt to taste
2 Tablespoons maple syrup
1 precooked pizza crust, 10 to 12 inches in diameter
3/4 cup shredded part-skim mozzarella
1/2 cup fresh baby arugula
1/2 cup seedless red grapes, sliced in half

what's this?

directions

step 1
Preheat oven to 450 degrees F.
step 2
In a large, nonstick skillet over low heat add the olive oil and 3 Tablespoons water. Add the shallots and cook, stirring occasionally, until softened and golden, about 20 to 25 minutes.
step 3
Meanwhile, in a medium-size pot over medium heat combine the pumpkin puree, 1 cup water, cider vinegar, rosemary, salt and maple syrup. Bring to a boil, lower the heat to medium-low and cook until heated through and thickened slightly (about 5 to 7 minutes). Set aside to cool.
step 4
Place the pizza crust in the oven directly on the middle rack, top side down. Cook for 3 minutes. Carefully remove the crust. Spread about half of the pumpkin sauce over the top of the pizza crust (save the rest for another pizza or to use as a pasta sauce). Distribute half of the mozzarella cheese over the sauce. Distribute the shallots over the cheese and sprinkle the remaining mozzarella over the shallots. Place the pizza in the oven directly on the oven rack and bake for about 8 to 10 minutes, or until the mozzarella melts.
step 5

Using a large spatula and oven mitts, carefully remove the pizza. Place the pizza on a large cutting board. Sprinkle the arugula and grapes evenly over the pizza. Cut and serve warm.
chef's notes

This recipe makes a double batch of the delicious pumpkin sauce. Save the rest of the sauce in a Ziploc® Brand Container with the Smart Snap™ Seal. It will keep in the refrigerator for up to a week or in the freezer for a month.

If your family makes pizza a lot, investing in a pizza peel and a pizza stone will help you get pizzeria-quality results. A peel is a flat wooden board with a handle that lets you easily slide pizzas into and out of the oven. And a pizza stone is flat piece of unglazed ceramic that rests on the oven rack. You can cook the pizza directly on it for a crisper crust.
variation

Photo by Dock Street Brewery

Day 27: The Pie-nal Countdown

Sometimes the only thing that gets me through the day is the candy on other people's desks. Seriously, I one of those wholesome, healthy people who never keeps food in her office or on her desk--but will make up excuses to go to other floors to see if anyone happened to bake brownies or fill their candy dish. Which is how I happened upon today's treat, the quintessential pumpkin pie.

A brief history of Pumpkin Pie--

According to What's Cooking America the tradition began this way-- "Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage." In a word, ew.

Francois Pierre la Varenne, in the 1600's then wrote this in his cookbook

"Tourte of pumpkin - Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve." Ya know, we really don't besprinkle enough things these days.

In the 1700's they started making Pumpkin Puddings which were sort-of similar to what we have now. It wasn't until we got to the 1800's that we got great works of poetry that I took from the most reliable source ever- Wikipedia.

"John Greenleaf Whittier wrote in his 1850 poem "The Pumpkin":[4]


A slice of pumpkin pie
Ah! on Thanksday, when from East and from West, From North and from South comes the pilgrim and guest;
When the gray-haired New Englander sees round his board
The old broken links of affection restored;
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before;
What moistens the lip and what brightens the eye,
What calls back the past, like the rich Pumpkin pie?
Oscar Ferdinand Telgmann and George Frederick Cameron wrote the song "Farewell O Fragrant Pumpkin Pie" in the 1889 opera Leo, the Royal Cadet:[5]


A can of pureed pumpkin, typically used as the main ingredient in the pie filling
Farewell, O fragrant pumpkin pie!
Dyspeptic pork, adieu!
Though to the college halls I hie.
On field of battle though I die, my latest sob, my latest sigh
shall wafted be to you!
And thou, O doughnut rare and rich and fried divinely brown!
Thy form shall fill a noble niche in memory's chamber whilst I pitch
my tent beside the river which rolls on through Kingston town.
And my Love—my little Nell,
the apple of my eye to thee how can I say farewell?
I love thee more than I can tell;
I love thee more than anything—but—pie!

Move over, Shakespeare. Still, I'm glad we live in our present day times wear we can make our own delicious pumpkin pies, or steal them from our co-workers who bring them in for rehearsal.

As far as places to purchase pies in Philly, Stock's Bakery in Kensington and Beiler's Bakery in Market East are some of the highest rated I have seen.

Want to put that apron on and go all Martha Stewart on us? Let's get ya some recipes:
This is the self proclaimed http://allrecipes.com/Recipe/worlds-best-pumpkin-pie/detail.aspx

1 cup white sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
1 (15 ounce) can pumpkin puree
1 1/4 cups milk
1 (9 inch) unbaked pie crust
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.

Who doesn't trust Paula Dean? Health professionals, I assume...

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Also, if you want something smaller, I had something like this at a friend's birthday party last year and they were AMAZING.

Pumpkin Pie Wontons

1 cup canned pumpkin
2 tablespoons maple syrup
3 tablespoons brown sugar
1 teaspoon pumpkin pie spice
16 packaged wonton wrappers
granulated sugar, for dusting
ground cinnamon, for dusting
cooking spray
Directions:

1
Preheat oven to 400ºF.
2
In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
3
Place one wonton wrapper flat on work surface.
4
Spoon 1 Tbsp.
5
filling into center.
6
Moisten edges of wonton with water and fold in half to form triangle.
7
Press edges to seal.
8
Repeat with remaining filling and wontons.
9
Arrange filled wontons on ungreased baking sheet.
10
Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
11
Bake until golden, about 16 minutes.
12
Turn and bake 2 more minutes.
13
Set baking sheet on wire rack to cool.


Read more: http://www.food.com/recipe/pumpkin-pie-wontons-48359#ixzz1c2NK4XEV

EHOW says that pumpkin pie has health benefits like Vitamin A, fiber, and carotenoids (Which is good, because I've been feeling low on carotenoids lately...) So, eat up!

Photo by Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Day 26: Raise Your Standards

Northern Liberties is a conundrum of sorts. On the one corner you have fun hipster bowling, good craft beers, and dancing in what looks like your Grandmother's attic. On the other corner, you have your mace in a holster and talk on the phone so that if someone attacks you, maybe your mother in Florida will call the cops or something. But there's no doubt that this area has blown up over the past few years, including the ever famous Standard Tap.

Tomorrow afternoon at 4pm the Pumpkin Head event at Standard Tap begins. $15 all-you can drink pumpkin beers AND you get to drink them OUT OF AN ACTUAL PUMPKIN. I'm hoping these things were cleaned out. From what I've heard, the pumpkins run out fast, so you're gonna wanna get there early. Like, I wanna be there by 3:00, being that I demand a small pumpkin to drink out of. So, tell your boss you've got a dentist appointment, or you're having a baby, or that your dentist is having a baby and you really should be there for him, and get over to Standard Tap on 2nd and Poplar. Heck maybe you can bring your own pumpkin. You serious drinkers might want to grab those giant pumpkins I've been telling you about, though.

Photo by Standard Tap.

Day 25:The best thing to hit the salad bar since bacon bits

I know what your thinking, reader. "Man, she hasn't cooked anything in a while. She's just coolin her heals, eating Pumpkin fast food, and then expects me to read this blog and respect her as a pumpkin connoiseur." I promise I will get back to cooking things, but I am a lady on the go. Even this evening my dinner consisted of the cold toritilla reminents from a Mexican Food Club and the Planters peanuts I'm munching on while I write this. Hence, I sometimes have to get my pumpkin on the go, which is how I stumbled upon this next gem.

Whole Foods isn't just a place to buy overpriced Tuna steaks or get hassled by Green Peace right outside the automatic doors. No, it's place where you can buy Pumpkin Ravioli Salad at the salad bar. Served cold with walnuts, celery, cinnamon, and cranberry, this Pumpkin Ravioli kicks Chef Boy-R-Dee in the pants. The fact that it's served at the salad bar means you can have as much as you want. But you cannot, as I've found, ask them for bigger take-out boxes and then throw a hissy fit when they do not provide you with the appropriate size barrel. I would've settled for a cask. This too is seasonal, so don't miss out on your chance to have this and trick yourself into thinking it's healthy because it has the word "salad" in it.

Also, check out all the awesome pumpkin recipes Whole Foods has online!

Photo by Academia Barilla

Day 24: Pumpkin, it's what's for breakfast...and lunch...and 2nd lunch...

Oh my word, reader! This has to be a fast one, but did you know they actually sell Pumpkin Spice BUTTER? You can spread it on anything! AND Thomas's has Pumpkin Spice bagels that you can buy at the grocery store! You don't even have to go to a fancy schmancy bagel place to get it. I also purchased some pumpkin spice cream cheese from Manhattan Bagels to spread on my Pumpkin Spice Bagels. I might OD on pumpkin, but I'm willing to take that risk. Also, I think the guy at Manhattan Bagels judged me a little when I bought cream cheese to go with my salad. *Psh* Yeah, like I'd really put pumpkin cream cheese on a salad. I mean, come ON...ok...maybe just a tiny bit...mmmm pumpkin spice salad...

Day 23: Results of the Pumpkin Challenge

If it wasn't for Starbucks' Pumpkin Spice Latte, I would never have started drinking coffee. I would be calmer, thinner, and have a whole heap more money in my bank account. Sadly, I was not immune to its siren song and have been obsessed (and addicted to caffiene)since my sophomore year of college. Yet, Cassie posed an interesting question? With the current plethora of pumpkin pumpkin beverages, which is the best and where can I go to get my fix? I had to take this one to the streets--

Dunkin Donuts:
Offerings: Pumpkin latte, pumpkin coffee, pumpkin packaged coffee
Consensus: Remember when DD wasn't that big a deal? They made donuts. And that's what you bought there. But now with it's magical coffee blend, it rivals Starbucks for sales and has a whole new look. I tried both the latte and the coffee here. The latte was good, not great. The pumpkin spice was too mild, making the drink a little bland. It felt like I was drinking a regular latte with just a touch of spice. On the other hand, my boyfriend ordered a pumpkin ICED coffee with milk and sugar, and my tongue felt violated by how sweet it was. Seriously, that sugary syrup punched me right in the face. Perhaps, it was just the barista we had that day. But overall, not great.
Grade: C

The Bean Exchange:
Offerings: They boast that they can make ANY drink taste like Pumpkin.
Consensus: Usually, I adore the south of South St Bean Exchange. They have $1 from 6am-7am which is sometimes the only thing that gets me to work. I tried a pumpkin spice latte there, and while it was good, I was expecting better from a place that is not a chain. It had too much ginger and tasted more spicy than pumpkinny.
Grade: B

Starbucks:
Offerings: Pumpkin spice latte, pumpkin spice frappucino, pumpkin spice coffee
Consensus: Sorry, friend. I'm gonna have to go corporate on this one. Starbucks pumpkin spice lattes are my fall icon. They are not too sweet, but not too mild and have a nice balance between pumpkin and spice. Also, Pumpkin Frappucino?? Come on. I mean, come ON. It's a perfect treat for those "It's a little too warm to be fall" days. PLUS, while Starbucks takes Pumpkin Spice off the menu a little bit after the red cups come out, a barista told me in secret that they actually keep it in stock until February! Keep the pumpkin feeling alive!
Grade: A

Don't overthink it, reader. If you really need a pumpkin pick-me up, Green Mountain makes Pumpkin Spice K-cups (which is really the only good thing Green Mountatin makes), Wawa has a Pumpkin Spice pot brewing these days, and most of your little coffee shops can humor you at this time of year. I'm sorry I had to go with the big dogs; I guess I'm a Starbucks zombie afterall.

Oh and check out this funny blog about men and girly drinks

Day 22: Mother's Day comes early

Forget the flowers, the chocolates, the inflatable pool lounge chairs, here's what mom really wants for mothers day! This magic potion I discovered is called "Mother's Little Helper" and can be found at The Corner in Philadelphia. No, not just any corner. Seriously, don't take anything from someone standing on a corner in Philadelphia. People have gotten in trouble that way. The Corner is a restaurant/bar on the corner of Drury and 13th st in Center City. Happy Hour is located on their second floor, which also sports a killer roof deck for when the weather is nice. I stayed inside for their $3 beers, $4 wines, $5 specialty cocktails, and $5 apps, and was delighted to see what was in one of the specials that day.

Mother's Little Helper contains a mixture of bourbon, maple, pumpkin, lemon, and bitters. The drink is delightfully sweet with a hint of spice to give it a kick. This little helper is the perfect, pumpkinny way to end (or get through) your work week. Check it out at The Corner or try and make it yourself! And then pour one for me, of course.

Day 21: Pumpkin vs. Your case of the Mondays

Reader, has your week been as long as mine has? My Wednesday kept masquerading as Thursday, which was a huge tease when Friday actually arrived and I still had to go to work. The only way to cure your weekday blues? Take two pumpkins and call me in the morning! Wait, don't. I'm gonna sleep until about noon.

Pumpkin Patch Saturday at Franklin Square-combine Pumpkin picking and mini-golf and just TRY not to have fun.

Laurel Hill Cemetery Fall Festival, Sunday Oct 23rd--Pumpkin Painting! For people who are too lazy to carve! Nothing says "I'm not creepy" like hanging out in a cemetery on a Sunday.

Longwood Gardens Curious Cucurbits exhibit, all month long--need a truly mediocre date idea? Take that somewhat-special lady to Longwood Gardens for a date that will show her you know what cucurbits means.

Linvilla Orchards, all month long--not only do they have the Super Walmart of Pumpkin Patches, but their autumn moon hay rides seem pretty fun too!

Oh, if you're NOT doing this on Monday, what are you doing on this blog?

Varga Bar is hosting a pumpkin carving contest complete with pumpkin beer on Monday, October 24th. Extend your weekend a little. 10th and Spruce at 8 pm.

Photo (unsurprisingly) by Geek Pictures

Day 20: Flatastic

Didn't think I was gonna make it, did you, reader? You were all like "It's 11:00 pm, how's she possibly gonna slip one under the wire?" Normally, I'd agree with you, but tonight, I have something so splendid, so dilectable, I couln't resist. Allow me, if I may (You may not!...Rocky Horror?..no?) to introduce you to the Truffle Pumpkin Flatbread.

Adapted from this Shoprite Recipe:


Lump Crab and Pumpkin Flatbread

Ingredients for the dough:
1 cups spelt flour
1 cup whole wheat flour + extra flour for kneading
1 TBS extra virgin olive oil
2 tsps Kosher salt
1 cup hot water

Ingredients for the topping:
1 cup ShopRite canned pureed pumpkin
1 cup canned lump crab meat
1/2 cup Parmesan cheese
1 cup skim milk
3 TBS salted butter
3 TBS all-purpose flour
2 TBS Paprika
Salt and pepper to taste
2 cups argula or spring mix, rinsed
1/2 cup Parmesan cheese to top

Directions
1. Preheat your oven (hopefully equipped with a pizza stone) to 500 degrees. Allow the oven to preheat with the stone in there. And allow it to heat for about 30 minutes.
2. In a medium sized bowl, combine all of the dough ingredients. Knead for about 5 minutes until well combined. Allow the dough to rest for about 15 minutes.
3. In a large sauce pan, melt the butter and whisk in the flour until well combined. Add the milk while whisking and bring to a boil. Add the pumpkin and cheese and stir until melted and combined. Add Paprika, salt and pepper.
4. Roll out the dough, place onto a prepared pizza peel (using cornmeal or whole wheat flour), place fork holes throughout the dough.
5. Top with 1 to 2 cups of the pumpkin sauce , arugula, crab, and a touch more cheese!
6. Place onto the pizza stone, turn down the heat in the oven to 375 and bake for approximately 20 to 25 minutes.

Now, I'm a lazy ass and can't be bothered to make my own flatbreads. So, I used Flatout Bread and topped it with Crabmeat, Romaine,and Parmesan. I also cooked the flatbread in truffle oil, which makes anything better. You name it--pop-corn, fries, bologne--truffle improves it. This dinner was truly fantastic, and I recommend using a healthy heaping of pepper in your pumpkin-cheese mix to spice it up. You won't be sorry. And if you are, you can stuff those sorries in a sack, mister! And then maybe sell them at consignment! Or maybe thrift, if they won't take them at the first place! Goodwill? Ah, hell. Just throw them out.

Day 19: Pumpkin is the most important meal of the day

The week before a photo shoot or fitting it's important to eat healthy. You want to cut out snacking, run more, and especially restrict your carbohydrates. So naturally, when I had a fitting this week, my breakfast of choice was Honey's Pumpkin Pancakes.

Honey's Sit and Eat is probably my favorite brunch spot in the city (Sorry, Sabrina's. It's not you, it's me). I've had amazing veggie biscuits and gravy, cornbread, and omelets there, but nothing could compare to their pumpkin pancakes. They have a strong ginger influence (the spice not the people), giving it a kind of pumpkin/gingerbread flavor that is unique and phenomenal. The slices of apple baked in are an excellent touch and the cinnamon butter is like the bow on top of the Christmas present, or on top of the cat when you've opened all your Christmas presents and have taken to decorating the pets. This was MUCH better than my pumpkin smoothie that I messed up AND the pop-corn I burned when trying to make up for my awful smoothie and yet still ate the entire, charred snack pack.

Honey's Sit and Eat is located at 4th and Brown in Philadelphia, Pa.

Photo by BnBFinder

Day 18: Pumpkin Fail!

It can't be all roses and lollipops, reader. If it were, we would eventually mix them up and cut our tongues on thorns. Which might as well be what I did today. I was very excited to try this Pumpkin Pie Smoothie recipe from Prevention Magazine:

1/2 cup canned pumpkin
1/2 cup vanilla soy milk
1/2 cup crushed ice
1 tbsp honey
1 tsp pumpkin pie spice

Place pumpkin, soy milk, ice, honey, and pumpkin pie spice in blender. Process until well combined and smooth.

So excited was I that I ran out to Whole Food and bought my first carton of soy milk since I was a fake vegan in the summer of 2004. And then I filled my ice trays for the first time since I moved into my apartment four years ago. As I mixed the the ingredients together, I realized that I had forgotten a key ingredient--pumpkin pie spice. I taste tested my smoothie to see if it really needed it. It was smooth, easy to eat, and tasted exactly like...what is it? Oh. Baby food. I'd officially made baby food. I realized to my horror that I was also out of cinnamon. Ok, don't panic, pumpkin warrior. You still have nutmeg. After liberally adding some of that I tested it again. Congratulations. You have nutmeg baby food. Maybe you can try this as a more culnarily skilled reader, but personally I couldn't even stand to drink most of mine. I could, however, market it at Gymboree.

Day 17: Guest Correspondent and a Pumpkin Challenge

We cannot wander this weary trail alone, reader. Like that famous quote from the well renowned, classic movie that was out two years ago, "Life's better with company." (That's from Up in the Air starring George Clooney, that older hot lady, and the chick from Twilight. No, not Kristen Stewart. No one likes her). That's why we self-accredited news anchors often have to turn to our people in the field, such as my good friend Kate Sabato. See below for her letter and her amazing Pumpkin Spice Linzer recipe.

Also, it seems I have been challenged, reader! A certain "Cassie" commented on my last post, asking me to try various types of pumpkin coffee and weigh in on the subject. Gauntlet=thrown(Actually, it was a very nice comment, so it's more like giving you a pretty lace glove than throwing a gauntlet or slapping you in the face with it.) I'm thinking I will try Dunkin Donuts, Wawa, Starbucks, and some local places. Any other suggestions? I am always willing to listen to open and honest feedback as long as it 100% agrees with my opinion.

Kate Sabato's Pumpkin Spice Linzer Cookies:

Dear Kristen--

Longtime listener, first time caller here.

This weekend, I engaged in an ambitious pumpkin project I thought you would appreciate, especially given your earlier post re: pumpkin butter.

A few weeks ago I impulse-purchased Halloween-themed linzer cookie cutters. Between shows today, we had a potluck dinner and I brought:

Pumpkin Spice Linzer Cookies feat. Quick Homemade Pumpkin Butter

First, on the pumpkin butter: it is waaay easier to make than the farmers market would have you believe. I adapted this recipe from the intermet:

Ingredients
1 (big) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Dash or two of salt

Directions:
Dump everything in a midsize saucepot, stir it up. Bring it to a boil over medium heat, then simmer until it gets a little thicker. Chill and serve. It's also good warm.

The cookies, as with all homemade cookies, are way more complicated than Martha Stewart would have you believe. The secret ingredient is patience-- I recommend making the cookies one day and filling them the next. This recipe is adapted from the Wilton one that came with my impulse-purchase.

Ingredients:

2 cups butter, softened (yes, that's a whole box of butter)
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 1/3 cups finely ground almonds (I used blanched almonds and ground them up in my coffee grinder, I suppose a food processor would work just as well)
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
Dash of ground cloves

Mix flour, almonds, and spices together. In a different bowl, beat butter and sugar with electric mixer. Add eggs and vanilla; mix well. Add flour mixture.

The dough is very sticky. Break it up into 4 pieces, roll each piece into a ball, dust with flour and squish into a disk about 1" thick. Wrap with plastic wrap or wax paper and chill.

This is where the baking and counting happens, so when you're ready, preheat your oven to 350¤. Roll out the cookie dough to about 1/8" and cut an equal number of top cookies (with a cutout) and bottom cookies (without) OR, if you don't have a linzer cookie cutter thing, just make an even number of cookies.

Bake 10 minutes or until light golden brown. Give em a minute before you move them to a flat surface. When they're cool, put about a teaspoon of pumpkin butter on the bottom cookies and sandwich them together with the top cookies.

They taste like autumn and couple very well with a Pumpkin Fizz cocktail (shot of vodka, shot of pumpkin liqueor, fill with ginger ale).

I hope this helps with your pumpkin palooza! I would be happy to eat them again, if you want to borrow my linzer cutters.

xoxo,
Kate

Day 16: The power Voodoo-who do?

Since the beginning of time, man has lived on either side of an impassable divide. There are those who like their food with stuff in it and people who don't like their food with stuff in it. As with frosted vs unfrosted pop-tarts, ne'er do people cross over to the other side. Do you like fruit chunks in your yogurt or not? Do you like chunks of goodies in your ice cream, or would you prefer it to be smooth and untainted? Or, the eternal question, chunky or creamy peanut butter? You will find my own personal camp on the side of chunky peanut butter, Ben and Jerry's Ice cream, and Fruit on the Bottom yogurt (and frosted pop-tarts, if you were wondering) This was my only problem with Bassett's Pumpkin Ice Cream. Served by Pumpkin restaurant at Blocktoberfest 2011 in Philadelphia, Bassett's Ice Cream was the perfect thing to have for dinner after an already supremely healthy weekend. I would've preferred there to be some graham cracker crust bits or brown sugar lumps to give it an extra kick, but it was still pretty delicious.

And what would be better to balance out your healthy dinner than a glass of Voodoo Brewery's Headless Horsemen's Black Pumpkin. A dark imperial pumpkin ale, the Black Pumpkin may sound like you're trying to combine too many different styles (Like when Leanne Rimes tries to sing pop music), but this ale is delightfully sweet and has the kick of an imperial with the well balanced body of a dark beer. I'm giving this one an A.

Also, I think we should have pumpkin spice pop-tarts.

Day 15: Hottie Biscotti and Pumpkin Workouts

I've never been a fan of biscotti. Maybe it's because I don't care for almond flavoring, or maybe because it just makes me want a better, more delicious cookie. However, I was pleasantly surprised when I saw the Bonte on Walnut selling Pumpkin Pecan Biscotti (I assume it's like moose or geese where you don't use an "s" for plural). While I still found it a little dry, it was not too sweet and had a good balance of cinnamon, nutmeg, pecan, and of course, pumpkin! I wish I had ordered a pumpkin spice latte to dunk it in, and then my foray into the world of the biscott would have been complete.

How to burn off those pumpkin calories? Check out this Pumpkin Workout happening in Mount Laurel, NJ tomorrow! Thanks, Fit Friends for the heads up!

Day 14: Weekend Fruit Roll-Up

What exactly IS a fruit roll-up? Besides delicious, I mean. It's not quite taffy, and it definately doesn't fall into the "fruit snack" category. So, what is it? Can we make a pumpkin spice flavored fruit roll-up? I feel like if they've mastered Tropical Fruit Punch and imprinting Sponge-Bob temporary tattoos on them, the geniuses at the fruit roll-up factory should be able to do a little something with squash. As you can tell, I had one of these the other day and realized that this is truly what is missing from my adult life. That, and Gushers.

WEEKEND PUMPKIN ROUND-UP!

Philadelphia Pumpkin Beer Tasting--Head on out to Plymouth Meeting this Saturday to taste and discuss some excellent local brews.

Pumpkin Days at Tyler Arboretum--This Saturday and Sunday, check out this family-fun event filled with hayrides, music, pumpkins, crafts, food, and more autumn stuff then you can shake a stick out (I reserve to shake a stick at as many items as I want)

Harvest Festival at Reading Terminal Market--Saturday, Oct 15th. Can you say pumpkin whoopie pies?

Monster Pumpkin Madness and Country Fair--GIANT PUMPKINS! Saturday and Sunday.

Bucks County Pumpkinfest --Saturday and Sunday. There are some talented artsy-fartsy folks carving giant pumpkins.

Pumpkin Smash--City Tap is and awesome bar/restaurant. Head here for some delicious pumpkinny beers for your Sunday Funday.

Much thanks to Jeff Sorge for this article by Brendan Borrell about the quest for bigger, better Pumpkins: The Great Pumpkin

Photo by Greg Ruffing.

Day 13: Drunkin Pumpkin

Reader, I have suffered pumpkin injustice! Pumpkin dissapointment and lies! My tale of woe began when I skipped lunch to go to Macy's to get some pumpkin spice Keurig cups. Starving, I grabbed a Atkins protein bar (which I wasn't aware was still a viable diet option) and marched through the rain to Macy's, where I took the escalator to devastation. Instead of the pumpkin spice K-cups, Macy's already has their Christmas variety pack! It's October 13th!

As if this wasn't enough, my boyfriend and I went to happy hour at Barbuzzo, hoping to get this amazing concotion- Chestnut and Sheep's Milk Ricotta Canoli When I asked the bartender, he said they did not have it and knew nothing about it! Sulkily, I finished my ricotta, balsamic, olive oil, and fig combination (Just kidding, that thing is off the CHAIN. Definitely the best thing I've had at Barbuzzo).

We stopped by McGillin's Old Ale House, and I was just about to panic at the fact that I had not ingested any pumpkin that day, when I saw it. The Drunkin Pumpkin! It's a combination of Crispin Ale and Post Road pumpkin ale. Now, Post Road has never been my favorite pumpkin ale, but the concept was intriguing. And that's actually a good way of describing the taste. The Crispin Ale is overpowering, and a little bit off-putting at first. However, the taste grew on me, and while it wasn't as pumpkinny as I would have liked, it wasn't too shabby. I'd give it a C+. I was just happy to find a pumpkin savior for the day.

Oh! And check out this article on the history of pumpkin ale that Jeff Sorge found. Article by Clay Risen.

McGillin's is on 13th and Drury in center city, Philadelphia. Photo by Huron Tours & Travel on Flickr.

Day 12: Just call me butter, cuz I'm on a waffle

I've lost one of my running shoes. I'm not worried, I mean it's probably under my Mount Olympus of laundry waiting to never be folded. I'm not gonna start putting up posters with a picture of it and a list of names it responds to (Frank, oddly enough). And I'm sure the people of South Philadelphia understand that sometimes you have to take a power walk in the rain in your neon yellow flats. Sometimes, that's what has to happen.

And how to make up for all 30 calories you just burned? Pumpkin butter! After I blogged about the Pumpkin festival in jersey and saw that pumpkin butter exists, I knew I had to try it. Luckily, my boyfriend pointed out a farm stand near the pine barrens that carried just such an item. It was actually their fall festival that day, which means there was a cotton candy maker and an abandoned game stand where you could play "pumpkin bowling", which is exactly what it sounds like. At this oasis of fun is where I found my jar of McCutcheons' Pumpkin Butter (Seen above), and we have been inseparable ever since. Sweet and smooth, this spread is perfect to put on my toaster waffles in the morning. It also went great on the whole wheat tortilla, when I wanted to try something different. It also went awesome on the spoon I used when I ran out of things to spread it on. And it's vegan! Yay, hippies! Do your self a favor and go get some before the end of the season. I hear tell that Trader Joe's sells them, as well. Gotta love that Joe.

Photo by Healthy Happy Life

Day 11: Pabbit and Pumpkin

It is a known fact that the best do-gooder events involve awesome food and drink. That is why today's blog features Pub and Kitchen and the upcoming Hops for Hope Beer Dinner. Widely known as having one of the best burgers in town (some say THE best burger in town), Pub and Kitchen and Sixpoint Brewery are joining forces to host a dinner and beer pairing Oct 12th, 2011. Tickets are $50, BUT all of the proceeds go to The Friends of the Children's Hospital of Philadelphia. That's right, ALL of them. Now, doesn't that beat selling candy bars door to door like you had to do for French Club, except you ended up paying for half of them because you kept sneaking Reese's Peanut Butter Cups during 7th period?

I know, I know. What does this have to do with pumpkin? I don't read this blog to better the world! I demand pumpkin! Well, it just so happens that the dessert of the evening is Brown Sugar Pumpkin Bards with lavender and clementine frosting. Now, I think that's supposed to read Pumpkin BARS, but I copied it from the website. Pumpkin Bards may be something completely different, but regardless it sounds amazing. So, go forth! Do good! Eat pumpkin!

Also, MORE GIANT PUMPKIN! Run, hide!

Day 10: They did the mash...

Reader, time is running short! This blog must be fast and succinct, and if I could think of anything in my life that is either of those things, I would reference them in a witty metaphor now. But there's no time. What I must tell you about is pumpkin mash potatoes.

What to do with a tub full of cheese and pumpkin? Mix it with Ireland's redeeming quality, of course! (Besides Jameson and Guinness, I mean) I mixed the same mixture of cheddar, Monterrey jack, milk ,and pumpkin as I had in my pumpkin mac and cheese. Except this time, I used mashed golden potatoes as the base and added chili powder, nutmeg, chopped green onions, and BACOS! (Totally vegetarian way of adding awesomeness to any meal). So there ya go, pumpkin mashed potatoes. A simple way to upgrade any Irish holiday.

Photo by this dude.

Day 9: Bread is the best thing since sliced bread

Don't you just love those hippy-dippy artsy-fartsy coffee shops? Where else can you be served a cup of fair-trade coffee for four bucks by a girl with a nose ring and more tattoos than skin who is not hiding the fact that she is judging you for paying with a debit card instead of Native American coins, or anger, or magic. I can totally see the appeal of sitting in one of these places at 9 pm on a Friday, listening to terrible poetry about your lover's sister using your deodorant and how it's being a metaphor for American foreign oil policy. Seriously, hasn't anyone told these people about bars?

That being said The Bean Cafe (having a real website is SO mainstream) just happens to have a Pumpkin Bread that was named by some unknown magazine as one of the "Top Five Smashing Pumpkin Dishes." It is unclear what the sample size was or who was judging these dishes, because all I could see was the tiny magazine clipping that was attached to the basket that held my future delicious breakfast, but I was willing to trust it.

And smashing it was! The Pumpkin loaf is moist without feeling heavy or oily. It holds together well, making it easy to eat. It was full of cinnamon pumpkin flavor, without being overly sweet. I give this pumpkin loaf an A, but don't tell my uber-vegan, raw food eating barista.

Day 8: Da Bomb

There's nothing worse than the day after your favorite team gets kicked out of the play-offs. Crossing the bridge into Philadelphia, you see Citizen's Bank Park...dark. The "Go Phillies" signs are still up, like Christmas lights left up far after New Year. There are many ways to express grief--denial, anger, depression, or having a really good drink. And that, my friend is what I want to introduce you to.

The Wishing Well is not my favorite bar, but it's decent. Close to home, convenient, like a girl you call when you can't find some one hot at the bar. And, they have the Autumn bomb. The Autumn Bomb is much like an Irish Car Bomb, except more awesomer due to the fact that it's New Holland Ichabod Pumpkin Ale with a shot of SNAP liqueur. Unlike a Irish Car Bomb, there's no need to drink this all at once. I mean, you can, but it tastes like a pumpkin pie in a glass, so I prefer to sip it like a grown-up and enjoy all the nutmeggy goodness. What's SNAP, you ask? Well go here and you'll find out why such an amazing mix of pumpkin ale and everything that goes into a pumpkin pie could have such a beautiful marriage in this one drink. Way to step it up, Wishing Well. You just got your groove back.

Day 7: pumpkin pick me up

Let me tell you, reader. I am blogging from American Apparel and I am afeared. I can't tell what demographic they're going for---children? Dancers? Pornography? Childish pornographers who dance? Regardless, I'll keep this brief.

There is nothing so terrifying at 6 30 in the morning as reaching into the keurig cup box, only to be met with cold, hard, empty cardboard. As I stagger to work in a caffeineless haze, I stop at my local 7-11 and pour my own coffee and pick up the half and half. It's light. Too light. I look and my worst fears are realized. Congealed cream stares back at me. Disgusted I put it back in the bin, and that's when I saw it. The pumpkin spice creamer. Oh thank you, sevvies! I know you had more than just surprisingly delicious vegan sandwiches. The pumpkin spice of course enhanced my coffee to the point of actually enjoying a crappy seven eleven coffee. It was fate. Pumpkin saved my morning. Photo to follow.

Day 6: Get outta town!

Will the world remember this year as the Great Pumpkin Drought? When we grow old, will we nod our heads it quiet rememberance of the days when we would scan the baking aisle of the Superfresh only to be met with a void right next to the cherry pie filling? A void where the pumpkin should be--causing us to fall to our knees in despair and push through the boxes of cornmeal, hoping that one was displaced?

Do not fear, reader. This is plenty of pumpkin for those who are dedicated to go the distance. And by that...I mean New Jersey.

Saturday, October 8th and Sunday, October 9 the South Jersey Pumpkin Show Festival is taking place in South Egg Harbor City, New Jersey. Not only do they have an All Breed Dog Parade (no segregation for these pet owners) and a real live toddlers and tiara's-esc beauty pageant, but they have a Pumpkin Dessert contest, pumpkin butter (WHAT!?), AND a giant pumpkin weigh-off! Other highlights include a craft fair, rides, family fun games, yadda yadda yadda. But really, we're in it for the freakishly large pumpkins. So get out into the beautiful weather, and I'll forgive you if you skip the baby stroller decorating contest. In fact, I encourage you to skip the baby stroller decorating contest.

Photo by South Jersey Pumpkin Show Festival website.

South Jersey Pumpkin Show Festival
Atlantic County 4-H Fairground, Rte. 3210 Rte. 50
Egg Harbor City New Jersey 08215

Day 5: Softservient

Ever since Phileo Yogurt came to South Street three years ago, it seems to me that self-serve frozen yogurt places have spread over Philadelphia faster than mono at summer camp. And why not? Where else can you find the deliciousness of frozen dairy with all the fun of going to a gas station outside of New Jersey? After Pinkberry's success in California and New York, it wasn't long before Philly picked up the trend. I adore frozen yogurt, custard, ice cream, etc. But why do they give you those gigantic tubs to pour the yogurt in? "Yes, I'll take teeny sample of the strawberry in one of those tiny ketchup cups, and then I'd like a vat of the key lime so I can go home and bathe in it." Still, if you enjoyed squeezing playdough into french fry shapes with your Happy Meal Maker as much as I did as a kid, you will probably enjoy your experience at an establishment like Sweet Ending on 13th and Walnut.

Naturally, I tried the Pumpkin Spice. I'd say it was enjoyable, although I think there could have been more pumpkin flavoring. The main flavor that lingered after each bite was nutmeg, which is an important flavor in pumpkin spice. However, it overpowered slightly leaving me craving more of a rich, complex, pumpkiny flavor. I had the thought to combine the cream cheese yogurt with the pumpkin to create pumpkin cheesecake. Brilliant, right? Wrong. The tart cream cheese assaulted my taste buds, leaving the pumpkin in the dark, waiting for a spotlight. Yeah, I just mixed a war metaphor with a theatre metaphor, and you know what? I'd do it again! Anyway, you can find pumpkin frozen yogurt at many of the self-serve places throughout the city, but hurry! It is, of course, seasonal.

Photo by Jeff Sorge

Day 4: Pumpkinsaurus!

Oh, reader. It has been one of those days. One of those days where you try to replace a fake nail while driving a rental car to a hand modeling audition and end up super-glueing your thumb to the stearing wheel. We've all been there.

What is the ultimate pumpkin comfort food for a day like this? PUMPKIN SPICE RICE KRISPIE TREATS!!! That's right, pumpkin marshmallows exist, and I am now left wondering why I didn't demand every case of them from the Super Walmart in Jersey where I found them.

I realized as I was baking them (if you can even call it baking. It's more like standing by the stove and making sure the butter doesn't burn while watching back episodes of Say Yes to the Dress over your shoulder), that I have never actually made rice krispie treats. I've enjoyed them on many occasions out of their shiny blue wrappers, distributed by my friend, the Green Room vending machine. The truth is they are incredibly easy to make and still as amazing as you remember when mom made them when you were eight. No. MORE amazing, because now you have PUMPKIN SPICE MARSHMALLOWS. Mind=blown.

I really shouldn't tell you the recipe, because if you can't find the side panel of a Rice Krispie box, you probably shouldn't be operating a stove. Still, I will humor you, reader. This can be found on the official Rice Krispie website

I like to cut mine into dinosaur shapes, because dinosaurs are awesome.

Photo by me
Recipe by Snap, Crackle, and Pop


3 tablespoons butter or margarine
1 package (10 oz., about 40) Pumpkin Spice marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Day 3: Pumpkin Mac Attack

You know what you need to make Pumpkin Mac and Cheese? Macaroni. You know what I realized I didn't have as I was cracking a pumpkin cooking ale? I'm not going to even answer my own question. You are too smart for that rhetorical device, reader. Anyway, after running to the Walgreens for some tri-tone pasta (Which I like to think is healthier because some of the pasta is colored green. As if food coloring turns it into a vegetable), I began to mix up a lil' cheesy bit o' heaven. Technically, this recipe is not my own. And by technically, I mean I had absolutely nothing to do with it. It stole it from this person

See recipe below.

Let me warn you, this recipe does not double well. I now have a full canister of pumpkin cheese sauce in the refridgerator, waiting to be used in another amazing meal, or dumped on some one's head in a "You Can't Do That on Television" fashion. Also, my boyfriend suggested baking it for 10 minutes after you mix it. It helps the pasta stick together and makes it less soupy. I enjoy the concept behind this recipe but it needs A LOT more seasoning than it calls for. You see, pumpkin is a team player. It's not a {insert name of a stand-alone athlete} but more of a {insert name of a team player}. I would suggest upping the quantities of nutmeg and cayenne, topping it with pepper and bread crumbs, and adding a dash of Slap 'Yo Mamma (A New Orleans special cajun seasoning, this blog does not promote slapping anyone while enjoying your pumpkin.) I dare say, it's almost better than the blue box.

Photo by Jeff Sorge
Recipe by Healthy Food for Living

8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
1 cup pumpkin puree
1 cup 1% low-fat milk
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
1 cup freshly grated 50% reduced fat sharp cheddar cheese
1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste
Directions:

Cook pasta according to package directions.
Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
Reduce stove heat to low. Whisk in cheeses until fully melted.
Stir in nutmeg and cayenne. Season with salt and pepper.
Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
Serve with an extra dusting of nutmeg, if desired.

Day 2: Dog Days in Delaware

I knew I was going to enjoy the Dogfish Head Brewpub in Rehoboth Beach, Delaware as soon as I walked in. Maybe it was the way everything smelled of mahogany and rich, smoked food. Or, far more likely, maybe because my friend had informed me on the way over that they actually have a peanut butter infused vodka. Whatever the reason, I knew that this would be a perfect place for my first official pumpkin ale of October.

Dogfish Head's Punkin' Ale: Described by Dogfish as "A full bodied Brown Ale with smooth hints of pumpkin and brown sugar. %7 ABV" While it's true that the ale does have hints of these flavors, you should have already guessed that "hints" would not be enough for this pumpkin-lover. I mean, come on. I dedicated an entire blog to this flavor. Don't get me wrong, Punkin' Ale has a nice, medium body and is easy to drink. However, I would have enjoyed a little more complexity. Some stronger notes of cinnamon and nutmeg could have given this ale the kick in the gourd it needed (That's right, prepare yourself for a lot more gourd related jokes over the next month. It only comes once a year!) I found myself enjoying Dogfish's Chicory Stout more than Punkin', and the Nutty Caucasian (think of a white Russian except with all the joy and splendor of coffee and most importantly...peanut butter) more than anything in the entire state of Delaware.

All in all, I'm gonna give it a B on the pumpkin ale scale. Drinkable, but nothing to throw a parade for.

Photo by Jeff Sorge