Texas Olive Ranch Halloween with Pumpkin Recipes

It’s time to celebrate Halloween and there’s nothing more Halloween than pumpkins.

We’ve put together several delicious recipes that incorporate pumpkin– and not one of them are pumpkin pie! Each one of these unique recipes are made with Texas Olive Ranch Olive Oils for unique flavors and the added health benefits of extra virgin olive oil.
To make these you’ll need pumpkins of course. First clean and separate seeds as well as process pumpkin purée…

How to separate and clean pumpkin seeds:

  1. After you clean out the pumpkin, put the seeds and pulp into a large cooking pot or bowl.
  2. Rinse the seeds under running water while picking out the larger pieces of pumpkin pulp and discarding it.
  3. Rinse and repeat the process, removing as much pulp as possible.
  4. Fill the pot/bowl containing the seeds with water. The seeds will float to the top and you can remove them with your hands or a slotted spoon.

How to make pumpkin purée:

(Note: to make pumpkin purée, you can use leftover smaller pumpkins you may have placed indoors or around landscapes for decoration. This method uses a 4 to 6 lb pumpkin and requires a bit of kosher salt.)

  1. Preheat the over to 400 F.
  2. Cut the pumpkin in half lengthwise and remove the seeds and pulp. You can clean them using the method above and use them in the Spicy Roasted Pumpkin Seeds recipe below.
  3. Place the pumpkin halves cut-side down on a roasting sheet lined with foil. Place in the oven and roast for 30-45 minutes.
  4. Once the pumpkin halves are partially collapsed, the flesh should be soft enough to use. Gently peel the pumpkin skin away from the flesh and discard. Place the pumpkin flesh in a food processor and purée until smooth.
  5. Add a pinch of kosher salt, cover, and refrigerate the purée until ready to use.

Now that you’ve processed your pumpkins, you are ready to make these delicious autumn recipes!


Pumpkin Cranberry Muffins

 pumpkin olive oil recipes

The earthy sweetness of pumpkins is complemented by the tart flavor of fresh cranberries in this delectable muffin recipe. Have one for breakfast or try warming them up a bit in the microwave and serving with a scoop of salted caramel ice cream for a light, autumnal dessert. You can use dried cranberries if you have some on hand, but fresh ones really make this recipe stand out.

Ingredients

  • 2 3/4 unbleached whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 c pumpkin purée
  • 1/2 c fresh cranberries, roughly chopped
  • 1/2 c Texas Olive Ranch Arbequina Extra Virgin Olive Oil
  • 1/2 c milk
  • 1/2 c maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/2 tsp kosher salt

Instructions:

  1. Prepare a muffin tin with paper liners or grease with extra Texas Olive Ranch Arbequina Extra Virgin Olive Oil. This recipe makes 12 to 14 muffins, for reference. Preheat the oven to 425 F.
  2. In a mixing bowl, whisk together pumpkin purée, maple syrup, Texas Olive Ranch Arbequina Extra Virgin Olive Oil, milk, and vanilla until thoroughly combined.
  3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  4. Add the dry ingredients to the wet ones and stir until combined. Using a rubber spatula, fold in the roughly chopped cranberries.
  5. Spoon batter into muffin tin. Each cup should be about 3/4ths full.
  6. Place the muffins into the oven and reduce the temperature to 375 F. Bake for 30-35 minutes, or until they are done enough so you can place a toothpick in the middle of a muffin and it comes out clean.

Spicy Chipotle Roasted Pumpkin Seeds

pumpkin olive oil recipes

This spicy take on roasted pumpkin seeds adds a Texas twist to a healthy snack. Roasted pumpkin seeds (or pepitas) are chock full of healthy omega-3 fats, fiber, magnesium, and zinc.  Texas Olive Ranch Rattlesnake Infused Chili Oil adds an extra peppery kick to the seasoning that your taste buds will notice.

Ingredients

Instructions:

  1. Preheat oven to 325 F.
  2. Add pumpkin seeds and 1 teaspoon of salt to a pot of boiling water and boil for 10 minutes. Drain with a colander and dry seeds on a paper towel.
  3. Lay seeds evenly on a baking sheet and toss with Texas Olive Ranch Rattlesnake Infused Chili Oil. Mix the smoked paprika, seasoning salt, roasted garlic powder, and chipotle chili powder together in a small bowl. Shake the seasoning mixture over the pumpkin seeds.
  4. Roast for 10 minutes, then flip seeds with a spatula. Roast for an additional 5 minutes before checking. If the seeds are crispy and not overly browned, they are ready. If not, roast for another 3 – 5 minutes. If the seeds look brown, that means they are burning on the inside. Be cautious and don’t let the seeds burn!

Savory Pumpkin Hummus

pumpkin olive oil recipes
This is another delicious, healthy recipe full of fiber, protein, and essential vitamins and minerals. Plus: it’s delicious! The flavor of Texas Olive Ranch Meyer Lemon Infused Olive Oil adds a certain brightness to the overall flavor profile. Serve the classic way with toasted pita chips or get creative and find ways to incorporate it into your favorite recipes.

Ingredients

Instructions:

  1. Place all ingredients in a food processor and combine until smooth.
  2. Season with salt & pepper to taste
  3. If using as a dip, add an extra drizzle of Texas Olive Ranch Meyer Lemon Infused Olive Oil, a pinch of red chili flakes, and a sprinkling of Spicy Roasted Chipotle Pumpkin seeds (above).

Roasted Garlic & Thyme Pumpkin Soup

pumpkin olive oil recipes
This hearty soup combines the sweet flavor of pumpkin with the warm spiciness of Texas Olive Ranch Roasted Garlic Infused Olive Oil and the earthiness of thyme. Serve it on its own or garnish with cooked maple bacon, sour cream, and extra olive oil + thyme for a fancier presentation. This soup also pairs well with crusty bread, croutons, or roasted pumpkin seeds.

Ingredients

  • 3 c chicken or vegetable broth
  • 2 c pumpkin purée
  • 2 Tbsp Texas Olive Ranch Roasted Garlic Infused Olive Oil
  • 1/2 cup chopped yellow onion
  • 1/2 tsp kosher salt
  • 1/2 tsp chopped fresh thyme
  • 6 whole black peppercorns
  • 1/2 tsp freshly ground ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 c heavy whipping cream

For garnish (optional):

Instructions:

  1. Combine broth, pumpkin purée, Texas Olive Ranch Roasted Garlic Infused Olive Oil, onion, thyme, and spices in a large, heavy pot and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for about 30 minutes uncovered.
  2. Using an immersion blender in the pot, combine the ingredients until smooth. Bring the soup to a boil for a second time before reducing heat to low again. Let simmer for an additional 30 minutes. This is a good time to cook and drain the maple bacon, if you choose to use it.
  3. Remove the pot from heat and slowly stir in the heavy cream.
  4. To serve, ladle the soup into serving bowls. Garnish with bacon and a dollop of sour cream in the middle. Drizzle with Texas Olive Ranch Roasted Garlic Infused Olive Oil and sprinkle with fresh thyme. Serve hot.

Olive Oil & Rosemary Pumpkin Bread

pumpkin olive oil recipes
This pumpkin bread recipe adds the health benefits of olive and the fragrance of rosemary that will surprise and delight your taste buds. Irresistibly light and fluffy, this bread is best served warm with salted butter. Another option is to sprinkle it with roasted pumpkin seeds along with the rosemary for even more seasonal flavor!

Ingredients

  • 3/4 c whole wheat flour
  • 2/3 c unbleached all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 c pumpkin purée
  • 1/2 c packed light brown sugar
  • 1/3 c Texas Olive Ranch Garden Rosemary Olive Oil
  • 1/3 c honey
  • 2 Tbsp chopped fresh rosemary

Instructions:

  1. Position oven rack in the center and preheat to 350 F. Spray a 9×5-inch loaf pan with cooking spray.
  2. In a medium bowl, combine both flours, cinnamon, ginger, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, pumpkin purée, brown sugar, Texas Olive Ranch Garden Rosemary Olive Oil, and honey until combined.
  4. Add the dry ingredients to the wet and combine until it is all evenly incorporated.
  5. Add the batter into the prepared loaf pan, smoothing the top. (Tip: Gently tap the loaf pan a couple times to settle the batter. Sprinkle the top with fresh rosemary before placing in the oven.
  6. Bake bread about 40-45 minutes. The top should be brown and you should be able to insert a butter knife in the middle and have it come out clean.
  7. Let the bread cool in the pan for 15 minutes before transferring to a rack to cool completely.