pumpkin! can’t stop, won’t stop! i warned you earlier this fall that we had lost time to make up for and i’m no liar. i want to make sure 2016 goes down as the year that i remedied the lack of pumpkin recipes on this site. (also the year that i changed jobs, bought a house, sold a house, and moved two states away. but mostly, the year that i shared more pumpkin recipes with my internet friends.)
this pumpkin spice granola is modeled after my ginger granola. i managed to convince myself to tone down the ginger a *little* bit (ginger and pumpkin are neck and neck for best foods ever…) and then i swooped in with a cadre of pumpkin spices, plus some actual pumpkin puree.
i read a tip recently in cook’s illustrated that said it improves the flavor of pumpkin puree to cook it a little bit before mixing it with the other ingredients so i gave that a try here, since i figured getting rid of some of the moisture would also be a good idea. no soggy granola here!
ok, here’s where we (once again) discuss how i’m a bit of a food-saving nut. actually, let’s back up even farther to college and why i don’t buy fresh pumpkins.
so. senior year of college. my roommate and i (ambitiously!) decide to make a pumpkin coconut curry (yum, right?!). from scratch. like whole pumpkins and whole coconuts scratch. i know. we *all* already know where this is heading…
at the time, i think we owned one sharp-ish chef’s knife. cut to us out on the sidewalk, barely scratched coconut in a plastic shopping bag, us picking the bag-wrapped coconut up over our heads and repeatedly smashing it down as hard as we could onto the sidewalk in a desperate and largely unsuccessful attempt to gain entry to the inside of the coconut. ::sigh::
we fared only marginally better with the thick skinned (still raw) little sugar pumpkin. so now it’s nothing but cans for me. (although lately opening those has been a bit of trial too, but that’s a story for another day…) i totally intend to try roasting and then using (in that order, please and thank you) a fresh pumpkin someday but… not today. not when we’re waiting to make pumpkin spice granola.
speaking of, i think i was supposed to be telling you about the seeds i used in this granola. ok, so now that we know why i don’t buy fresh pumpkins, maybe this next part will seem 1% less weird. to review, things i buy never: fresh pumpkins. things i buy frequently: whole butternut squashes. which are also orange and have seeds…
so yes, i used butternut squash seeds in my pumpkin spice granola, and you should feel free to as well, if you happen to have those but not pumpkin seeds. use what you’ve got, right? (and yes, i googled it; they’re not poisonous.)
alright, enough stories about how i’m a weirdo. you’ve got pumpkin spice granola to make!
nutrition facts are for a 1/3 cup serving