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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"lisalanders":{"type":"authors","id":"5412","meta":{"index":"authors_1591205172","id":"5412","found":true},"name":"Lisa Landers","firstName":"Lisa","lastName":"Landers","slug":"lisalanders","email":"llanders@KQED.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_113098":{"type":"posts","id":"bayareabites_113098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113098","score":null,"sort":[1478307485000]},"guestAuthors":[],"slug":"bay-area-bites-guide-pumpkin-ice-cream-round-up","title":"Bay Area Bites Guide: Pumpkin Ice Cream Round Up","publishDate":1478307485,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Time for a pumpkin ice cream throw down, old school vs. new school. Who's got the most lickable scoops? ","status":"publish","parent":0,"modified":1478453872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1476},"headData":{"title":"Bay Area Bites Guide: Pumpkin Ice Cream Round Up | KQED","description":"Time for a pumpkin ice cream throw down, old school vs. new school. Who's got the most lickable scoops? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Pumpkin Ice Cream Round Up","datePublished":"2016-11-05T00:58:05.000Z","dateModified":"2016-11-06T17:37:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113098 http://ww2.kqed.org/bayareabites/?p=113098","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/04/bay-area-bites-guide-pumpkin-ice-cream-round-up/","disqusTitle":"Bay Area Bites Guide: Pumpkin Ice Cream Round Up","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113098/bay-area-bites-guide-pumpkin-ice-cream-round-up","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113098/bay-area-bites-guide-pumpkin-ice-cream-round-up","authors":["5038"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_13746","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_312","bayareabites_1511","bayareabites_12624"],"featImg":"bayareabites_113275","label":"source_bayareabites_113098"},"bayareabites_112655":{"type":"posts","id":"bayareabites_112655","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112655","score":null,"sort":[1477416848000]},"guestAuthors":[],"slug":"halloween-treats-candy-dipped-marshmallow-pumpkin-pops","title":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops","publishDate":1477416848,"format":"standard","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!","status":"publish","parent":0,"modified":1570571469,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":741},"headData":{"title":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED","description":"Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops","datePublished":"2016-10-25T17:34:08.000Z","dateModified":"2019-10-08T21:51:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112655 http://ww2.kqed.org/bayareabites/?p=112655","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/25/halloween-treats-candy-dipped-marshmallow-pumpkin-pops/","disqusTitle":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops","path":"/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_416","bayareabites_41","bayareabites_11167","bayareabites_1511","bayareabites_14738"],"featImg":"bayareabites_112836","label":"bayareabites_14959"},"bayareabites_94046":{"type":"posts","id":"bayareabites_94046","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94046","score":null,"sort":[1426708796000]},"guestAuthors":[],"slug":"4-tasty-little-seeds-with-big-nutritional-benefits","title":"4 Tasty Little Seeds with Big Nutritional Benefits","publishDate":1426708796,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\" alt=\"Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>I started tossing seeds on my salads because it reminded me of putting sprinkles on my ice cream. Although eating seeds doesn’t trigger the jolt of joy that chocolate sprinkles do, my grown-up taste buds are delighted by the savory flavors and subtle textures that seeds add to my bowl of greens. My delight factor increased after learning that some of these seeds are jam-packed with nutrients that are often lacking in our diets.\u003c/p>\n\u003cp>“People forget that seeds are an excellent source of plant-based protein, healthy fat, fiber, vitamins, minerals and disease-fighting phytonutrients,” says Dr. Melina Jampolis, President of the National Board of Physician Nutrition Specialists.\u003c/p>\n\u003cp>Contrary to popular belief, eating seeds in their raw form is not necessarily more nutritious than eating them roasted or toasted. \"Cooking often helps to release or 'loosen' many food ingredients from their natural matrices such that they become more bioaccessible and bioavailable, explains Dr. Jeffrey Blumberg, Director of the Antioxidants Research Laboratory at Tufts University. \"If you prefer toasted seeds to raw ones, then you will consume more of these healthy foods and ultimately derive more of these nutrients -- and that is a good thing.”\u003c/p>\n\u003cp>The good fats that contribute to the seeds’ rich and nutty flavors also jack up the calorie count, so be mindful of the suggested serving size. I chose to highlight the seeds that I think are tastiest, but these are certainly not the only ones with nutritional benefits. Besides using seeds to spruce up your salads, they make a great addition to soups, stir-fries and your morning cereal.\u003c/p>\n\u003cp>They even taste good on ice cream.\u003c/p>\n\u003ch3>Pumpkin Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\" alt=\"Pumpkin Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also known as pepitas, these little powerhouses are loaded with all sorts of essential minerals such as manganese, phosphorus and potassium. They offer a substantial dose of magnesium: almost 50% of the daily intake recommended for adults. Jampolis says this is important because the majority of Americans don’t get the RDA of magnesium that they need. Maintaining an adequate amount of magnesium in our bodies helps to control blood sugar levels and blood pressure, and build bone density. \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">Studies\u003c/a> have shown that magnesium may even play a role in preventing migraines. Pumpkin seeds are also rich in tryptophan, an amino acid that our bodies use to make serotonin and melatonin: two hormones that promote relaxation and are key to getting a good night’s sleep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The World Health Organization recommends eating pumpkin seeds as a good source of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002416.htm\" target=\"_blank\">zinc\u003c/a>, a mineral that plays an important role in cell growth and can boost your immunity. Eating pumpkin seeds \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82\" target=\"_blank\">along with their shells\u003c/a> may offer the highest amount of zinc, but you’ll still reap benefits if you prefer them without the hulls, as I do. My vote for the tastiest raw organic pumpkin seeds is a naturally hull-less, heirloom varietal grown in Austria and sold by \u003ca href=\"http://cbsnuts.com/wp/hulless-pumpkin-seeds/\" target=\"_blank\">CBs nuts\u003c/a>.\u003c/p>\n\u003ch3>Sunflower Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94072\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\" alt=\"Sunflower Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1343\" class=\"size-full wp-image-94072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1440x1007.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1180x825.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-768x537.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also packed with minerals like magnesium and copper, sunflower seeds stand out for being rich in B-complex vitamins that support a healthy metabolism and help form red blood cells. Just one ounce of shelled sunflower seeds also contains two-thirds of the recommended \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/\" target=\"_blank\">daily dose of Vitamin E\u003c/a>, a nutrient that supports circulation and acts as an antioxidant, protecting your cells against damaging free radicals, among other \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/vitamin-e\" target=\"_blank\"> potential benefits\u003c/a>.\u003c/p>\n\u003cp>I prefer my seeds shelled, roasted and lightly salted, like those sold by Trader Joe's.\u003c/p>\n\u003ch3>Hemp Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\" alt=\"Hemp Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hemp Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>If I had known how nutty and delicious hemp seeds were, I would have started eating them ages ago. Hemp seeds have not been widely available until recently and nutritional research has been scant, likely because of a misleading association with marijuana, it’s psychotropic cousin (hemp and marijuana are different varieties of the same species, Cannabis sativa). \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\" target=\"_blank\">What we do know\u003c/a> about hemp seeds -- other than the fact that they won’t get you high -- is that they are rich in omega-3s and a type of beneficial omega-6 fatty acid called \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/gammalinolenic-acid\" target=\"_blank\">gamma linolenic acid\u003c/a> that’s not found in many foods and may help reduce inflammation (as opposed to some types of omega-6 that can actually promote inflammation). Omega-3s support heart health and brain function, and \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\" target=\"_blank\">new research\u003c/a> suggests they may offer benefits for people with conditions like inflammatory bowel disease and rheumatoid arthritis.\u003c/p>\n\u003cp>Hemp seeds are also high in mineral, fiber and protein content, offering almost as much protein per serving as soybeans. Jampolis points out that “unlike many plant-based proteins, hemp seeds are complete protein – meaning that they contain all of the essential amino acids.” If you want to try out a small amount, head to the bulk aisle at your local Whole Foods.\u003c/p>\n\u003ch3>Sesame Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\" alt=\"Sesame Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1440x1008.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1180x826.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-768x538.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Tiny but mighty, sesame seeds are loaded with many of the same essential minerals as pepitas, but the real stand out is their copper content. Just two tablespoons provides about 80 percent of our \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002419.htm\" target=\"_blank\">daily copper needs\u003c/a>; a mineral that supports the health of our bones, blood vessels, nerves, immune system and skin. Sesame seeds also contain sesamin and sesamolin; two phytochemicals that belong to a group of beneficial compounds called lignans, which provide antioxidant and anti-inflammatory benefits. Sesamin is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24556122\" target=\"_blank\">currently being studied\u003c/a> for its potential in the prevention and treatment of certain types of cancers and other diseases.\u003c/p>\n\u003cp>I find that toasting sesame seeds enhances their flavor and fragrance. The seeds come in an array of colors including ivory, yellow, red, brown and black. Mix up a multi-colored batch to create a rainbow sprinkle effect.\u003c/p>\n\u003cfigure id=\"attachment_94076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\" alt=\"4 Seed Ice Cream. Photo: Lisa Landers\" width=\"1920\" height=\"1100\" class=\"size-full wp-image-94076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-800x458.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1440x825.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1180x676.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-320x183.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4 Seed Ice Cream. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclaimer:\u003c/strong> The information provided here is for general education purposes. Consult a medical practitioner for any health concerns.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Small but mighty, seeds like pumpkin, hemp, sunflower, and sesame are loaded with essential minerals, vitamins and disease-fighting nutrients that are often lacking from our diets.","status":"publish","parent":0,"modified":1426809100,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1004},"headData":{"title":"4 Tasty Little Seeds with Big Nutritional Benefits | KQED","description":"Small but mighty, seeds like pumpkin, hemp, sunflower, and sesame are loaded with essential minerals, vitamins and disease-fighting nutrients that are often lacking from our diets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"4 Tasty Little Seeds with Big Nutritional Benefits","datePublished":"2015-03-18T19:59:56.000Z","dateModified":"2015-03-19T23:51:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94046 http://blogs.kqed.org/bayareabites/?p=94046","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/18/4-tasty-little-seeds-with-big-nutritional-benefits/","disqusTitle":"4 Tasty Little Seeds with Big Nutritional Benefits","path":"/bayareabites/94046/4-tasty-little-seeds-with-big-nutritional-benefits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\" alt=\"Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>I started tossing seeds on my salads because it reminded me of putting sprinkles on my ice cream. Although eating seeds doesn’t trigger the jolt of joy that chocolate sprinkles do, my grown-up taste buds are delighted by the savory flavors and subtle textures that seeds add to my bowl of greens. My delight factor increased after learning that some of these seeds are jam-packed with nutrients that are often lacking in our diets.\u003c/p>\n\u003cp>“People forget that seeds are an excellent source of plant-based protein, healthy fat, fiber, vitamins, minerals and disease-fighting phytonutrients,” says Dr. Melina Jampolis, President of the National Board of Physician Nutrition Specialists.\u003c/p>\n\u003cp>Contrary to popular belief, eating seeds in their raw form is not necessarily more nutritious than eating them roasted or toasted. \"Cooking often helps to release or 'loosen' many food ingredients from their natural matrices such that they become more bioaccessible and bioavailable, explains Dr. Jeffrey Blumberg, Director of the Antioxidants Research Laboratory at Tufts University. \"If you prefer toasted seeds to raw ones, then you will consume more of these healthy foods and ultimately derive more of these nutrients -- and that is a good thing.”\u003c/p>\n\u003cp>The good fats that contribute to the seeds’ rich and nutty flavors also jack up the calorie count, so be mindful of the suggested serving size. I chose to highlight the seeds that I think are tastiest, but these are certainly not the only ones with nutritional benefits. Besides using seeds to spruce up your salads, they make a great addition to soups, stir-fries and your morning cereal.\u003c/p>\n\u003cp>They even taste good on ice cream.\u003c/p>\n\u003ch3>Pumpkin Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\" alt=\"Pumpkin Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also known as pepitas, these little powerhouses are loaded with all sorts of essential minerals such as manganese, phosphorus and potassium. They offer a substantial dose of magnesium: almost 50% of the daily intake recommended for adults. Jampolis says this is important because the majority of Americans don’t get the RDA of magnesium that they need. Maintaining an adequate amount of magnesium in our bodies helps to control blood sugar levels and blood pressure, and build bone density. \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">Studies\u003c/a> have shown that magnesium may even play a role in preventing migraines. Pumpkin seeds are also rich in tryptophan, an amino acid that our bodies use to make serotonin and melatonin: two hormones that promote relaxation and are key to getting a good night’s sleep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The World Health Organization recommends eating pumpkin seeds as a good source of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002416.htm\" target=\"_blank\">zinc\u003c/a>, a mineral that plays an important role in cell growth and can boost your immunity. Eating pumpkin seeds \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82\" target=\"_blank\">along with their shells\u003c/a> may offer the highest amount of zinc, but you’ll still reap benefits if you prefer them without the hulls, as I do. My vote for the tastiest raw organic pumpkin seeds is a naturally hull-less, heirloom varietal grown in Austria and sold by \u003ca href=\"http://cbsnuts.com/wp/hulless-pumpkin-seeds/\" target=\"_blank\">CBs nuts\u003c/a>.\u003c/p>\n\u003ch3>Sunflower Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94072\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\" alt=\"Sunflower Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1343\" class=\"size-full wp-image-94072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1440x1007.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1180x825.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-768x537.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also packed with minerals like magnesium and copper, sunflower seeds stand out for being rich in B-complex vitamins that support a healthy metabolism and help form red blood cells. Just one ounce of shelled sunflower seeds also contains two-thirds of the recommended \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/\" target=\"_blank\">daily dose of Vitamin E\u003c/a>, a nutrient that supports circulation and acts as an antioxidant, protecting your cells against damaging free radicals, among other \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/vitamin-e\" target=\"_blank\"> potential benefits\u003c/a>.\u003c/p>\n\u003cp>I prefer my seeds shelled, roasted and lightly salted, like those sold by Trader Joe's.\u003c/p>\n\u003ch3>Hemp Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\" alt=\"Hemp Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hemp Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>If I had known how nutty and delicious hemp seeds were, I would have started eating them ages ago. Hemp seeds have not been widely available until recently and nutritional research has been scant, likely because of a misleading association with marijuana, it’s psychotropic cousin (hemp and marijuana are different varieties of the same species, Cannabis sativa). \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\" target=\"_blank\">What we do know\u003c/a> about hemp seeds -- other than the fact that they won’t get you high -- is that they are rich in omega-3s and a type of beneficial omega-6 fatty acid called \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/gammalinolenic-acid\" target=\"_blank\">gamma linolenic acid\u003c/a> that’s not found in many foods and may help reduce inflammation (as opposed to some types of omega-6 that can actually promote inflammation). Omega-3s support heart health and brain function, and \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\" target=\"_blank\">new research\u003c/a> suggests they may offer benefits for people with conditions like inflammatory bowel disease and rheumatoid arthritis.\u003c/p>\n\u003cp>Hemp seeds are also high in mineral, fiber and protein content, offering almost as much protein per serving as soybeans. Jampolis points out that “unlike many plant-based proteins, hemp seeds are complete protein – meaning that they contain all of the essential amino acids.” If you want to try out a small amount, head to the bulk aisle at your local Whole Foods.\u003c/p>\n\u003ch3>Sesame Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\" alt=\"Sesame Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1440x1008.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1180x826.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-768x538.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Tiny but mighty, sesame seeds are loaded with many of the same essential minerals as pepitas, but the real stand out is their copper content. Just two tablespoons provides about 80 percent of our \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002419.htm\" target=\"_blank\">daily copper needs\u003c/a>; a mineral that supports the health of our bones, blood vessels, nerves, immune system and skin. Sesame seeds also contain sesamin and sesamolin; two phytochemicals that belong to a group of beneficial compounds called lignans, which provide antioxidant and anti-inflammatory benefits. Sesamin is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24556122\" target=\"_blank\">currently being studied\u003c/a> for its potential in the prevention and treatment of certain types of cancers and other diseases.\u003c/p>\n\u003cp>I find that toasting sesame seeds enhances their flavor and fragrance. The seeds come in an array of colors including ivory, yellow, red, brown and black. Mix up a multi-colored batch to create a rainbow sprinkle effect.\u003c/p>\n\u003cfigure id=\"attachment_94076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\" alt=\"4 Seed Ice Cream. Photo: Lisa Landers\" width=\"1920\" height=\"1100\" class=\"size-full wp-image-94076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-800x458.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1440x825.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1180x676.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-320x183.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4 Seed Ice Cream. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclaimer:\u003c/strong> The information provided here is for general education purposes. Consult a medical practitioner for any health concerns.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94046/4-tasty-little-seeds-with-big-nutritional-benefits","authors":["5412"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_9310","bayareabites_1511","bayareabites_8523","bayareabites_9567","bayareabites_14221"],"featImg":"bayareabites_94074","label":"bayareabites"},"bayareabites_89937":{"type":"posts","id":"bayareabites_89937","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89937","score":null,"sort":[1416773150000]},"guestAuthors":[],"slug":"homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor","title":"Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor","publishDate":1416773150,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.","status":"publish","parent":0,"modified":1571963107,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1330},"headData":{"title":"Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor | KQED","description":"After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor","datePublished":"2014-11-23T20:05:50.000Z","dateModified":"2019-10-25T00:25:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89937 http://blogs.kqed.org/bayareabites/?p=89937","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/23/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor/","disqusTitle":"Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor","path":"/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor","authors":["5485"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_416","bayareabites_13941","bayareabites_138","bayareabites_13942","bayareabites_1511","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_89944","label":"bayareabites_15012"},"bayareabites_73285":{"type":"posts","id":"bayareabites_73285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73285","score":null,"sort":[1385396814000]},"guestAuthors":[],"slug":"thanksgiving-recipe-better-than-pumpkin-pie","title":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie","publishDate":1385396814,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n","blocks":[],"excerpt":"Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ","status":"publish","parent":0,"modified":1571963393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2215},"headData":{"title":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie | KQED","description":"Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie","datePublished":"2013-11-25T16:26:54.000Z","dateModified":"2019-10-25T00:29:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73285 http://blogs.kqed.org/bayareabites/?p=73285","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/","disqusTitle":"Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie","path":"/bayareabites/73285/thanksgiving-recipe-better-than-pumpkin-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74299,74294,74297,74295,74296,74298","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74309,74308,74306,74303,74305,74304","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74320,74319,74318,74317,74315,74328","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74324,74323,74325","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73285/thanksgiving-recipe-better-than-pumpkin-pie","authors":["5038","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_12550","bayareabites_1763","bayareabites_1875","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_12724","bayareabites_2916","bayareabites_228","bayareabites_12652","bayareabites_12651","bayareabites_1511","bayareabites_2996","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74287","label":"bayareabites_15012"},"bayareabites_72334":{"type":"posts","id":"bayareabites_72334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72334","score":null,"sort":[1383254393000]},"guestAuthors":[],"slug":"pumpkin-ice-cream-throwdown","title":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area?","publishDate":1383254393,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ","status":"publish","parent":0,"modified":1567626716,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":966},"headData":{"title":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area? | KQED","description":"BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area?","datePublished":"2013-10-31T21:19:53.000Z","dateModified":"2019-09-04T19:51:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72334 http://blogs.kqed.org/bayareabites/?p=72334","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/","disqusTitle":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area?","path":"/bayareabites/72334/pumpkin-ice-cream-throwdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72334/pumpkin-ice-cream-throwdown","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875","bayareabites_10","bayareabites_90"],"tags":["bayareabites_464","bayareabites_13419","bayareabites_41","bayareabites_1511","bayareabites_12624"],"featImg":"bayareabites_73116","label":"bayareabites"},"bayareabites_50514":{"type":"posts","id":"bayareabites_50514","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50514","score":null,"sort":[1351535361000]},"guestAuthors":[],"slug":"how-to-carve-a-pumpkin","title":"How To Carve A Pumpkin","publishDate":1351535361,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ","status":"publish","parent":0,"modified":1477503769,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":346},"headData":{"title":"How To Carve A Pumpkin | KQED","description":"Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How To Carve A Pumpkin","datePublished":"2012-10-29T18:29:21.000Z","dateModified":"2016-10-26T17:42:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50514 http://blogs.kqed.org/bayareabites/?p=50514","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/","disqusTitle":"How To Carve A Pumpkin","path":"/bayareabites/50514/how-to-carve-a-pumpkin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50514/how-to-carve-a-pumpkin","authors":["5362"],"series":["bayareabites_14959"],"categories":["bayareabites_2638","bayareabites_1763","bayareabites_1246","bayareabites_1593"],"tags":["bayareabites_41","bayareabites_10842","bayareabites_1511","bayareabites_2913"],"featImg":"bayareabites_50523","label":"bayareabites_14959"},"bayareabites_49054":{"type":"posts","id":"bayareabites_49054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49054","score":null,"sort":[1350722779000]},"guestAuthors":[],"slug":"pumpkin-doughnut-holes","title":"Recipe: Pumpkin Doughnut Holes","publishDate":1350722779,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n","blocks":[],"excerpt":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","status":"publish","parent":0,"modified":1550268698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1301},"headData":{"title":"Recipe: Pumpkin Doughnut Holes | KQED","description":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Pumpkin Doughnut Holes","datePublished":"2012-10-20T08:46:19.000Z","dateModified":"2019-02-15T22:11:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"49054 http://blogs.kqed.org/bayareabites/?p=49054","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/","disqusTitle":"Recipe: Pumpkin Doughnut Holes","path":"/bayareabites/49054/pumpkin-doughnut-holes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49054/pumpkin-doughnut-holes","authors":["5038"],"series":["bayareabites_14959"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_464","bayareabites_10808","bayareabites_1820","bayareabites_131","bayareabites_16285","bayareabites_1511","bayareabites_1510","bayareabites_10809","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_50248","label":"bayareabites_14959"},"bayareabites_50040":{"type":"posts","id":"bayareabites_50040","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50040","score":null,"sort":[1350493700000]},"guestAuthors":[],"slug":"pumpkin-toffee-cookies","title":"Pumpkin Toffee Cookies recipe","publishDate":1350493700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it?","status":"publish","parent":0,"modified":1550268862,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":529},"headData":{"title":"Pumpkin Toffee Cookies recipe | KQED","description":"The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pumpkin Toffee Cookies recipe","datePublished":"2012-10-17T17:08:20.000Z","dateModified":"2019-02-15T22:14:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50040 http://blogs.kqed.org/bayareabites/?p=50040","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/","disqusTitle":"Pumpkin Toffee Cookies recipe","path":"/bayareabites/50040/pumpkin-toffee-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50040/pumpkin-toffee-cookies","authors":["5037"],"categories":["bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_464","bayareabites_833","bayareabites_16285","bayareabites_1511","bayareabites_14738","bayareabites_3091","bayareabites_16284"],"featImg":"bayareabites_50044","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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