Raw pepitas, or green pumpkin seeds, have a sweet and nutty flavor. They are the perfect base for a streusel topping. Use it to top pumpkin muffins, ice cream, oatmeal, yogurt parfaits, or this satisfying pumpkin custard I shared today.
At the risk of sounding like a scene from Forest Gump, let’s talk the sweet incantations of pumpkin:
- real pumpkin pie
- spicy pumpkin brittle
- pumpkin smash cake (GF)
- pumpkin cheesecake
- and now pumpkin custard!
Find these recipes and more in my Pinterest Board devoted to all things pumpkin, “Pumpkin Everything.”
- 2 tablespoons butter
- ½ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 350* F.
- Melt the butter in a small glass mixing bowl by microwaving for 10-15 seconds. A few unmelted lumps are fine.
- Add the rest of the ingredients to the bowl, stir to mix well.
- Scatter the batter over a baking sheet lined with a silicon mat or parchment paper, and bake for 5 minutes or until browned.