Little ghouls and goblins are creeping out, the harvest reaping is in full cry, and the barley moon levitates over crisp, cloudless nights. It’s true! Haunting October is upon us — the portal to our long-awaited fall and winter seasonal food frenzy! So, dig out your comfiest pair of stretchy pants, because Scentsy’s home chefs are offering up their uncannily delicious fall, pumpkin and Halloween recipes!
Set the stage for brewing up these seasonal delights by warming haunting fall fragrances, like Forever Fall or Pumpkin Cinnamon Swirl. Then, get to slicing, dicing and stirring the kettle! These recipes will serve up well at a moonlit gathering or your next coven meeting.
The Tooth Fairy’s worst nightmare
Caramel apple charcuterie board
Prep all the goodies for this treat board in advance, and then assemble just before serving. Consider making a dental appointment for the following week.
- A variety of apples, cut into slices. We like tart Granny Smith and sweet Fuji. (Soak the slices in cold lemon water to prevent browning.)
- Small bowls filled with caramel and chocolate sauce.
- Small bowls or cupcake liners filled with toppings of choice, such as sprinkles, mini chocolate chips, candy corn, colorful chocolate candies, mini marshmallows, crushed cookies, candy bars and pretzels.
- Toothpicks or skewers.
- Wooden cutting board.
Skewer each apple slice and artfully arrange the board to allow dipping and topping at will. It’s candied apples run amok, amok, amok!
Little pig, little pig, you will let me in
Bacon pumpkin pie
This is an evil twist on an innocent fall classic. It’s sweet, salty and a little bit sticky, much like your kids after a full night of Halloween candy.
Crust:
- 2 cups finely crushed Ritz crackers
- ¼ cup packed brown sugar
- 6 tablespoons melted butter
Mix the cracker crumbs and brown sugar together, then stir in the melted butter. The mixture should be coarse and sandy. Press the mixture into an ungreased 8-inch pie dish until it is evenly packed on the bottom and sides. A flat-bottomed measuring cup works great.
Topping:
- 1 cup crushed Ritz crackers
- ⅓ cup packed brown sugar
- ½ cup cooked crispy maple-cured bacon, crumbled
- 1 stick of chilled butter, cubed
- ¼ teaspoon pumpkin pie spice (or cinnamon)
Pour all the ingredients into a gallon plastic bag and combine until large crumbs form. Refrigerate until use.
Filling:
- ¾ cup granulated sugar
- 1 cup cooked crispy maple-cured bacon, crumbled
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
Preheat oven to 425 F. Mix spices in a small bowl. In separate larger bowl, beat eggs and then fold in pumpkin and spice mixture. Gradually mix in evaporated milk. Add filling to pie crust and spread the topping over the pie. Bake for 15 minutes, then reduce heat to 350 F and bake for about 40 minutes or until toothpick comes out clean. Cool for two hours on a wire rack before serving.
Savory roasted (pumpkin) guts
Pumpkin seeds
While you and the kids are disemboweling and carving terrifying grins into jack-o’-lanterns, don’t throw out the guts (aka seeds)! Separate the seeds from the pumpkin flesh and make these delicious roasted snacks:
- Fresh pumpkin seeds scooped from pumpkin, rinsed of pulp and drained (about 2 cups)
- 3 tablespoons olive oil (or your favorite oil or melted butter)
- 1 teaspoon sea salt (or seasoning of choice)
- 1 teaspoon Worcestershire sauce (optional)
Preheat oven to 250 F and line a baking sheet with aluminum foil and lightly grease. Pat your pumpkin seeds dry on paper towel, then add to a bowl with oil and seasonings and mix well. Spread seasoned seeds out evenly on baking sheet. Bake for 45 minutes, tossing occasionally until seeds are dry and crispy. Let cool and snack away!
Midnight in the garden of good and evil
A mocktail … or not
This delicious beverage embraces the orchard harvest to lure in unsuspecting kids and adults. We recommend large batches.
Before midnight, in a cauldron stir very well:
- 5 cups apple cider
- 2 cups peach nectar
- 5 cinnamon sticks
- 1 cup fresh-squeezed lemon juice
- 1 cup honey or maple syrup
- 5 cups sparkling water
After midnight, add dark rum to suit your spirits.
Serve in glasses rimmed with brown sugar or coconut sugar (optional) and garnish with a sprinkle of “sinnamon.”
Will you serve up any of these frightfully good recipes at your next fête or fall celebration? Share your best Halloween treats in the comments.
