pumpkinsI can not wait to carve our pumpkin this year! The whole process of picking out the perfect pumpkin, bringing it home, carving, and toasting the seeds is just so Fall-tastic I can’t even stand it! Every year we have a competition in our family my husband and I -vs- my sister and her fiance… this has been going on for six years now and every year the competition gets more fierce! We are are serious about our pumpkin carving in this family so needless to say we’ve already been doing some research so that we are fully prepared for this years pumpkin.  While doing a little perusing on the Martha Stewart website I came across her list of must have carving tools and have been lusting after them ever since. We of course own the $4.99 plastic version from the drug store and they are, as you can imagine, pathetic. This year I’m wishing the pumpkin carving fairy will drop these off at our door step, it just seems like carving would be a breeze with a kit like this!

P.S. I am loving the idea of a monogrammed pumpkin, don’t you? It just seems so simple and sweet.

Wondering what to do with your pumpkin seeds?

Caramelized Pumpkin Seeds:


1/2 cup butterscotch caramel sauce

1 cup brown sugar
1 teaspoon cinnamon extract
1/2 teaspoon cayenne pepper
3 cups pumpkin seeds, roasted
1 cup almonds, crushed


Lightly coat baking sheet with cooking spray and set aside.

In a large skillet, slowly melt the caramel sauce and sugar. When melted, stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.

Happy Fall!

xo- AB

Photo Credit: Ruffled, Martha Stewart, Simply Stardust

Recipe Credit: CDKitchen


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