But the day after Halloween, they’re just hollowed out squash destined for the garbage, the decorative pumpkins sitting around go unused, and leftover pumpkins at the market are on deep discount.
So what to do with all that pumpkin? If you’ve still got some good ones around, there are loads of pumpkin treats. I make pumpkin cheesecake, pumpkin soup and pumpkin cookies. But fellow mom, photographer and creative cook extraordinaire, Nicole had these amazing pumpkin treats posted on Facebook, and as my mouth watered, I knew I needed to share that recipe with you all!
Nicole says: With the holidays coming up – that means holiday parties, potlucks and general excuses for food and merriment. I don’t know about you – but I always seem to have at least one person in a crowd who is worried about food considerations, and try as I might, accommodating them doesn’t always happen. However after a recent
Pinterest scroll, I lucked out! London Brazil over at Gluten Free with LB saved my balls (pun intended) so to speak. And as per my usual I added my own twist to her recipe.
I needed sweets for two different events, one of which was going to include a vegan, with a known sweet tooth and a love of things pumpkin. So I did what all fellow sweet tooths who also love chocolate do – I found some GF vegan dark chocolate made by Good Life, melted it and covered those pumpkin balls! After the chocolate set just a bit I sprinkled some coconut sugar on top to give myself a way of setting them aside for said Vegan. I didn’t buy enough to do the entire batch, so I used regular chocolate almond bark to cover the rest.
Both were met with rave reviews.
Also included in the pictures are margarita balls, that I scored from Katie over at Butterlust. (for the non-adult drinking age types I did make a non-alcoholic version that I did not put a tiny piece of lime zest on so as to not confuse the two 😉 )