When I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather�sunny and warm but not full on summer hot�and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn�t see how anyone could love any month better than June.
Now that I�m an adult and live in a place where spring is usually rainy and grey, I�ve grown to really love October (except for when, you know, it�s also rainy and grey). I�ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom�s birthday� happy bday ma!), but didn�t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level� sorry pumpkin spice, that�s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don�t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease
In honor of all things pumpkin and October, I�ve once again teamed up with the best of the best to give you all the pumpkin recipes you�ll ever need�sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It�s Sara at Cake Over Steak�s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I�m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it�s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to Sara's site and Aimee's site!
Unrelated: if you want to talk Westworld theories...LET ME KNOW! I�ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away� so you know, I need new friends to scare away.
Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized OnionsNote: there are a few different steps, so be sure to read through the whole recipe before getting started.
1 small sugar pie pumpkin (or other pumpkin or winter squash)6 thick slices of bacon, diced 1 medium sweet onion, halved and thinly sliced8 oz crimini mushrooms, sliced1 tablespoon butter2 teaspoons fresh thyme1 clove garlic, minced� teaspoon salt1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)2 cups shredded gruyere cheese 3 eggs1.5 cups heavy cream� cup chicken broth Heavy pinch of salt + fresh ground black pepper
Preheat oven to 425 degrees F.
Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside.
While pumpkin is in oven, prepare the other filling ingredients.
Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray.
Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it�s a little crustier.
Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet.
With heat on medium, add onion, and caramelize until golden (turn down heat if they�re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are saut�ed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes.
Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed.
In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.
Bake for 30-40 minutes (depending on the size of dishes you use). It�s done when the cheese is all melty, it�s golden on top, and springy to the touch.
Don't forget to visit Sara's site and Aimee's site for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between!
If you can't get enough pumpkin this October, have no fear. Sara at Cake Over Steak decided to throw a #virtualpumpkinparty, and invited over 70 bloggers to share all things pumpkin! We're basically going full-on pumpkin cannon on the internet today! 
I knew right away I wanted to make something savory for the pumpkin party. And I knew right away I wanted it to be something Mexican-inspired with a heavy dose of fall flavors. Enter: pumpkin pulled pork burrito bowls! 
Pork, cooked until tender and shreddy, in a mixture of pureed pumpkin, apple cider, and warm fall spices like cinnamon and cloves combined with Mexican flavors like cumin and chili powder. When its done, the pork is in a thick pumpkiny sauce, which is amazing piled on top of rice and beans, and topped with cool, creamy avocado, fresh cabbage and cilantro, pepitas and baked tortilla strips for crunch, and a dollop of sour cream. Tons of texture and flavor! All things burrito and all things fall in one bowl! 
Pumpkin Pulled Pork Burrito BowlsCooked white or brown rice mixed with a bit of chopped cilantro, fresh lime juice, and a pinch of saltPinto beans, cooked and warmedPumpkin pulled pork (recipe below)Thinly sliced cabbageDiced or sliced avocadoCilantroPepitas/ roasted pumpkin seedsTortilla chips or baked tortilla strips Sour creamHot sauce
Layer ingredients in bowl, in order listed. Use as much or little of each item as desired.
Pumpkin Pulled PorkMakes enough for about 4 burrito bowls
1.5 lb pork shoulder or loin1 small can pumpkin puree (NOT pumpkin pie mix, make sure it�s just pumpkin. Or use homemade, about 2 cups)1/2 cup apple cider Juice of half a lime (reserve other half for rice)1/2 white onion, dicedTwo cloves garlic, mincedhalf teaspoon of each: cumin, cinnamon, chili powder, oreganoTwo whole cloves1/2 teaspoon saltpepper
Preheat oven to 350.
Trim major fat off of pork shoulder (ok to leave a little bit, but get as much as you can), and cut pork into 4-5 big chunks, and pat dry.
On the stovetop, heat a large oven-proof stockpot over medium-high. Sear each pork piece, just 1-2 pieces at a time, (too many in the pot will make it steam) on each side until just browned.
Whisk together pumpkin, cider, lime, onion, garlic, spices, cloves, salt and pepper, and pour into pot with all the seared pork chunks.
Bake covered for about 3 hours, until pork is tender enough to shred easily with a fork. Check after about 2 hours, and add 1/2 cup of water if sauce seems too thick.
Right in the pot, shred with a fork and stir into the sauce (remove any fat pieces that might be in there). The pork should be fall-apart tender.
Wait, there�s more! An insane amount of delicious pumpkin recipes await you. From cookies, cakes, and milkshakes to pastas, soups, and cocktails! Check out all the other Virtual Pumpkin Party participants:Savory things:B. Britnell: Pumpkin & Goat Cheese Macaroni I Am a Food Blog: Roasted Pumpkin and Pork Stuffed Shells Well and Full: Harissa-Spiced Pumpkin Gnocchi Two Red Bowls: Pumpkin & Caramelized Onion Galette
Breakfast things:A Couple Cooks: Pumpkin Spice Almond Butter Girl Versus Dough: Pumpkin Challah Kitchen Konfidence: Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow: Pumpkin Scones with Cinnamon Butter Swirl Salt & Wind: Apple Cinnamon Pumpkin Muffins with Pepita Streusel A Cookie Named Desire: Pumpkin Crepes with Cinnamon Ginger Cheesecake Erin Made This: Pumpkin Rye Waffles with Coconut Caramel Brewing Happiness: Caramelized Apple Pumpkin MuffinsThe Speckled Palate: Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese GlazeTasty Yummies: Grain-Free Pumpkin Spice PancakesThe Little Epicurean: Maple Pumpkin Butter Brioche Toast
Vigor and Sage: Maple Pumpkin Harvest SmoothieThe Fauxmartha: Baked Pumpkin DonutsThe Sugar Hit: Pumpkin Everything Bagels
Dessert things:Cake Over Steak: Pumpkin Ginger Cookies with a Vanilla Glaze Snixy Kitchen: Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida: Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt: Pumpkin Spice Latte Truffles The Frosted Vegan: Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar: Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic: Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream The Pig & Quill: Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Nommable: Pumpkin Moon Pies The Crepes of Wrath: Pumpkin Pie Cake The Swirling Spoon: Pumpkin Hand Pies Beard and Bonnet: Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh: Pumpkin Slice and Bake Cookies Broma Bakery: Pumpkin Pie White Chocolate Brownies Sprinkled with Jules: Pumpkin Spice French Macarons Feast + West: Dark Chocolate Pumpkin Seed Toffee Bark Fix Feast Flair: Japanese Pumpkin Spice Cheesecake with Quick Caramel Appeasing a Food Geek: Pumpkin Ale Cake Long Distance Baking: Pumpkin Pie Ice Cream + Pumpkin PancakesFork Vs. Spoon: Pumpkin Buttermilk PuddingAlyssa & Carla: Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe: Pumpkin Spice Toffee
Drinks, dog treats, and other goodies:
