Inspired by the flavors of the fall season, we made our very own pumpkin burgers and they were the perfect way to cap off a day spent road tripping and frolicking in a pumpkin patch in picturesque Annapolis Valley, Nova Scotia.
Experiencing the change of seasons with kids just get better and better as they get older, doesn’t it? This year Oliver has been watching the trees and studying how they’ve changed colors and noticing when we’ve had a big wind that there are more leaves on the ground. He’s at the age where taking him to a farm to experience some real fall livin’ is better than going to candy store!
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Since having kids, we tend to stick close to home and stay in the city because the kids don’t love being stuck in their car seats for long periods of time. That’s why when we borrowed the Ford Flex for our farm adventure, I was happily surprised that both kids fell asleep. That never happens!
We got to Willowbank U-Pick Farm in Port Williams just as they were opening and were the first ones there! It pays to be up early with kids, folks. We drove up to the pumpkin patch and parked the Ford Flex so we could load up our pumpkins. The view of the water from the top of the hill was absolutely stunning. We felt so lucky to have the place to ourselves for about a half hour, before other families started arriving.
After we grabbed our pumpkins, we went on a tractor ride which was a big hit for both kids. We got a tour of the property and Oliver loved sitting up on the bails of hay as we bounced down the path.
We also hit up their market and got a few treats that really got us inspired to go home and cook up something festive. I had been craving something pumpkin and decided to settle on a pumpkin burger once I saw the jar of homemade cranberry jelly that they sold on site. Basically, this burger was going to be a preview of Thanksgiving dinner!
Here’s everything I used to make these burgers:
- 1 Cup Pumpkin (Canned is fine, Fresh is good too!)
- 1 Cup White Kidney Beans
- 1 Teaspoon of Nutmeg
- 1 Teaspoon of Cinnamon
- 1/2 Cup of Oats
Pour everything into a food processor and mix until you’re happy with the consistency. You can grind it right down or keep it lumpy, it’s your preference.
Heat up a skillet with coconut oil. Shape into medium sized patties and place in hot pan. Cook until golden brown and crispy on the outside (about 5 -8 min. on both sides).
When the burger is cooked, the inside will be warm, but won’t become completely hard. Remember, this is a meat-free and egg-free burger. It will, however, taste like biting into a piece of pumpkin pie. So that’s a win, right!?
We topped our burgers with mayonnaise and homemade cranberry jelly. Thanksgiving in a bun, ya’ll!
Oliver thought it was pretty cool that we drove out to the country, picked up food right from the farm and brought it home to eat that night. He’s also insanely proud of his pumpkin and gives it hugs daily. Wait until he finds out we get to CARVE the pumpkin! See? Watching the change of seasons through young eyes is such a great reminder to take it all in and enjoy the small things.
Let me know if you decide to try this recipe! Let me know how you liked it or if you made any changes to the recipe. I love to hear when people take a recipe of mine and give it a twist!
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