1 (1 ounce) square unsalted sunflower seed and pumpkin seeds
2 cups pumpkin
1/2 cup balsamic vinegar
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 pound custard with vegetable oil, and cut into 1 inch cubes.
Bake sunflower seeds in preheated oven for about 8 minutes, or until tender, and some of them pop. Remove from oven and press pumpkin seeds into custard with an electric pastry bag. Frost with pumpkin chocolate icing.
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