One of the best parts of fall TV is the fall Halloween specials. Apparently almost every.single.show. on TV is going to be doing a Halloween episode this fall. Maybe there will even be a Hoarders where the woman’s house is filled with candy corn and pumpkin seeds. Just kidding, her house will probably be filled with dead animals (cliche hoarder).

If you want to get in the Halloween spirit with your favorite shows, check out this sneak peak of upcoming Halloween episodes.

Autumn is typically categorized by “the transition from summer into winter usually in September (Northern Hemisphere) or March (Southern Hemisphere) when the arrival of night becomes noticeably earlier. It is in between summer and winter.” Not to outsmart Wikipedia, but I generally look to fall as the return of hot coffee, warm sweaters, crisp, cool nights and leaves changing colors.

There are so many things to love about fall. This season, especially, I was excited to get back into my jeans. But fall isn’t limited to the changes in my wardrobe. Fall marks the beginning of all things apple and pumpkin. YES!

Who else loves going into your favorite coffee shop and seeing pumpkin spice and apple cider back on the menu? God, it’s even better than the return of flare jeans!

Since apple/pumpkin season lingers around just long enough, I’m going to embark on an apple/pumpkin challenge (before the peppermint mocha season begins). What, you may be asking, is the point of this?

In college, I always felt like I was robbed of apple season. Sure, I could go apple picking, but what the hell was I going to do with five pounds of apples in my dorm room? Just eating an apple a day kept my apple-appetite away. And forget about baking. The communal kitchen wasn’t really the place to invest in some serious baking, particularly because I needed to buy all of the ingredients and baking utensils. Sorry, but the only thing I was serious about starting from scratch on back then was my liquor collection.

Don’t even get me started on pumpkin season. Even the little baby pumpkins that I brought back from the patch always ended up being kicked and squished to death by my drunk friends. And what more was I doing with pumpkin aside from goring them and eating the seeds? Not like that didn’t get boring after day one.

I just hate feeling limited with food.  Like I’ve used an ingredient and I can only use it the same way for the rest of my life. My roommate in college had tofu every night and it was awesome because she was constantly putting it with different sauces, veggies and spices to enhance different flavors. The result was always new and exciting.

So this is what I’m really getting at: four weeks of simple apple/pumpkin packed recipes, snacks and drinks-on-the-go that satisfy my seasonal cravings on a college budget! In school, I hated restricting the delicious taste of apples and pumpkins to the following: apples for snacks, apple crisp and pumpkin seeds. What happened to the succulent taste of homemade apple pie? The warm, delightful taste of pumpkin bread? No, instead, it’s time to take back our right to tastiness! While the food in your cafeteria might hold you over until you’re able to get your hands on some of mom’s home cooking, lets be real here: the stuff you see in your cafeteria is so loaded down with sugars and fats that just looking at it is putting you at risk for a heart attack.

The rules are simple: consume something apple or pumpkin every day for the next four weeks. Consider this a melting pot of easy, basic, simple food and drink recipes and ways to incorporate them into your diet for the next month. Snacking on an apple or buying a pumpkin spice latte is totally okay here. They satisfy the rules so I don’t have to feel like I’m cheating by enjoying a quick fix.

Other challenges that we’ve taken part in at CollegeCandy have been much more serious and take an honest look at some heavy feminine issues. This month, though, I’m taking the one month challenge on a tasty journey. Most of my colleagues are hoping that at some point during the next month I come to work orange (and no, I’m not talking spray tan), although, I’m genuinely hoping that doesn’t happen. [Editor's note: It will happen.]

Each week I’ll be recapping what I’ve snacked on, as well as the highs and lows (like if I turn orange or not) from the recipes I’ve used. I’m keeping it as simple as possible so that you can taste-test these recipes at home, in the comfort of your own dorm room.

Whether you’re following my four-week series, Keeping Up With Kylie, for laughs or for new ways to revive your dorm-room dinner experience, bear in mind that the rest of the free world is enjoying pumpkin and apple delights, so shouldn’t you?

It’s officially fall. It’s officially cold (boo) and it’s officially pumpkin season (yay!). Sure Halloween has come and gone but now that there is no longer a need to save pumpkins for carving… we can EAT them!

Sure we all know about the typical pumpkin staples – pumpkin pie, pumpkin spice lattes and the like – but there’s a whole lot more you can do with those giant, orange orbs. So here is a list of our top 15 favorite ways to eat a pumpkin.

[Click on ANY image to open the gallery!]

OK, so we may all LOOK like a plumpity pumpkin after all this pumpkin goodness, but I say it’s totally worth it!

Do you have an original pumpkin recipe (or a must-eat pumpkin find at a restaurant or coffee shops we all frequent)? Share below. Because sharing, especially when it comes to pumpkin deliciousness, is truly caring.

Read on, my friend.

This recipe for pumpkin peanut butter mousse (adapted from The Peanut Butter Boy‘s formula) is about as close to Food Pyramid-certified as you’re going to get. The only fat in this dessert is in the peanut butter (which is loaded with “good” monounsaturated fats, as well as protein), and hey, pumpkin is a fruit!  Best of all, this recipe is multi-functional (see below) and takes less than five minutes to make.

If there were ever a sign that god exists, it is here. And it is tasty.

Ingredients
1 can pumpkin
1 15oz container fat-free Ricotta cheese
4 tablespoons natural peanut butter
1 tablespoon natural almond butter (optional)
1 tablespoon vanilla extract
3 tablespoons maple syrup
pinch brown sugar
pinch cinnamon
pinch nutmeg
1 pre-made graham-cracker pie crust (optional; may contain fat)

Directions
1. In a large bowl, mix pumpkin, ricotta cheese, vanilla, maple syrup, sugar, cinnamon, and nutmeg.

2. Put the peanut butter and almond butter in a small microwave-safe bowl and microwave on high for 25 seconds, or until melted. Add to the mixture in the large bowl, stirring until well-mixed.  Garnish with cinnamon.

3. Taste with your finger. OK, take another taste. Stop. No more! Save some for later. Take your fingers away from the bowl, missy, and pour that stuff into the pie crust! (That is, if you choose to use one. If not, at least use a spoon!).

This stuff is really delicious on its own – as you will quickly notice – but it’s also really good as a fruit dip or poured into oatmeal! And the best part – you don’t even have to feel guilty for indulging.

Enjoy!

Got something awesome everyone needs to know about? Email your “The Know” ideas to Jill@collegecandy.com and I’ll pass them along to everyone right here, right now.

Well, not right now, but soon. Like, every Thursday.

Red Mango Pumpkin Spice Yogurt
It’s no secret by now that we love all things Pumpkin over here at CollegeCandy. We tweet about Pumpkin pie blizzards, celebrate the return of the Pumpkin Spice Latte, write about lighting pumpkin candles as we write our midterm paper (or make sexy time) and include recipes that cut the cals and add the flavor by using canned pumpkin. While the sad news is that the season of pumpkin flavored everything will only be here for another 2 months, the good news is Red Mango has debuted the best pumpkin spice yogurt ever.

Fo’ Real.

And it’s healthy. Holler! They even sprinkle on graham crackers for FREE. I recommend adding their dark chocolate chips to it too, because we all know everything is better with chocolate. So find a Red Mango near you (or drive to one if it’s a state away…seriously, it’s worth it!). But Hurry! Red Mango is only serving up this cup of heaven until December.

Anique Michele
There is one thing I love in life (aside from Pumpkin flavored things, the Backstreet Boys and cute men): Cute clothing and accessories that are C.H.E.A.P.

And after you check out this new gem of a website, you will be naming your first children after me (or her…I understand). Anique Michele has amazing jewelery, bags, clutches, clothes, scarves and more that fit right into your college budget. Rings for $8, clutches for $15, bags for $30?! True, true and true.

Bonus: Anique Michele (the woman behind this heavenly boutique) is so excited that we shared this with our readers that she’s giving CollegeCandy readers 15% off for the month of November!! Just enter “collegecandy” at checkout. God, things just keep getting better.

Half-yearly Sale at Nordstrom
And while we are on the topic of cheap clothes, I thought I should mention that Nordstrom’s infamous half-yearly sale is going on now. If you ever were going to splurge on say, an amazing Marc by Marc Jacobs bag, now’s the time!

Ok, so maybe having some hottie do it for you would be nice, but you’ll forget all about that once you bite into these badboys.

This recipe is slightly complicated, but it’s nothing a relatively cheap trip the neighborhood grocery store and 30 minutes in the kitchen won’t fix.

And, like that thick trainer at my gym always says, “no pain, no gain.” I’m pretty sure he’s talking about a 45-minute run on the treadmill, but I just think it means all that cooking will be worth it when you’re filled with 2 lbs of pumpkin pancake bliss.

Pumpkin Spice Pancakes

Ingredients:

1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup

What to Do:

1. Whisk first 5 ingredients in a large bowl.

2. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in a medium bowl.

3. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

4. Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 batches.

5. Brush large nonstick skillet with oil; heat over medium heat. Pour batter by 1/3 cupfuls into skillet.

6. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.

7. Repeat with remaining batter, brushing skillet with oil between batches.

8. Serve with syrup…and fall in love. Then go back for seconds. And thirds. We won’t tell.

But there’s another reason to be obsessed with pumpkin; beyond tasting amazing (especially in Hershey’s Kiss form), pumpkin is GREAT for you. It’s full of antioxidants, nutrients and a bunch of other great stuff your body needs. If the only pumpkin you’re enjoying comes in a pie crust, you’re doing your body a disservice. Look at these facts, grab yourself some pumpkin, cut a funny little face into it, then eat the rest.

Pumpkin is full of Vitamin A, most in the form of beta carotene, an antioxidant that helps to neutralize free radicals in the body! Sounds confusing, but believe us, it’s a good thing! Studies have shown that people who eat a diet rich in beta carotene are less likely to develop certain forms of cancer than those who don’t get enough beta-carotene in their diet. Nice.

“Is canned okay?” – YES! Plain canned pumpkin (not pumpkin pie filling) is still full of beta-carotene and great to use in recipes! One serving of canned pumpkin contains 300% of your Recommended Daily Intake for Vitamin A! One serving also counts as a serving of vegetables (look mom – I’m eating my vegetables at college!) and contains five grams of keep-you-full fiber. Canned pumpkin is faster than scooping out a pumpkin and preparing the flesh for use, and at only 40 calories per half-cup serving canned, it’s good for your insides and your outsides (AKA hips).

Eat the seeds! – Pumpkin seeds are high in protein, potassium, magnesium, zinc, iron, copper and essential fatty acids. Protein helps to keep you full, potassium lowers your risk for hypertension, and zinc helps boost your immune system year-round and can help build dense bones! But wait – there’s more. Pumpkin seeds are also full of fiber; contain L-tryptophan, a compound naturally effective against depression; and can act as an anti-inflammatory. Just take the seeds that you scoop out of a pumpkin, wash ‘em, toss with some olive oil and salt and roast in the oven at 350 for 10-12 minutes (or until desired crispiness). It’s a super easy snack that’s much healthier than the Jimmy John’s you were gonna order.

If you’re stumped on ideas for incorporating pumpkin into your life, here’s a good place to start, courtesy of our favorite healthy chef, Hungry Girl. It’s her southwestern-inspired pumpkin soup, that is super filling without being heavy. It makes a lot so share the healthy benefits with your friends it or freeze it for later.

Sassy Salsa Pumpkin Soup

Ingredients:
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream

Directions:
Spray pot with non-stick cooking spray and heat pan on medium.  Add garlic, chili powder and cumin, and stir for one minute.  Add broth to the spices, and bring to a simmer.  Add pumpkin and mix well.  Add the remaining ingredients and bring soup to a boil.  Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top.  Serves 4.

And the lady on page 194 isn’t this week’s only bright spot—our posts since Monday have been full of pluses. For example:

- Something called the Amethyst Initiative wants to lower the drinking age, which should come in handy when your study group wants to start pounding shots. Drunk studying for midterms: CC tested, commenter approved.

- Dressing up for Halloween doesn’t necessarily mean looking like a hooker, unless, you know, you want to look like a hooker with a sense of humor.

- Getting ready for unscheduled boot-knocking is simple…

… as is buying fresh, healthy produce.

- And speaking of produce: it’s finally pumpkin season! Mmmmm, pie.

- There are bright-eyed, bushy-tailed freshmen out there who are somehow excited about writing papers. That’s just heartwarming.

- AskMen.com’s list of 2009’s most influential dudes is light on substance, but heavy on eye candy. As far as I’m concerned, Don Draper can top any list he wants.

Of course, this week wasn’t all sunshine and pumpkins—we had to deal with bad kissers, Spencer Pratt’s continued douchitude, and, er… how to deal when your guy wants to use the back door. But for now, let’s focus on the positive. Have a great weekend!

It’s officially fall, and I’m going bananas over pumpkins right now. Pumpkin bread, pumpkin pie, pumpkin pancakes, pumpkin pie blizzards, pumpkin spice lattes from Starbucks; you name it I’m obsessing over it.  Simply the aroma of pumpkin pie baking in the kitchen is enough to send me over the edge. There is a valid reason for that, however. Well, at least for men.

According to Dr. Alan Hirsh, there is a significant connection between Thanksgiving and sex. The mere scent of pumpkin pie alone increases blood flow to a man’s penis by 40%, therefore increasing his sexual appetite. Just another reason for us women to learn how to bake, am I right, ladies?

But sexual stimulation is not the only benefit of this staple fall fruit (yes, it is a fruit). Pumpkins are loaded with antioxidants, vitamins and nutrients. And one cup of pumpkin will only dock you 50 points from your daily calorie intake. Also, pumpkin seeds are chock-full of protein, not to mention magically delicious.

Pumpkins can make us beautiful inside and out. Have you ever treated yourself to a pumpkin pudding facial? Let me explain. The pumpkin’s wonderful shade of orange comes from carotenoids, which are wrinkle fighting plant pigments that will neutralize free radicals in the skin. It looks like the fountain of youth has been in front of us all along.

Additionally, Healthy Sexy Hair created a line of pumpkin hair products that nourish and moisturize your hair using the natural antioxidants and enzymes from the pumpkin. Or perhaps you’re in the market for a new foot scrub? Try one that uses pumpkin for it’s exfoliating capabilities. I’ll exchange the stinky Ugg-foot smell for a pumpkin aroma any day.

Pumpkins are seducing me from head to foot this fall. Just when you thought it couldn’t get any better than an additional flavor of coffee to spice up your morning commute, now you can bathe yourself in the stuff. Would you go as far as to say that pumpkins are the essence of perfection? Because I would.

"OH MY GOD!! THEY'RE BACK!!!"

Don’t get me wrong – I love me a summer day at the beach. The smell of sunscreen, flip flops, and feeling the hot sand beneath my feet makes me very, very happy. But there is nothing quite like a crisp Fall day. I love jean-jacket weather. I love busting out all my fall clothes from that duffel under my bed. I love getting my back-to-school dramatic haircut. I love anything and everything that has to do with pumpkins (especially the candy corn ones).

Fall, I heart you.

With Labor Day just around the corner, it’s time to say goodbye to our white sundresses and helloooooo (nurse) to leather boots, college football and Pumpkin Spice lattes at Starbucks. (Note: I said hello to those twice…on Monday.) Oh yeah, and also to long nights in the library, 40 pounds of textbooks and early morning classes. But let’s ignore that stuff for a moment and celebrate the best season ever.

Here is what the CollegeCandy writers love most about Fall. What’s your favorite part?

Laura – St. John’s: All the food… pumpkin, apples, Halloween candy, Thanksgiving… yum.

Brittany – University of Richmond: My favorite thing about Fall will be trying to find a date willing to take me to the premiere of New Moon.

Ava – NYU: Fall means back to school, which allows me to indulge my inner dork. Who cares about classes when I have the chance to mull around Staples? Even after so many years of being a student, school supply shopping never gets old.

Lauren H. – The New School: I adore fall, but if I had to pick my one most favoritest thing, I’d have to go with the weather. Fall air is like taking a big breath of energy drink to me!

Brithny – Duke: Call me a dork, but going back to school! I love the smell of new books, and also meeting new people, especially that cute one sitting across from me in English class…

Thu – USC: The season premieres of all my favorite shows. Let’s hope my GPA doesn’t suffer quite as much this time around.

Lauren – University of Michigan: Boys in hooded sweatshirts. Mmm mmm mmmmmmmm.

Charlsie – Hollins University: Hearing the leaves crunch underneath my feet while wearing a new J Crew cardigan.

Donnette – Manhattanville College: I love the general atmosphere of Fall. It’s a season of starting/trying something new. It’s a season of change.

Kari – Florida State: Starbuck’s Pumpkin Spice Lattes. FINALLY!!!

Lindsay- University of Texas at Austin: The colder weather gives me an excuse to stay in bed all day where it’s warm.

Caitin – University of Alabama: That crisp feeling you get when you go outside.  And the pumpkin cream cheese muffins at Starbucks. Mmm!

Leah – Ryerson University: I love fall clothes – sweaters, coats, scarves.

Elizabeth L – UC Berkeley: FOOTBALL GAME DAYS!!

Elizabeth – University of Missouri: The perfect weather; I don’t get to class drenched in sweat and I don’t have to wear 8 layers to go to the dining hall… just yet.

Carly – Grinnell: All the great flavors that the coffee shops roll out with in the fall. Pumpkin-spice latte? Yes, please.

Samantha – UC Santa Barbara: Snacking on candy corn, “Autumn Wreath” scented candles, the sun going down earlier, crisp days and nights, gorgeous leather fall boots and bags, and pumpkins! What other vegetable can you bake treats with, carve, and use for decoration?! Amazing!

Sarabeth – University of Texas: This local restaurant busts out its pumpkin pancakes for fall. SO.EFFIN.GOOD.

Desiree – Columbia University: I get to break out my sweaters but it’s not so cold that I hate life. Cashmere, merino wool, mohair…I love it all. Oh and the triumphant return of the Pumpkin Spice latte at Starbucks.

Ness – Sheridan: Finally getting to wear those gorgeous sweaters and boots I’ve been drooling over since summer. Why must designers preview fall/winter so early? It’s just mean!

Kim – Stanford: Fall clothes: boots, scarfs, and hot cocoa just make me want to cuddle up by the fire with a good book.

Brianna – Fordham University: Cashmere, my leather motorcycle boots and not sweating my makeup off the second I walk out of my apartment

Kiki – University of Missouri: Those half-zip pull over fleece sweatshirts are my favorite thing about Fall. That and school supply shopping, I’m a sucker for Office Max.