Pumpkin Puree

Wash and dry pumpkin. Preheat oven to 400 degrees F. Put parchment paper on a roasting pan. Slice off the top of the pumpkin, including the stem. Cut pumpkin in half. Using a large spoon or an ice cream scooper, remove the flesh and seeds. Place pumpkin (flat side) down on the parchment paper. Roast in the oven for 30-40 minutes, depending on your oven. The skin will look somewhat wrinkly when it’s ready to be removed and you’ll be able to easily pierce it with a fork. Let it cool before peeling off the skin and removing flesh. Place pumpkin flesh in a food processor or a high speed blender. Puree until smooth.

Homemade Pumpkin Spice Latte

(Instead of Starbucks, make it at home instead!)

  • 1 cup milk
  • 2 Tbsp. pure pumpkin puree
  • 1 Tbsp. pure maple syrup
  • ¼ tsp. pumpkin pie spice, plus more for sprinkling
  • ¼ tsp. pure vanilla extract
  • ¼ cup hot espresso or strong brewed coffee
  • Real whipped cream optional, for serving.
  1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium saucepan.
  2. Warm over medium heat until the milk is hot.
  3. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  4. Pour the espresso or coffee into a large mug and add the foamed milk. Top with real whipped cream and a sprinkle of pumpkin pie spice.

Pumpkin Soup

  • 2 whole Pie Pumpkins
  • 1 quart Vegetable Or Chicken Stock
  • 1/2 cup Heavy Cream
  • 1/3 cup Maple Syrup
  • Dash Of Nutmeg
  • Salt To Taste
  • Extra Cream, For Serving
  1. Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
  2. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
  3. Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you’d like.

Fall Pancakes

  • 3 eggs
  • ⅓ cup brown sugar
  • ½ cup applesauce
  • ½ cup pumpkin puree
  • 1½ cup buttermilk (if you don’t have this on hand see recipe below)
  • 2 tsp. vanilla extract
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 2 Tbsp. baking powder
  • ½ tsp. salt
  • 1 tsp. pumpkin spice
  1. In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk and pumpkin together until smooth. Add in vanilla, baking powder, salt, pumpkin spice, rolled oats and flour and whisk well.
  2. Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
  3. Serve hot with real maple syrup, butter and pecans.

Buttermilk Recipe:

  • 1 scant cup milk (whole, 2%, or heavy cream)
  • 1 tablespoon lemon juice or vinegar
  1. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
  2. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
  3. Use this substitute (including curdled bits) as you would buttermilk in your recipe.