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.
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium saucepan.
- Warm over medium heat until the milk is hot.
- Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- 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.
- 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
- 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.
- 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.
- Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you’d like.
- 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
- 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.
- 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.
- Serve hot with real maple syrup, butter and pecans.
- 1 scant cup milk (whole, 2%, or heavy cream)
- 1 tablespoon lemon juice or vinegar
- Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
- 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.
- Use this substitute (including curdled bits) as you would buttermilk in your recipe.