Pumpkin Everything
Pumpkin season is upon us! I am a sucker for fall produce, and pumpkins have grown in popularity over the years. I usually buy fresh pumpkins and make everything from soups and pies, to cookies and sides. This year, I bought canned pumpkin for the first time ever! It was an impulse buy at the grocery store. The canned pumpkin was on the end cap of an aisle and as I walked past, something inside me told me to grab it. So this week, I made everything pumpkin.
I started by making pumpkin pancakes for me and the kids Tuesday morning. I simply added a 1/4 cup of the pumpkin puree to my vegan pancake recipe and adjusted the amount of almond milk. I, of course, added pumpkin pie spice to the mix and they were an absolute hit with the kids.
Wednesday I made a vegan pumpkin spiced latte and pumpkin cookies. I haven't ever had a pumpkin spiced latte, to be honest. I usually drink my coffee black, so I've never had an urge to drink anything sweet and milky. But I needed to use this can of pumpkin, and why not a latte? I added a tablespoon of pumpkin puree and 1/2 teaspoon pumpkin pie spice to some warmed almond milk and whisked it with my frother until everything was well mixed and there was a layer of foam. I added some strong, black coffee to it and a bit of stevia. It was actually a really delicious treat.
For the cookies, I found a simple vegan recipe from Minimalist Baker that I really liked. I tweaked it just a bit by using all whole wheat flour, since I only had that and 00 flour on hand, and I added fresh ground nutmeg and cinnamon to it. I also rolled it up into a cylinder in saran wrap and put it into the freezer for an hour or so until it was firm and I was able to slice it into 1/4 in. thick slices to bake. They came out perfect, and I plan on baking another batch soon since my family ate them up. I might double the recipe next time since they didn't last long.
While I was at the pumpkin festival the previous weekend, some of our friends had gotten some ice cream. So I got to thinking that I could make some pumpkin spiced nice cream with the bananas I had in the freezer. It was the first time I made nice cream, actually, and it was incredibly easy. I threw the two bananas into my Vitamix with 2 tablespoons of pumpkin puree and 1 tsp pumpkin pie spice. Aurora and I ate it up, my little girl couldn't get enough of it. The texture was smooth and silky, and even though it did have a little banana flavor, it still had good spice and pumpkin taste.
I really loved the convenience of working with canned pumpkin and loved all the different ways to use it. I was too scared to make soup with it though, so I will be making some with fresh pumpkin soon. But canned pumpkin will definitely be in my pantry this autumn.
Recipes
Vegan Pumpkin Spiced Latte
1 Tbsp pumpkin puree
1/4 c almond milk
1 packet stevia
1/4 tsp pumpkin pie spice
3/4 cup coffee
Blend milk, pumpkin puree, stevia, and spice together in a mug. You can warm it up stove top or in the microwave if desired. Fill mug with strong, black coffee.
Vegan Pumpkin Nice-cream
2 frozen bananas
2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
Blend in a high powered blender until everything is smooth. Eat immediately, or freeze Makes 2 servings
