Big crates of pumpkins have started to appear in front of local stores, a sure sign that fall is truly here and Halloween is just around the corner.
I think pumpkins are gorgeous, both for decorating and for eating. The aroma of the spices associated with pumpkin recipes can’t help but make you feel warm and cosy.
You can go the full route of buying your own sugar pumpkins to make puree or opt for the canned version, which is perfectly fine. Just be sure to use unsweetened canned pumpkin puree in the recipes below, rather than pumpkin pie filling, which already has sugar and spices added.
Pumpkin Spice Latte
1 cup milk
2 Tbsp sugar (use more or less according to taste)
2 Tbsp pumpkin puree
2 tsp vanilla extract
¼ to ½ teaspoon pumpkin pie spice
1 cup strong brewed coffee (espresso or other dark roast is best)
Softly whipped cream and ground cinnamon to garnish
Combine the milk, sugar and pumpkin puree in a small saucepan. Whisking constantly, bring mixture just to boiling point. Remove from the heat and pour into a blender; add vanilla and pumpkin pie spice. Pulse for 30 to 40 seconds or until the mixture has started to froth. Half fill a coffee mug with coffee, then fill with the pumpkin mixture; stir gently to combine. Top with whipped cream and cinnamon if desired. Makes two servings.
Source: onesweetappetite.com
Fluffy Pumpkin Pancakes
1¼ cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
Pinch of ground cloves
1 cup milk
6 Tbsp pumpkin puree
2 Tbsp melted butter
1 large egg
Approx. 4 Tbsp butter for cooking pancakes
Warm maple syrup for serving
In a large bowl, whisk together the flour, sugar, baking powder, spices and salt. In a separate bowl, whisk together the milk, pumpkin, melted butter and egg. Add wet ingredients to dry ingredients and fold together with a spatula. Don’t overmix, a few lumps are fine.
Melt one tablespoon of butter in a skillet over medium heat; tilt pan to evenly coat bottom with butter. Pour in one-quarter cup of batter for each pancake; cook only a couple of pancakes at a time so they don’t run together, keeping cooked pancakes warm in the oven. Cook pancakes on first side until bubbles appear on top and edges look slightly dry; flip over and cook other side until golden brown. Serve with butter and warm syrup. Makes about six six-inch pancakes.
Source: food.com
Pumpkin Bars with Cream Cheese Icing
2 cups all-purpose flour
1 cup sugar
1 tsp cinnamon
½ tsp ground ginger
Pinch of ground cloves
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1¾ cups pumpkin puree
2 large eggs, room temperature
½ cup vegetable oil
1 tsp vanilla
Icing:
Half of a 250-gr block of cream cheese
3 Tbsp soft butter
1 tsp vanilla
1 cup icing sugar
1 tsp milk (approx.)
Preheat oven to 350° F. Line a nine-by-nine-inch pan with parchment paper and spray paper lightly with cooking spray. Set pan aside. In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In another bowl combine the pumpkin, eggs, oil and vanilla; beat with an electric mixer until light and fluffy. Make a well in the dry ingredients; pour in the pumpkin-egg mixture and stir gently just until combined. Pour mixture into prepared pan and bake for 30 minutes or until a toothpick inserted into centre comes out clean. Transfer pan to a wire rack and cool completely.
To make icing, beat the cream cheese and butter together with an electric mixer until smooth. Add the icing sugar and beat at low speed until blended in, then add vanilla and beat icing at medium speed until very creamy, adding a little milk if necessary to reach desired consistency. Spread icing evenly over top of cake, then cut into bars of desired size.
Source: sugarapron.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
