Pumpkin spice and everything nice
September 21, 2015
The first day of fall hasn’t even hit yet, but I’m seeing pumpkin spice latte-everything. Everywhere.
And while I’m tempted to wrap my hands around the warm, white cup you can pick up for a couple (or more) dollars at the “star” coffee chain, I resist. It’s super easy to make your own version of this beloved fall treat at home. Whether you prefer some creamer in your coffee or syrup so you can make the real thing, it’s a quick process. Plus, the ingredients are most likely already in your cabinet at home — or you can grab them for the same amount you’d spend on one latte at the cafe.
Pumpkin spice coffee creamer
2 cups milk (soy, almond, rice, dairy — whichever you prefer)
2 tbs pumpkin puree
4 dates, skinned
1 tbs maple syrup (the real stuff)
1 tsp cinnamon
1/4 tsp each nutmeg, clove and ginger
1/2 tsp vanilla extract
1 pinch salt
2 tbs coconut oil
Simply mix all the ingredients in a blender or food processor and combine!
Tip: Store it in a glass bottle and it will keep for weeks.
Pumpkin spice syrup
3/4 cup water
3/4 cup brown sugar (not packed!)
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
3 dashes clove
Combine sugar and water over medium heat. Once the sugar dissolves, add the remaining ingredients. Allow the mixture to simmer for five minutes, then strain through a mesh strainer. Store this in a glass bottle as well and it will last weeks. Always shake before using because it will separate in the fridge.
Tip: And, of course, it’s the not the true experience unless you have the white travel mug. I opt for a reusable one. The double wall insulation keeps your drink — spiced or not — hotter for longer. The silicone lid seals tightly and the whole thing can be thrown in the dishwasher.
Spice pumpkin pie filling
Because that’s where it all started, right?
3 eggs
1 cup milk
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
1.2 tsp ginger
1/2 tsp clove
1 15-ounce can pumpkin puree
Beat eggs lightly and add in milk, both sugars, salt and spices. Once combined, add pumpkin and stir in until all ingredients are combined. Pour into your favorite pie crust (homemade or store bought) and bake at 350 degrees for 50 to 60 minutes or until a knife removes cleanly.
Tip: Want that golden crust? Glass pie pans retain heat better than ceramic or metal and therefore allow better browning.