It’s that time of the year when we start to nestle down and pumpkins abound. While strolling though our local market I saw such a beautiful array of pumpkins I couldn’t take my eyes off them. My imagination started to run away with all the yummy things I could possibly make with fresh pumpkin as being the main ingredient.
Don’t laugh, but the only thing I ever really make with pumpkin, and it is always the canned version, is my homemade dog and cat food. My lovely critters love it and it is such an excellent source of fiber, vitamins and minerals healing to the belly.side note: I figured it’s my turn for something special and why not the real fresh version that is guaranteed pumpkin, rather than only the canned version which, by the way, is frequently not pumpkin, rather any kind of squash, instead.
I bought three medium sized cooking pumpkins. The regular jack-o-lantern pumpkins are not really for eating because they are designed to keep up on your porch, they are very firm and stringy and not very sweet. So, starting with the right pumpkins will put you in the winning circle already!
Rinse the pumpkins well, and since they are not so huge, you don’t need to muscle your way throughout cutting them up like a lumber jack. Just set them in a baking dish or pan and add 1 cup of water at the bottom of the tray. Bake at 350 for about 90 mins. Go read a book, look up other yummy recipes, watch Ina Garten on the food cannel, play with your dogs and cats, or just take a nap. Eventually, the pumpkins will start to soften to the point of being ready. The lower temp of 350 stops it from getting burned, and you can add water if it evaporates, it’s all good!
Recipe for Pumpkin Latte
- Canned or freshly baked and pureed pumpkin
- Mix spices together, 2 tsp or more cinnamon, 1/2 tsp cloves, 1/4tsp ground ginger
- Add 2 Tbs of pumpkin puree and heat all together over the stove.
- Add honey to your likeness and coconut milk if you want to be dairy less.
- Pour into empty coffee mug
- Lastly, pour your nice hot strong coffee or espresso on top of the pumpkin mixture. (I heated up my strong cold brew coffee, instead, low acid, lovely strong and smooth) I like a little fat in it, so I added a drizzle of organic half and half, ooh la!
*check notes below
Let the baked pumpkins cool, then break them open as easy as air. Take out the seeds and put in a bowl for later, so you can season them and bake them for tasty snacks.
I stored them in here because I still didn’t know what I was going to do with them.
*notes- I know other people make their pumpkin lattes with loads of sugar and I personally, prefer not to. I did add just a drizzle of locally grown honey, but not much. I also did not add a ton of fatty dairy product here to make it look super beautiful with all the whipping cream on top. My father always taught me that we eat with our eyes first and then we eat for our belly to make us happy and healthy. To me, this simple and healthy pumpkin coffee delight is beautiful AND healthy and my whole body and belly loved it. I hope you will enjoy it, too! Cheers!warmly, Elinor Silverstein www.onstickytopics.com