Happy first of October! By the time you’re reading this it might be October the second but whatever, it’s October! The month of Halloween, pumpkin carving, apple picking and the peak time for autumn leaves.
I’ve spent the entire day testing and tweaking recipes with a batch of pumpkin puree I made yesterday. Very fitting if you ask me.
Autumn is my favourite season, you see. I love the colourful leaves, I love sipping cups of steaming hot milky tea and I love having to dig out my wooly jumpers and fuzzy socks again.
And above all I love all the beautifully spiced, warming autumnal food. Pumpkin spice (anything and everything) is one of my absolute favourite flavours.
Which means every year when summer starts to fade and autumn comes rolling in I get disappointed and frustrated again that you can’t buy canned pumpkin puree in the UK. Why? You might ask. I have no clue!
This time around however, I have decided to start every week of this season by making a new batch of fresh, homemade pumpkin puree to keep in the fridge for cooking and baking or in case the urge to devour one of these moreish pumpkin spice lattes hits again.
It’s become my go to when I’m craving a cozy afternoon on the sofa with a good book and a hot drink.
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- 3 Tbsp pumpkin puree
- ½ tsp ground cinnamon
- ¼ ground ginger
- ¼ ground cloves
- ¼ ground nutmeg
- 1-2 Tbsp soft brown sugar
- 250 ml non-dairy milk (I used soy)
- ½ tsp vanilla extract
- Double shot espresso or strong coffee (approx. 80 ml)
- Add the pumpkin puree, cinnamon, ginger, cloves and nutmeg to a small sauce pan and cook it over medium heat for about 1 minute until the mixture starts becoming fragrant.
- Stir in the sugar and let it cook for another 30 seconds.
- Now add the milk and vanilla extract and whisk until the mixture is hot. Don’t let it start to boil.
- Stir in the espresso or strong brewed coffee and pour it in a tall glass or mug.
- Optional: You can pour the mixture through a sieve or strainer to remove any pumpkin pieces or clumps of spices.