Thanksgiving: Pumpkin spice is making its way into foods
Keeping with the theme of Thanksgiving, we couldn’t help but share with you some of our favorite pumpkin spice recipes.
Whether you’re entertaining family and friends and are keen to impress or you’re simply loving everything pumpkin flavored, these recipes are a must-have in your collection!
1. Pumpkin Pie Spiced Turmeric Latte
As the Pumpkin Pie Latte trend runs wild this time of year in the U.S. we decided to get on board with the Food Matters Approved version! Same pumpkin pie mouth-watering taste, packing a nutritional punch. So, not only will you get your fix, your immune system will, too.
¼ cup water
¼ to ½ tsp turmeric
½ tsp or more of pumpkin pie spice (Pumpkin Pie Spice Blend below)
Pinch of black pepper
1/4 cup pumpkin purée * note below
1½ cups almond milk
1 tbsp 100% pure maple syrup, raw honey or rice malt syrup
Optional: 1 tbsp pasture-fed gelatin or collagen powder, turmeric, pumpkin pie spice or cinnamon for garnish
1. Bring water and spices to a boil. Simmer for a minute.
2. Add the pumpkin, almond milk and sweetener in a blender and pulse until frothy. Add to the boiling water that is infused with spices.
3. Pour into mugs. Sprinkle pinches of turmeric and pumpkin pie spice and serve!
MAKE YOUR OWN PUMPKIN PIE SPICE BLEND
We love making up our own Pumpkin Pie Blend to have on hand to sprinkle on everything! Mix it up in a small jar and use as needed.
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
Note: While squash is in season, you’re better off making your own pumpkin purée in bulk to use in recipes. Relying on canned pumpkin purée is convenient, but the USDA is fairly lenient with what can go into these canned purées.
2. Pumpkin Pie Spice Parfait
When your favorite Pumpkin Pie Spice flavors meet with crunchy spiced granola and candied pecans! We have a winner!
1 1/2 cups coconut yogurt or coconut whipped cream
1 cup pumpkin purée
1/2 cup coconut sugar
1/2 lemon, juice & zest
2 1/2 tsp pumpkin pie spice*
1/2 tsp ground cinnamon
Pinch sea salt
1/2 cup rolled oats
Pinch sea salt
2 tbsp coconut sugar
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice*
1 tbsp coconut oil
1/2 cup pecans, roughly chopped
1/2 tbsp coconut oil
1/2 tbsp maple syrup
Pinch ground cinnamon
Pinch sea salt
- Preheat the oven to 350ºF (180ºC).
- To make pumpkin purée, dice squash into cubes and gently steam until softened. Remove from heat and allow to cool.
- While squash is steaming, prepare candied pecans and granola.
- To prepare the spiced granola, in a small bowl mix together oats, sea salt, coconut sugar, cinnamon, pumpkin pie spice and coconut oil. Coat well and spread evenly on a lined baking tray. Bake in the oven for 10-15 minutes or until golden brown. Be sure to check and toss around every 5 minutes to ensure even cooking. Remove and allow to cool.
- To prepare candied pecans, in a small bowl, mix together chopped pecans, coconut oil, maple syrup, cinnamon and sea salt. Coat well and spread evenly on a lined baking tray. Bake in the oven for 10-15 minutes or until golden brown. Be sure to check and toss around every 5 minutes to ensure even cooking. Remove and allow to cool.
- To make pumpkin pie filling, in a blender add puréed squash, coconut sugar, lemon juice and zest, pumpkin pie spices, cinnamon and sea salt. Blend until smooth and creamy.
- Layer your parfaits, starting with pumpkin pie filling, coconut yogurt or whipped cream, spiced granola, candied pecans, and repeat.
Makes 4 parfaits.