WHAT’S THE DIFFERENCE?

The puree from the store often includes preservatives, such as sugar and salt, so I prefer to avoid those additives by making my own. It’s the easiest thing to do, so if you were just thinking “Way too much work,” you’re wrong. Try it!

CHOOSING THE PROPER PUMPKIN

The most important part of this recipe is selecting the appropriate pumpkin variety. Those really big ones that you carve into on Halloween….No bueno. They are really bland in taste, and such a hassle to cut up due to their size. You CAN eat them, but they are not a good choice for pies or any other baked goods that include pumpkin. Your best bet is to find a Pie Pumpkin. They are sweeter and more flavourful and can be used in both sweet and savoury recipes.

I typically hold off on seasoning the pumpkin too much as one pumpkin usually makes a large enough batch to use in both savoury and sweet recipes, and each type of recipe would be seasoned differently. If you are making the puree solely for pie, pancakes, pumpkin spiced lattes, or anything on the sweeter end, you can definitely add some cinnamon and nutmeg to this recipe to jazz it up! On the contrary, you can grind some pepper and add some dried thyme or sage if you plan to use the puree in more savoury-type dishes, like soups or casseroles.

Like I said, pumpkin puree is really easy to make. The most challenging part is just getting your pumpkin cut up! So, grab yourself some sharp knives, and let’s roll!

Homemade Pumpkin Puree

Yield: About 3 cups (depending on the size of your pumpkin)

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 1 pie pumpkin
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Using a sharp knife, cut your pumpkin into 1-inch wedges and remove the seeds. Lay the wedges flat, on a parchment-lined baking sheet. Drizzle them with the olive oil and sprinkle with salt. Use your hands to coat all of the wedges and then bake in the oven for 30-40 minutes, flipping once halfway through. When you can easily pierce a fork through the pumpkin, they are done.
3. Let the wedges cool completely on the baking sheet and then remove the skin and discard. Place pumpkin into a food processor and blend until smooth. Transfer to an airtight container and store in the fridge for up to three days. You can also freeze the puree if you wish to use it later.

The post Homemade Pumpkin Puree appeared first on Never. Not. Eating..

So, why would anyone pay $6.00 for a beverage from Starbucks when you can make it for way cheaper at home? You also know everything going into it when you make it yourself, and I’ll tell you what isn’t going into it – four pumps of pure sugar.

Here is what you will need to make this bevvy yourself:

• Espresso or strong coffee
• Plant-based milk (I love cashew milk)
• Pure pumpkin puree (homemade or canned)
• Maple syrup (optional)
• Pure vanilla extract
• Pumpkin pie spice (homemade or store-bought)

To make your drink more latte-ish, frothing the milk is essential. One of my favourite kitchen tools is this handheld milk frother that I purchased from amazon. It is super cheap and works so, so well. I use it every day. I highly recommend investing in a frother if you are looking to save money by creating your own coffee-based beverages.

Pumpkin pie spice can be found for purchase at most grocery stores, or online here. You can also make it yourself by combining cinnamon, ginger, cloves, nutmeg and some cardamom. If you don’t often use many of these spices, I would recommend just buying it as you will have an abundance of leftovers that will just be taking up room in your pantry.

To put this yummy drink together, you first want to get your coffee ready. Brew 1-2 shots of espresso, depending on preference, in your espresso maker. Alternatively, you can use regular coffee instead. Next, combine your milk with all of the other ingredients, steam and then froth it up. Pour over espresso and top with an extra sprinkling of pumpkin pie spice and you got yourself a PSL.

Homemade Pumpkin Spice Latte

Servings: 1

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1 cup plant-based milk (I use cashew milk)
• 1 tbsp pumpkin puree
• 1/2 tbsp maple syrup (optional)
• 1/2 tsp pure vanilla extract
• 1/4 tsp pumpkin pie spice
• 1-2 shots of espresso (or 1/3 cup strong coffee)

Instructions:

1. Add the milk, pumpkin, maple syrup, vanilla and spice to a small pot over medium heat and whisk. When the milk begins to steam, use a milk frother for 20 seconds or until foamy.
2. While the milk is steaming, brew the espresso or coffee.
3. Pour the espresso into a tall mug and top with the frothed milk. Add a sprinkling of pumpkin pie spice on top, if that’s your jam.

The post Homemade Pumpkin Spice Latte appeared first on Never. Not. Eating..