Another great thing about the month is the return of pumpkin as an ingredient. It's a tradition for me to grab a pumpkin latte and take a stroll around the Mill Pond in Setauket. Andrew and Logan joined me last year for the first time, and we plan on going again soon.
|Last year at the Mill Pond|
I tried something new this year, I made my own pumpkin puree from a locally grown cheese pumpkin. What. A. Pain. I try to avoid cans whenever I can (I'll pass on the BPA, thanks), but peeling and chopping the pumpkin was such a big production that I'll stick to the canned pumpkin for the rest of the season.
|I peeled and cubed the pumpkin, then|
steamed the pieces until easily pierced with a fork..
|and blended them into a puree.|
|That one pumpkin made a lot of puree!|
|Logan looking festive while eating oatmeal |
with pumpkin and apple puree.
Iced Pumpkin Frappes
Makes 2 large servings
|Freezing the coffee in ice cube trays|
was my stroke of genius.
- 16 coffee ice cubes
- 1/4 cup of pumpkin purée
- 1/2 cup coconut milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- Brew 2 cups of coffee ahead of time, and freeze in ice cube trays.
- Once frozen, add the cubes along with the rest of the ingredients to a blender, and blend until the ice is blended enough to drink.
- Pour into glasses, sprinkle with a dash of cinnamon, and enjoy along with the warm fall weather we've been blessed with so far :-)
|I cheated and added traditional whipped cream to these,|
but if you're feeling ambitious you can top them with coconut
whipped cream, like I made here. These were delicious with
pumpkin muffins, fresh from the oven!
Pumpkin Spice Lattes
|Cooling on the windowsill|
- 2 cups fresh brewed coffee
- 1/4 cup pumpkin puree
- 1 Tbsp. vanilla extract
- 3 cups coconut milk
- 1 tsp. pumpkin pie extract
- 2 tsp. sugar
- Combine all ingredients in a saucepan over the stove.
- Heat over a low flame until warm, but don't let it boil.
- Serve immediately.