Pumpkin Puree

This is another fall technique/recipe I’ve been trying to make for the past few years. This is the first time I’ve made it correctly and I’m so proud of myself! I usually tried to make it without a recipe and it’s been one big flop. This year I found a recipe, followed it, and was successful.

The key to making pumpkin puree is to use the sugar pumpkins which are the smaller pumpkins. They are usually not the ones you use to make jack-o’lanterns with. I got mine from a local dairy farm – Young’s Dairy last week so I could make pumpkin puree. The Imaginative One reminded me they were sitting outside and I needed to do something with them. So last night I took one of the two pumpkins I bought and made the puree.

This morning I used some of the puree in my pumpkin spice latte. Oh my goodness – DELICIOUSNESS!20120923-085942.jpg

Pumpkin Puree

Once a Month Mom

Stars of the recipe:

  • 1 sugar pumpkin

Steps:

  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half. Trim off the stem.
  3. Use a spoon to scrape out the seeds and guts. (Save the seeds to make roasted pumpkin seeds – YUMMY!)
  4. Prick the flesh with a fork and place it on cookie sheet, flesh down.
  5. Roast for 45 minutes to an hour until the flesh is fork tender. (Mine took 40ish minutes.)
  6. Allow to cool and then peel off the skin. Discard the skin.
  7. Puree in a food processor.
  8. Use in your favorite pumpkin recipe or freeze in freezer bags/containers until you are ready to use the puree.

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Pumpkin Spice Latte

I love lattes.  Love, love, love them!  Okay I guess you get the picture.  My favorite flavoring is peppermint or mint depending on what the coffee-house has on stock.  During the fall, I love pumpkin spice lattes though.

Last week, I taught for a half of a school day, attended a funeral and then luncheon, walked over to the boys’ school to pick them up in extreme humidity, and then spent time with family.  After all that, I needed a nap which I took.  Once I woke up, I picked up the boys to go visit with my mom and her friend.  I was still dragging so I went to Starbucks and discovered they had pumpkin spice lattes a few days earlier than normal.  I was so excited!!!

For the past few years, I’ve been attempting to recreate the latte at home but was unsuccessful.  If you don’t succeed, keep trying.  This year I was finally successful.  Yeah!

I hope you enjoy these as much as I do.

Pumpkin Spice Latte

Once a Month Mom

Stars of the recipe:

  • 3 Tbsp. pumpkin puree
  • 1/2 Tbsp. vanilla creamer
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/2 Tbsp. brown sugar
  • 3 oz. milk
  • 6 oz. strong coffee

Steps:

  1. Blend all the ingredients except for the coffee.  (Blend until smooth.)
  2. Microwave the blended ingredients for 1 minute.
  3. Add the hot coffee.
  4. Top with extra ground cinnamon or whipped cream (optional).
  5. Enjoy!

 

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