Pumpkin Love

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I love fall for so many reasons; beautiful changing leaves, crisp air, football and pumpkin everything.

If you are like me and enjoy a Pumpkin Spice Latte in the fall then you will love this Pumpkin Spice Coffee Creamer from Danielle Walker at Against All Grain. Unlike the version you will get from Starbucks that is loaded with sugar (49 grams in a grande), artificial flavors, carrageenan, preservatives and didn’t even contain pumpkin until recently, this version uses clean ingredients and is extremely delicious.

Starbucks Pumpkin Spice Latte Ingredients

Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents].

This Version- Danielle Walker’s Against All Grain

Almond milk, coconut milk, pure maple syrup, pumpkin, pumpkin pie spice (cinnamon, nutmeg, ginger, clove), pure vanilla extract

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Pumpkin Spice Creamer

Ingredients

  • 3⁄4 cup unsweetened almond milk

  • 3⁄4 cup full-fat coconut milk

  • 1⁄3 cup pure maple syrup

  • 3 tablespoons pumpkin puree (homemade recipe below)

  • 1 teaspoon pumpkin pie spice

  • 1⁄2 teaspoon pure vanilla extract

Directions

  1. Combine all of the ingredients in a saucepan over medium high heat

  2. Simmer for 5 minutes, whisking occasionally, until heated through and slightly frothy on top

  3. Add to your coffee or shot of espresso

  4. Can be stored in the refrigerator for up to one week

Enjoy!

https://againstallgrain.com/2017/10/18/paleo-pumpkin-spice-latte-recipe/

Homemade Pumpkin Puree

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Ingredients

  • 1 baking pumpkin (pie pumpkin or sugar pumpkin), rinsed and dried

  • Kosher salt

Directions

  1. Heat the oven to 400 degrees F.

  2. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling

  3. Remove the stem and split the pumpkin in half from top to bottom

  4. Scoop out the seeds and fiber (reserve seeds for another use)

  5. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan.

  6. Roast until a paring knife can be easily inserted and removed from the pumpkin, 45 minutes to an hour (test in several places to ensure doneness)

  7. Cool the pumpkin for 1 hour

  8. Remove the roasted flesh of the pumpkin from the skin to a food processor or blender

  9. Puree until smooth, 3 to 4 minutes

  10. Strain to remove any remaining stringy pieces

  11. Store in the refrigerator for up to 1 week or freeze for up to 3 months

Pumpkin Recipe Roundup

I have included some of my favorite treats to go with your delicious Pumpkin Spice Latte; Pumpkin Donuts, Pumpkin Pancakes, Pumpkin Zucchini Muffins and Pumpkin Butter. Just click on the image to be taken to the recipe!

Happy Fall!

Nicole SattlerComment