How to make pumpkin spice and 3 recipes to use it in
Pumpkin spice has become the favourite taste of autumn, and with good reason, it’s delicious! The smell of cloves, nutmeg, and cinnamon in the air evokes sweater weather feelings, and tells your soul its time to snuggle up and watch practical magic.
There can be a lot of fake flavours to watch out for tho, so I thought, why not share how to make pumpkin spice and also a few of my favourite pumpkin spice flavoured recipes.
If you live in the U.K., you might not have realised that you’ve been eating pumpkin spice for quite some time, it just goes by a different name, mixed spice. A nearly identical mixture of spices and used in beloved recipes like bread pudding and minced pie. You can make your own pumpkin spice mixture with the recipe below, but feel free to add a bit more or less of something to suit your tastes.
- 6 Tablespoons ground cinnamon
- 4 Teaspoons nutmeg
- 4 Teaspoons ground, dried ginger
- 3 Teaspoons ground cloves
Combine all ingredients and store in a cool dry place
Pumpkin spice latte recipe
Pumpkin spice lattes and autumn go hand-in-hand. Coveted by many, and not officially fall for some until they’ve had their first sip of the liquid goodness. Famed by major coffee chains, it’s actually quite easy, and equally delicious to make at home.
- 32 Ounces milk of choice
- 3 1/2 Tablespoons pumpkin puree
- 1 Teaspoon pumpkin spice mixture
- 1 1/2 Tablespoons vanilla extract
- 4 Tablespoons sugar or sweetener of choice
- 16 Ounces strong coffee or 8 ounces espresso - hot
- Whipped cream and pumpkin spice for topping
In a saucepan add milk, puree, spices, vanilla, sugar and coffee, whisking until all ingredients are combined and it’s hot. Distribute into mugs and top with fresh whipped cream and a dash of pumpkin spice
Pumpkin spice porridge recipe
Breakfast is a great way to start the day off with a touch of comfort. And recipes like pumpkin spice porridge are a wonderful way to get some added protein and incredible nutrients, like magnesium, potassium and zinc, into your diet without a fuss.
- 100 Grams whole oats
- 25 Ounces milk of choice, and additional depending on how creamy you’d like it
- 2/3 Cup pumpkin puree
- 1/2 Teaspoon pumpkin spice
- 1 Tablespoon sugar or sweetener of choice
- Pumpkin seeds
- Walnuts or nut of choice
Using a sauce pan, add the milk, pumpkin puree, spices and sugar until combined. Add your oats and stir until creamy. You can add extra milk if you prefer a less thick porridge. Serve topped with pumpkin seeds and crushed walnuts.
Butternut squash and lentil soup with pumpkin spice recipe
Creating comfort foods with the change of seasons is a great way to bring warmth and relaxation into the home. Butternut squash and lentil soup is a delicious, hardy soup that is great fresh, or can be stored frozen for a day when you really need a little extra comfort.
- 1 Large butternut squash, peeled, cut into cubes, and seeded
- 200 Grams red lentils
- 1.5 litres vegetable broth
- 1 Large white onion, diced
- 3 Large celery stocks, cleaned, diced
- 4 Coves garlic, crushed
- 2 Teaspoons pumpkin spice
- 1 Teaspoon turmeric
- 1 Teaspoon curry powder
- 2 Teaspoons salt - salt to taste
In a soup pot, sautée your garlic, onions, celery, and butternut squash until the onions start to become translucent. Add your vegetable broth, lentils and seasonings. Cook on a low boil until the butternut squash starts to break down and the lentils are cooked. Using a blender, or emersion blender, blend all ingredients until smooth. Serve topped with pumpkin seeds or croutons.