It’s fall, and you know what that means! So many sights and flavors of autumn come out to play…The most iconic of the bunch? Pumpkin spice, of course! It seems like we wait all year long for the arrival of Starbucks pumpkin spice lattes and other festive pumpkin flavored foods – so I figured I’d write a post on how to create these spiced scents in your own kitchen.
Pumpkin pie is a MUST throughout the fall season, so what could be better than making your own homemade pumpkin pie spice, especially during the holiday season. This seasoning can be used in your everyday cooking as well as your favorite seasonal recipes. Although there is no actual pumpkin in this spice, it has the same flavor of pumpkin pie that makes everything this time of year feel cozy and comforting, just like a new pair of Uggs.
PUMPKIN PIE SPICE
One thing I love to do is sprinkle a couple of tablespoons of pumpkin pie spice in a small pot of boiling water to make our home smell like a freshly baked treat. You can also sprinkle it in your morning smoothie or cup of coffee for that ‘pumpkin and spice and everything nice’ kind of feeling
4 tablespoons cinnamon
2 tablespoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
¼ – ½ teaspoon ground cloves
Whisk together the cinnamon, ground ginger, allspice, nutmeg and cloves in a small bowl. Transfer it to a small glass jar.
PUMPKIN MAPLE PECAN GRANOLA
This nutty, crunchy, pumpkin-y and not too sweet 9 ingredient granola recipe is like sheer bliss on a spoon. It’s perfect for fall and is filled with fiber, protein and healthy fats, making the perfect breakfast or snack. It also makes a lovely little gift for fall birthdays and holidays. “Give a friend granola, you’ll have a friend for life.”
Yield: 4-½ cups granola
3 cups rolled oats (gluten-free for GF eaters)
1-¼ cups raw pecans
⅓ cup raw pepitas
3 tablespoons sugar
¼ teaspoon sea salt
¾ teaspoon pumpkin pie spice + extra dash of cinnamon
¼ cup coconut or olive oil
⅓ cup maple syrup
⅓ cup pumpkin puree
Preheat oven to 340 degrees. Mix the oats, nuts, seeds, spices, sugar and salt together in a large bowl. In a small saucepan over medium-low heat, war the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon. Spread the mixture evenly onto two baking sheets and bake for 23 – 33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking. Once the granola is golden brown (usually about 25 minutes) remove from oven and let cool completely. It will crisp up as it cools. Transfer to an airtight container. Should keep for a couple of weeks. Enjoy with almond milk, yogurt or on top of oatmeal. Yum!
Recipe from: The Minimalist Baker
SWEET CHILI PUMPKIN SEED CLUSTERS
Pumpkin seeds require a long time in the oven, unlike other nuts and seeds. But it is so worth it! They are loaded with fiber, zinc, copper and plant protein so you can feel great about eating them by the handful. Pumpkin seeds are perfect to use as a garnish on top of a salad to add that simple touch of flavor or to simply snack on throughout the day.
Yield: 1 cup
1 cup raw pumpkin seeds
2 teaspoons chili powder
2 teaspoons maple syrup
1 teaspoon sea salt.
Preheat oven to 275 degrees. Line a large baking sheet with parchment paper. Combine all ingredients in a small mixing bowl and toss to coat evenly. Add pumpkin seeds to a baking sheet in an even layer, but try to keep as many touching as possible – this is what will allow them to form clusters.
Roast for 35 to 40 minutes, or until seeds are puffed and crunchy with a slightly darker green color. Allow to cool completely, at least 20 minutes, before gently breaking into small clusters.
Recipe from : Balanced Cookbook by Laura Lea
PUMPKIN SPICE PECAN BREAD
A healthier take on traditional pumpkin bread, this recipe uses almond and coconut flour instead of bleached white flour.
Yield: 10 slices
¾ cup pumpkin puree
¼ cup canned full-fat coconut milk
½ cup maple syrup
4 large eggs
1-½ cups blanched almond flour
½ cup coconut flour
½ teaspoon baking soda
4 teaspoons cinnamon
½ teaspoon ground nutmeg½ teaspoon sea salt
⅔ cup pecans
Preheat oven to 350 degrees and line a standard (8-1/2 x 4-½ x 2-¾ inch) loaf pan with parchment paper, allowing 1 inch of parchment to hang over the sides.
In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt.
Add wet ingredients into dry and stir until blended. Stir in pecans. Empty batter into loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean. Allow to cool 10 minutes before slicing. Bread will keep in a sealed container on the counter for 24 hours, or refrigerated for 5 days.
Recipe from: Balanced Cookbook by Laura Lea
CRUSTED PUMPKIN WEDGES WITH SOUR CREAM
You can use most varieties of pumpkin for these delicious pumpkin wedges. They will also make a perfect veggie main course for the holidays since the crust is a bit like stuffing.
Yield: Serves 4
1-½ lbs. Pumpkin (skin on)
½ cup grated Parmesan
3 tablespoons dried white breadcrumbs
6 tablespoons finely chopped parsley
2-½ teaspoons finely chopped thyme
Grated zest of 2 large lemons
2 garlic cloves, crushed
Salt and white pepper
1/4 cup olive oil
½ cup sour cream
1 tablespoon chopped dill
Preheat the oven to 375 degrees. Cut the pumpkin into ⅜-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.
Recipe from: Yotam Ottolenghi
If you’re a Trader Joe’s fan like me, one thing I look forward to every fall is the variety of pumpkin goodies lining their grocery shelves. It seems like every week there’s another new product or two that I didn’t see the week before, and if you’re someone who doesn’t really enjoy cooking, here are some of their more popular pumpkin items that are so perfect for the sweater weather time of year.
Pumpkin Spice Bagels
What could be better than starting your day off with a toasted pumpkin bagel, especially this time of year. Festive and so tasty, they’re great to have on hand for out of town guests.
There’s no doubt that all of the items and recipes in this post will have you “falling” in love. If you enjoy cooking, you now have some new ‘must try’ pumpkin recipes, and if you’d rather have it all done, you have a great list of pumpkin treats to buy at your neighborhood Trader Joe’s. What more can I say about pumpkins other than…..enjoy every delicious bite of these perfectly spiced fall favorites. Happy Fall Y’all!!
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