The Pumpkin Spice Latte (PSL) started the favorite fall trend and now people can't get enough of all things pumpkin spice!
Eye Opener's Hilary Kennedy stopped by Roni Proter's kitchen where she showed us how to incorporate that trendy flavor into every single bite. From breakfast to lunch and even dinner (yes, dinner!!!) get your pumpkin taste buds ready!
Thanks Roni and dinnerreinvented.com for these yummy ideas!
1. Pumpkin Spice Pancakes
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. pumpkin pie spice
1 ½ cups 2% milk
1 tbsp. melted butter (or vegetable oil)
1 cup pumpkin puree
3 tbsp. brown sugar
In a large mixing bowl, combine the flour, baking powder, salt and pumpkin pie spice and stir until combined. Crack the egg and add to the flour mixture, lightly beat until yolk is broken. Add the milk, melted butter, pumpkin pure and brown sugar and mix until combined. If mixture is very thick, you can thin it with a splash of milk. Heat a griddle on medium high heat. Spoon pancake mixture into the pan forming large circles. As soon as you see tiny bubbles form on the pancakes, flip and continue cooking until lightly golden. Serve with maple syrup or whipped cream. Sprinkle with cinnamon (optional).
2. Pumpkin Spice Cupcakes with Cream Cheese Frosting
1 box favorite vanilla cupcake mix
2 tsp. Pumpkin Pie spice
1 tsp. ground cinnamon
1 stick butter, softened
2 large eggs
1 – 15oz can pumpkin puree
For cream cheese frosting:
1 – 8oz package low fat cream cheese, room temperature
½ stick butter, room temperature
1 cup powdered sugar
In an electric mixer, beat all the cupcake ingredients for 3-5 minutes until completely mixed. Pour into lined muffin tins and bake at 350 for about 20 minutes or until you can stick a wooden toothpick and it comes out clean. Meanwhile, make the frosting by beating the butter and cream cheese until fluffy (about 3 minutes). Turn the speed down to low and add powdered sugar, one spoonful at a time. Scoop the cream cheese frosting onto each cooled cupcake, sprinkle with pumpkin seeds (optional) and serve!
3. Creamy Pumpkin Pasta Sauce
½ cup roasted pumpkin puree (can use canned pumpkin in a pinch)
½ onion, chopped
1 garlic clove, minced
1 – 15 oz. can tomato puree
1 tsp. dried oregano
1 tsp. dried thyme
½ cup heavy cream
generous pinch of sugar
kosher salt and fresh cracked pepper to taste
In a saucepan, sauté the onion and garlic until they become translucent. Add in the tomato and pumpkin puree, thyme, oregano, sugar, salt and pepper. Simmer until sauce thickens, then stir in the heavy cream. You can serve it chunky, or blend until smooth. Pour over pasta of your choice and sprinkle with Parmesan.
4. Roasted Pumpkin Soup in a Sourdough Bread Bowl
1 small pumpkin pie pumpkin
1 small butternut squash
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and roughly chopped
1 32 oz. box organic chicken broth (can use vegetable broth)
1 cup heavy cream
½ cup Vermouth or white wine
2 sprigs fresh sage, chopped very fine
1 tbsp. dried thyme
Kosher salt and fresh cracked pepper to taste
Olive oil for roasting
1 sourdough bread loaf, I use California Goldminer Sourdough Bread because it is extra tangy, crusty and will hold up to the soup.
chopped chives (optional, for garnish)
roasted pumpkin seeds (optional, for garnish)
smoked paprika (optional, for garnish)
Peel the butternut squash, slice in half and scoop out the seeds. Cut the pumpkin in half and scoop out the seeds. Drizzle both the squash and pumpkin with olive oil and salt and pepper. Roast at 375 for about 40 minutes, or they are fork tender. Remove from the oven and cool. Meanwhile, sauté the onions, garlic and carrots in olive oil (about 2 tbsp.) until they are soft. Scoop the pumpkin out of the peel and place in a high-powered blender, along with the butternut squash, onion and carrot mixture, vermouth and chicken broth. You may need to do this in batches as you will have a large amount. Once blended, pour into a pot, along with sage, thyme, salt and pepper and bring to a simmer. Add the heavy cream, stir and turn off the heat. Ladle soup into sourdough bread bowl and garnish with paprika, pumpkin seeds, chives or croutons.
For the sourdough bread bowl, cut a fourth of the top off of a sourdough bread boule. Scoop out the soft bread with your fingers, leaving about one inch from the crust. Place the uncovered bread in an oven at 350 degrees for 20 minutes or until both the top and bread bowl are crusty and brown.
5. Pumpkin Spice Latte Cocktail
1 oz. espresso liqueur (like Kahlua)
1 oz. Rumchata (cinnamon flavored rum and rice milk liqueur)
1 oz. Pumpkin Spiced liqueur
½ cup coffee, cooled to room temperature
splash of milk, cream or half and half
1 large glass of ice
whipped cream and cinnamon for garnish
In a shaker, combine the Espresso liqueur, Rumchata, Pumpkin Spice liqueur, coffee and ice. Shake vigorously and pour into a cocktail glass. Top with milk and whipped cream. Sprinkle cinnamon on top. This cocktail can also be served warm. Instead of the ice and shaker, just combine all the ingredients in a mug and stir to combine.