Ah fall. Fall means pumpkins. And we Americans (most of us anyways) love our pumpkin spice. Is that just an American thing? I don’t know. Hmm.
(Ok international readers. Is pumpkin spice a thing in your country? Let me know in the comments, I would love to know!)
On a whim the other day I decided to cook up a pie pumpkin. I’m not really sure why they are called pie pumpkins. It’s not like they are used expressly for pumpkin pie. Honestly I buy one almost every year…not knowing if it will be for decor or for eating.
My kids decided that the pumpkin was purchased so that they could roll/push it off of the kitchen table. No. That was actually not the purpose, my dear sweet children whom I love with all my heart but also who drive me completely loopy.
So to take the loopiness down a notch I cooked it up in the oven. I thought I could make some pumpkin bread with the puree.
And yep I made 4 full sized loaves. That used up about 4 cups. And I still had about a cup left over.
So I made up a new drink which was totally easy and delicious. My daughter (age 1 1/2) literally goes crazy for it. My son (age 4) asks every time if it is chocolate milk and wants nothing to do with it when I tell him that no, it isn’t.
The flavors here are so simple and yet so delicious. Pumpkin tastes a bit like cooked squash, so on its own it isn’t all that tasty. But with honey, spices and almond milk? Yum 🙂
Easy, Dreamy Pumpkin Spice Smooothie
- 12oz unsweetened vanilla almond milk
- 4oz chilled pureed pumpkin (you can make your own puree, see below)
- 1 small spoonful honey
- 1/2 teaspoon cinnamon
- a pinch or two of nutmeg
- Measure about 1/2 cup pumpkin puree into a large glass. (I use a pint mason jar.)
- Add honey, cinnamon and nutmeg and stir well to combine.
- Add vanilla almond milk and stir.
To make the pumpkin puree
- Preheat the oven to 395°.
- Take a pie pumpkin and carefully cut it in half with a large knife.
- Place cut sides down in a large baking pan. (You can also bake them one half at a time if you don’t have a big enough pan.)
- Add a few inches of water to the pan and cover with tinfoil.
- Bake for 1 hour.
- Remove from oven, test for doneness and cool.
- Scoop out seeds and stringy stuff, set aside. Save the liquid from the pan.
- Scoop out the pumpkin and put it in the blender. Add a cup or so of the saved liquid (eyeball it) and puree.
- Chill the puree.
This is super cheap. 89¢ for 16oz. Isn’t that crazy? I will definitely be making this again!