Beverages, Food

Easy, Dreamy Pumpkin Spice Smoothie (without using a blender!)

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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.

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The pumpkin in question *cue dramatic music*

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.

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Pumpkin puree! I actually cooked the pumpkin and put it in the fridge for a few days before I pureed it.

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.

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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

Makes: 16oz

Ingredients:

  • 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

 

Directions:

  1. Measure about 1/2 cup pumpkin puree into a large glass. (I use a pint mason jar.)
  2. Add honey, cinnamon and nutmeg and stir well to combine.
  3. Add vanilla almond milk and stir.

 

To make the pumpkin puree

  1. Preheat the oven to 395°.
  2. Take a pie pumpkin and carefully cut it in half with a large knife.
  3. 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.)
  4. Add a few inches of water to the pan and cover with tinfoil.
  5. Bake for 1 hour.
  6. Remove from oven, test for doneness and cool.
  7. Scoop out seeds and stringy stuff, set aside. Save the liquid from the pan.
  8. Scoop out the pumpkin and put it in the blender. Add a cup or so of the saved liquid (eyeball it) and puree.
  9. Chill the puree.

Cost:

This is super cheap. 89¢ for 16oz. Isn’t that crazy? I will definitely be making this again!

Enjoy!

~Rachel

The Great Outdoors

Babies, Pumpkins and Toddler Havoc

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October is my favorite month. Hands down. The beauty of the season is astounding. And for us, good things have always happened in the month of October. My husband and I started dating in late September of 2009. We found out we were expecting our first child October 31st of 2012. And this month…

I’m lucky enough to say that I am expecting again. It didn’t feel so lucky, at first. I was so sick! When I confessed this so some of my female relatives, they said that a person is typically increasingly sick with each new baby…so if you have 3 kids you’re bound to feel like death with the 4th pregnancy? Thanks for that. I’m quite happy to have just two kids for now. Technically two.

We’ve had a lot of fun as a family lately. Got to enjoy a lovely vacation to Vermont last month. Go ahead and ask me why Vermont. “There’s nothing there,” said my husband, “nothing to do!” Oh darling, that is the point. My pregnant, introverted self just craved the peace and quiet that the state has an abundance of. Plus Ben and Jerry’s has their headquarters there. Need I say more? 🙂

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Vermont was a lot of fun. I really enjoyed it. Little J however, decided that he was going to go on a hunger strike of some sort. So our day in VT was a blur of fussies and trying to keep him entertained and pleading with him to try the most delicious macaroni and cheese in the whole entire world. And yes, it really was. But that’s life with toddlers. He enjoyed parts of our journey more than others.

But when we got back home we decided to do some fun local stuff. On a whim last week we decided to take a trip out to a pumpkin patch, so that we could pick our own pumpkin as a family.

It was a really neat experience. We traveled to a farm and drove a gator out to their pumpkin patch.

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We got to cut our own pumpkin off the vine with these interesting pruning clippers or whatever in the world they are called. J got to hold them most of the time. And was supervised. They were rather dull and he couldn’t open the handles. Although, that didn’t stop him from trying to smash every pumpkin within reach. He’s a riot, I love him.

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And here’s me.

There’s the baby (in my belly) in the pumpkin patch. (Yes I wore that orange shirt on purpose.) 4 months pregnant here. And the sun was in my eyes. But oh my word, what a gorgeous day it was!

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This was the pumpkin that we finally settled on. It was sitting in our car for about a week. And we will be lucky if it gets carved before Halloween! Haha that’s just how it is in our house.