Tag Archives: pumpkin puree

Pumpkin Spice Latte

13 Nov

A creamy cup of caffeine-laced autumn flavors…  that’s what this Pumpkin Spice Latte is.  I guarantee it will be a big hit to whomever you serve it.

Pumpkin Spice Lattes

I made these when I had friends over for brunch last week – brunch for one of our friends.  I hope to someday be a woman who brunches for no apparent reason other than the fun of eating with friends, but alas, I am not quite at that stage of life yet.

I know there are about a thousand different recipes for Pumpkin Spice Lattes out there, but I like this version because it’s easy.  Does that make me lazy or wise?  Oh, the things I must ponder…

Pumpkin Spice Latte
4 c strongly brewed coffee
6 c milk (use skim so you will feel less badly about later topping your mug with whipped cream)
12 Tbsp sugar

8 Tbsp pumpkin puree
8 Tbsp vanilla
1 tsp ground cinnamon
1 tsp pumpkin pie spice

optional for topping: cinnamon sticks, sweetened whipped cream, ground nutmeg

Pour the coffee and sugar into a large crockpot.  Whisk to dissolve the sugar thoroughly.  Pour in the milk.  Side note: I also tried whole milk, and skim really did taste best.  I think it allows the pumpkin-y flavor and spices to shine through better.

In a small bowl, whisk together the pumpkin puree, vanilla and spices.  Whisk into the coffee-milk mixture in the crockpot.

Cover and heat on low for 3-4 hours.

To serve, ladle into mugs and top with cinnamon sticks, whipped cream, and a light sprinkle of nutmeg.

Serving note: When you’ve served down to one inch or so of remaining latte, cut the heat!  It will create an unpleasant film.


Pumpkin Ravioli

8 Oct

Pumpkin Ravioli

This recipe screams, “It’s fall!  Buy pumpkins and gourds and mums and hay bales, and scatter them across your front porch and deck and throughout your house!  Keep hot cider on the stove at all times!”

Or you can simply make this Pumpkin Ravioli.  It doesn’t look particularly striking, but it is absolutely delish.  Creamy and rich, plus a little tangy from the fresh parmesan.  Mmmm mmmm.  And if your grocery store happens to carry pepitas, all the better!  A little crunch to complement the creaminess.

Pumpkin Ravioli

Despite a little prep time, this is a simple recipe.  I should know.  I made my ravioli with this little pipsqueak periodically hanging on my legs.

The Pipsqueak

So yes, it really is simple.  A few easy-to-find, budget-friendly ingredients, a little pressing and sealing to form your ravioli, then you boil those suckers and toss them in warmed butter.  What could be better?

The Prep Station

Oh yes, I know.  A magical dish fairy who appears to wash all those dishes.

And perhaps a thyme-infused cream sauce?  The Big Guy hinted he’d like to try this Pumpkin Ravioli with a sauce next time.  Challenge accepted!

Pumpkin Ravioli
makes 4 servings
(a Rachael Ray recipe)

1 c. canned pure pumpkin puree
4 oz. cream cheese, softened
1/4 c. finely grated parmesan cheese, plus additional shavings for topping
1 large egg
salt and pepper
32 wonton wrappers (they’re in our produce section, of all places…)
1/4 c. shelled pumpkin seeds (pepitas), toasted
6 Tbsp. unsalted butter

In a medium bowl, mash together the pumpkin, cream cheese, grated parmesan, egg and 2 pinches each salt and pepper.

Line a baking sheet with parchment paper and set aside.  Place 16 wonton wrappers on the baking sheet.  Top each with a tablespoon of the pumpkin mixture.  Brush the edges with water, top with a wonton wrapper, and press to seal, gently squeezing out air pockets.  Try not to squeeze pumpkin out the sides!  Otherwise they might not seal well and you’ll end up with chunks of that delicious filling floating around wasted.

Bring a large pot of salted water to a boil.  The salt helps keep the ravioli from sticking together, so be liberal.  In a large skillet, melt the butter and keep warm.

Working with four ravioli each time, place into boiling water and let cook until they float to the surface, about three minutes.  Using a slotted spoon, remove the ravioli from the water and place in skillet with butter, turning to coat.  (At this point, next time I’ll put the ravioli directly on Plate 1, which I’ll keep warm in the oven until all are finished.  I piled all 16 of mine into the skillet and they stuck together horribly.)

Divide the ravioli between 4 plates.  Season with pepper, plus salt if needed.  Scatter toasted pepitas on top and pass shaved parmesan at the table.