I discovered a recipe where you blend a tablespoon of canned or fresh pumpkin into your almond milk, and you add some pumpkin spice, a dash of vanilla, and a splash of pure maple syrup. When it’s all frothy, you pour this over your coffee for a delicious pumpkin spiced latte.
You can even top it with the pumpkin whipped cream you can make by blending heavy whipping cream with two tablespoons of pumpkin, some pumpkin spice, and a little sweetener of choice.
Drink this delicious treat alongside the pumpkin pie you’ve already made.
I know it’s only September, but in our minds, autumn is already here. The cool evenings, the red and orange tipped leaves just beginning to change from the green of summer, and the acorns covering the path make us all want pumpkin in everything.
And yes, I’ve found pumpkin pasta sauce for the pumpkin ravioli.