Who doesn’t love autumn? It’s the perfect time to start getting cozy, break out your favorite fall fashions and enjoy your favorite comfort foods. And we’d be lying if those favorite comfort foods didn’t include pumpkin.
From the now-classic pumpkin spice latte to the pumpkin pie you’ll eat at Thanksgiving, pumpkin flavors are best in the autumn. But If you’re looking to re-create some of your favorite foods at home, we’ve got you covered. Here are three easy pumpkin recipes you can try. Your roommates (and your Instagram) will thank you!
Pumpkin Spice Latte
Instead of spending $5+ every morning, use these ingredients to make your favorite fall drink at home.
- 1 cup of milk
- 1 tablespoon of white sugar
- 1 tablespoon of pumpkin puree
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of vanilla extract
- 1 espresso shot
- Combine half the milk, sugar, pumpkin puree, pumpkin pie spice and vanilla extract in a small saucepan. Put pan over low heat and mix. Let simmer for 5 minutes
- Add the remaining milk and stir.
- Pour the mixture through a sieve to remove pulp, then put back in the saucepan. Stir in the espresso until the liquid foams.
- Pour into a mug and enjoy!
The best way to impress anyone is by making homemade pasta. This process becomes a lot easier if you have a pasta maker to roll out the dough, but if you don’t — you can roll it out by hand as well. It will just take a lot longer to make, but it will still be completely worth it!
- 3 cups of flour, plus more for rolling
- 12 ounces of pumpkin puree
- Salt (for cooking)
- Put the flour in a large bowl and make a hole in the middle of the pile. Add the pumpkin puree on top and begin to mix together.
- Using clean hands, mix the ingredients until it forms a stiff dough. You should be able to push into the dough and watch it bounce back. If it doesn’t do that, add more flour.
- Wrap the dough in saran wrap and let it sit in the refrigerator for 30 minutes.
- Flour your cooking surface and the pasta maker. Take the dough out of the refrigerator and cut it in half.
- Roll out the first half of dough so it’s less than 1/8 of an inch thick. Cut it into ¼ inch slices.
- Repeat this with the second half of the dough.
- To cook right away, heat salted water to a boil. Place the pasta in for two minutes, then strain.
- To freeze and save for later, portion out individual sizes and place each in a plastic bag. You can keep this pasta throughout autumn and cook in in boiling water at a later time.
Instead of offering hummus and pita chips at your next party, how about a sweeter alternative? You can pair this dip with cookies and fruit for a different take on an appetizer.
- 15 ounces of 100% pure pumpkin
- 16 ounces of cream cheese, softened
- 2 cups of confectioners’ sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of ground ginger
- In a large bowl, beat the pumpkin and cream cheese until smooth. Gradually fold in the remaining ingredients until they are all combined.
- Cover bowl with saran wrap and chill for 2 hours.
- Remove from refrigerator and serve with sides of your choice.
For more recipes, check out the books below!