Tuesday, October 1, 2013

Taste of Fall: Pumpkin Spread + Bonus Links

Today I'm back with a taste of Fall ~ but this time it is sweet!
This recipe comes from dear ol' Martha Stewart so you know it must be good!
Pumpkin spread can be used for all sorts of things ~ on your toast, as topping for pancakes, or as a dessert dip for cookies or sweet crackers.
Decide which way you and your family like it best!

Pumpkin Spread

2 sticks softened, unsalted butter (each stick a 1/2 cup = 1 cup butter)
1/4 c. plus 2 Tbsp. pumpkin puree
3 Tbsp. maple syrup
1/2 tsp. pumpkin pie spice OR cinnamon
1/2 tsp. coarse salt

Beat together butter, puree, syrup, spice, and salt with a mixer on high speed until pale and fluffy.
Refrigerate and use within two weeks.


Bonus Links:
Can't get enough pumpkin? Look no further than Martha's fab collection of pumpkin desserts!

Missing your Pumpkin Spice Lattes? Here is a recipe for both Pumpkin Spice Lattes & Pumpkin Spice Chai Lattes {courtesy of Rebecca}:
    For the Pumpkin Spice Base:
  • 1 cup real pumpkin puree (not pie filling)
  • 3/4 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch of salt 
  • For the Pumpkin Spice Chai Latte:
  • 2 tablespoons Pumpkin Spice Base
  • 1 cup milk (whole, 2%, skim, almond, coconut, soy, what have you...)
  • 1 chai tea bag
  • Optional for serving:
  • Whipped Cream
  • fresh nutmeg

To Make the Pumpkin Spice Base:
Mix all of the base ingredients together until it is evenly coloured and darkened. Scrape it into a clean jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.
To Make a Pumpkin Spice Chai Latte:
Pour about 4 ounces of boiling water over the chai tea bag (unless you're using green or white chai, in which case you use under-boiling water!) Let it sit while you prepare the pumpkin milk.
Stir the Pumpkin Spice Base and the milk together in a microwave safe 2 cup container or a saucepan until smooth. If microwaving, heat on high until steamy and frothy. If heating in a saucepan, heat over medium high heat until steaming hot.
Pour the hot milk into the tea. You can leave the tea bag in if you'd like it very strong or remove it according to your own preference. Serve as is or top with a thick cap of whipped cream and a few scrapings of nutmeg. 
To Make a Pumpkin Spice Latte:
 Replace the specified chai with a shot of espresso or a small cup of strongly brewed coffee.

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