Pumpkin is one of my favorite things about fall. I start stocking up on cans of organic pumpkin puree in September and buy pumpkin coffee as soon as I see it on the shelves.
It was a sad day when I found out the Starbucks pumpkin spice latte is not vegan – even when made with soy milk – but what can you do? In addition to regular pumpkin flavored coffee, there are other ways to get my fix, including Averie’s at home version, which looks even better than the original.
Besides, baking and cooking with pumpkin is really where it’s at. I’m already on my second batch of my beloved pumpkin biscuits and last weekend I tried Chocolate-Covered Katie’s pumpkin squares for the first time. I made them gluten-free and seriously, they came out perfect. As Katie mentioned in her post, using agave syrup would make the squares fluffier and I actually think that’s why they were so great. Anything that can make baked GF goods “fluffier” is a must.
I can never bake my way through a whole can of pumpkin at once though, so I usually have leftovers to experiment with during the week. Pumpkin oatmeal seemed like an obvious choice. I added some puree into to a bowl of growing oatmeal and then topped it off with some maple syrup.
As you can see, it’s a little watery. I think I should have reduced the amount of water and almond milk since I added 1/3 cup of canned pumpkin that gave it more moisture. I normally use 1/3 cup of oats with 2/3 cup each of water and almond milk. Next time I think I’ll use 1/2 cup of each liquid instead.
Other simple tricks to get my pumpkin fix are mixing it up with some almond butter and spreading it on a rice cake and I’m going to try making some pumpkin butter from scratch, too.
Have I overdone it on the pumpkin yet? Nope. Check back with me in a couple of months though…