It’s Fall, it’s cool out, and pumpkin is everywhere. I used to love the arrival of the pumpkin spiced latte and pumpkin muffins, but now I think we’ve gone a little overboard. Trader Joe’s is pumpkin central right now with everything from the standard canned pumpkin for pies to pumpkin flavored pop tarts.
I make Pumpkin Spiced Lattes at home, and it’s actually pretty simple without all of the chemicals in the Starbucks variety. I keep a small container of pumpkin pie spice by my coffee maker (I actually have a Nespresso and it has changed my life) – and you can buy it pre-blended in the spice aisle of the supermarket, or make your own from :
4 tbs ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
3 tsp ground allspice
Add this to your coffee along with your usual milk and sugar routine and it satisfies the PSL without the huge amount of calories and the chemicals.
Also, I’ve been looking for a way to add pumpkin to a recipe in a savory dish and found this from Skinnytaste (I know I’ve been posting a lot of her recipes but they’re just so good). It’s a cheesy baked pumpkin pasta and it was absolutely perfect. I subbed regular pasta for the whole wheat variety, parm for the pecorino and sage for the rosemary. It’s quick and easy, cheesy and comforting.
So go ahead and overdose on pumpkin, but try to add these lower-calorie and natural options. Enjoy Fall!