- Caramelized Onion, Bacon, & Pumpkin Dip
- Spooky Apple Cider Punch
- Mississippi Blood Pie – Halloween Chocolate Mud Pie
- Curry Pumpkin Soup
- Rustic Italian Pizza
- Beet, Arugula, & Macedonian Feta Pizza with Honey Balsamic
- Pumpkin Spice Dessert Pizza
- Pumpkin Spice Yogurt & Granola
- Pumpkin Spice Latte
- Spiced Pumpkin Mix
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Tag Archives: pumpkin spice
Continuing my journey into pumpkin spiced everything, I present to you Pumpkin Spice Yogurt & Granola! Although this is more of a breakfast meal, I whipped it up late last night, thanks to midnight snack cravings… I was originally just going to have a little yogurt and granola, when I remembered I had a container of leftover Spiced Pumpkin Mix, from making homemade Pumpkin Spice Lattes. I figured it would probably be delicious in my little snack, so I tried it out, and sure enough it was! Good enough, that I made it again today for the blog!
Nothing says fall like Pumpkin Spice Lattes, am I right!?
Truth be told, I’m not really a fan of the syrupy excuse of a latte they serve at Starbucks, so what is one to do when that’s the case?
Make your own damn pumpkin spice latte!
Yeah that’s right.
Stick it to the man, skip the line of vibrating caffeine zombies at Starbucks, and whip up your own delicious version. Not only do you know what ingredients are in it, it’s WAY cheaper, and won’t taste like syrup.
It’s pumpkin spiced ERTHANG season! Rather than let it slip by without participating, I figured it was best to fully embrace it. Starting with this spiced pumpkin mix, which will be the base for my next two recipes, and can be used for so much more!
Ever since everything became pumpkin spiced, I promised my girlfriend, Shannon, that we would make homemade Pumpkin Spice Lattes. Hunting around for recipes, we settled on this one from The Kitchn. Although it was pretty tasty, the recipe called for a lot of pepper, ginger, vanilla and sugar. We adjusted the sugar by half, and cut down big time on the vanilla, but I had already blended the pepper in the pumpkin spice mix, so we just went with it! Definite emphasis on the SPICE, it was strangely spicy, which was alright for the first two sips, but ended up being a bit much after that, so I adjusted the pepper and ginger to a much more appropriate level here.
What’s a guy to do when he has a bunch of pumpkin pie filling and no desire to make dumplings anymore? No brainer. Go to the store, buy tart shells and start pouring in the rest of the filling! So that’s exactly what I did. Since I didn’t want to copy the last recipe exactly, I figured I’d spruce things up a bit with some pecans! (Which go very well with pumpkin I might add!)
Now this filling is a little bit different than your standard pumpkin pie, due to the fact that I started it out with cream cheese. What you end up with is a bit of a hybrid, pumpkin pie-cheescake thing going on which I enjoyed very much!
While I was creating the Roasted Garlic, Spinach & Bacon Rangoon, I also wanted to do some form of dessert finger food. Seeing as I still had half a pack of wonton wrappers left, and several cans of pumpkin filling in my cupboard, this was a no brainer! It’s a fun take on your traditional pumpkin pie, wrapped in wontons, fried into a crispy dumpling, sprinkled with cinnamon sugar and dipped in some whipped cream! Probably don’t need to convince you to try these ones hey? Well if I do, just imagine a cross between pumpkin pie and a churro! YUM!