It’s October. The world once again worships the pumpkin.
Pumpkin spice lattes wave the checkered flag on summer and herald the start of autumn. We are powerless to resist.
The ultimate pumpkin recipe is, of course, pumpkin pie – a treat reserved for Halloween week in our house. This year’s offering will hopefully sport a piped chocolate spider web (^-^) cos tradition needs to be built on. Fact.
With an extra tin of pumpkin puree burning a hole in the larder, a pre-pie pumpkin taster recipe seemed like a good idea. Enter baked pumpkin doughnuts via mommyhoodsdiary.com. Little did I know I would dislike batch baking quite so much. Thank Pumpkin they taste good.
I made my own pumpkin spice mix with equal amounts of ground ginger, nutmeg and cinnamon making for an almost treacly flavour. Very moreish. Not too sweet, just moist and spicy. Perfect for the season.
Mid bake I decided to use the leftover pumpkin puree to try a homemade PSL. Heat a cup of milk with your pumpkin and a spoonful of sugar. Bring to a simmer then add a drop of vanilla and some pumpkin spices. Froth with a blender and pour over some coffee. Let me just say – not worth the time. Maybe it was just a step too far on a busy day.
What I did learn was that I like to glaze. A lot.
Maybe next time it should just be a two auntie operation…