Snow on the ground and cold in my bones, it’s time for…
I finally got a chance to roast the sugar pumpkin that I bought with those jack-be-littles. I attempted to follow Bored’s excellent pumpkin puree directions, but I forgot that her cheese pumpkin was much larger than my sugar pumpkin. I should have taken my pumpkin out after half an hour. Since I didn’t and left it in there for a full hour, all the pumpkin juices burned to lovely black char dust. No pumpkin syrup for me. :( On the plus side, I didn’t need to use a food processor at all because the pumpkin was already all soft and mashy. I got a respectable 3.5 cups of puree/mashed pumpkin from my 3.8 lb pumpkin.
Inspired by FatFree Vegan Kitchen’s pumpkin spice hot chocolate. Pumpkin and chocolate go incredibly well together!
PUMPKIN SPICE HOT COCOA
2 tablespoons cocoa powder
cup pumpkin puree
teaspoon plus teaspoon ground cinnamon, divided*
teaspoon plus a pinch ground nutmeg, divided*
teaspoon plus a pinch ground ginger, divided*
teaspoon plus a smidgeon ground allspice, divided*
teaspoon plus a smidgeon ground cloves, divided*
teaspoon vanilla extract
sweetener to taste
whipped cream and marshmallows
* Alternately, substitute the spices altogether with to 1 teaspoon, plus teaspoon pumpkin pie spice, divided.
Mix together all ingredients and heat until steaming. Top with whipped cream and/or marshmallows. Mix together remaining spices and sprinkle on top.
Yield: 1 mug of steaming deliciousness
If you’re already making pumpkin hot cocoa, why not make some pumpkin whipped cream, too? It goes great with just about everything: hot cocoa, pumpkin souffle, pie, cupcakes, pancakes, muffins, you name it!
SPICED PUMPKIN WHIPPED CREAM
cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg*
teaspoon ground ginger*
teaspoon ground allspice*
teaspoon ground cloves*
1 tablespoon powdered sugar (optional)
* Alternately, substitute the spices altogether with 2 teaspoons pumpkin pie spice.
- Beat cream and sugar in a cold bowl until soft peaks form.
- Add vanilla extract and spices. Beat until stiff peaks form. Do not overbeat, unless you want spiced butter!
- Gently fold in pumpkin puree.
Yield: 2 cups whipped cream
There are lots of pumpkin pie spice recipes† out there, but this is what I’ve settled on:
PUMPKIN PIE SPICE
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
Mix and smell the wonderfulness!
Note to self: Next time, get ground cloves. As nice as the butt end of my knife now smells, there are better ways to spend my time.
† I’ve come across the following ratios for pumpkin pie spice:
I’m sure there are lots more combinations out there. I settled on a 12 : 4 : 4 : 3 : 3 ratio.