Pumpkin Latte, Pumpkin Cake, pumpkin, pumpkin – who doesn’t like pumpkin?

by | Nov 4, 2011

I love almost anything pumpkin including Olive Garden’s Pumpkin Cheesecake!  I love pumpkin candles, and pumpkin desserts!  YUM!  Here are a few of my favorites:

Pumpkin Latte

Ingredients

  • 2 cups milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons Spice Islands® pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup hot brewed Easy Espresso
  • Whipped cream, pumpkin pie spice and ground nutmeg, optional

Directions

  • In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
  • Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.
Pumpkin Spice Cake

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups sugar
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1/3 cup water
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground nutmeg, allspice and cloves
  • 1/2 cup raisins
  • 1/4 cup miniature semisweet chocolate chips
  • Confectioners’ sugar
  • Reduced-fat vanilla ice cream, optional

Directions

  • In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.
  • In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips.
  • Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with ice cream if desired. Yield: 16 servings.
I will find a way to post my Pumpkin Centerpiece, I am not sure why it won’t allow my photo, but I will figure it out this weekend!  🙂  Have a great Friday!
God Bless,
Janet Scott