Pumpkin spiced latter

It’s that time of year where we start taking out all the warming spices, Halloween is in the air and pumpkins are coming out of the ground.  So what can you do with the inside of the pumpkin once you’ve carved a ghoulish face into it?
 
Simply roast the pumpkin flesh (even that sounds ghoulish) by removing the flesh from the inside of the pumpkin, remove the seeds and place the flesh on a roasting tray with a splash of coconut oil, then place the seeds on another tray and spread out.  Place both trays in an oven heated to 180C and roast for 30 minutes.
 
Blend the flesh to a pulp and store in an airtight jar, place the roasted seeds in another airtight jar.
 
Pumpkin spiced latte
Ingredients  

• ▢ 1-2 shots of espresso
• ▢ ½ cup coconut/almond milk
• ▢ 3 Tbsp pumpkin puree 
• ▢ ½ tsp pumpkin spice mix (2 Tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, 1 tsp ground nutmeg
• ▢ ½ tsp Vanilla
• ▢ 2 tsp maple syrup, or sweetener of choice
• ▢ sprinkle of cinnamon

Instructions 
·       Mix the milk and pumpkin together in a blender
·       Transfer to a saucepan and heat on a medium heat for a few minutes till heated
·       Remove from heat, stir in vanilla, spices and sweetener, place in a cup and use a frother to foam the milk or use a blender — just process for 30 seconds or until foamy. 
·       Pour coffee into a large mug, add the foamy milk mixture on top. Sprinkle with cinnamon and enjoy!
 
 
 
You can also use the pumpkin purée and spice mix to make some delicious pumpkin muffins.  I’ll share that recipe next week