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Pumpkin Spice 3 Ways!

Pumpkin Spice Latte, Pumpkin Cheesecake, and Pumpkin Bisque - all gluten-free & low-carb!


 

EASY Pumpkin Spice Latte


Ingredients:

2 T canned pumpkin (not pie filling)

1 T pumpkin pie spice

1 T vanilla extract

1 T sweetener to taste (I use golden monkfruit or honey)

1 cup almond milk

2 espresso shots or 1/2 cup very strong coffee


Make it: Combine everything except the coffee in a large mug and cover with plastic wrap. Poke a hole in the plastic and microwave for one minute. Carefully remove plastic and whisk VIGOROUSLY for a full 60 seconds. Add the coffee. Top it off with some whip cream (we love CocoWhip made from coconut milk) and a shake of pumpkin spice! ☕️

 

Pumpkin Bisque (creamy, spicy, dairy-free winter soup)


If you think you don't like pumpkin, or bisque, try this anyway.


Ingredients: 1 can pumpkin OR 1 peeled and cubed winter squash (butternut or kabocha)

1 can full-fat coconut milk

1 large yellow onion, peeled and roughly quartered

5-10 garlic cloves, to taste

1 T. veg broth base or boullion stock base plus 2 cups water OR 2 cups veg or chicken stock

2 T peeled fresh ginger

1 T canned chipotle in adobo peppers (find in the Mexican section)

2 T soy sauce (to taste)


Make it:

InstantPot directions: Put everything except the coconut milk in the instant pot and cook under pressure on high for 15 minutes.

Stovetop directions: Put everything except the coconut milk and soy sauce into a stockpot and bring to a simmer then cook covered on medium-low simmer until onions are tender, approx 30 minutes.


Add the coconut milk and soy sauce to the mixture and blend with an immersion blender or in your blender until creamy and smooth.


Top with cashews, pumpkin seeds and cilantro.

 

Pumpkin Pie Cheesecake


Crust:

Ready-made NUT pie crust by Blue Diamond (found in your baking aisle) or pie crust of choice


Filling:

1 can pumpkin (not pie filling)

1/2 cup brown sugar Swerve (or brown sugar if you aren't carb conscious)

1 cup whole milk ricotta cheese

3 eggs (room temp)

2-3 T pumpkin pie spice (to taste)

1 package light cream cheese (softened)

1 T vanilla

1 T maple syrup


Make it:

Using a hand mixer will give you the best texture! Beat eggs until fluffy. Add cream cheese, pumpkin, ricotta cheese, sugar, vanilla, pie spice and maple syrup and combine well until smooth. Pour into pie crust (don't overfill) and bake at 350F for 45-60 minutes until the center is set.

Let cool completely before serving (tastes better after chilling overnight, like cheesecake!)


Happy Fall! 🍁



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