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3 Pumpkin Favorites to Try at Home

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It’s November, and you know what that means: pumpkin obsession. There’s almost no food that can’t be turned into a pumpkin treat in some way.

This week, we want to share a few of our favorites. Some are relatively new to the world, such as the homemade pumpkin spice latte, while others have been around for awhile, like good ole’ fashioned pumpkin pie. Either way, you can bet that Garden of Eating Catering has a unique and fresh take on these pumpkin recipes!

Pumpkin Spice Latte

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Forget paying $5 for a PSL at your favorite coffeeshop: you can make your own right at home. Here’s what you’ll need:

Pumpkin Spice Latte Syrup

1/4 pumpkin puree

1/2 cup sugar

1 cup of water

1 teaspoon cinnamon

1 teaspoon nutmeg

Milk and espresso to your taste

Bring water to a boil. Over medium heat, slowly add in the sugar a spoon at a time while stirring. Then add the pumpkin puree a spoon at a time. Finally, add cinnamon and nutmeg. Reduce heat and simmer for 5 minutes as you continue stirring. Remove from heat and let it sit for 5 minutes or until it thickens slightly.

Add as much as you like to espresso and steamed milk.

Savory Pumpkin Pie

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Pumpkin pie has long been an autumn favorite, but we like to put a savory twist on it.

What you’ll need:

Crust:

1 cup flour

1/3 cup butter softened

1/4 cup water

1 teaspoon salt

Filling:

1 cup canned pumpkin

2 eggs

½ cup whipping cream

3 medium yellow onions, chopped

1 teaspoon fresh basil

3/4 teaspoon salt

1/2 teaspoon crushed garlic

1/2 teaspoon nutmeg

A pinch of ground black pepper

1 cup olive oil

2 tablespoons unsalted butter

1/2 cup Swiss cheese, grated

For the pie crust:

  1. Heat oven to 400 degrees.
  2. Combine flour and salt together in a medium mixing bowl. Add butter and stir. Add the water a little at a time while folding.
  3. Place the dough in the refrigerator for 1 hour.
  4. After 1 hour, sprinkle ¼ cup of flour onto a flat surface. Take the dough from the refrigerator and roll onto the floured surface. Place the rolled dough into a lightly greased pie pan. Use your fingers to adjust any unevenness.

For the filling:

  1. Sauté onions and crushed garlic in ½ cup of olive oil over medium heat. When onions turn translucent and golden around the edges, remove from heat.
  2. Combine onions, pumpkin, eggs, whipping cream, basil, salt, nutmeg, black pepper, butter, and ½ cup of olive oil in a large mixing bowl. Gently stir in grated swiss cheese.
  3. Transfer pie filling into the crust. Bake for 30-40 minutes or until the top appears firm and golden brown. Sprinkle with cinnamon, nutmeg, and black pepper.

Pumpkin Spiced Rum

½ cup pumpkin puree

1 pinch nutmeg

1 pinch cinnamon

2 tablespoon of maple syrup

1 1/2 cup of milk

Combine pumpkin puree, nutmeg, cinnamon, and maple syrup in a small pan and cook on low heat for 5 minutes, stirring occasionally. If you find that it’s too thick, add water a teaspoon at a time until you’ve reached the right consistency. Remove from heat and shake together with milk. Serves two, so multiply the recipe for Thanksgiving or your autumn party!

We hope that these pumpkin recipes help make your home feel a little more like fall. What’s your favorite pumpkin treat?

Images via Flickr users the_girl, digitalcolony, and spine