Starbuck’s Pumpkin Spice Latte has been the company’s most famous seasonal drink for many years now. I mean, who doesn’t like to order a tall (or grande) skinny pumpkin spice latte that comes in those pretty fall-ishly designed disposable cups? I’ve been quite obsessed with it especially during my time in the U.S., it really used to be my favorite fall drink. Then I read the famous article about what’s actually hidden inside Starbuck’s pumpkin spice latte, and unfortunately I didn’t feel like having one ever since. I don’t want to be a spoiler or tell anyone what to drink or not to drink, but I think there’s a healthier and definitely cheaper way to get your daily dose of PSL this fall. It’s so easy to make your own pumpkin spice syrup, too, so you won’t want to drink anything else this season, I promise. Every sip of this drink tastes like fall, and is absolutely getting you into a fall mood. As I just started school again, I’ve been taking it with me to class and let me tell you – even dry business theorie become endurable with a homemade healthy pumpkin spice latte at hand. 

INGREDIENTS:

Serves 1:
For the pumpkin spice:
– 1 tbsp cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 1/2 tsp ground cloves

For the pumpkin spice latte:
– 1 tsp agave or maple syrup
– 1 tbsp homemade pumpkin purée
– 1 cup (200ml) almond milk
– 1 shot of espresso or 1/2 cup of brewed coffee

METHOD:

1. To make the pumpkin spice, simply mix all the spices in a small bowl.
2. Mix the agave or maple syrup with one teaspoon of the pumpkin spice and whisk it well until the spices have roughly dissolved.
3. Heat the milk in a small pot on the stove or steam it. Add the espresso to the milk, together with the tablespoon of homemade pumpkin purée. Finally mix in the agave pumpkin spice syrup and again, mix well.
4. Serve with some coconut whipped cream and sprinkle some cinnamon on top.
5. You may have to stir it frequently while drinking the latte, because the syrup tends to stick to the bottom of the glass.

Enjoy!

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These vegan, gluten-free, nut-free healthy pumpkin pie squares officially announces the start of pumpkin season on my blog. Luckily, I’ve never met anyone who doesn’t like pumpkins, so if you’re one of the few, please hang in there and don’t leave me during pumpkin season. But don’t worry, there will be pumpkin-free recipes, too.
Now back to these delicious treats. I have been in love with pumpkin pie ever since I spent my first Thanksgiving in the United States in the fall of 2006. I will never forget the taste of my first bite of delicious, creamy pumpkin pie, and I have been slightly obsessed with anything pumpkin ever since. Sadly, Germans aren’t really a big fans of pumpkin spice flavored things like lattes, cakes or other dessert. We probably eat 90% of our pumpkins in the form of soup or as an oven roasted side dish. Pumpkin Pie is not well-known in my country, which might be because there is no such thing as canned pumpkin in our stores. In order for us to make anything pumpkin, we need to make our own pumpkin purée, which is too much of a hassle for many. These vegan pumpkin squares are just the perfect treat for a autumn-y Sunday afternoon spent on the couch, reading a book, drinking a cup of homemade pumpkin spice latte (recipe coming soon). The pie squares are so creamy and delicious, that they just melt in your mouth. Served with some coconut whipped cream, it’s absolutely the perfect warming soul food. The pie is also completely nut-free, which I know many of you will appreciate. There’s no cashew cream on anything in these squares, just pumpkin, coconut milk and coconut sugar. Combined with ginger, cinnamon, nutmeg, ground cloves and vanilla powder, they make the most warming Sunday treat, that you won’t stop eating them.

INGREDIENTS:

For the pumpkin-crust:
– 1 cup (100g) oats
– 1 cup (120g) pumpkin seeds
– 3 tbsp(40g) coconut oil
– 3 tbsp (60ml) maple syrup
– a pinch of salt

For the pumpkin-pie-filling:
– 2 1/4 cup (550g) homemade pumpkin purée
– 1/2 cup (100g) coconut milk
– 1/2 cup (55g) coconut sugar
– 1/4 cup maple syrup
– 3 tbsp ground (white) chia seeds or 2 tsp arrowroot powder
– 1/2 tsp pure vanilla powder
– 2 tbsp almond milk or oat milk
– 1 tsp ground ginger
– 2 tsp cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– a pinch of salt

For the coconut-whipped cream:
– 1 can of full-fat coconut milk without any additives
– 1 – 2 tsp of agave or sweetener of choice

NOTES:

• Two tablespoons of chia seeds make about three tablespoons of ground chia seeds. To grind the seeds, simply put them into your food processor and break them down on the high power for about one minute.
• Instead of ground chia seeds you can use 3 tsp of arrowroot powder. Just whisk them together with the maple syrup until to clumbs remain and add it to the mixture.
• If you’re allergic to pumpkin seeds, use ground almond instead.
• If you don’t have fresh ginger, just use a little more ground ginger.

METHOD

For the pumpkin pie squares:

1. Pre-heat the oven to 180°C (350°F) and lightly grease a baking pan (27 x 18 cm) with coconut oil.
2. Start by placing the pumpkin seeds and oats into a food processor and break them down until you have a nice flour. Add all the remaining ingredients and mix them until a sticky dough forms.
3. Using your hands, scoop the dough into the prepared pan and spread evenly. Press it into the pan evenly. You really want to press hard so the crust sticks together.
4. Pre-bake the crust for about 8 – 10 minutes.
   Now prepare the filling: In a small bowl, whisk together the ground chia seeds or arrowroot powder with the maple syrup and almond milk until no clumps remain.
5. Add this to a food processor together with all other ingredients and mix it until it is smooth. Once the crust is pre-baked, immediately scoop the pumpkin filling into the pan, spreading it evenly with a spatula.
6. Now bake it for about 40 minutes until the top gets slightly darker. Remove the pan from the oven and set to cool for about an hour. Then place it into the fridge for another 6 -8 hours or preferably overnight to set. This is when you want to place your coconut milk into the fridge too.
7. The next day, cut it into squares and serve with the coconut whipped cream and some pecans on top.

How to make the coconut whipped cream:

1. Chill the coconut milk can in the fridge over night. This is a crucial step, because you want the cream to seperate from the liquid coconut water. It won’t work if you don’t chill it first.
2. Remove the can from the fridge and flip it upside down so the hard, solid cream will be on the bottom and the liquid will be on top.
3. Drain the coconut water but keep it. It tastes amazing as a liquid base in smoothies.
4. Remove the solid cream from the can and place it into a baking bowl.
5. Whip the cream with a hand mixer or in a food processor until it’s fluffy.

Enjoy!

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