Long Beach Living

Family, Friends and Food – Pumpkin Pie and Pumpkin Spicy Soy Latte

It is early but, if you are lucky enough to be the cook, I am sure you are up and about preparing for the festivities.  Here are two great after dinner treats for you, you family and friends to enjoy.  The spicy latte is calling out to me….  Happy Thanksgiving and Enjoy!

Pumpkin or Squash Pie
Courtesy of Nava Atlas

2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or 1/4 tsp. each ground nutmeg & ginger)
9-inch good quality graham cracker or whole grain pie crust Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except crust). Process until velvety smooth.
Pour the mixture into the crust.
Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden.
Let the pie cool to room temperature.
Cut into 6 or 8 wedges to serve.

NOTES: To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.

Real Pumpkin Spicy Soy Latte

Coffee/Soymilk Base:
1 1/2 cups vanilla soymilk
1-2 shots espresso OR 1/2 cup strongly brewed coffee
1 1/2 Tbsp. canned pumpkin (unsweetened)
sweeten to taste (I used agave syrup)
1/2 tsp. pumpkin pie spice OR cinnamon/nutmeg
1/2 tsp. vanilla extract
dash of cayenne (optional, but recommended!)

Sweet Pumpkin Foam:
1 tsp. canned unsweetened pumpkin
1/4 cup warm soy milk
1 tsp. agave syrup
dash of spice
tiniest pinch of salt
tool: hand foaming tool
1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.
2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don’t clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times.
3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the ‘foam ingredients’ to the main base mixture.)
4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice and soy whip on top.

Courtesy of FARM

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