If you’ve stumbled upon this post, you’ll find it’s one of a few that I’m re-taking the photos for, making fun of myself for my previous terrible photography (while realizing that my current photography is not anything for a gallery, but at least makes the food look a bit more appetizing), and adding some commentary from the peanut gallery. If you haven’t yet seen the other photos I’ve been making fun of myself for, you can check out my chili-cinnamon sweet potatoes here, my maple-bacon pecans here, and my cranberry orange relish here. I mean, if you can’t laugh at yourself, what can you laugh at?
So, in keeping with tradition, I’m going to share the old photo here with you, because…well, because it’s awful. I’m usually a glass half full kinda girl, but these glasses are definitely half empty.
It’s pumpkin season again, and I think because I live in the south and it’s still 95 degrees outside, the pumpkin isn’t being stocked yet. I usually buy a ton of it at Trader Joe’s, but they don’t even have it on the shelf. I have so many recipe ideas and experiments I want to work on that I decided to just order an entire case of canned pumpkin from Amazon. Is it overkill? Maybe. Do I care? Not at all. Totally worth it. I even ordered a huge bag of pumpkin pie spice while I was at it, because, I mean, if you’re going to have that much pumpkin, you’re going to need that much pumpkin pie spice, amiright? I poured that sucker into a mason jar and stuck it in the pantry. If the zombie apocalypse ever comes, imma be trading my pumpkin pie spice on the black market. And you know there will be a pumpkin pie spice black market if there’s no more pumpkin pie spice. See? Planning ahead.
So I of course drank these after I took pictures (yes, both of them, don’t judge) and they were delicious. I think what I like about them is that they actually taste like pumpkin, and not just pumpkin spice like most of the seasonal pumpkin recipes out there. What’s your favorite pumpkin recipe? Post in the comments below!
Yes, I know it’s cliche, and I’m one of a million bloggers posting seasonal pumpkin recipes. But don’t you think that maybe we’re all onto something? I mean, the demand is there. People want the pumpkin recipes. And you know what I say to that? Give the people what they want!
We make eggs every single morning after we get back from the gym, before we head to work. The other morning we were out of eggs, and I had a can of pumpkin in the fridge, and we were running late–so, these pumpkin smoothies were born!
They’re not super sweet–I don’t like my breakfast to taste too sugary, but you could certainly add additional sweetener to taste if you wanted to make them as a dessert or treat!
- 1 c pumpkin
- 1/4 c maple syrup
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 c almond milk
- 1 1/2 c ice
- Combine all ingredients in blender on high until combined. Pour into glasses and serve immediately.