Saturday, October 8, 2011

Pumpkin Spice Concentrate

Tis the season! Pumpkins Pumpkins everywhere!  I love this time of year! There are so many things you can do with pumpkins! If I were a normal human being, I would get a fresh organic pumpkin, cook it down and make pumpkin puree for all of my recipes. Unfortunately I am allergic to raw pumpkin. Not just allergic, but severely allergic. So to spare my family from having to rush me to the hospital. I have to use the canned organic pumpkin. I can however enjoy the pumpkins in there natural state. As long as they are not cut open... I am fine. I have so many recipes that I will be diving into the next few weeks. A lot of them require a pumpkin spice concentrate. Here is the base recipe for you to refer to.

Pumpkin Spice Concentrate
1 cup pumpkin puree
1 cup sugar or agave nectar
1 teaspoon vanilla
2 1/2 cups water
2 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon ground ginger

Combine everything in a pan and bring to a boil.

Reduce heat to low, and let cook for about 15 minutes, stirring occasionally. You want the mixture to become a thick syrup.

Store in the fridge until ready to use.
Use this for a base in a Pumpkin Spice Latte, Pumpkin Spice Martini, and in baking cookies and cakes.

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