Tag Archives: pumpkin spice

No-Bake Pumpkin Spice Latte Pretzel Pie (No Pastry Skills Required!)

For those who avoid making pie dough at all costs, this cream pie-style “PSL” is just the ticket. A no-bake, salty-sweet pretzel crust holds a stove top pumpkin-coffee filling, all topped with maple whipped cream. It’s a taste of fall’s famous café beverage in delicious dessert form, and perfect for autumnal entertaining this Thanksgiving and beyond.

No-Bake Pumpkin Spice Latte Pretzel Pie

Prep Time: 20 minutes
Cook Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours 35 minutes
Makes: 1, 9-inch pie

Ingredients:

Pumpkin Spice Latte Pudding
1¾ cup whole milk
¾ cup canned pumpkin purée (not pie filling)
1½ Tbsp ground coffee (regular or decaf), plus more to garnish
½ cup dark brown sugar
½ cup cornstarch
5 large egg yolks
1 tsp pumpkin pie spice
½ tsp kosher salt
2 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract

Pretzel Crust
20 pretzel twists (from a 200g bag, about 1/3 bag)
16 square or 8 sheets (150g, 1 sleeve) graham crackers
½ cup dark brown sugar
¼ tsp kosher salt
½ cup unsalted butter, melted

Topping
1 cup fridge-cold heavy cream
1 Tbsp fridge-cold maple syrup

Directions:

Pumpkin Spice Latte Pudding
1. In a medium saucepan, whisk to combine milk, pumpkin and coffee. Heat over medium-low heat, whisking often, until steaming.
2. Meanwhile, in a medium heatproof bowl, whisk to combine brown sugar, cornstarch, pumpkin pie spice and salt; whisk in the egg yolks.
3.
Temper the egg mixture by pouring in one-third of the hot milk mixture while whisking constantly. Return tempered egg and milk mixture to the pot and continue to whisk constantly for 5 to 10 minutes, until the mixture has thickened considerably. Make sure a few large bubbles pop in the centre – this ensures an enzyme in the egg breaks down so your pudding will stay firm, not loosen once cool.

4. Remove the pot from the heat and whisk in butter and vanilla. Press through a fine mesh sieve over a large clean bowl, discard any coffee solids in the sieve and press plastic wrap directly on the surface of the pudding.
5. Cool to almost room temperature, and then refrigerate until chilled, about 2 hours.

Pretzel Crust
1. In a food processor or blender, pulse pretzels, graham crackers, brown sugar and salt until pulverized.
2. Tip into a large bowl and stir in melted butter until fully combined and mixture holds together when pressed between two fingers (if it won’t hold its shape, add more melted butter or plain water, 1 tablespoon at time until it does).
3. Firmly press the crust into the bottom and up the sides of a 9-inch pie plate.
4. Refrigerate the crust to firm up while you wait for the pudding to cool down.

Assembly
1. Once the pudding mixture has cooled and the crust is chilled, spread the cold, thick pudding evenly over the crust using an offset spatula or the back of a spoon to help.

2. Place the same piece of plastic wrap over the pudding portion of the pie again and refrigerate to firm up and come together, at least 1 hour or up to 2 days (before topping with whipped cream).

Topping
1. Right before serving, whip the cream to medium-stiff peaks, adding the maple syrup when it’s almost reached its full volume.

2. Remove plastic wrap from pie and dollop or pipe over whipped cream, swooshing haphazardly or being neat and tidy. Sprinkle with a touch of additional ground coffee. Slice and serve.

Here are 50 more creative recipes to use up the rest of that can of pumpkin purée, plus 45 perfect pumpkin desserts and 30 delicious ways to get your pumpkin spice fix.

Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

Just when you thought you’d heard of all the pumpkin spice desserts out there, let us introduce you to this Pumpkin S’mores Sheet Cake. Anything baked in a sheet pan is already party-ready, but top it with silky ganache and fluffy, marshmallow-like frosting and it’s definitely a celebration. Dotted with chocolate chips and punctuated with show-stopping toasted meringue, this recipe is sure to impress this fall.

Pumpkin S’mores Sheet Cake

Bake Time: 28 minutes
Total Time: 90 minutes
Servings: 12 to 16

Ingredients:

Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp pumpkin spice
½ tsp salt
3 large eggs
1 cup granulated sugar
2/3 cups brown sugar
14 Tbsp unsalted butter, melted and cooled
15 ounces pumpkin puree
1 cup chocolate chips

Chocolate Ganache Frosting
6 ounce bittersweet chocolate chips
1 Tbsp unsalted butter
3 ounces heavy cream

Marshmallow Meringue Frosting
3 large eggs whites
1 cup granulated sugar
2 tsp vanilla extract

Directions:

Cake
1. Preheat the oven to 350°F. Line a 9-by-13-inch cake pan with parchment paper and set aside.
2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt. Set aside.
3. Using a stand or hand mixer, mix the eggs, granulated sugar and brown sugar together on medium speed for 3 minutes, or until pale in colour. Mixing on low speed, add the eggs, one at a time. Stop the mixer and scrape down the bottom of the bowl.
4. With the mixer on low speed, add in half of the flour mixture. Stream in the melted butter and mix until combined. Add in the remaining flour and mix until just barely incorporated. Add in the pumpkin and mix until combined. Stop the mixer and fold in the chocolate chips.

5. Tip the mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Bake for 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool completely before spreading the top with the Chocolate Ganache Frosting. Allow the ganache to set (at room temperature or in the refrigerator) before topping with the Marshmallow Meringue Frosting. Use an offset spatula or the back of a spoon to make swirls and peaks with the meringue. Gently toast the meringue with a culinary torch.

Chocolate Ganache Frosting
1. Place the chocolate chips and butter in a heat-safe bowl.
2.
Heat the cream in a small saucepan over medium-high heat until it just begins to simmer. 

3. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds, then whisk until smooth.
4. Allow ganache to thicken before using (at least 30 minutes at room temperature, or 20 minutes in the refrigerator, stirring every 5 to 10 minutes).

Marshmallow Meringue Frosting
1. Place the egg whites and sugar in the bowl of a stand mixer.  Stir to gently combine. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top to create a double-boiler.  Stirring intermittently, heat the egg mixture until it is 160°f on a candy thermometer.

2. Once the egg whites are hot, carefully move the bowl back to the stand mixer. Whip on high speed with the whisk attachment until the meringue holds medium-stiff peaks, about 8 to 10 minutes. Add the vanilla extract and mix to combine.
3. Spread the meringue on top of the ganache, being careful not to disturb or mix in the chocolate layer underneath. Lightly toast the meringue with a culinary torch.

We’ve got plenty more pumpkin-spiced desserts to make you drool. Start with these 40 perfect pumpkin treats, before exploring these healthy (and genius) recipe hacks using a can of pumpkin and 20 pumpkin pie recipes (if the classic fall dessert is your thing).

pumpkin-spice-cookie-cups-with-caramel

Caramel Pumpkin Spice Cookie Cups Are a Fall Must-Bake

Pumpkin spice season is short and sweet, which is why we’re excited to make the most of it. Filled with pumpkin spice — the irresistible combination of cinnamon, nutmeg, ginger and clove, these soft and chewy cookie-cupcake hybrids are a must-bake this fall. Perfect for entertaining, these two-bite cookie cups are filled with salted caramel and topped with a light, whipped cream cheese frosting. Serve with a piping hot latte and you’ve found pumpkin spice perfection.

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Recipe: Pumpkin Spice Cookie Cups with Cream Cheese Frosting

Prep Time: 40 minutes

Chill Time: 30 minutes
Bake Time: 10 minutes
Makes: 24 cookie cups

Ingredients:
Cookie Cups
1/2 cup unsalted butter, melted
3/4 cup granulated sugar, divided
1/4 cup firmly packed light brown sugar
1/3 cup pure pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp cinnamon

Caramel
1 ¾ cups granulated sugar
1/4 cup water
2/3 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp salt

Frosting
1/2 (250 g) package cream cheese, softened
1/4 cup unsalted butter, softened
1 ¾ cups icing sugar
2 tsp heavy cream
1/2 tsp vanilla extract
Garnish: ground cinnamon

pumpkin-spice-cups-with-cream-cheese-icing

Directions:

Cookie Cups
1. In a large bowl, whisk together butter, 1/2 cup granulated sugar and brown sugar until smooth. Whisk in pumpkin, egg yolk and vanilla extract until combined.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, cream of tartar and salt. Gradually stir into butter mixture until combined. Cover and refrigerate for 30 minutes, or until chilled.
3. Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick spray.
4. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Scoop dough one tablespoon at a time and roll into balls. Roll in sugar mixture and place in muffin cups. Gently press back of 1/2 teaspoon measure into centres of dough balls to flatten slightly.
5. Bake 10 minutes, or just until lightly golden brown. Press 1/2 teaspoon measure once again in the centre to maintain the hole. Let cool 10 minutes, transfer to wire rack and sprinkle with remaining cinnamon sugar. Cool completely.

Caramel
1. For the caramel, combine water and sugar in a small heavy-bottomed saucepan.
2. Bring to a boil over medium heat, without stirring, until the sugar turns a medium amber brown, about 5 to 7 minutes.
3. Remove from heat, carefully and gradually stir in cream. Stir in vanilla and salt. Let cool completely.

Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the heavy cream and vanilla until combined. Beat in the remaining icing sugar until light and fluffy.
2. To assemble, fill frosting into a piping bag fitted with a star tip. Fill another piping bag with cooled caramel (slightly heating if too thick). Fill cookie cups with caramel and pipe with frosting. Drizzle with additional caramel and sprinkle with cinnamon. Best served the same day.

Need your pumpkin spice fix? Try these tasty recipes.

An Easy, No-Bake Pumpkin Trifle That’s Right at Home on Your Thanksgiving Table

This lovely layered dessert is complete with all of the spice and flavours of pumpkin pie, minus the hard work of rolling, crimping and baking. Layers of rum-soaked ladyfingers, spice-infused pumpkin, sweetened whipped cream, crunchy toasted walnuts and white chocolate come together for delicious flavours and perfect textures. Simple to toss together for the everyday but special-occasion-worthy, this showstopper pumpkin dessert is a spectacular recipe to make for Thanksgiving.

This dessert doesn’t stop at the end of pumpkin season. It can easily be made into a springtime treat by folding ½ cup lemon curd into the whipped cream in place of 1½ cups pumpkin puree; and omitting the cinnamon, ginger, nutmeg, and allspice. Add 1 cup raspberries or blueberries (or a mix) to each layer instead of 1½ walnuts, and you’ve got an entirely new dessert!

Pumpkin Trifle

Pumpkin Pie Trifle Recipe

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 to 16

Ingredients:
1 L 35% heavy whipping cream
⅔ cup icing sugar
2 tsp vanilla extract
1½ cups pure pumpkin puree (not pumpkin pie filling)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp allspice
2 (150 g) pkgs ladyfinger cookies
3 Tbsp rum
1½ cups chopped toasted walnuts
1½ cups shaved or grated white chocolate

Directions:
1. In a large bowl with a hand mixer, beat cream until it holds soft peaks. Slowly add icing sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold in vanilla. Transfer 3 cups of whipped cream mixture into a separate large bowl and fold in pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve pumpkin cream mixture and plain whipped cream mixture.

Trifle prebuild

2. In a 9-inch trifle dish, arrange one-third of the ladyfingers on the bottom of dish and brush with 1 tbsp of rum. Layer with about a third of the reserved pumpkin cream mixture, ½ cup (one-third) of the walnuts, one-third of the plain whipped cream mixture and ½ cup (one-third) of the white chocolate shavings. Repeat this process twice, finishing with chocolate shavings. Cover with plastic wrap and chill for at least one 1 hour before serving.

Love to layer? There are more seasonal trifle recipes right this way.

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Pumpkin-flavoured everything defines the fall season, and pumpkin pie, the original, is no exception. This vegan version (in mini, bite-sized form!) uses coconut in a few different ways – flour, milk and sugar – to achieve a tender dairy-free crust, trademark custardy interior and must-have whipped cream topping. But rest assured, even with all of that coconut, the flavour is loud and clear: pumpkin pie with whipped cream!  The coconut is used for butteriness and richness, which vegan desserts require in order to achieve the familiar texture, taste and appearance of traditional baked goods. Spelt flour lends a nutty, wholegrain note to the pastry, but doesn’t have a too-strong flavour, like whole-wheat flour can. Spelt flour is also lower in gluten (not gluten-free), which means a more tender, flaky pie crust, naturally.   

Prepare the pastry the day before so it’s ready to take form in your muffin tin the day you want to serve these miniature vegan treats. Leftover pumpkin pie cups will last for one day at room temperature, or for a few days in the refrigerator. 

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Prep Time: 30 minutes
Bake Time: 30 minutes
Chilling and Cooling Time: 8 hours 20 minutes
Total Time:
 60 minutes (not including chilling and cooling time)
Servings: 10 to 12 pie cups

Ingredients:

Spelt Pastry:
1 1/2 to 1 3/4 cups light spelt flour, plus more for rolling
1 Tbsp coconut sugar
Pinch, salt
1/3 cup cool coconut oil (solid but still scoopable); or cold unsalted vegan stick butter, cubed
2 tsp distilled white vinegar
1 to 5 Tbsp ice water

Pumpkin Pie Filling:
1 (15 oz) can pumpkin puree
3/4 cup coconut sugar or dark brown sugar
2 Tbsp coconut flour
2 tsp pumpkin spice, plus more to garnish
Pinch, salt
1 cup canned coconut milk (not light or reduced fat)

Coconut Whip:
1 (14 oz) can coconut milk, refrigerated for 24 hours, unshaken
1 Tbsp maple syrup
1/4 tsp vanilla extract

Garnish:
1/4 cup crystallized ginger pieces

Directions:

Spelt Pastry:
1. In a food processor, pulse 1 1/2 cups flour, sugar and salt until combined. Distribute pieces of coconut oil or butter over top of flour and pulse until incorporated and a coarse meal forms. Sprinkle over vinegar followed by 1 Tbsp of water. Briefly pulse dough until it begins to hold together. If it’s too sticky, add more flour; if it’s too dry, add water 1 Tbsp at a time.
2. Tip dough onto a piece of plastic wrap and form into a disc. Wrap and refrigerate for at least 2 hours, up to 1 day.
3. Bring the dough out of the refrigerator and rest at room temperature until still cool but you are able to roll, about 20 to 30 minutes.
4. Sprinkle a large clean surface and rolling pin with additional flour. Unwrap dough and roll into a large, 1/4-inch-high round. Using a 4- to 5-inch cookie cutter or drinking glass, cut circles of dough, re-rolling as needed, for 10 to 12 circles. Fit circles into a 12-count muffin tin, removing any air pockets from the bottom. The pastry should be almost or just touching the top of the muffin rim.
5. Refrigerate formed pastry cups for at least 1 hour, or until completely chilled. Meanwhile, prepare the filling and coconut whipped cream.

Pumpkin Pie Filling:
1. In a large bowl, whisk to combine pumpkin and sugar. Sift over coconut flour, pumpkin spice and salt, and then whisk again until smooth. Slowly whisk in coconut milk until fully incorporated.

Coconut Whip:
1. Remove coconut milk can from refrigerator (don’t shake) and open. Spoon only the thick creamy top into a bowl and reserve watery liquid below for another use (in baking, smoothies, soups or sipping).
2. With electric beaters, whip coconut cream until it begins to get fluffy with soft peaks, 2 to 3 minutes. Once desired texture has been reached, beat in maple syrup and vanilla. Cover and refrigerate until ready to serve, up to 1 day.

Baking and Assembly:
1. Position an oven rack in the middle of the oven. Preheat oven to 350ºF. Fill chilled pastry cups to the top with filling, smoothing slightly to flatten.
2. Bake for 15 minutes, rotate pan and bake for another 10 to 15 minutes until filling is dry to the touch and both the filling and pastry are beginning to brown. Cool in the pan for 20 minutes. Run a knife around the outside of each cup to loosen, and transfer to a wire cooling rack to cool completely, about 5 hours.
3. To serve, dollop cooled pumpkin cups with coconut whip and sprinkle with crystalized ginger and/or additional pumpkin spice, if desired. Enjoy immediately.

Looking for more vegan pumpkin recipes? Try these Vegan Pumpkin Scones with Maple Glaze or Vegan and Paleo Pumpkin Blondies.

Pumpkin Pie Bars

These Pumpkin Pie Bars Belong on Your Thanksgiving Menu

Pumpkin pie bars take your favourite fall slice and transform it into an easy, yet elegant, three-layer dessert These beautiful baked bars start with a buttery shortbread base, which is then topped with a creamy pumpkin pie filling before being covered with a generous nutty brown sugar crumble. Serve with ice cream, whipped cream or a homemade pumpkin spice latte, and slide into fall.

PumpkinPieBars-10

Prep Time: 15 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 15 to 18 bars

Ingredients:
Shortbread Base
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp kosher salt
2 cups all-purpose flour

PumpkinPieBars-1

Pumpkin Pie Filling
3⁄4 cup granulated sugar
1 (15 oz.) can pure pumpkin purée
1 (12 oz.) can evaporated milk
2 large eggs
2 tsp pumpkin pie spice

Pecan-Hazelnut Topping
1/2 cup pecans, chopped
1/4 cup hazelnuts, chopped
1⁄4 cup brown sugar

Directions:
Shortbread Base:
1. Preheat oven to 300°F. Line the bottom and sides of 9×13-inch baking pan with parchment paper, leaving overhang on all sides.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, vanilla and salt. Add flour and mix on low speed until everything is combined. Press the mixture evenly into prepared baking pan. Bake for 15 minutes, until dry to the touch. Reserve for second baking with filling.
3. Increase oven temperature to 350°F.

PumpkinPieBars-4

Pumpkin Pie Filling:
1. In a blender or food processor or large bowl, combine all filling ingredients and blend until smooth.

PumpkinPieBars-5

2. Evenly pour filling over the baked shortbread base and smooth top with a spatula.
3. Bake at 350ºF for 20 minutes. Reserve for third baking with nut topping.

Pecan Hazelnut Topping:
1. In a medium bowl, combine nuts and brown sugar. Mix well.

PumpkinPieBars-8

2. Sprinkle pecan hazelnut topping in an even layer over baked filling layer. Bake for a final time for 15 to 20 minutes, until pumpkin pie filling has set.

PumpkinPieBars-12

3. Remove from the oven and cool for at least 1 hour at room temperature. Lift the parchment out of the pan using overhang, and transfer onto a cutting board. Cut into 15 to 18 bars or squares. Serve.

PumpkinPieBars-17

Of course, pumpkin pie bars are begging for little whipped cream. Master the basic technique (or fix an over-whipped batch) with this tutorial.

How to Make Your Own Pumpkin Spice Blend at Home

‘Tis the season for pumpkin spice-ing just about everything edible. Well, maybe not everything, but fall is the perfect time for those warming spices like cinnamon, cloves and nutmeg to really shine, all of which are involved in the spice blend that goes into the popular PSL.

pumpkinspice_finished01

Making your own pumpkin spice blend is simple. In fact, it’s so easy you might even be embarrassed that you’ve never done it before. And those pumpkin spiced drinks that you pay extra for at the café? Well, you can do that at home, too. Here’s how!

pumpkinspice_start01

Pumpkin Spice Blend

One of the best things about making your own pumpkin spice at home is that fact that you can cater to your tastes. Not fond of cloves? Add less of them. Think that cardamom might be an interesting addition? Try it out! This is just a guideline, so feel free to make it your own!

Prep Time: 2 minutes
Makes: 1/2 cup pumpkin spice blend

Ingredients:
3 1/2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 1/2 tsp ground allspice
1 tsp ground cloves
1/2 tsp ground nutmeg

pumpkinspice_mixing02

Directions:
1. Place all ingredients in a small container. Stir, cover and store in a cool, dry place.
2. Use as desired.

pumpkinspice_finished02

How To Use It

Fruit pies: This spice blend needs a new name. With the word “pumpkin,” it implies it’s only good for one thing: pumpkin pie. Fruit fillings, made primarily of apples, pears, plums or peaches, are perfectly suited for this spice mix as well. I’d recommend using 1 teaspoon per 2 cups of filling.

Overnight oatmeal or hot porridge: Oatmeal and porridge can always use a little sprucing up, so why not use this blend add some coziness to your morning meal.

Squash soup or beef stew: While we tend to think of the ingredients in pumpkin spice as sweet, for many cultures around the world, it’s quite the opposite. Adding some of this spice blend to a pureed squash soup or tomato-based beef stew adds a certain ‘je ne sais quoi’ to savoury dishes. Consider it your secret ingredient!

pumpkinspice_syrup_start02

Variation: Pumpkin Spice Simple Syrup

Use this easy-to-make simple syrup in your morning coffee, or mixed into whipped cream for extra autumn flavour on top of your pumpkin or apple pie.

Total Time: 25 minutes
Makes: 2 1/2 cups pumpkin spice simple syrup

Ingredients:
2 cups water
2 cups cane sugar
2 cinnamon sticks
2 whole allspice
2 whole cloves
1 1-inch piece fresh ginger root
1 piece nutmeg

pumpkinspice_syrup_cooking

Directions:
1. Place all ingredients in a medium pan and bring to a simmer on medium-high heat.
2. Once sugar has dissolved, reduce to low heat and let steep on stove for 20 minutes.
3. Strain mixture through fine mesh strainer into a heat-safe container or Mason jar and discard aromatics.
4. Store in fridge to use as desired. Will keep in the fridge for up to one month.

pumpkinspice_syrup_finished

 

Looking for more ways to use your pumpkin spice? Try these 33 Perfect Pumpkin Spice Recipes.

Pumpkin Spice Pancakes

It’s all pumpkin spice all the time once the first day of fall hits, and a big stack of pancakes is a great way to enjoy this tasty flavour combination.

These pumpkin spice pancakes are perfection: they’re just the right balance of fluffy and dense, sweet and a little spicy, and are packed with pumpkin flavour. Serve them up to family and friends for a decadent breakfast treat or part of a delicious brunch spread.

888_pumpkin-spice-pancakes1

Makes: 8 pancakes

Ingredients:
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
Pinch of sea salt
1/4 cup pure pumpkin purée
1 Tbsp maple syrup
1 cup almond milk
1-3 Tbsp vegan butter for cooking

888_pumpkin-spice-pancakes2

Directions:
1. Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
4. Serve with more vegan butter and real maple syrup.

See more from hot for food on their YouTube channel.

Vegan Pumpkin Scones with Maple Glaze

With fall comes pumpkin spice-flavoured everything and we just couldn’t resist. These light and fluffy vegan pumpkin scones are sweetened with maple syrup and topped with a luscious maple glaze, making them a pretty decadent breakfast or coffee break treat you can feel good about!

888_vegan-pumpkin-scones-with-maple-glaze

Prep Time: 20 minutes
Cook Time: 14 minutes
Makes: 12

Ingredients:

Scones:
1 ½ Tbsp ground flax
3 Tbsp water
3 cups whole-wheat flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp cloves
¼ tsp nutmeg
¼ tsp all spice
7 Tbsp cold coconut oil
1 cup maple syrup
½ cup pumpkin purée
½ cup non-dairy milk
1 tsp vanilla extract

Maple Glaze:
1 ½ cups powdered sugar
2 Tbsp non-dairy milk
½ tsp maple extract
¼ cup whole pecans

Directions:
1. Pre-heat oven to 425°F
2. Combine ground flax with water and refrigerate for 10 minutes to set and thicken.
3. In a large mixing bowl, combine whole-wheat flour, baking powder, sea salt and spices.
4. In another mixing bowl combine maple syrup, pumpkin purée, non-dairy milk and vanilla extract, and set aside.
5. Take 7 Tbsp of cold coconut oil and add to flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
6. Add thickened flax mixture into bowl with liquid ingredients and stir to combine.
7. Create a well in the middle of the dry mixture and pour in the liquid ingredients. 8. Fold a few times until the dough just comes together, and then place it onto a lightly floured surface.
9. Using your hands, shape dough into a long rectangle that’s approximately 1 ¼” thick and 4” wide. Make alternate diagonal cuts along the rectangle to cut out 12 triangles.
10. Bake scones on a parchment lined baking sheet for 12-14 minutes.
11. Once the scones are out of the oven, place on a wire rack to cool. Toast whole pecans for a few minutes on a baking sheet to get them golden brown and fragrant and once cool to touch, you can chop them into smaller pieces.
12. To prepare the glaze, mix together with a whisk or hand mixer the powdered sugar, non-dairy milk and maple extract.
13. To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack (some glaze will drip down the sides). Be sure to sprinkle with chopped pecans right away so they stick and allow them to dry.
14. Store scones in airtight container at room temperature.

See more from hot for food on their YouTube channel.