Pumpkin Week: Pumpkin Spice Latte

I don’t usually post more than three recipes in a single week, but I found myself in a most unusual position this morning: I had leftover pumpkin. Specifically, about 1/4 cup.

Immediately, my mind kicked into high gear (which sounded like an lawnmower with a cold) thinking of possible uses for less than 1/4 cup pumpkin puree.

… make 7.5 Pumpkin Cloud Cookies? Nah, too repetitive.

… stir into oatmeal? Nah, too pedestrian.

… use as glue to make a heart-felt card for Peter? (Bonus: Unlike the stuff you “tasted” in kindergarten, you can actually eat this paste!)

Nah, too likely to rot into a foul mess.

… use as war paint when I lay siege to the overgrown weeds in our FIRST EVER garden plot?

That won’t take long to weed. Not at all.

Okay, even I know that’s a bad idea.

And then, an idea struck!

And by “an idea struck”, I mean “I Googled ‘what to do with small amounts of pumpkin'”.

When I saw this recipe for pumpkin spice latte, I knew I had to try it. This version is lighter and less sweet (which I like), so feel free to adjust the sweetness to your taste. In this season of pumpkin abundance (at least in the U.S.), why spend $4 for a pumpkin latte from the coffee shop on the corner when you can whip up your own for a fraction of the price?

So ends Pumpkin Week on THIH! Next week I’ll feature another fun ingredient in 2-4 wildly different recipes. Then I’ll space out the rest of your Ingredient Week suggestions so we have a little more variety.

I’m always looking for more possible Ingredient Weeks, so if you have a particular food/ingredient you want to see in new and possibly horrifying ways, suggest it below. So far I have seven ingredients in the queue, not counting Peter’s suggestion of smoked pork and his brother Dave’s suggestion of bacon-wrapped fatty (THANKS, GUYS).

As a final note: my sister D was surprised I didn’t show an empty ricotta container for the first inadvertent ingredient week. To her, I say only this:

Have a great weekend! See you all on Sunday!