Homemade Pumpkin Spice Coffee

This pumpkin spice coffee is ideal when you haven't the time to go to Starbucks or don't have an espresoo maker! Plus once you have the initial ingredients, you'll save a ton of money by making your own pumpkin coffee.


Recipe For Pumpkin Spice Coffee


Ingredients: (makes 2 cups)

2 cups milk
2½ tsp instant espresso powder
1 tbsp honey or agave nectar (or more if you like it sweeter)
1½ tsp pumpkin spice
1 tsp vanilla essence/extract

tbsp = tablespoon
tsp = teaspoon

Directions: In a small saucepan mix all the ingredients together. Over a medium heat, simmer your coffee mixture for a few minutes. I usually let it simmer for 5-6 minutes whilst stirring occasionally.

That's it super easy, and super tasty.

Pour and enjoy!

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Homemade Pumpkin Pie Recipe

You can use canned or freshly cooked pumpkin in my pumpkin pie recipes. I prefer fresh, but the choice is yours.

I do strongly recommend you make your own pumpkin pie spices to take your pie to a whole new level of taste!

Ingredients:

1 x 9 inch unbaked pastry shell
2 eggs
1 cup canned or pre-cooked pumpkin (page 2)
½ cup brown sugar
½ tsp salt
2 tbsp all-purpose flour (plain)
1 tbsp pumpkin spice (see pages 3, 4 or 5)
1 cup evaporated milk
½ cup chopped nuts (optional)

tbsp = tablespoon
tsp = teaspoon

Directions: Preheat your oven to 200°C (390°F).

Beat the eggs. Combine the pumpkin, milk, salt, flour, sugar and pumpkin pie spice. Mix in the eggs, and if using, the nuts, and pour into the pastry shell.

Place in your oven and cook for 40-45 minutes.

Let cool and garnish with a little whipped cream.

Tasty Homemade Pumpkin Cookies

These pumpkin cookies are very simple and fairly quick to make, not to mention delicious. And if you use vegan margarine they are suitable for vegans.

Ingredients: (makes 12 cookies)

2 cups all-purpose flour

1 teaspoon baking soda

¼ cup margarine

¼ cup canned or pre-cooked pumpkin

¼ cup sultanas (or raisins or currants)

2 tbsp Agave nectar (or maple syrup)

1 tbsp pumpkin spice

1 tsp salt

1 tsp vanilla extract
1 tsp olive oil
Coconut flakes (optional)

tbsp = tablespoon

tsp = teaspoon

Directions: Preheat your oven to 200°C (390°F). Lightly oil a baking sheet.

In a bowl combine the flour, salt, baking soda and pumpkin spice.

In another combine the canned or pre-cooked pumpkin, margarine, olive oil, vanilla extract, sultanas and maple syrup/agave.

Add one of the mixtures to the other and mix together until you get a stiff pastry. Mould into a ball and on a floured surface roll out to about ¼ - ⅓ of an inch thick.

With your pastry cutter or an upturned glass, cut out 2 inch pastry circles. Gather the scraps together and roll out and cut more circles.

Gently pick up the pastry circles, a spatula is good for this, and place on the oiled baking sheet. Sprinkle on the coconuts flakes and place in your oven and bake for 15 minutes until golden.

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Spiced Pumpkin Smoothie Recipe

If you swap the milk and yoghurt for soy or rice milk/yoghurt, this pumpkin smoothie is suitable for vegetarians and vegans.

Ingredients: (makes 2 servings)

½ a can (200g) pumpkin (or 1 cup of cooked)
2 cups (500 ml) milk
1 cup (250 ml) yoghurt (plain or vanilla)
2 tsp pumpkin pie spice
1 tsp vanilla essence
Agave nectar, honey or maple syrup (optional)

tsp = teaspoon

Directions: Using a blender or food processor, blend the canned or pre-cooked pumpkin, vanilla essence, yoghurt,  milk and pie spice.

If using, add the agave/honey/syrup and serve immediately. Or for a nice chilled smoothie, place in the refrigerator for an hour or so.

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Homemade Sage Tea Recipe

For thousands of years traditional medicine has used a spice or herb tea to treat any number of medical and health conditions, and with its anti-bacterial, antifungal and antibiotic properties the sage herb is essential to your well-being. And making a cup of sage tea is an excellent way of experiencing these benefits.

Sage Tea Recipe

Ingredients: (Makes 2 cups)

2 cups water
2 tbsp finely chopped fresh sage
Juice of half a lemon
OR
1 tbsp dried sage
Juice of half a lemon

tbsp = tablespoon

Directions:

Fresh: Add the chopped sage leaves and lemon to a cup. Pour on some boiled water and let steep (sit) for 10-15 minutes before drinking. Sage can be a bit chewy, so you may need to remove the chopped herb prior to drinking.

Dried: If you're using dried, use just you like you would loose leaf tea leaves, and follow the instructions for fresh.


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Thyme Tea Recipe

 

With it's powerful antiseptic properties there are many thyme tea benefits, and for centuries this herb has been made into a tea and used as a traditional and ancient remedy for easing the symptoms of colds and flu, soothing a sore throat and for treating inflamed gums and mouth ulcers.

Thyme Tea Recipe

Ingredients: (makes 2 cups)

2 cups water
2tbsp fresh thyme
OR
1tbsp dried thyme

tbsp = tablespoon

Directions:

Fresh: Add the chopped thyme to the cups and pour on some boiled water. Let steep for 5-15 minutes before drinking.

Dried: Use just like you would loose leaf tea leaves, i.e  just  pour on some boiled water and let steep for 10-15 minutes.

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Homemade Pumpkin Soup Recipe

 

Homemade Pumpkin Soup Recipe With Roasted Vegetables

This homemade pumpkin soup recipe with roasted vegetables is super easy and very tasty!

 

Ingredients: (makes 2 servings)

1 medium size pumpkin or winter squash
3 stalks celery
1 green pepper
1 medium onion
1 pint of vegetable stock (20fl oz) - (You probably won't use all of it)
1 tbsp pumpkin spice
Oil for coating the veggies (I use olive oil)
salt & pepper
chopped parsley for garnish (optional)

tbsp = tablespoon

Directions:

• Preheat your oven to 180C (350f)
• Slice the pumpkin or squash in half, remove the seeds and oil the cut sides. Place the pumpkin cut side down on a baking tray
• Remove the seeds from the pepper, and along with the the celery and onion, chop into small pieces. Oil them and put on the tray with the squash or pumpkin
• Place in the hot oven and roast for 30-40 minutes
• Let cool, then scoop out the flesh from the pumpkin and place in your food processor/blender with the other veggies.
• Add some stock and pumpkin pie spice and blend until you get the thickness that you want
• Season with salt and pepper before serving

That's it! You can eat it as it is, or for a smoother soup you can put it through a sieve.

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