Sweet Completes

THE TIME FOR WARM SPICES AND FALL FLAVORS.

PUMPKIN SPICE LATTE

Ingredients:

• 4 tsp of ground cinnamon
• 2 tsp of ground ginger
• 1 tsp of ground cloves
• 0.5 tsp ground nutmeg
• 1 tbsp vanilla extract
• 12 oz milk
• Double espresso pod

Steps:

• Mix together 4 tsp ground cinnamon, 2 tsp ground ginger, 1tsp ground cloves, 0.5 tsp ground nutmeg – this makes up the spice to pumpkin spice latte
• Heat up 12 oz of your chosen milk, this can be done in the microwave, on the stove, with a steam wand, or frother. [Skip this step if you prefer iced lattes]
• Grab your cup or mug and, mix 2 tbsp pumpkin puree, espresso, 0.5 tsp of your spice mix, and 1 tbsp vanilla extract together, speed this up by using a whisk
• Add your hot or cold milk and finish it off with a light dusting of nutmeg or cinnamon and if you have some, add some whipped cream to complete the coffee shop experience at home!

OH MY GOURD! PUMPKIN FACTS TO AMAZE YOUR FRIENDS

The largest pumpkin ever grown was 2,582 pounds!
It was grown in New Hampshire and the man who grew this massive gourd won $6,000 for his first place pumpkin.

They have been around for the last 5000 years!
Archeological evidence suggests that pumpkins have been cultivated since around 3500 BC making it one of the oldest known crops in the Western hemisphere.

Morton, IL is the self-proclaimed pumpkin capital of the world.
This is also the home of the Libby company which is a pumpkin powerhouse of the food industry.

Pumpkins Are Healthy.
Pumpkins are actually quite healthy as they are low in calories and carbs. They also contain potassium and vitamin A. You can feel good about taking a bite out of a big pumpkin!

No pie for pilgrims
Contrary to popular belief, pumpkin pie was not actually served at the original Thanksgiving feast of 1621. After all, there was no butter or flour back then to make a pie crust. A hollowed out pumpkin filled with milk, spices and honey may have been served but this has never been proven.

PUMPKIN PIE

Ingredients:

• 3 large eggs
• 1 cup canned pumpkin
• 1 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp maple flavoring
• 1/2 tsp vanilla extract
• 1 frozen deep-dish pie crust
• 1 sheet refrigerated pie crust, optional
• Whipped cream, optional

Steps:

• In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil.
• Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
• If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
• Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.