Monthly Archives: September 2015

PUMPKIN SPICE OVERNIGHT OATMEAL

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Welcome to day 26 of Tag Sale Tastes’ Pumpkinpalooza!

Today I have an easy pumpkin spice recipe for you to break up your usual morning routine.  Have you ever tried overnight oatmeal?  It’s kinda fun — more so if you make it in a little mason jar — and a healthy way to start your day.  The premise is simple — mix together oats and milk, add fruit and/or sweetener and/or seasonings, and put it in the refrigerator overnight.

For this pumpkin spice version, I used almond milk and pumpkin puree, sweetened it with maple syrup, spiced it up with cinnamon, ginger, and nutmeg, and added a little candied ginger.  Just before serving, I topped it with some chopped pecans.

Here’s what it looks like ready to go in the refrigerator overnight:

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By morning, the oatmeal has softened and the flavors have melded together:

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Add a few chopped pecans on top:

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I really like this stuff.  It’s chewy, cold, and creamy all at the same time, with an undeniable pumpkin pie-like taste.  There are a lot of variations out there — one that I particularly like is made with mangoes and shredded coconut.  If you haven’t already, give overnight oatmeal a try.

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PUMPKIN SPICE OVERNIGHT OATMEAL
Author: 
Recipe type: Breakfast
 
Ingredients
  • ½ cup unsweetened almond milk
  • ½ cup old-fashioned oats
  • 2 tablespoons canned pumpkin puree
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch of nutmeg
  • Pinch of salt
  • 1 tablespoon maple syrup
  • 1 tablespoon minced candied ginger
  • 1 tablespoon chopped pecans
Instructions
  1. Mix together all ingredients except pecans in a medium bowl. Transfer to an 8-ounce small mason jar, cover, and place in refrigerator overnight. Just before serving, top with pecans.

 

PUMPKIN DAIRY WHIPPED TOPPING

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Welcome to day 25 of Tag Sale Tastes’ Pumpkinpalooza!

Today I tried Kroger Pumpkin Dairy Whipped Topping, which has been beckoning me to try it for a month now:

IMG_6723The cute little pumpkin with his cinnamon stick baton on the can led me to expect pumpkin and cinnamon to be listed among the ingredients.

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But no, it was just an illusion:

IMG_6724Making your own whipped cream isn’t difficult, and it’s so good.  But geez do my kids’ eyes light up on the rare occasions when they find a can of whipped cream in the refrigerator.  And apparently, that was the case with this pumpkin whipped topping, because when I went to sample it, about 3/4ths of the can was gone.  My son confessed to sneaking a squirt here and there, and told me that he thought it was great.

So I tried it.  And it was great.  Sweet, but not overly sweet, and lightly spiced.  But what to do with it?  It seemed redundant to put it on pumpkin pie, and I was not about to bake one just to post a picture (although I probably will do so for Thanksgiving).  I suppose it would be nice on berries or vanilla ice cream, especially with a little caramel sauce.  I wound up topping coffee with it, and it was a nice treat.

For a little surprise fun this fall, try a pouf of pumpkin whipped topping on your coffee or favorite dessert.

Rating:  4 pumpkins (out of 5)