PSL Isn’t Always Basic

With the arrival of fall comes beautiful foliage, costume planning, boots and cozy layers. Oh, and PSL (aka Pumpkin Spice Latte).

via GIPHY

Blech! Amiright?!

Just because I really don’t like PSLs doesn’t mean I don’t like pumpkin-flavored things. For the record, pumpkin chocolate chip combinations are some of my favorite! Here’s a round up of some not-so-basic PSL-ish recipes that I’m excited to try this season, and just in time to celebrate National Pumpkin Day today!

Oatmeal and Oats

Pumpkin Spice Oatmeal

Recipe from Fitty Foodlicious

Pumpkin Baked Oatmeal

Recipe from Minimalist Baker

Pumpkin Spice Overnight Oats

Recipe from The Fit Chocoholic

Bars, Cookies, Cakes & Bread

Pumpkin Spice Collagen Bars

Recipe from Fitty Foodlicious

Pumpkin Spice Crumb Cake

Recipe from The Fit Fork

Pumpkin Protein Doughnuts

Recipe from Fresh Fit n Healthy

Easy Pumpkin Zucchini Bread

Recipe from Fitty Foodlicious

Pumpkin Maple Tres Leche Cake

Recipe from The Fit Fork

Chocolate Pumpkin Waffles

Recipe from The Fit Foodie Mama

Pumpkin Chocolate Chunk Oatmeal Cookies

Recipe from Fitty Foodlicious

Savory

Pumpkin Breakfast Pizza

Recipe from The Fit Foodie Mama

White Bean Pumpkin Hummus

Recipe from Minimalist Baker

Drinks

Pumpkin Spice Coffee Protein Smoothie

Recipe from The Fit Foodie Mama

Healthy Pumpkin Pie Smoothies

Recipe from Fitty Foodlicious

Healthy Pumpkin Spice Latte

Recipe from The Fit Fork

It wouldn’t be pumpkin season without thinking about pumpkin pie. Here’s my own mom’s pumpkin chiffon pie:

Pumpkin Chiffon Pie with Sweet Walnut Crust

Crust:

1 cup walnuts

1 cup graham cracker crumbs

¼ cup packed brown sugar

5 Tbl. Melted butter

Preheat oven to 350.  Coarsely grind walnuts.  Add cracker crumbs & sugar.

Pulse blend (or just blend) while drizzling butter.  Press into 9 inch pie shell .

Bake 10-15. Min. then cool (can freeze up to 3 wks.)

Filling:

1 Tbl. Whiskey or brandy

¼ cup milk

1 pkg. Gelatin

2/3 cup light brown sugar

4 eggs

1 cup pureed pumpkin, canned

1 tsp. cinnamon, ½ tsp ginger, ¼ tsp. cloves, ¼ tsp. nutmeg 1/8 tsp. salt (or use pumpkin pie seasoning if you don’t have all these.)

1 ½ cup whipping cream

In heavy bottomed 2 St. pan, whisk liquor, milk & gelatin over low heat.  Whisk continually until gelatin dissolved.  Whisk in brown sugar & eggs (1 at time).  Continue whisking over low heat (do not let boil)  as you add pumpkin, spices.  Cook 5-7 in.  until custard is smooth & hot.  Transfer to ceramic bowl to cool to room temp.  (do not refrigerate)  In separate bowl whip cream to still peaks.  When custard cool @ 45 min.  fold cream into custard.  (do not mix)  fold into pie shell.  Chill at least 2 hrs.  Can prepare 2 days in advance.

Enjoy!