For the past two weeks we were in lockdown once again and one little luxury thing that I missed was visiting the coffee shop with Nathan.
Up in North Wales, the nearest Starbucks or Costa was around an hour away. So to suddenly have a Starbucks AND a Costa only ten minutes away is such a treat.
When the lockdown was announced I knew I wanted to try and make one of my favourite ‘coffeeshop-drinks’ at home: a Pumpkin Spice Latte. But to make a pumpkin spice latte, there are three steps to take: making the pumpkin puree, making the pumpkin spice base, and preparing the pumpkin spice latte. In this post, I’ll tell you how I made the pumpkin puree from scratch.
The three steps to making a pumpkin spice latte
Now, this may be an unpopular opinion, but to me, most Starbucks/Costa drinks feel too expensive for what you get. There are three drinks, however, that I always enjoy and personally feel are worth the money: a caramel frappuccino, a chai latte, and of course the pumpkin spice latte. I still wanted to see if I could make an agreeable pumpkin spice latte at home for those days that I don’t feel like spending that dosh on it, or just feel like having one at home.
There are three steps to making a pumpkin spice latte. The first step is making pumpkin puree, the second one is making the pumpkin spice base, and the third one is actually preparing the pumpkin spice latte.
You can of course buy pumpkin puree, but I personally felt like making pumpkin puree from scratch. It is so easy to do and the brilliant thing is that you can freeze pumpkin puree. Something which is ideal for this time of year, because you never know when you’ll feel like whipping up some pumpkin cinnamon rolls or a pumpkin soup.
In this post I’ll be discussing how to make pumpkin puree, in the next post I’ll tell you how to make the pumpkin spice base, and in the one after that how to make the pumpkin spice latte!
Making the pumpkin puree
In order to make pumpkin puree, you’ll need pumpkin or butternut squash. You can use as little or as much as you want, but let’s just say that you’ll need about 850 grams of pumpkin in order to have three cups of pumpkin puree.
You’ll have to preheat the oven at 175 degrees C.
Cut the pumpkins in half and scoop out all of the seeds and pulp. You can keep the seeds in order to roast them in the oven, but I threw them this time. A little tip to speed up the process: use a hand mixer to get the pulp out!
Cut each pumpkin half in 4 or more slices and put them on a baking tray.
Once the oven is preheated, put the pumpkin in the oven for 45 minutes or until you can easily poke a fork into it. The pumpkin should be light golden brown when done.
Peel the skin off and put the pumpkin in a food processor (or blender) bit by bit. If it’s hard to blend, make sure to add a little bit of water. Now, if you don’t have a food processor or a blender, don’t panic. It is possible to do it with a potato masher as well. It will just take a little bit longer! If you have added just a bit too much water, run it through a sieve before using it or putting it in freezer bags.
After blending it, you can either use the pumpkin puree straight away or freeze some of it. I like to put the puree in freezer bags in portions of 1 cup each (250 grams). That way, when I do feel like baking or cooking something, I’ll know exactly how much pumpkin puree I have on hand. Pumpkin puree will last for up to three months in the freezer. You can either defrost it in the fridge or you can defrost it in the microwave. Either way, make sure to blend the defrosted mixture nicely before using it.
And that’s it… 1,5 hours of your time and you’ll have homemade pumpkin puree from scratch. Not bad eh? Now the fun part really begins… what to make with that pumpkin puree? On Wednesday I’ll be posting the recipe for the pumpkin spice base, so stay tuned!
P.S. Do you like a handy dandy printable? Keep on scrolling!
Pumpkin Puree from Scratch
- 850 grams Pumpkin (or Butternut Squash)
- Preheat the oven to 175 degrees Celsius
- Cut the pumpkin in half and remove the seeds and pulp from the center. (You can keep the seeds in order to roast them later.) One handy tip to speed up the process is to use a hand mixer to remove the seeds and pulp.
- Cut each half in four or more slices.
- Put the slices on a baking tray and put it in the oven for 45 minutes or until the pumpkin is fork tender. The pumkin should be light golden brown.
- Peel the skin off, put the pumpkin bit by bit in a food processor, and blend until you have a nice smooth puree. You can add a bit of water to make it easier to blend the pumpkin. If you feel the puree has gone too watery, you can run it through a sieve before using it or putting it in freezer bags.
- Once blended, if I don't use the pumpkin puree straight away, I like to put the pumpkin puree in freezer bags and freeze it. In each freezer bag I put about a cup (250 grams) of pumpkin puree. The pumpkin puree can stay in the freezer for as long as three months. You can defrost it in the fridge, or by using the defrost option on the microwave.