Being a basic b*tch while also being complex and healthy makes for quite the task. Do you want to enjoy pumpkins without ingesting 380 empty calories? I’m here to help you because I am you.
1 ~6lb pumpkin
3 tbsp organic coconut palm sugar
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Preheat oven to 325F. Wash pumpkin and cut in half. Hollow out, removing seeds and strings. Wrap both halves in tin foil. Place on baking sheet and bake for 1 hour. Let cool for half an hour. Using a dinner fork, remove the meat of the pumpkin from the shell. (It’s a lot like a spaghetti squash.) Blend all the pumpkin meat and transfer to medium stock pot. On low heat for five minutes, stir in all remaining ingredients. You can store in mason jars and freeze for later of make your dessert of choice now!
Fun idea I had: I put all the purée in ice cube trays and froze for later. When I want to make a latte I just have to grab 2 cubes and heat them up! This made 3 full trays.
How to make a Paleo PSL!
Steam or microwave 2 cups of almond milk. Add 2 tbsp pumpkin purée and shake. I put a lid on a mason jar to shake. Fill half a cup of coffee (I use an italian coffee maker, or moka pot) and then pour almond milk pumpkin purée mixture over coffee.