Pumped for Pumpkins

Pumpkins are such a fall favorite that I've collected lots of recipes. The fact that son and son-in-law are pumpkin-flavor fans has us making everything pumpkin from morning oatmeal and lattes to pumpkin roll desserts, with lots of experiments in between.
This week I tried pumpkin with my morning oatmeal. I discovered stone-ground oatmeal a couple of years ago and make it in batches for 4 or 5 days at a time. This pumpkin oatmeal can be done the same way. The recipe is for 2 servings, but they are generous servings, I divided mine into 3. Since its made in the oven, no watching the pan on the stove for boil overs! Just stir together and set the timer.

Pumpkin Spice Oatmeal
1 cup old-fashioned oats
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
pinch of salt
3/4 cup pumpkin puree
3/4 cup skim milk
     Preheat oven to 350 degrees. Combine ingredients in a bowl and stir. Put into baking dish sprayed   with nonstick spray. You could bake this in individual dishes as it will be served. Bake 10 minutes. Combine topping (2 tablespoons slivered almonds, 2 teaspoons brown sugar and 1 teaspoon butter) and sprinkle over top. Return to the oven and cook an additional 10 minutes.
   I prepare extras for future mornings, cover with plastic wrap and keep in the refrigerator. An easy breakfast - just add a splash of milk and pop in the microwave for a couple of minutes.

With the holiday baking season we will be using lots of spices, so it is a good time to check supplies and make sure the spices in the cabinet are fresh. I've been guilty of having spices older than my kids! While they will still be safe, they may not be as tasty. Many fall recipes call for pumpkin pie spice, a simply substitution is 1 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon nutmeg + 1/8 teaspoon allspice. I've also discovered that Vietnamese or Saigon cinnamon has a better flavor than regular cinnamon, less bitter and more citrus. The K-State fact sheet that I did while working is on the K-State Research & Extension website:   http://www.ksre.ksu.edu/library/fntr2/mf2920.pdf

Another favorite is Pumpkin Spice Latte, an expensive treat from the coffeeshop, and not available in my town. So my home 'brew' is: microwave a cup (or less) of skim milk, 2 tablespoons of pumpkin spice coffee creamer, and (optional) about 1/4 cup bottled vanilla frappuccino in a large mug; when heated, whisk the milk (there are handheld electric mini-whisks just for this) to froth and increase the volume. Carefully pour hot, strong coffee (about 1/4 cup) into the side of the frothy milk mixture. (I use reheated leftover-from-the-morning coffee). Sprinkle with pumpkin pie spice or cinnamon. Now charge yourself $4.25 for a grande size.

Three weeks until Thanksgiving. How many more pumpkin recipes can I make for the guys?