We arrived at pumpkin spice season very early this year, and we’re not mad at all.
We started with a delicious sweet infused pumpkin pie dip, served best with graham crackers, apples, and other fruit, and our pumpkin spice latte syrup, which is a perfect addition to your next in-unit coffee.
To celebrate National Pumpkin Day, we’re serving up two more infused pumpkin recipes for you to sink your teeth (and straws) into.
How to Get Started
These two pumpkin spiced recipes are delicious and fun. The first recipe, pumpkin overnight oats, is naturally vegan. The second recipe, a pumpkin milkshake, contains plenty of dairy, but that doesn’t mean it can’t be made plant-based with a few simple swaps.
The overnight oats recipe uses infused coconut or MCT oil as its infusion base. When the blender whips all the ingredients together, the oil disappears, and even ultimately helps thicken the oats. This recipe is a bit more forgiving to additional oil, so dose your oats as you wish with what you have, trying not to exceed 2 tablespoons.
The milkshake recipe uses infused whole milk, which with our lab testing, we’ve learned has about a 50% infusion rate. If you’re swapping out whole milk for something plant-based, we recommend turning your milkshake into an instant edible. Not only will you save time and effort, but you’ll prevent any loss on the infusion step.
An instant edible is made by adding ground, decarboxylated herb (or concentrate) into or on top of your recipe. Another alternative, if you have infused coconut or MCT oil on hand, is to add a small bit of infused oil, ½ teaspoon at a time, to ensure it’s not recognizable in the milkshake’s final texture. Then, you can replace the whole milk with your favorite plant-based alternative (though these are generally terrible for infusion, as they have very little fat content,) replace the ice cream with your favorite vegan icy treat, and forgo or replace the whipped cream with coconut whipped cream.
Additionally, both recipes utilize cannasalt: a staple we keep around, stored safely in our Ardent Vessel. We’re using such a small amount of salt in each recipe, making very little difference in dose, that you can feel free to use regular salt in place of its infused counterpart. Here goes:
- 1 cup oat milk (or almond, soy, etc. per your preference)
- 1 teaspoon chia seeds
- 1 date, pit removed
- 1 – 2 tablespoons pumpkin puree
- ½ teaspoon infused coconut or MCT oil
- Sprinkle of cannasalt
- 1 cup rolled oats
- 1 – 2 tablespoons pumpkin pie spice
How to Make Infused Pumpkin Overnight Oats
- In a blender, combine oat milk, chia seeds, date, pumpkin puree, infused coconut oil, and cannasalt until well combined.
- Pour mixture over rolled oats in a bowl and mix until every oat is thoroughly coated.
- Add pumpkin pie spice and mix.
- Place inside the refrigerator overnight to thicken, and enjoy in the morning.
- ½ cup whole milk, infused
- 4 – 5 scoops vanilla ice cream
- ⅓ cup pumpkin puree
- Sprinkle of cannasalt
- 1 teaspoon pumpkin pie spice, additional for serving
- Cinnamon sticks, optional, for serving
- Whipped cream, optional, for serving
How to Make an Infused Pumpkin Milkshake
- Combine infused whole milk, vanilla ice cream, pumpkin puree, cannasalt, and pumpkin pie spice in a blender and mix until smooth.
- Pour infused milkshake into a glass and garnish with cinnamon sticks, whipped cream, and a bit more pumpkin pie spice to taste. Enjoy!