Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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On a day when there is much to do and little time to run away and acquire or to turn to the kitchen and bake pumpkin items, one must reach into their bag and retrieve their handy dandy pumpkin protein bar!
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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Out for a lovely, gray-day meeting with K.L., I found myself with an unexpected pumpkin item at Thomas Haas. Unexpected, because I had ordered an apple pie macaron, and was served pumpkin, instead!
It had what looked to be pumpkin purée on the inside of its creamy filling, and was accompanied by a soy chai latte and a raspberry macaron. A delicious meeting, indeed!
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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Today’s was a simple one – make a salad, throw some pumpkin seeds on it! I like to make sure that pumpkin seeds get a solo appearance at some point, because they are great.
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As a part of a wonderful and much-needed pick-me-up pumpkin care package from out of province, I received some at-home pumpkin spice latte mix, and indulged in that a bit.
This pumpkin item was featured inside one of my favourite mugs and alongside a new piece of decor that I think will be making an appearance in most of my challenge photos from here on.
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These might look frightening, but they taste great.
I found this vegan recipe online and was pleased to see how much pumpkin would be going into it! The recipe didn’t actually call for matcha, but I replaced some flour ingredients with it because it was my vision to have a pumpkin pie matcha powder from David’s Tea in some form of baked good this month!
The recipe was very liquids-based with 2 cups of pumpkin purée and apple sauce in place of sugar. The cookies are very ooey-gooey as a result, but I’ve had positive feedback so far – the matcha has a bit of bitterness that cuts the sweetness of the pumpkin and apple somewhat, and despite their spooky appearance they are full of chocolate-chippy goodness.
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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I must say, this has been a highlight of my challenge so far (thanks, Mom!).
On a late night that was full of wind and rain, my mom reminded me that I had pumpkin spice hot cocoa (dairy-free!) and vegan pumpkin spice marshmallows. So, while the lighting may appear a bit warm in nature, the odd colouring of these marshmallows comes from their natural pumpkin flavouring! This was a very delicious experience and vegan marshmallows are the exact same marshmallow experience as their non-vegan counterparts, I would encourage trying them out!
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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It had been a few days of sweet pumpkin treats when I found myself Monday evening without a pumpkin item off of my to-eat list. However, after digging through my cupboard, I found one of my back-up pumpkin snacks: Raincoast Crisps!
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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I want to show A.B. the world over the next eight months. Edible Flours became a part of this mission on Friday.
Since 2011, every October I embark on a month-long journey to consume something with pumpkin in it, in some form, every day.
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A day with many activities led to a last-minute trip for a deliciously easy item.
Starbucks has made a few staple appearances throughout past challenges, and this year is no different. I tend to play it pretty cool with the pumpkin life at Starbucks due to the dairy in the pumpkin spice syrup and the sheer mass of the pastries, but on a night where studying would go late and pumpkin hadn’t found its way into my day… Wasn’t our next step obvious? I have taken to a half-sweet chai with half a pump of pumpkin spice to keep the sweetness at bay but to ensure a flavourful fun time is still had.
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For the previous 5 years, I devote one part of each October day to consuming something with pumpkin in it. It started as a shared challenge (thank-you, J.A.) and has since become one of my favourite personal projects (in addition to the Hot Chocolate Festival – but that’s for another time). Unlike my chocolaty winter challenge, there is no higher purpose being served by my participation in this challenge – only my own personal satisfaction from discovering new foods and drinks that contain pumpkin, the joy of baking, and the delight I derive from photographing and sharing my daily selection of pumpkin consumption.
Now that we have taken some time to appreciate the noble heritage of this annual personal endeavour, I welcome you all to the 6th annual Pumpkin Challenge!
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I began October in a new city this year – Toronto, Ontario! When I am asked what my favourite part of Toronto was, Doomie’s usually comes up first (J was also obviously a really great part). Doomie’s is a vegan junk food restaurant that prides itself on no salads but also no marring of one’s conscience:
After a delicious burger with beet “bacon” and a generous serving of “Fun Fries” with pesto (!!!), I spotted what would be the first pumpkin item of my month: Vegan pumpkin donut holes.
WHAT.
