Tuesday, November 30, 2010

Pumpkin Leftovers

One of the best things about Thanksgiving dinner is the amazing leftovers you enjoy on the following days. We still have some turkey in our fridge that we can't wait to eat. But I also had some leftover pumpkin from the pies. I couldn't let it go to waste, so I made a couple unexpected dishes with the leftovers.

After making two pumpkin pies on Friday night, I somehow ended up with extra pie filling that didn't fit in the crusts. I saved it in the refrigerator, planning to make another pie this week. However, we also cut up two loaves of bread for the stuffing, and didn't use all of it. I remember my mom making some delicious baked French toast casseroles, and thought that the pumpkin pie filling was pretty close to the recipe for French toast - eggs, milk, spices, etc. So I layered the bread cubes with pumpkin pie filling in a glass casserole dish and let it set in the fridge overnight.

Yesterday, I sprinkled a little cinnamon sugar on top and baked it for about 50 minutes. One side was a little crispy (I kind of like it that way) because our oven has started cooking things faster in the back, and I don't always remember to rotate the dish halfway through baking. We topped the French toast with maple syrup and some extra whipped cream (can't let that go to waste either). The result: Thanksgiving in my mouth! It was amazing. Not to mention, it was a super quick meal, since all the prep work was done the previous night. I think this has become one of my new favorites. It would be perfect with some scrambled eggs and a cup of coffee on a snowy morning.

My other pumpkin dish did not technically use leftovers. I have actually planned on making pumpkin spice lattes ever since my very talented friend, Rachel, posted the recipe on her blog. It calls for a couple tablespoons of pure pumpkin. I knew I would be making pumpkin pies for Thanksgiving, so I restrained myself from buying a whole can of pumpkin just for the lattes. As I was making the pies, I took a little bit of pumpkin from each pie before mixing it with the spices and other ingredients, and saved it for a time when I could get around to making the rest of the drink.

Today, my friend, Nicole, and I indulged in a little holiday magic - pumpkin spice lattes and a Christmas movie. It was a special treat to enjoy the lattes since we don't live in the land of a Starbucks on every corner anymore. They were so simple to make and tasted just like the real thing. I made the pumpkin spice syrup a couple days ago, and combined that with strong coffee and frothy milk to make the most heavenly drink imaginable.

What better way to spend an afternoon than with a good friend and a cup of pure fall bliss.

1 comment:

  1. I always end up with extra pumpkin pie filling when I use one of the big cans - great idea to make the French toast - I'll have to do that next time! :)


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