Pumpkin season is in full swing and the infilitration of the squash into coffee, cocktails, cakes and any kind of cuisine ever grows.
I am not ashamed to say that I fully embrace this autumnal addition to menus and proudly drink PSLs, owning whatever labels people like to throw at me!
You can, therefore, imagine my horror when Starbucks, chief custodian of the PSL ran out of the flavoured syrup, two weeks into October and well short of Halloween. I would have to get my pumpkin fix elsewhere!
Pumpkin Pie, particularly in America, is associated with Thanksgiving and so at the moment it is a little premature to go hunting for one ready made. It is, though, possible to make your own with Libby’s canned pumpkin.
Those feeling virtuous could make the pumpkin filling from scratch - slice, de-seed, de-pulp and roast - but if you're after something less labour-intensive then Libby's hits the spot (and is available online and in Wholefoods).
The smell of the winter spices and the vibrant orange of the pumpkin is so evocative of autumn, the changing colour of the leaves and the colder, cosier days. It's a quick and simple way to enjoy the new season, one slice at a time!