Bring your pumpkin spice obsession to the shower with this delicious DIY soap recipe. It smells so much like the real thing, you’ll want to eat it (but please don’t).

While I’ll pass no judgment if you choose to eat pumpkin pie in your tub, here’s a more appropriate option: lather up with this pumpkin spice DIY soap recipe. This recipe requires two simple ingredients and only 15 minutes to prepare. That’s it. So, if you like the pumpkin pie flavor in your food recipes, you’re definitely going to love basking in its essences while you cleanse. Better yet, this soap makes for a great gift to friends and family during the holiday season.

What You’ll Need

To create any soap from scratch, you can make your life a lot easier by purchasing a “soap base”, which can be found easily online. Choose one that is vegetable-derived and as pure as possible, like this glycerin melt-and-pour soap base. Chemical-derived glycerin is an alcohol and is added to many synthetic skin care products. Natural glycerin, however, is not a chemical or alcohol; it is derived from plant-based oils.

To achieve that iconic pumpkin pie flavor, you’ll need none other than pumpkin pie spice. If you already have pumpkin pie spice on hand, be sure to get a good whiff of beforehand to measure its freshness. The higher the quality the spice, the more fragrant the soap will be.

Once the glycerin soap base and the pumpkin pie spice are melted and mixed together, they are poured into soap molds, which you can purchase online or in a home and appliances store.

Pumpkin Spice Soap

Makes 1/2 pound of soap

Ingredients

• 1/2 pound vegetable glycerin soap base
• 2 tablespoons pumpkin pie spice

Directions

Cut the soap base into cubes. Melt the soap base in a double boiler over medium-high heat. Once fully melted and free of any lumps or bumps, whisk in the pumpkin pie spice. Stir the mixture thoroughly.

Pour the soap into soap molds. Depending on the size of your chosen mold, you can end up with one dozen miniature soaps or two to three regular-sized soaps. Let the soaps sit at room temperature or in the refrigerator for up to two hours before removing from their molds.

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It’s almost autumn, which is a good enough excuse to hop on the pumpkin train (or tractor?) and start incorporating its deliciousness into just about everything possible. What better way to start than with your beauty routine? As you await the first harvest of fresh pumpkins, you might as well whet your appetite with a body scrub that drowns your senses with wholesome aromas and the occasional (not so accidental) taste test. 

Beauty Benefits of Pumpkin Pie Body Scrub

Four ingredients are all it takes to attain clean, smooth, supple skin that emits a soft pumpkin pie scent.

Pumpkin is full of alpha hydroxy acids, which moisturize and smooths skin as well as help to prevent wrinkles. They also improve photo-damaged skin. Pumpkin is also rich in vitamin C, vitamin E, and vitamin A. These antioxidants work to rejuvenate the skin, synthesize collagen, decrease the appearance of fine wrinkles associated with natural aging, and protect against the negative effects of solar radiation.

The sugar acts as a natural exfoliant that gets rid of dead skin cells, revealing a bright and clear complexion. Meanwhile, almond oil’s emollient and anti-inflammatory properties soothe and calm the skin, and cinnamon provides anti-bacterial and anti-fungal properties that protect the skin from acne. Honey adds a lightly sweet aromatic finish that happens to have antibacterial and soothing qualities.

What You’ll Need

Besides the ingredients themselves, all you need is an airtight container (preferably made of glass) to store your pumpkin pie body scrub.

Pumpkin Pie Body Scrub Recipe

Two to three uses

Ingredients

• 1 cup coarse raw sugar
• 1/2 organic pumpkin puree
• 1 teaspoon honey
• 1 tablespoon sweet almond oil
• 1 drop of cinnamon oil or 1/4 teaspoon ground cinnamon

Directions

In a small bowl, mix together the sugar, pumpkin puree, honey, and almond oil together until well combined. Add more or less sugar and oil until you reach desired consistency. Store in an airtight container in the refrigerator between uses.

To use the scrub, rub it into wet skin, paying extra attention to elbows, knees, and feet. Cautiously use on facial skin. The sugar may be too abrasive, especially for sensitive facial skin. Rinse skin clean and pat dry. Repeat once per week for best results.

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The post 4-Ingredient DIY Pumpkin Pie Body Scrub: Exfoliating Never Tasted So Good! appeared first on EcoSalon.

It is convenient, consistent, and delicious, but canned pumpkin purée doesn’t hold a candle to homemade.

Set aside a little extra time to prepare your own version of pumpkin purée and you’ll be deeply satisfied with the results, adding more of an authentic touch to homemade pumpkin pie and all the other pumpkin-filled fall and winter dishes.

Did you know that almost all canned pumpkin mixes are not entirely made of pumpkin, even if they are labeled as such? Turns out, the FDA is lenient when it comes to squash terminology, so it is completely legal for canned pumpkin puree brands to call their products “100% pure pumpkin”, when they may be just a mixture of other winter squash varieties (good in their own right, but still, where’s the pumpkin?). That’s right, most canned pumpkin puree blends don’t have an ounce of pumpkin in them!

For the purists out there, make your own pumpkin purée and avoid the confusion. You avoid not only the can, but also the squash. This homemade pumpkin purée recipe is as pure and straightforward as it gets.

Homemade Pumpkin Puree Recipe

Makes about 2 cups

Ingredients

• 1 three-pound whole sugar pumpkin

Directions

Preheat the oven to 375 degrees Fahrenheit.

Wash the pumpkin, scrubbing off any dirt or debris. Cut off the stem and slice the pumpkin in half along the top where the stem once was.

Use a spoon to remove all the seeds and excess stringiness.

Place the pumpkin halves cut-side down on a baking sheet. Place the baking sheet in the oven and bake for about 45 minutes, or until the skin has darkened and the pumpkin flesh is tender throughout.

Use a large spoon to scoop the pumpkin flesh out of its skin. Transfer the pumpkin to a food processor and blend until smooth. Store the pumpkin in an airtight container in the refrigerator prior to using.

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The post Homemade Pumpkin Purée Recipe: Ditch the Can, Not the Flavor! appeared first on EcoSalon.

The pumpkin not only adds its unique, comforting flavor to the traditional dish but also works overtime as the creamy base for a cheese substitute. The result is a mac and cheese that outperforms any boxed variety and will instantly become your kids’ (or your kindred spirit’s) favorite.

While you could use a store-bought pumpkin puree as the foundation of the “cheese” in this macaroni and cheese recipe, if you have a little extra time on your hands, prepare a homemade pumpkin purée in advance. This added step naturally brings more authenticity to the dish and will make you even prouder of the outcome.

Vegan Pumpkin Macaroni and Cheese Recipe

Serves 4

Ingredients

For the pumpkin cheese sauce

• 1 cup pumpkin purée
• 1/3 cup nutritional yeast
• ¾ cup almond milk
• ¼ teaspoon garlic powder
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

For the macaroni

• 4 servings boiled noodles of choice
• 1 tablespoon nutritional yeast

Directions

Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish and set aside.

For the pumpkin cheese sauce, whisk all of the ingredients together in a large bowl until combined and smooth.

Boil the noodles until just tender. Drain, rinse, and transfer the noodles to the bowl with the cheese sauce.

Use a spatula to fold the cheese sauce and the noodles together. Transfer the macaroni and cheese mixture to the greased baking dish. Use the spatula to evenly spread the mac and cheese evenly in the dish. Take the tablespoon of nutritional yeast and sprinkle it evenly across the top of the dish.

Pop the dish into the oven and cook for 20-25 minutes, or until the top is golden brown. Let the macaroni and cheese sit for ten minutes to cool slightly before serving. Enjoy!

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In fact, you can use puréed pumpkin to give a unique twist to just about any recipe, from a latte to mac and cheese–and these five pumpkin recipes use the squash in completely amazing ways. Enjoy!

5 Unique pumpkin Recipes

1. Pumpkin Spice Latte

Yes, you can make one at home. Skip the simple syrup, milk, and artificial flavorings and instead embrace a vegan, white-sugar-free homemade version featuring none other than pumpkin purée itself! I use this pumpkin spice latte recipe as a guideline, but instead of white sugar, I use maple syrup and instead of regular milk, I use almond milk.

2. Pumpkin Butter

Butter without the, well, butter? That’s what this pumpkin butter recipe is all about. It’s a simple mixture of pumpkin, apple cider, spices, and maple syrup, making for a delicious spread atop bread or by the spoonful.

3. Pumpkin Lasagna

Take perhaps the most comforting dish on this planet – lasagna – and fuse it with one of the most comforting ingredients out there – pumpkin. What do you get? Pumpkin lasagna. Then, satisfy the pickiest of palates and make a vegan pumpkin lasagna that is as healthy and light as it is indulgent and decadent.

4. Pumpkin Mac & Cheese

Use this sweet potato macaroni and cheese recipe as inspiration and opt for one-cup of pumpkin purée in place of the sweet potato. The resulting dish is vegan take on a childhood classic. We could all use a little more mac and cheese in our lives, and if its light, dairy-free, and delicious, what excuse do we have not to eat more?

5. Pumpkin Oatmeal

This pumpkin spice oatmeal recipe isn’t so out of the ordinary, but it makes for a great way to use up leftover pumpkin purée. Oatmeal can get boring if you enjoy it the same way every morning. Spice it up with pumpkin, spices, and chia for the ultimate superfood-fueled breakfast.

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The post 5 Delicious Pumpkin Recipes that Go Beyond Pumpkin Pie appeared first on EcoSalon.

White sugar-free vegan pumpkin fudge recipe. Enough said.

Fudge is so dense, sweet, and creamy, you don’t need to overindulge to get your fix. Even so, each bite can pack quite the punch in terms of fat and calories. If you want the best of both worlds – a decadent and healthy treat – try your hand at this white sugar-free vegan homemade pumpkin fudge recipe. It is infused with a serious dose of seasonal flavors and will quickly become an autumn staple in your kitchen.

The only substitution I have tried with this fudge recipe is for the coconut sugar component. Instead of coconut sugar I have used coconut nectar and agave. The coconut sugar provides a welcome caramel taste, but I find that the coconut nectar and agave also do the job just right!

Vegan Sugar-Free Pumpkin Fudge Recipe

Makes 16 pieces

Ingredients

• 1 cup pureed pumpkin, canned or homemade
• ¼ cup coconut sugar
• 2 teaspoons vanilla extract
• 2 tablespoons vanilla or unflavored protein powder
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• pinch of sea salt
• ½ cup coconut butter, melted
• 2 tablespoons coconut oil, melted

Directions

Line a storage container with plastic wrap and set aside.

In a bowl, whisk together the pumpkin puree, coconut sugar, vanilla extract, protein powder, cinnamon, ginger, and sea salt until all is evenly combined and smooth.

In a medium saucepan over medium heat, melt the coconut butter and coconut oil. Mix until smooth. Stir in the pumpkin mixture and stir until well combined.

Transfer the fudge to the storage container lined with plastic wrap. Use a spatula to spread the mixture into the container. Cover with more plastic wrap and set the container in the fridge to harden. This will take a few hours.

Once hardened and prior to serving, flip the container and let the fudge pop out. Peel off the plastic wrap and cut the fudge block into 16 separate pieces.

Serve each piece with vegan ice cream on the side for extra decadence!

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The post Vegan Pumpkin Fudge: A Guiltlessly Indulgent Recipe appeared first on EcoSalon.

ColumnAre you seduced by the marketing superpower that is pumpkin spice?

Walking last week, I passed a Starbucks.

There would be nothing miraculous about this since Starbucks has a firm grip on the coffee market in the US, and many other places, but I live in Paris. Note that in Paris there are not a lot of Starbucks. In fact a local coffee roaster recently told me that it took forever to even get a hold on the market here, because while there are a few Parisians nowadays that grab their coffee to go, walking and drinking is simply not part of French culture.

Parisians want to sit and enjoy their coffee.

But alas, Starbucks has gotten a piece of the market share even here, and there are a few shops around town. I passed one the other day and was so appalled at what I saw in front of me that I almost passed out:

A sign for Pumpkin Spice Lattes. Branded in French as “pur bonheur.” Pure happiness.

Yes, the pumpkin spice trend has gotten so out of control that you can now get it in the French capital.

Le sigh. Proof that food trends definitely can have a global reach. In this case, particularly syrupy, overly sweet, industrial lattes.

But why is it that we get so annoyed by the pumpkin spice trend?

First of all, I am not talking about pumpkin spice that you made by roasting up a pumpkin, making a simple syrup infused with cardamom pods and cinnamon sticks and then combining the two.

No, I am talking about anything that comes from a chain store/is processed/has enough orange colored marketing logos slapped on it to give you a headache. Yes, that kind of pumpkin spice. The kind that people get so excited about come every fall.

The reason that the pumpkin spice phenomenon is so off-putting is that it embodies our problem with food: food marketing comes first, and actual food comes second.

Slap “pumpkin spice” on anything, and food marketers do, from greek yogurt to Oreos, and it immediately sounds seasonal. This of course gives us the illusion that we’re eating seasonally. But check out any guide to fall foods, and I can assure you that Pumpkin Spice Oreos will not be on it.

Second, using the word “pumpkin” makes the food product sound seemingly whole, natural and healthy, when we know that the opposite is true. What’s the one ingredient missing from most industrial pumpkin spice products? PUMPKIN.

The underlying truth to all these products is this: pumpkin spice isn’t a real flavor, it’s a marketing tool.

The food industry loves marketing tools, especially those that work well, because it allows food companies to sell more food products. Not real food, food products.

Pumpkin is pumpkin, and you can easily buy one, bake it, add a few fresh spices and bake a pumpkin pie. It will be tasty, and it will be real food. You know what’s great about real food? It doesn’t need a marketing tool. Even better, there’s one thing that real food will get you that food products never will:

Pur bonheur.

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This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Anna Brones

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What most people fail to realize about the pumpkin spice craze is this: most pumpkin spice flavored things don’t even involve real pumpkin.

Food companies have found the perfect elixir of synthetically made flavors to invoke that cozy flavor of fall, and they do it well. Pumpkin spice makes its way into everything from Oreos to waffles, but if there’s one item that seems to be the leader of the craze, it’s the pumpkin spice latte.

And who wouldn’t want a caffeinated drink that tastes seasonal? The reality is that your average coffee shop pumpkin spice latte isn’t so good for you, what with all the additives, sugar and calories involved.

Still craving a hot autumn drink? There are plenty of seasonal lattes you could be making at home. Here are 10 ideas for fun seasonal latte drinks

1. Actual pumpkin

While the corporate world is busy making pumpkin spice lattes with no real pumpkin in it, that doesn’t mean you have to. Buy a pumpkin, bake it, make a syrup and you’ll be on your way to homemade pumpkin spice latte bliss.

2. Cinnamon

One of the main spices in an actual pumpkin pie, making a cinnamon syrup and adding to a latte gives your drink that extra spicy kick.

3. Maple syrup

A maple flavored latte will have you feeling like you’re in a forest of maple trees.

4. Cardamom

If cinnamon is a bit too average for you, then a cardamom latte may do the trick. How about a coconut cardamom spiced latte?

5. Ginger

We’re not quite into gingerbread season yet, but a gingerbread latte, made with fresh ginger, is easy to make at home.

6. Apple cider

Sure, it sounds like a bit of an odd combo, but a dash of apple cider in coffee gives you the sensation that you’re drinking an apple pie.

7. Butternut squash

Oh hey now, squash in a latte? It’s not weird when it’s pumpkin, now is it? Butternut puree and butterscotch come together for this autumn latte that’s certainly a bit out of the ordinary.

8. Rum

Spike that latte my friends.

9. Sweet potato

This Korean recipe actually doesn’t involve coffee, but it’s warm, creamy and full of seasonal flavor.

10. Salted caramel

Make your own salted caramel and serve up a caramel latte to all your friends, then let the caffeine and sugar kick in.

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The post Forget Pumpkin Spice, Here are 10 Other Fall Flavors to Put in Your Latte appeared first on EcoSalon.

With plenty of benefits for your skin, pumpkin is the perfect ingredient for a homemade face mask.

So you’re sick of baking with pumpkin? Not to worry. You know what else you can do with a bit of pumpkin puree? Make a homemade face mask.

Pumpkin is (surprise?) great for your skin. With lots of vitamins A and D, pumpkin can help to soften and soothe (read: it fights signs of aging) and its natural fruit enzymes and alpha hydroxy acids help to brighten and smooth your dermis. Pumpkin seeds are also more than a healthy snack: high in zinc, they’re effective acne-fighters. 

Sure, you could go out and buy skin products made with pumpkin; but it’s cheaper—and definitely more fun—to make your own. Here are five simple recipes for homemade face masks that are full of pumpkin, to keep your skin feeling great for the rest of harvest season.

1. Basic Pumpkin Mask

Start with a base of pumpkin (you can use canned pumpkin—organic for sure—or fresh pumpkin that has been baked and smashed and strained) and egg and add in other ingredients depending on what your skin needs. This recipe is super simple and takes only a few minutes to whip up.

2. Pumpkin Oatmeal Face Mask

Using oatmeal, which is a common ingredient in skin products known for its numerous benefits, in this recipe provides a great exfoliant. You can make this mask and store it up to five days in the refrigerator. Use two to three times a week to keep your skin feeling fresh and hydrated. It’s particularly good for colder, dryer months.

3. Pumpkin Almond Facial Mask

Ground almonds and pumpkin: this almost sounds like the beginning of a baked good, but it’s not! Mixed with honey, yogurt and olive oil this is a refreshing mask that will nourish your skin.

4. Restorative Pumpkin Mask

With only three ingredients, you can’t find a simpler recipe for a homemade face mask than this. Just leave on for 10 minutes and rinse and your skin will feel better immediately.

5. Vegan Pumpkin Face Mask

This face mask is 100% vegan-friendly, using brown sugar for an exfoliant and oatmeal to help with dry skin.

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Images: Main Photo: ucumari, Second: Cascadian Farm Third: Veganbaking.net

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